Save yourself some work and after mixing and massaging the salt in a bit, just let it rest for about an hour. It will take the juice out too. Then press it into the jar and you are done. You can thank me later ;).
Love the video, I have been making my own sauerkraut for years, but I think you missed one important thing, I think it is a tablespoon of salt per 1 3/4 lbs of cabbage. Always check your weight when you buy it and adjust. And try it with some purple cabbage mixed in!
Growing up we had a massive crock that we made Saurkraut. It took months it seemed. There was a board with holes drilled in it and a massive rock. We would chop cabbage for days. Momma layered the salt with the cabbage. I think she put water but not sure. It was the moved out to the porch with a cloth covering it. Every day she would mix it and would put the board and rock back on it.
Jill's new recipe for Reubens inspired me to make my own saurkraut!! Thanks, Jill! Love the clip in the vid of Chevy Chase and the Kook Aid - very funny!😄
Thank you Jill, so many great sauerkraut tips!!🥬 I bought the lids a while ago and now you've motivated me. Chevy Chase and the Kool-Aid clip was fun!! 😂😂
Wow!! That was sure a lot of work but I have now have a whole new respect for the making of sauerkraut. I never realized it was made with salt and always thought it was vinegar. Great video!
I have this cute little wooden pounder thing that I pound my cabbage with it and it works so good cuz I have a little arthritis in my hands so I love my little wooden pounder
I need to get back into fermenting cabbage as I have tons of it in my fridge! 🙂 Great tip with the Easy Fermenter lid, I will have a look for it. Oh, and I need a rock! 😁
Great instructions! I bought glass weights on amazon after experimenting with rocks! Now I want to order that lid. I use my old orange Tupperware bowl, but yours it’s pretty!
YOU DON"T NEED SALT!!!! I've been making salt-free sauerkraut and pickles for years and it comes out beautifully, no mold, no problem. I had a few batches go soft, but they were also fine to eat, just not crunchy. The way to make sure it stays crunchy is to add a few bay leaves or other source of tannin to the ferment. I make my sauerkraut exactly like you do except: 1) I don't add salt; 2) I add 3-4 bay leaves at the bottom of the jar; 3) I use Cutting Edge Cultures or 1/2 cup of sauerkraut juice as a starter; 4) I sometimes add sliced celery to the ferment. Celery is naturally salty. I've also made delicious variations including garlic, ginger, fresh turmeric and other spices. I've made sauerkraut without starter and it comes out fine it just takes longer to ferment.
Susan Seifert ...I use the cultures too, but it calls for salt. Have always been afraid to do it without. Think I’ll try it with the bay leaves. Never heard that before. Only problem I have with the cultures is when I culture onions. I always get kam yeast on them. It’s not bad to eat, but they stink to high heaven. Do you ever have a problem with yeast?
Wow! Thank you Susan! Thank you for your advice. I did a version that uses a solution of blended cabbage and lemon juice instead of salt. It came out well, but after a few weeks, I got paranoid and threw it away because I wasn't doing it the traditional way which uses salt. I will try to incorporate the bay leaves into that method and see how it works. Thank you! Like Tammie, I would also like to know if you have any issues with yeast.
Hello. We're going to make this recipe. Neither my wife or I can see. We want to know what the name of the tool you used for releasing during the fermenting process. We've had it bubble over doing it the old fashion way. the recipes on this channel are grate.
It is a fermenting lid for glass canning jars made by Nourishing Essentials nourishedessentials.com/collections/fermenting-tools?rfsn=3470392.f1021c&.f1021c&
I currently have a small head of purple cabbage in the frig, can I make sauerkraut with that or does it need to be green cabbage? I always add some purple cabbage to make lunchtime salad, which is the only time I eat cabbage so thanks for this recipe. Growing up grandma always made sauerkraut with hot dogs, but since we are vegan now and WF then I guess it is just kraut :)
Mud Sock Girl You can use red cabbage 👍 I love to eat kraut on our carrot dogs 😋 plantbasedcookingshow.com/2016/05/02/whole-food-plant-based-vegan-carrot-hot-dogs/
Why does it taste better in Germany? What do they do differently? The best sauerkraut I have had was almost 30 years ago at Disney in Orlando in the German Restaurant It was wine sauerkraut and the server said the restaurant made it.
