I'm from Poland, home of the best fermented cabbage and cucumbers, and I do approve this recipe. We usually add shredded carrot for some sweetness and a little allspice and bay leaf for additional seasoning. And believe or not, but we used to crush the cabbage in huge wooden tubs with our feet!
I love that you incorporate the science behind the food process. Your channel is so educational. It makes it easy to trust what you’re saying because you give thorough explanations about the processes.
My grandfather used to make sauerkraut, he made it into a stone crock. He would put in shredded cabbage, salt, leaves and then another layer of salted cabbage shredded and leaves right up to the top of that crock, then he would put a cinderblock on top of it put it in the cellar, and give it a month. My grandfather sauerkraut was the best we could eat!
What a great episode. I love to make sauerkraut, and like your method. I use a baggy of water, the size to cover/fill the opening of my container. The weight of the water holds the cabbage down,It spreads out and seals out air, and I never get any mold since I started using this method. Thank you for all your hints. I love every episode. Linda
My first attempt at sauerkraut was a failure. After watching your tutorial, I can identify what went wrong. I didn't pack tightly enough, didn't use 2% salt, & my cabbage didn't make enough liquid. Armed with this new knowledge, I'm looking forward to a delicious jar of kraut! Thanks for a great video, you are a wonderful teacher!
Judy nor Rose said anything about botulism. There was mold but that's totally different. You can't see or smell Botulism. Rose explained why there was mold.
Why not open jar every day to mash down? Thus insuring it stays that way throughout the fermentation process. Also, on the first day of jarring up, why not add just a bit more water to cover over cabbage by about an inch? Love your videos!
When I saw that jar go down into that bigger jar, I thought, how in the heck will she get it out?? And then you used that strong magnet to lift it out! GREAT idea!!
@@RoseRedHomestead Hi Rose, I’m a former Dairy farmer and we used those magnets for “hardware” (when cows ingest metal objects like wire or nails into their stomachs. We put them into the cow through the mouth with a bolus gun so the wire and nails don’t poke through their stomachs causing infections) in the cows. People can purchase those magnets at a local farm supply store. They are SUPER strong magnets! Love your channel!!
One of my memories from childhood is my Mom making sauerkraut for the first time. She made 30 jars and put them in the bathtub to ferment. Good thing there was a window!!!!! 😂😂😂 Mom always made kraut and wieners as she called it. She simply cross section sliced the hot dogs into 8 or 10 slices each, lightly browned and then added the kraut to brown. I still really love this meal today! Thanks for doing this- I will definitely be making some!
Brilliant method! No more dragging out my heavy crock for a small batch. I never thought of using my half gallon jars. I’m going to make sauerkraut with the cabbage I got yesterday. I can taste it on my hotdog now! Thank you 😊 Tip: My mom would fry small pieces of bacon and sliced onions, then add sauerkraut and sauté together as little or long as desired. It’s delicious with many foods. This is how I got my children to try sauerkraut when they were young! 😊
A year ago I made a comment about making my own sauerkraut and it was great! What I didn't know at the time is that it just delicious in stir fry! The extra cooking eliminates a lot of the tartness but I like it mild or tart. It's the perfect way to use up fresh veggies that are past their prime. I've eliminated rice from my diet to be low carb and don't miss it so the kraut takes its place. I usually fry up some bacon add the veg, then the kraut and finish it off with a couple beaten eggs.
I was wondering if you had ever made any videos on fermented vegetables in quart jars? I really appreciate your channel, there’s so much craziness out there on TH-cam it’s nice to have a trusted TH-cam channel 😘💜.
Eureka! In less than a week I have sauerkraut! I'm on batch 2 and am going to let them go until they are very tart. I'm not canning the kraut so I can preserve the probiotics so 6 jars is about all my fridge can handle. No basement or cool room in my little house. I'll just make more in a couple of months, decent cabbage being easily found anytime of year. You have given me so much confidence - I am indebted to you 💞
My grandfather and his siblings were first generation American born Germans. From the age of 3 or 4 I can remember the whole family gathering to shred cabbage and start the Kraut. They stored the large crocks in the drawer space underneath the house. All of the kids would crawl under there to taste the cabbage. It was a family affair. I had lost all of those memories and I was too young to know how the kraut fermented. Thank you for the video! I can’t wait to try it. I try thought my family put either coriander seeds, caraway seeds or celery seeds in it. I was too young to know the difference. I’ll have to do some research! Thank you Pam!
Great video - for some reason you hasn’t been showing up in my feed and I was concerned you weren’t making videos any more. I have a few to catch up on! 😊 I felt a pang though when you tossed the cabbage stalk into the sink! 😭 My mom always trimmed it up and salted it for a treat for me and I love it to this day. Also I just made my first batch of sauerkraut and I’m pleased with myself. I think I like your technique better, although I prefer Bavarian style and added caraway seeds to mine.
I have 2 jars fermenting on my counter as we speak...its been a week. I have it covered with a cabbage leaf to, but covered it with a plate, instead of lid. It really bubbled over at one point. It's a great probiotic.
Hi Pam, just thought I'd let you know that my sauerkraut turned out great! I simply enjoy the crunch! I don't think I will ever can it as it's so easy to prepare! I will be preparing hot dogs this week and can't wait for the "yummy" kraut!!! Thank you so much for the video!!!
If YOU are eating it then I know it's safe.. First time I tried to make this it was a total fail!! Some of my jars exploded and when I seen mold I tossed the out... Thank you for teaching me a way I can't fail.. I must get the big Ball Jar I seen at Walmart now. And I love the comment below that said to use a ziplock filed with water to hold it down and keep it covered.. It might be successful next time
What a lovely sauerkraut cabbage made by a lovely lady. Fermentation is actually safer and healthier than canning because you can see and smell the BAD stuff.
