AnaKaren Santoyo make sure the brine is above the kraut 👍🏻if the Kraut is being exposed to oxygen without the salty brine liquid covering it you can get mold
I could almost taste the kraut as you took a bite...😊...I DO LOVE Kraut!!! As a young girl at home my mother would make huge stone crocks of kraut and it was delicious!!! Thanks for sharing...
Denise Galiano the digestability of a food is greatly enhanced when its fermented so yes cauli just like cabbage is much less gassy when fermented! And yes you can do it. I don’t have a video but you follow the same principles but a bit less salt.
This look amazing. I may try this. I am a big fan of Kimchi. It is quite expensive though. What is the difference between sauerkraut and kimchi? Can a person make kimchi from this sauerkraut recipe?
Robinson VanCrusoe kimchi is sauerkraut’s spicy cousin. It’s very similar with the addition of spices like ginger, hot chilies etc. I have a recipe in my cookbook Joyous Detox but not here on my TH-cam channel. It’s super yummy!!
I tried this using the recipe from your joyous cookbook, and the top leaf was covered with mold when I checked on it (5 days). The sauerkraut itself looked fine, but is that normal?
JustHereToHear oh bummer! How many days did you leave it to ferment? I suggest about 1-2 tbsps salt but it also depends how much cabbage you’re using. You get a feel for it the more often you made kraut.
@@joyoushealth yes, will definitely be giving it a shot again. I live in a hot climate, and I kept it for over a week. The excessive salt was the spoiler last time.
This was something my Grandmom used to make and serve with pork chops or kielbasa. My mouth is watering. Thank you for bringing back this memory.
Donna mmmm yummy! Great paring 😊
Thank you so much Joy,looks pretty easy , I will make it 💗
Connie Fudge great! Enjoy!
In Austria we flavour the Sauerkraut with bay leaves and some juniper berries.... that‘s really yummi
Nicole Rauscher mm yummy 😋
I love watching your video's. You are so knowledgeable!!!
Nice tool bend the spoon clever
I am so making this thank you so much for this wonderful video! So glad I found you ❤❤❤
Megan Kettwig you’re welcome! I hope you try out the Kraut! It’s a wonderful superfood for gut health ❤️
A garvey ladle works good for packing jar too. Thanks for great video! Making later today!
Gail Bishop is that a brand you like? I will look it up thanks for the tip!
Gravey * sorry
Thank you for this video!!
You're welcome, I hope you try it!
My only fear is that it would mold. How does one avoid that?
AnaKaren Santoyo make sure the brine is above the kraut 👍🏻if the Kraut is being exposed to oxygen without the salty brine liquid covering it you can get mold
I could almost taste the kraut as you took a bite...😊...I DO LOVE Kraut!!! As a young girl at home my mother would make huge stone crocks of kraut and it was delicious!!! Thanks for sharing...
Barbara Wren lucky you your mama made it for you!❤️
Thank you sooo much👌👍
Hi joy! How do you feel about iron infusions? Are they safe?
I was wondering what’s the processor your using
I have a breville food processor :)
I'm gonna try! Can u make cauliflower fermented? I bet it would make it easier to digest.
Denise Galiano the digestability of a food is greatly enhanced when its fermented so yes cauli just like cabbage is much less gassy when fermented! And yes you can do it. I don’t have a video but you follow the same principles but a bit less salt.
This look amazing. I may try this. I am a big fan of Kimchi. It is quite expensive though. What is the difference between sauerkraut and kimchi? Can a person make kimchi from this sauerkraut recipe?
Robinson VanCrusoe kimchi is sauerkraut’s spicy cousin. It’s very similar with the addition of spices like ginger, hot chilies etc. I have a recipe in my cookbook Joyous Detox but not here on my TH-cam channel. It’s super yummy!!
would be be easier to squash it down using a potato masher?
a smell of petroleum pervades throughout yes for sure! ... if the mouth of your mason jar is wide enough, mine was not 😊
I used a whisk, worked great.
Thanks!
We love you joy🐧
Sameh Abouez ❤️
masontops makes a kit
Yum 😋
I tried this using the recipe from your joyous cookbook, and the top leaf was covered with mold when I checked on it (5 days). The sauerkraut itself looked fine, but is that normal?
Make sure the sauerkraut is always submerged under the brine.That way no mold can form. There are special weights you can buy to weigh down the kraut.
I tried making it earlier and apparently I added too much salt, which prevented fermentation.
JustHereToHear oh bummer! How many days did you leave it to ferment? I suggest about 1-2 tbsps salt but it also depends how much cabbage you’re using. You get a feel for it the more often you made kraut.
@@joyoushealth yes, will definitely be giving it a shot again. I live in a hot climate, and I kept it for over a week. The excessive salt was the spoiler last time.
JustHereToHear ah shoot well I hope it works out next time!
Your saying food “processor” wrong lol
Yeah, sahrry she said prahcessor wrong
Taylor Blair ha ha ha
I love you 😘