For about 4 years I worked at a soy factory where I was the tempeh maker. I can assure you that all tempeh we produced was pasteurized before packaging and shipping. Thus there were no live probiotics in the final product. Please see this link for a good explanation: soyboy.com/2018/09/04/tempeh-probiotics-facts-fiction/
Hi from Russia. We add some carrots to cabbage. It tastes good and carrots give that nice colour.
Save yourself some work and after mixing and massaging the salt in a bit, just let it rest for about an hour. It will take the juice out too. Then press it into the jar and you are done. You can thank me later ;).
Love the video, I have been making my own sauerkraut for years, but I think you missed one important thing, I think it is a tablespoon of salt per 1 3/4 lbs of cabbage. Always check your weight when you buy it and adjust. And try it with some purple cabbage mixed in!
Michele H Plus some shredded carrots and parsnips
@@i.e.presents638 Agree 100%
Growing up we had a massive crock that we made Saurkraut. It took months it seemed. There was a board with holes drilled in it and a massive rock. We would chop cabbage for days. Momma layered the salt with the cabbage. I think she put water but not sure. It was the moved out to the porch with a cloth covering it. Every day she would mix it and would put the board and rock back on it.
Jill's new recipe for Reubens inspired me to make my own saurkraut!! Thanks, Jill! Love the clip in the vid of Chevy Chase and the Kook Aid - very funny!😄
Thank you Jill, so many great sauerkraut tips!!🥬 I bought the lids a while ago and now you've motivated me. Chevy Chase and the Kool-Aid clip was fun!! 😂😂
Wow!! That was sure a lot of work but I have now have a whole new respect for the making of sauerkraut. I never realized it was made with salt and always thought it was vinegar. Great video!
You’re awesome. I am so grateful for your channel. I love your calm energy and the recipes you choose to share. Keep up the great work!
I wasn't sure about this recipe but when I heard and saw you eating the sauerkraut at the end, I'm on board.
Omg this is really healthy and delicious veggie recipe.
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I'm surely gonna try this recipe today. Thanks for sharing this wonderful recipe
You gave me the courage to try to make my own Sauerkraut! :) It's on day 6 now. Thank you!
I have this cute little wooden pounder thing that I pound my cabbage with it and it works so good cuz I have a little arthritis in my hands so I love my little wooden pounder
Lisa Satkoski Where did you find it? What did they call it?
i.e.presents check out her link for the fermenter lid. It’s available there.
It was a gift from a friend many years ago. .but I have seen similar ones on Amazon.
I need to get back into fermenting cabbage as I have tons of it in my fridge! 🙂 Great tip with the Easy Fermenter lid, I will have a look for it. Oh, and I need a rock! 😁
Serious ASMR from the sound of Jill cutting the cabbage 😂 I like to make my ‘kraut with red cabbage and juniper berries 😋
Had this for the very first time on Friday and loved it so thank youfor this recipe. 👍👍👍👍👍
My mom made kraut in crocks. She always rinsed it to remove some of the salt before she ran it through the canner. It was delicious!
Great instructions! I bought glass weights on amazon after experimenting with rocks! Now I want to order that lid. I use my old orange Tupperware bowl, but yours it’s pretty!
YOU DON"T NEED SALT!!!! I've been making salt-free sauerkraut and pickles for years and it comes out beautifully, no mold, no problem. I had a few batches go soft, but they were also fine to eat, just not crunchy. The way to make sure it stays crunchy is to add a few bay leaves or other source of tannin to the ferment.
I make my sauerkraut exactly like you do except: 1) I don't add salt; 2) I add 3-4 bay leaves at the bottom of the jar; 3) I use Cutting Edge Cultures or 1/2 cup of sauerkraut juice as a starter; 4) I sometimes add sliced celery to the ferment. Celery is naturally salty. I've also made delicious variations including garlic, ginger, fresh turmeric and other spices. I've made sauerkraut without starter and it comes out fine it just takes longer to ferment.
Susan Seifert ...I use the cultures too, but it calls for salt. Have always been afraid to do it without. Think I’ll try it with the bay leaves. Never heard that before. Only problem I have with the cultures is when I culture onions. I always get kam yeast on them. It’s not bad to eat, but they stink to high heaven. Do you ever have a problem with yeast?