I love you use the smaller jar with a 2 % solution as a weight! Best weight I’ve seen. I’ve only made it once, but I will again with your great tips! Thanks!
My mother is German, and I ate so much sauerkraut growing up that I just can’t stand it. Lol! The recipe looks lovely though. Thanks for another great video. :)
Thanks and me too, I love sauerkraut. A recipe here in central Kentucky is to brown pork ribs, cut into single ribs and then finish off with a quart of kraut, browning it in the same pan. "We will not falter - We will not fail." Thanks for the video. God Bless Stay Safe
Oh yes. My grandmother was raised in West Virginia, and she made roast pork country ribs, with sauerkraut , and drop (biscuit-style) dumplings steamed on top, in the roasting pan just before serving . It is soooo good!
Thank you for sharing, I usually do it almost the same way. However , one day I did get mold and threw the whole cabbage batch out, now I know that the whole cabbage did not really go bad. Thanks again
Long time fermenter here. If you can see mold on the surface the entire ferment has been inoculated with spores and should be discarded. The mold is the fruiting body and only forms on the surface because it needs to be in oxygen to fruit. Some people recommend scraping and eating, but modern fermenting science says absolutely NOT to consume molded ferments.
Are you going to publish a cookbook? Along with your excellent videos reflecting guidelines for catastrophic events-growing greens, water preservation, rocket stove usage, etc? I’d want multiple copies, signed. 😁😁😁
Once again you have me trying something different.now on to your next video. I had to go back to some of your videos and I have started a notebook. And writing down recipes. Your instructions are informative and straight to the point I hate watching a video where the ramble on about nothing. The reason I’m here is to learn and enjoy.
We appreciate that you watching our channel, making new items. Taking notes and writing the recipes (and citing in which video the information is located) is a great way have the what you need at your finger tips.
Love homemade sauerkraut! I usually make several half gallons in the spring and have stored up to a year in the back of the fridge. We even ferment shredded carrots to add to salads.
I have heard that carrots mixed in with the cabbage is really good as well. That is so great that you have it on hand and ready to eat all the time. Thanks for sharing.
I just did two half gallons following your instructions. I can't wait until it's ready! I love fermented foods, they have really helped my stomach problems. Thank you so much!
You mix fun and kitchen science in such a great way! You are an excellent teacher and I hope your videos eventually receive the millions of view they deserve!
Perfect! Exactly how i have made it for past 60+ years, first under mom's tuteledge, then for past 50 years in my own home. I also use 2% salt brine. If I pack it into mason jar then I use a baggie filled with 2% brine. But generally I make it in a smaller straight edge canister. I have a saucer which fits on top exactly on which I stack rocks that I picked up in my yard over 50 years ago. Scrubbed them down, run them through the dishwasher, and pack it in my sauerkraut jar.
I absulotely love Kraut and this year I Made some. It was done in 2 weeks and then I Stored in my refrigerator and when it was Half gone I started another batch . Your videos are so amazing I've learned a lot. Thank you and the best to you and yours
I used your method, including using a smaller jar filled with a 2% solution (what a clever idea!). I'm really excited and will let you know how it turns out. Thanks so much!
Rose, you can cut out the crunching with the hands part and just stomp it into the glass jar directly...I promise you will get the liquid to over it in that one step, directly into the jar, and just sprinkle salt onto each layer as you stomp it in. I use the flat end of a rolling pin to stomp it tightly into the jar. You are one of the very few on utube who knows how to make real Sauerkraut!
Thank you! And thanks for the tip. Actually, I quite like the feel of crunching the salt into the cabbage with my hands, but it is good to know I could skip that step when I am in a hurry!
@@RoseRedHomestead You're welcome! Trust me, when you make an entire 3 gallon crock, crunching would take forever, and is very hard on the joints. I know you're frugal with regards to tools, hence I mentioned the wooden dough roller which I used years ago, because like you, I'm frugal about tools, but since then I actually use a wooden sauerkraut stomper, its just a pcs of round wood that's beveled out at the bottom, but long enough so it extends either out of a jar, or a crock, so you can handle it properly.
Oh thankyou for this! I learned how to make sauerkraut from a cookbook recipe and, while it was always good it did vary from year to year. My mouth is watering and my stomach can't wait.
Thank you so much for this video and your ingenuity! I've been putting off trying to make sauerkraut because I don't have that tool! You open my eyes and now I have to look around and see what I might have on hand. I kept putting it off because the tool set I saw with the weights and everything was $50. Bless you.
Rose, if you said I missed it. I'm new to fermentation and I want to know while you're waiting for it to work its magic, where do you put the jar? Does it need to be in darkness or on top of the counter? Thank you for all you do! I am in the medical field and I love your channel because of the science. You are a great teacher and pretty sure you would of been one of my favorite professors.
Just got back from the Amish store, my 3 gallon Ohio crock was delivered, and I'll be doing my first batch of two heads today or tomorrow! Thanks again for your excellent instruction!
I’m so glad TH-cam keeps these videos up, lol. My mom brought home a cabbage that was TWICE as big as my head 😉. So, sauerkraut it is and here you are! My most trusted source. I’m glad I watched to the end because I was going to follow the ball book and can it. Maybe I’ll small batch can it so it will be shelf stable. It’s a BIG cabbage and I don’t think we’ll eat it fast enough.
I absolutely LOVE your videos... so easy to follow, no nonsense with half the time being spent on advertising a sponsor and you really empower me to try things I was afraid of before. Thank you so much for your time and energy. It matters to many of us.