Wow! Thank you Susan! Thank you for your advice. I did a version that uses a solution of blended cabbage and lemon juice instead of salt. It came out well, but after a few weeks, I got paranoid and threw it away because I wasn't doing it the traditional way which uses salt. I will try to incorporate the bay leaves into that method and see how it works. Thank you! Like Tammie, I would also like to know if you have any issues with yeast.
Thank you Jill❤️
There are glass fermentation weights that work well. I wouldn't use a rock because you don't know which minerals, etc. are in or on it.
Hello. We're going to make this recipe. Neither my wife or I can see. We want to know what the name of the tool you used for releasing during the fermenting process. We've had it bubble over doing it the old fashion way. the recipes on this channel are grate.
It is a fermenting lid for glass canning jars made by Nourishing Essentials
nourishedessentials.com/collections/fermenting-tools?rfsn=3470392.f1021c&.f1021c&
i had a thought... instead of all the massaging, maybe a vegetable juicer would be super efficient. the pulp would be pulverized, though.
Over massaging makes the kraut mushy.
Great video! Lol! Love the Kool-aid clip! :)
I currently have a small head of purple cabbage in the frig, can I make sauerkraut with that or does it need to be green cabbage? I always add some purple cabbage to make lunchtime salad, which is the only time I eat cabbage so thanks for this recipe. Growing up grandma always made sauerkraut with hot dogs, but since we are vegan now and WF then I guess it is just kraut :)
Mud Sock Girl
You can use red cabbage 👍
I love to eat kraut on our carrot dogs 😋
plantbasedcookingshow.com/2016/05/02/whole-food-plant-based-vegan-carrot-hot-dogs/
@@wholefoodplantbasedcookingshow Oh, I hadn't thought of that. Thanks, we have made your carrot dog recipe, which is pretty good btw.
Can you use a shredding disc on a food processor instead of cutting the cabbage with a knife?
Yes
Can you make a kimchi next? :D
What is a good brand of organic sauerkraut I can just buy at the store?
I love your videos💖
Thank you Valerie❤️
How did your wounded hand hold out with all that massaging?
It gets very tired but it is good therapy. I should make more kraut 🤗
Plants are awesome. Right?
Sssssooooo True 🤗👍
They are all we need!
It'd be cool if you could be a guest on Chef AJ's livestream.
If I cook the sauerkraut does it still be considered a probiotic after cooking the sauerkraut is it still considered a probiotic
Heat will kill most of the probiotics. You are right.
When I did this recipe, I got quite a bit more brine than what you did. Is that an issue. Waiting for it to fermit.
Not an issue at all. Should be just fine 👍
Never likes American sauerkraut. In Germany the Sauerkraut tastes so much better. I buy it in a German stor. Will try your receipt.
😊
Why does it taste better in Germany? What do they do differently? The best sauerkraut I have had was almost 30 years ago at Disney in Orlando in the German Restaurant It was wine sauerkraut and the server said the restaurant made it.
I usually pressure cook my scrubbed rocks to sterilise them
By the way, tempeh is a fermented food that is never eaten raw, so it does not have any live probiotics.
www.google.com/search?q=tempeh+probiotics&rlz=1CDGOYI_enUS675US675&oq=tempeh+prob&aqs=chrome.1.69i57j0l3.6255j1j4&hl=en-US&sourceid=chrome-mobile&ie=UTF-8
For about 4 years I worked at a soy factory where I was the tempeh maker. I can assure you that all tempeh we produced was pasteurized before packaging and shipping. Thus there were no live probiotics in the final product. Please see this link for a good explanation: soyboy.com/2018/09/04/tempeh-probiotics-facts-fiction/
Your exhaustion is so funny. How about using Himalayan or Celtic salt that retain many minerals?
Lawrence lawrence
Sure 👍
I feel that there are just too many different commercials, didn't want to let this out, but I feel it is constructive
Autumn Meadows
Thank you
💖
70F = 21 Celcius, 75F = 24 Celcius
I accidentally made sauerkraut by sauteing cabbage with salt, vinegar and garlic... It tasted exactly like canned sauerkraut...
Sounds great!
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