To decrease the amount of sodium, could Potassium Cloride (KCl) but substituted for regular salt? I absolutely love your channel! I am especially appreciative of the systematic way you present the info, as well as the tips your give. I love your critical thinking chops! 😉💗
I did enjoy your lesson and teaching manner.🙂 I'm growing cabbage for the first time and I'm harvesting now. I will be making sauerkraut your way. Thanks! Happy Thanksgiving to you and yours. 🙂
I LOVE LOVE LOVE homemade sauerkraut! I made some about 3 months ago and have only one jar left, but cabbage is soon to be “ in season”, so I’ll make more. It’s so easy, so tasty, and a great probiotic too! I made mine the same as you did, Rose, but I like it milder, so only 3-4 weeks, before it goes into the fridge.
I am with you in that I LOVE sauerkraut! Perfect timing for this to come into my feed as I am about to make it from cabbages I grew. I plan to use a piece of cabbage leaf on top to hold the bits under the liquid, but I did buy the Ball lid and spring fermentation kit for $6. Last year I tried it but ended up throwing it out because I was afraid to taste it. I had used a couple pieces of purple cabbage in with my regular cabbage and the color was off-putting... I was not sure if it was mold or discoloration. Now I know better, but will not mix colors, either. I plan to make sweet and sour German cabbage with the purple heads... fond memories of eating it at a wonderful German restaurant in my hometown decades ago. My lips are smacking already! 😋
I know this comment is old, but wondering how the spring worked out? I just bought a couple of those but haven't ever made sauerkraut. Did you put something under the spring so bits don't sneak out or just put the spring on top of the cabbage?
I just made my first batch of sauerkraut before discovering (and subscribing to) your channel. I let the kraut ferment 2 weeks and it tastes to my liking, so now I’m ready to put it in the fridge. I did not observe any mold in my jar, so I was wondering if you changed jars and discarded the brine because you had removed some mold, or do you always store in a new jar without the brine? How long will the sauerkraut keep fresh in the fridge? Thank you for such an informative video and for taking the time to answer questions from your subscribers.
Thank you for your comments and questions. Yes, I always use a fresh jar and discard a lot of the brine. I did leave some in the bottom of the jar to keep the kraut moist. That batch is now gone and we are working on another. It keeps for weeks, even months in the fridge.
Thank you for this Video, I learned so much. :). I tired making sauerkraut before.., After 5 days of fermentation it turned "Pink" , I tossed it out! and I never tried it again.
I have been fermenting for many years, I am glad to see you did this one and hope you do more such as kimchi and many other fermented foods. I like to ferment many veggies regularly because it preserves the freshness and crunch of veggies for months. I use a 5% brine and put carrots with garlic and hot pepper. I do same with fresh okra and many other veggies. I usually only leave out a few days then put in the cooler to be kept at about 45 to 50 degrees. I check pH regularly on my ferments to assure myself that they are in a good acidic range. I love the fact that I can have garlicky spicy carrots that are as crunchy as the day they were picked. Also, the nutritional value and probiotics is so interesting especially how the bioavailability of nutrient are actually increased during fermentation. I'm sure you can share the science behind lacto-fermentation to help others understand the process. I love kimchi and would really like to see you do a video on your version of kimchi.
I just start my first batch of sauerkraut in a 2 quart jar following your directions. Easy,I did buy the proper tools for it. I believe in having the right tools. Got plenty of brime above cabbage. Use plastic wrap to cover, with 5 toothpick holes, until the vents come in. I cut a cabbage leaf to cover by setting jar on leaf and cutting a little smaller, just the right size. I also grated fine the core to add more probioctics. Day two the brine is now over the top of the glass weight. One week and it has stopped fermenting. I must have used to muck salt. Didn't like it. Threw it out will try again.
I run across this again tonight. I’m making a fermented Appalachian recipe.. irs called mixed pickles. Has no pickles in it! It’s corn, drained, canned green beans, drained & a cut up head of cabbage. Recipe said to add 2 tsp salt & fill jar w/bottled water. Checked it last Monday &’still likes a bit to be as sour as I love it! I added more salt solution to each jar. So far so good! ❤️🌹
Sounds good, i never thought about it with corn and green beans added in! In Central and South America the use a young ferment of cabbage, carrots, peppers, onion, oregano (ingredients vary by country/household) served with with arepas or pupusas. If you go into an El Salvadorian grocery store they will tell you El Salvadorian is the best oregano and if you go into a Nicaraguan store they will tell you Nicaraguan oregano is best! They are all different than the standard oregano we find in North America.
@@rfkytyummm sounds so good! We love anything fermented! When I was little my granny would save the core for us kids & work it w/the rest of the kraut… if we didn’t eat it first while it was just briney! My granny was from Harlan Cnty Ky. She was the definition she f the true Appalachian American. My great grandma run a boarding house for the coal miners. My great grandpa was the hangman in Harlan & his brother the sheriff of Harlan Cnty. Stories are told about the 2 meanest men ever to walk Harlan Cnty mtns. There’s also a museum that’s called Hensley Museum of Appalachia. I’m very proud of my roots & my heritage.
@@lisaedgington3919 Thanks Lisa, I really liked reading about your interesting family background! Lots of interesting characters and stories that were lost. My mom's side of the family came from Czechoslovakia and from 1325 to 1698 guarded the Czech / Bavarian border. The Germans used to invade every now and the, apparently they liked Czech beer (Pilsner originated in nearby Plzen) and Czech women. After their special rights were rescinded by a new landlord many of them (Chods) moved to North America, mostly to the Canadian prairies and the northern central US states. My father's father arrived in Canada at 12 years old with his cousin a few years older by themselves. I cannot imagine what it was like for their parents and was reminded of them when the Mexican and South American children were smuggled across the border by strangers, a parents love is bottomless.
Thank you for this & all your videos! I’ve learned so much! One question. If you can the sauerkraut, doesn’t the heat kill the good bacteria? Thank you again for all the help, wisdom, instruction, & inspiration you’ve given to us all!
Yes, even though we can food for longterm use, heat does kill the enzymes, this is why fermenting is so beneficial to our health It's a double whammy, enzymes plus probiotics for our health. Store in cool places, refrigerator, cellar, etc
My online grocery order today had 3 cabbages instead of 3 romaine hearts. So I guess I'll be making sauerkraut 😅 this is a great video, thank you 😊 PS: I saw a Weck jar in your video thumbnail. Unfortunately after over 100 years Weck has declared bankruptcy last month. So if you use those jars frequently, I'd stock up on the rubber rings a little. We all really hope some investor will come and save them but it's just so sad
That was so easy. The method I used in the past was way too complicated. Now I need to check with my Docs because I can't remember if this is something I am not allowed to eat. I had a transplant, and I am on anti-rejection drugs. Awesome video Pam.
@@RoseRedHomestead Finally after not going to town for 2 months we went today and i got some cabbages. I rushed home and got one sliced up and packed it into a 1/2 gallon jar....it barely fit it was so big. I cant wait to try this in a week. Did you store yours while it was fermenting in a dark place? Thanks again
Miss Pam, I absolutely loved your fermenting sauerkraut video!!!! Loved the teaching aspect and "use what you have" ideas. Any idea where I could get a magnet strong enough to lift the water filled jar used to weigh down the cabbage??? I Have to make your sauerkraut recipe. Thank you for sharing.
I'm going to try this with the old fashion way book where they just left big tubs of it in the corner all winter. Its cabbage season so I think this would be a perfect first time project for me. I don't ever remember having sauerkraut before but I too love that acidic taste especially on sausage dogs with good mustard. I'm trying to collect recipes that can be kept in bulk so I don't have to think about meal prepping for a while if I don't have. Thanks a ton and may God bless you and yours in Jesus Christ Yeshua HaMashia for it is written; Matthew 6:33 King James Version 33 But seek ye first the kingdom of God, and his righteousness; and all these things shall be added unto you. Amen
Ow wow! so when you were young did you use the wooden shredder? we used to put up two 50 gallons crocks. I can still see mom checking it all the time. great memories! I have dialed it down to 5 or 10 gallons.
I'm from Poland, home of the best fermented cabbage and cucumbers, and I do approve this recipe. We usually add shredded carrot for some sweetness and a little allspice and bay leaf for additional seasoning. And believe or not, but we used to crush the cabbage in huge wooden tubs with our feet!
I love that you incorporate the science behind the food process. Your channel is so educational. It makes it easy to trust what you’re saying because you give thorough explanations about the processes.
Thank you very much. As my university students will tell you, I am a stickler for accuracy and safety! Thanks for watching.
I emphatically agree!
What a lovely teacher. My favorite learning channel💖
Thank you! 😃
Ditto!!!❤️
My grandfather used to make sauerkraut, he made it into a stone crock. He would put in shredded cabbage, salt, leaves and then another layer of salted cabbage shredded and leaves right up to the top of that crock, then he would put a cinderblock on top of it put it in the cellar, and give it a month. My grandfather sauerkraut was the best we could eat!
Sounds fabulous!
Which leaves?
What a great episode. I love to make sauerkraut, and like your method. I use a baggy of water, the size to cover/fill the opening of my container. The weight of the water holds the cabbage down,It spreads out and seals out air, and I never get any mold since I started using this method. Thank you for all your hints. I love every episode. Linda
Great tip! I am going to try that! Thank you.
I love it when things happen in your videos - like the mold in this one. Good learning process. 👍
My first attempt at sauerkraut was a failure. After watching your tutorial, I can identify what went wrong. I didn't pack tightly enough, didn't use 2% salt, & my cabbage didn't make enough liquid. Armed with this new knowledge, I'm looking forward to a delicious jar of kraut! Thanks for a great video, you are a wonderful teacher!
Thank you so much!
Why did botulism grow on the cabbage ?
Judy nor Rose said anything about botulism. There was mold but that's totally different. You can't see or smell Botulism. Rose explained why there was mold.
Why not open jar every day to mash down? Thus insuring it stays that way throughout the fermentation process. Also, on the first day of jarring up, why not add just a bit more water to cover over cabbage by about an inch? Love your videos!
Please dont stop making videos, I just found you during this summer and I have been binge watching. Learning alot! ❤
Thank you. We have a whole list of videos we still want to do!
Sauerkraut (or cole slaw) sandwiches are delicious! Toasted rye, swiss cheese, a tad of fresh mayo, grilled. I add raw onions, greens/sprouts.
You are such a joy to watch. Thank you and Jim for doing all these different videos.
Our pleasure! Thanks for watching.
When I saw that jar go down into that bigger jar, I thought, how in the heck will she get it out?? And then you used that strong magnet to lift it out! GREAT idea!!
LOL--I'm an old elementary school science teacher! I've had that magnet for a very long time and it comes in handy for all sorts of things.
@@RoseRedHomestead Hi Rose, I’m a former Dairy farmer and we used those magnets for “hardware” (when cows ingest metal objects like wire or nails into their stomachs. We put them into the cow through the mouth with a bolus gun so the wire and nails don’t poke through their stomachs causing infections) in the cows. People can purchase those magnets at a local farm supply store. They are SUPER strong magnets! Love your channel!!
One of my memories from childhood is my Mom making sauerkraut for the first time. She made 30 jars and put them in the bathtub to ferment. Good thing there was a window!!!!! 😂😂😂
Mom always made kraut and wieners as she called it. She simply cross section sliced the hot dogs into 8 or 10 slices each, lightly browned and then added the kraut to brown. I still really love this meal today! Thanks for doing this- I will definitely be making some!
Your story of kraut and weiners reminds me of my upbringing as well! 30 jars...wow! Thanks for your comments.
Can it.
Brilliant method! No more dragging out my heavy crock for a small batch. I never thought of using my half gallon jars. I’m going to make sauerkraut with the cabbage I got yesterday. I can taste it on my hotdog now! Thank you 😊
Tip: My mom would fry small pieces of bacon and sliced onions, then add sauerkraut and sauté together as little or long as desired. It’s delicious with many foods. This is how I got my children to try sauerkraut when they were young! 😊
I love how your mom's recipe sounds! Thanks for sharing.
A year ago I made a comment about making my own sauerkraut and it was great! What I didn't know at the time is that it just delicious in stir fry! The extra cooking eliminates a lot of the tartness but I like it mild or tart. It's the perfect way to use up fresh veggies that are past their prime. I've eliminated rice from my diet to be low carb and don't miss it so the kraut takes its place. I usually fry up some bacon add the veg, then the kraut and finish it off with a couple beaten eggs.
I was wondering if you had ever made any videos on fermented vegetables in quart jars? I really appreciate your channel, there’s so much craziness out there on TH-cam it’s nice to have a trusted TH-cam channel 😘💜.
Not yet! I agree with the craziness! I have added fermented veggies to our list of things to research for videos. Thanks.
I was just looking up how to make it and you posted a video. Woohoo! Thank you
You are so welcome! I hope you will enjoy making it! Thanks for watching.l
I love sauerkraut and this is by far the quickest, easiest recipe I've ever seen. Thanks for sharing :-)
My pleasure 😊
You have demystified the making of sauerkraut. I will definitely try your process -thank you!!
My pleasure 😊
Eureka! In less than a week I have sauerkraut! I'm on batch 2 and am going to let them go until they are very tart. I'm not canning the kraut so I can preserve the probiotics so 6 jars is about all my fridge can handle. No basement or cool room in my little house. I'll just make more in a couple of months, decent cabbage being easily found anytime of year. You have given me so much confidence - I am indebted to you 💞
So happy it is working for you!
My grandfather and his siblings were first generation American born Germans. From the age of 3 or 4 I can remember the whole family gathering to shred cabbage and start the Kraut. They stored the large crocks in the drawer space underneath the house. All of the kids would crawl under there to taste the cabbage. It was a family affair. I had lost all of those memories and I was too young to know how the kraut fermented. Thank you for the video! I can’t wait to try it.
I try thought my family put either coriander seeds, caraway seeds or celery seeds in it. I was too young to know the difference. I’ll have to do some research!
Thank you Pam!
Can't wait to make my own sauerkraut. So easy! The waiting part is going to be difficult though.😁
You are a wonderful!❤️
I agree--the waiting is always the hardest part.
Thanks for your Sauerkraut video. I also enjoy your canning videos.
You are so welcome! Thanks for watching.
Great video - for some reason you hasn’t been showing up in my feed and I was concerned you weren’t making videos any more. I have a few to catch up on! 😊 I felt a pang though when you tossed the cabbage stalk into the sink! 😭 My mom always trimmed it up and salted it for a treat for me and I love it to this day. Also I just made my first batch of sauerkraut and I’m pleased with myself. I think I like your technique better, although I prefer Bavarian style and added caraway seeds to mine.
Thanks for your comments. I will sometimes add caraway seeds as well!
I have 2 jars fermenting on my counter as we speak...its been a week. I have it covered with a cabbage leaf to, but covered it with a plate, instead of lid. It really bubbled over at one point. It's a great probiotic.
Hi Pam, just thought I'd let you know that my sauerkraut turned out great! I simply enjoy the crunch! I don't think I will ever can it as it's so easy to prepare! I will be preparing hot dogs this week and can't wait for the "yummy" kraut!!! Thank you so much for the video!!!
Wonderful! I am so glad it was a success. And your mention of hot dogs and kraut just made my mouth water!
If YOU are eating it then I know it's safe.. First time I tried to make this it was a total fail!! Some of my jars exploded and when I seen mold I tossed the out... Thank you for teaching me a way I can't fail.. I must get the big Ball Jar I seen at Walmart now. And I love the comment below that said to use a ziplock filed with water to hold it down and keep it covered.. It might be successful next time
What a lovely sauerkraut cabbage made by a lovely lady. Fermentation is actually safer and healthier than canning because you can see and smell the BAD stuff.
I had never thought of it that way before, but you can certainly see the bad stuff! LOL
Perfect video to help me. I only have one cabbage at a time getting ready to harvest. Thank you for showing some small batch preserving.
I love you use the smaller jar with a 2 % solution as a weight! Best weight I’ve seen. I’ve only made it once, but I will again with your great tips! Thanks!
Awesome! Thank you!
My mother is German, and I ate so much sauerkraut growing up that I just can’t stand it. Lol! The recipe looks lovely though. Thanks for another great video. :)
LOL! Thanks for watching.
Thanks and me too, I love sauerkraut. A recipe here in central Kentucky is to brown pork ribs, cut into single ribs and then finish off with a quart of kraut, browning it in the same pan. "We will not falter - We will not fail." Thanks for the video. God Bless Stay Safe
Sounds great! We will definitely try that!
Oh yes. My grandmother was raised in West Virginia, and she made roast pork country ribs, with sauerkraut , and drop (biscuit-style) dumplings steamed on top, in the roasting pan just before serving . It is soooo good!
I used to serve kraut & ribs at my diner… it was a fav by m customers! I’m in east central Ky.
@@lisaedgington3919 NANA'S?
@@joeyhardin1288 Nana’s country diner. It’s in Lancaster Ky
You are a wonderful teacher! Thank you!
You are so welcome! Thank you for your kind compliment.
Thanks. I made plum jam like you it is delious
Thank you for sharing, I usually do it almost the same way. However , one day I did get mold and threw the whole cabbage batch out, now I know that the whole cabbage did not really go bad. Thanks again
Thanks for sharing and for watching.
Long time fermenter here. If you can see mold on the surface the entire ferment has been inoculated with spores and should be discarded. The mold is the fruiting body and only forms on the surface because it needs to be in oxygen to fruit. Some people recommend scraping and eating, but modern fermenting science says absolutely NOT to consume molded ferments.
Are you going to publish a cookbook? Along with your excellent videos reflecting guidelines for catastrophic events-growing greens, water preservation, rocket stove usage, etc? I’d want multiple copies, signed. 😁😁😁
Thanks for your suggestion. I've been toying with that idea...I will continue to think about it.
@@RoseRedHomestead if you do a cookbook/instructional I will buy it!
Once again you have me trying something different.now on to your next video.
I had to go back to some of your videos and I have started a notebook. And writing down recipes. Your instructions are informative and straight to the point I hate watching a video where the ramble on about nothing. The reason I’m here is to learn and enjoy.
We appreciate that you watching our channel, making new items. Taking notes and writing the recipes (and citing in which video the information is located) is a great way have the what you need at your finger tips.
well sad me to
Love homemade sauerkraut! I usually make several half gallons in the spring and have stored up to a year in the back of the fridge. We even ferment shredded carrots to add to salads.
I have heard that carrots mixed in with the cabbage is really good as well. That is so great that you have it on hand and ready to eat all the time. Thanks for sharing.
I just did two half gallons following your instructions. I can't wait until it's ready! I love fermented foods, they have really helped my stomach problems. Thank you so much!
You mix fun and kitchen science in such a great way! You are an excellent teacher and I hope your videos eventually receive the millions of view they deserve!
Thank you so much! I hope so too!
Love it, will give it ago, we have red cabbage and white cabbage growing in our allotment. Thanks for sharing 👍😎
Sounds great! Thanks for watching.
Perfect! Exactly how i have made it for past 60+ years, first under mom's tuteledge, then for past 50 years in my own home. I also use 2% salt brine. If I pack it into mason jar then I use a baggie filled with 2% brine. But generally I make it in a smaller straight edge canister. I have a saucer which fits on top exactly on which I stack rocks that I picked up in my yard over 50 years ago. Scrubbed them down, run them through the dishwasher, and pack it in my sauerkraut jar.
You've really inspired me to have a go! Mind you, I could write that under EVERY ONE of your videos! Thank you xx
You are so welcome. So glad our videos have been useful for you.
Sauerkraut I love it
Me too!
I love how you do everything via science!!!
Love it thanks for sharing it God bless
You are so welcome--thanks for watching.
I absulotely love Kraut and this year I Made some. It was done in 2 weeks and then I Stored in my refrigerator and when it was Half gone I started another batch . Your videos are so amazing I've learned a lot. Thank you and the best to you and yours
Thank you so much!
Made mine today!
I am super happy to find this video of yours! Thank you!!! 😊 ❤️🌹
I can’t wait to try this! Thank you so much for sharing your expertise with us.
The things I have learned from you are so wonderful, I am thrilled and I thank you.
You are so welcome
I used your method, including using a smaller jar filled with a 2% solution (what a clever idea!). I'm really excited and will let you know how it turns out. Thanks so much!
Wonderful! I will keep my fingers crossed for you!
I am going to make sauerkraut for the first time today using your recipe. Thank you for sharing.
Let us know the results. Jim
That looked so easy peasy! Tfs! Please stay safe and sending hugs to you both 💜🙏😎
I love sauerkraut also my sister and I wou😢eat plain with ketchup on it, yummy
Rose, you can cut out the crunching with the hands part and just stomp it into the glass jar directly...I promise you will get the liquid to over it in that one step, directly into the jar, and just sprinkle salt onto each layer as you stomp it in. I use the flat end of a rolling pin to stomp it tightly into the jar. You are one of the very few on utube who knows how to make real Sauerkraut!
Thank you! And thanks for the tip. Actually, I quite like the feel of crunching the salt into the cabbage with my hands, but it is good to know I could skip that step when I am in a hurry!
@@RoseRedHomestead You're welcome! Trust me, when you make an entire 3 gallon crock, crunching would take forever, and is very hard on the joints. I know you're frugal with regards to tools, hence I mentioned the wooden dough roller which I used years ago, because like you, I'm frugal about tools, but since then I actually use a wooden sauerkraut stomper, its just a pcs of round wood that's beveled out at the bottom, but long enough so it extends either out of a jar, or a crock, so you can handle it properly.
Oh thankyou for this! I learned how to make sauerkraut from a cookbook recipe and, while it was always good it did vary from year to year. My mouth is watering and my stomach can't wait.
Thank you so much for this video and your ingenuity! I've been putting off trying to make sauerkraut because I don't have that tool! You open my eyes and now I have to look around and see what I might have on hand. I kept putting it off because the tool set I saw with the weights and everything was $50. Bless you.
Rose, if you said I missed it. I'm new to fermentation and I want to know while you're waiting for it to work its magic, where do you put the jar? Does it need to be in darkness or on top of the counter? Thank you for all you do! I am in the medical field and I love your channel because of the science. You are a great teacher and pretty sure you would of been one of my favorite professors.
Just got back from the Amish store, my 3 gallon Ohio crock was delivered, and I'll be doing my first batch of two heads today or tomorrow! Thanks again for your excellent instruction!
The first time you said sauerkraut my mouth started watering, totally Pavlov's dog, ha ha ha.
LOL--amazing what does that to us! Thanks for watching.
I also love sauerkraut grew up eating it on hot dogs and sausage my mom used to make it but I never knew the recipe thank you
Hope you enjoy
I’m so glad TH-cam keeps these videos up, lol. My mom brought home a cabbage that was TWICE as big as my head 😉. So, sauerkraut it is and here you are! My most trusted source. I’m glad I watched to the end because I was going to follow the ball book and can it. Maybe I’ll small batch can it so it will be shelf stable. It’s a BIG cabbage and I don’t think we’ll eat it fast enough.
You are a born educator. That's a wonderful gift.
Mark: Thanks! Jim
I absolutely LOVE your videos... so easy to follow, no nonsense with half the time being spent on advertising a sponsor and you really empower me to try things I was afraid of before. Thank you so much for your time and energy. It matters to many of us.
Curious: Thank you so much! Jim
To decrease the amount of sodium, could Potassium Cloride (KCl) but substituted for regular salt? I absolutely love your channel! I am especially appreciative of the systematic way you present the info, as well as the tips your give. I love your critical thinking chops! 😉💗
Scrumpshelishus !!!!!!!! Always have one on the go and one in the fridge. Goes like hotcakes in my house. New batch each week. Great video. Thanks
Your so awesome!
I did enjoy your lesson and teaching manner.🙂 I'm growing cabbage for the first time and I'm harvesting now. I will be making sauerkraut your way. Thanks! Happy Thanksgiving to you and yours. 🙂
Thank you! I am glad you will try the sauerkraut! Happy Thanksgiving to you as well.
Have you ever stuffed a turkey with it, its amazing and SO moist
I LOVE LOVE LOVE homemade sauerkraut! I made some about 3 months ago and have only one jar left, but cabbage is soon to be “ in season”, so I’ll make more. It’s so easy, so tasty, and a great probiotic too! I made mine the same as you did, Rose, but I like it milder, so only 3-4 weeks, before it goes into the fridge.
Awesome tutorial. So simple. Will let u know how it turns out.
Please do!
Very nicely done, Pam.
Thank you!
I am with you in that I LOVE sauerkraut! Perfect timing for this to come into my feed as I am about to make it from cabbages I grew. I plan to use a piece of cabbage leaf on top to hold the bits under the liquid, but I did buy the Ball lid and spring fermentation kit for $6.
Last year I tried it but ended up throwing it out because I was afraid to taste it. I had used a couple pieces of purple cabbage in with my regular cabbage and the color was off-putting... I was not sure if it was mold or discoloration. Now I know better, but will not mix colors, either. I plan to make sweet and sour German cabbage with the purple heads... fond memories of eating it at a wonderful German restaurant in my hometown decades ago. My lips are smacking already! 😋
I know this comment is old, but wondering how the spring worked out? I just bought a couple of those but haven't ever made sauerkraut. Did you put something under the spring so bits don't sneak out or just put the spring on top of the cabbage?
I'm going try this, thanks.
Great! Have fun doing it. I really enjoy it.
I just made my first batch of sauerkraut before discovering (and subscribing to) your channel. I let the kraut ferment 2 weeks and it tastes to my liking, so now I’m ready to put it in the fridge. I did not observe any mold in my jar, so I was wondering if you changed jars and discarded the brine because you had removed some mold, or do you always store in a new jar without the brine? How long will the sauerkraut keep fresh in the fridge? Thank you for such an informative video and for taking the time to answer questions from your subscribers.
Thank you for your comments and questions. Yes, I always use a fresh jar and discard a lot of the brine. I did leave some in the bottom of the jar to keep the kraut moist. That batch is now gone and we are working on another. It keeps for weeks, even months in the fridge.
Thank you for this Video, I learned so much. :). I tired making sauerkraut before.., After 5 days of fermentation it turned "Pink" , I tossed it out! and I never tried it again.
You did the right thing--pink is not a good color for sauerkraut! I hope you will try it again...it is so good when done right.
very nice video
I put 3 tablespoons of salt to 5 pounds of shredded cabbage and it turns out so good every time.
This was a great video, thank you! I've got my first batch going into week 2 as we speak.
Great! Let us know the results. Jim
Watched 3 vids back to back. You are inspirational...xxx n
Nancy: Thank you!
thanks///great tutorial///any particular reason why you don't use the drained juice???
I like to take sauerkraut out of the jar that is not dripping! That is all. You can keep all the liquid if you wish. Thanks for your question!
I have been fermenting for many years, I am glad to see you did this one and hope you do more such as kimchi and many other fermented foods. I like to ferment many veggies regularly because it preserves the freshness and crunch of veggies for months. I use a 5% brine and put carrots with garlic and hot pepper. I do same with fresh okra and many other veggies. I usually only leave out a few days then put in the cooler to be kept at about 45 to 50 degrees. I check pH regularly on my ferments to assure myself that they are in a good acidic range. I love the fact that I can have garlicky spicy carrots that are as crunchy as the day they were picked. Also, the nutritional value and probiotics is so interesting especially how the bioavailability of nutrient are actually increased during fermentation. I'm sure you can share the science behind lacto-fermentation to help others understand the process. I love kimchi and would really like to see you do a video on your version of kimchi.
Yes, kimchi!
I just start my first batch of sauerkraut in a 2 quart jar following your directions. Easy,I did buy the proper tools for it. I believe in having the right tools. Got plenty of brime above cabbage. Use plastic wrap to cover, with 5 toothpick holes, until the vents come in. I cut a cabbage leaf to cover by setting jar on leaf and cutting a little smaller, just the right size. I also grated fine the core to add more probioctics. Day two the brine is now over the top of the glass weight. One week and it has stopped fermenting. I must have used to muck salt. Didn't like it. Threw it out will try again.
I run across this again tonight. I’m making a fermented Appalachian recipe.. irs called mixed pickles. Has no pickles in it! It’s corn, drained, canned green beans, drained & a cut up head of cabbage. Recipe said to add 2 tsp salt & fill jar w/bottled water. Checked it last Monday &’still likes a bit to be as sour as I love it! I added more salt solution to each jar. So far so good! ❤️🌹
It sounds fabulous! Thanks for sharing.
Sounds good, i never thought about it with corn and green beans added in! In Central and South America the use a young ferment of cabbage, carrots, peppers, onion, oregano (ingredients vary by country/household) served with with arepas or pupusas. If you go into an El Salvadorian grocery store they will tell you El Salvadorian is the best oregano and if you go into a Nicaraguan store they will tell you Nicaraguan oregano is best! They are all different than the standard oregano we find in North America.
@@rfkytyummm sounds so good! We love anything fermented! When I was little my granny would save the core for us kids & work it w/the rest of the kraut… if we didn’t eat it first while it was just briney! My granny was from Harlan Cnty Ky. She was the definition she f the true Appalachian American. My great grandma run a boarding house for the coal miners. My great grandpa was the hangman in Harlan & his brother the sheriff of Harlan Cnty. Stories are told about the 2 meanest men ever to walk Harlan Cnty mtns. There’s also a museum that’s called Hensley Museum of Appalachia. I’m very proud of my roots & my heritage.
@@rfkyt Very interesting! thanks for sharing.
@@lisaedgington3919 Thanks Lisa, I really liked reading about your interesting family background! Lots of interesting characters and stories that were lost. My mom's side of the family came from Czechoslovakia and from 1325 to 1698 guarded the Czech / Bavarian border. The Germans used to invade every now and the, apparently they liked Czech beer (Pilsner originated in nearby Plzen) and Czech women. After their special rights were rescinded by a new landlord many of them (Chods) moved to North America, mostly to the Canadian prairies and the northern central US states. My father's father arrived in Canada at 12 years old with his cousin a few years older by themselves. I cannot imagine what it was like for their parents and was reminded of them when the Mexican and South American children were smuggled across the border by strangers, a parents love is bottomless.
Thank you for this & all your videos! I’ve learned so much!
One question. If you can the sauerkraut, doesn’t the heat kill the good bacteria?
Thank you again for all the help, wisdom, instruction, & inspiration you’ve given to us all!
Yes, even though we can food for longterm use, heat does kill the enzymes, this is why fermenting is so beneficial to our health
It's a double whammy, enzymes plus probiotics for our health. Store in cool places, refrigerator, cellar, etc
I love Sauerkraut, atho I eat it by itself, no hot dogs or sausage.
Yes, it is yummy all by itself! I do that too.
We eat it as a side salad👌
Wow- nice
My online grocery order today had 3 cabbages instead of 3 romaine hearts. So I guess I'll be making sauerkraut 😅 this is a great video, thank you 😊 PS: I saw a Weck jar in your video thumbnail. Unfortunately after over 100 years Weck has declared bankruptcy last month. So if you use those jars frequently, I'd stock up on the rubber rings a little. We all really hope some investor will come and save them but it's just so sad
That was so easy. The method I used in the past was way too complicated. Now I need to check with my Docs because I can't remember if this is something I am not allowed to eat. I had a transplant, and I am on anti-rejection drugs. Awesome video Pam.
another beautiful 🌹 video 👍
Many thanks.
Thank you. Blessings, julie
You are very welcome.
A friend and i were just talking about Sauerkraut today.....Now i really want to make some. Its been years since i have. Great video, thanks
You are welcome! Thanks for watching.
@@RoseRedHomestead Finally after not going to town for 2 months we went today and i got some cabbages. I rushed home and got one sliced up and packed it into a 1/2 gallon jar....it barely fit it was so big. I cant wait to try this in a week. Did you store yours while it was fermenting in a dark place? Thanks again
I have made kraut for several years but didn’t know the ratio for salt. The magnet is very clever.
Thank you.
Trying this today for the first time! So excited!
Peace: Have fun! Jim
Well,just finished my first time ever making this. So so easy. One question,can these be vacuumed sealed?
Miss Pam, I absolutely loved your fermenting sauerkraut video!!!! Loved the teaching aspect and "use what you have" ideas.
Any idea where I could get a magnet strong enough to lift the water filled jar used to weigh down the cabbage???
I Have to make your sauerkraut recipe. Thank you for sharing.
It is yummy, for sure! The magnet I used in the video is an old rare earth magnet I have had forever. I am sure Amazon would carry strong magnets.
@@RoseRedHomestead Thank you very much!!!!!
❤️❤️❤️❤️❤️❤️
I'm going to try this with the old fashion way book where they just left big tubs of it in the corner all winter. Its cabbage season so I think this would be a perfect first time project for me. I don't ever remember having sauerkraut before but I too love that acidic taste especially on sausage dogs with good mustard. I'm trying to collect recipes that can be kept in bulk so I don't have to think about meal prepping for a while if I don't have. Thanks a ton and may God bless you and yours in Jesus Christ Yeshua HaMashia for it is written;
Matthew 6:33
King James Version
33 But seek ye first the kingdom of God, and his righteousness; and all these things shall be added unto you.
Amen
Thank you.
Love ur zeal for the Lord, I'm that way too, cant imagine i could exist without God in my life😊
Can you make sauerkraut self stable ? Can you can it ? I see a lot of videos that show you can can it but I only trust your advice!
Susan: Yes, you can can it. Check the USDA guidelines. Jim
I add dill to mine and it is delicious
Julie: Fresh?? Jim
Ow wow! so when you were young did you use the wooden shredder? we used to put up two 50 gallons crocks. I can still see mom checking it all the time. great memories! I have dialed it down to 5 or 10 gallons.
No, we didn't make this when I was a child. I started making it as an adult. That is a LOT of sauerkraut you do...Wow!
@@RoseRedHomestead Turkey Reubens!