How to make Sauerkraut 101 and a secret ingredient! Homesteading Life
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- เผยแพร่เมื่อ 7 ส.ค. 2024
- More vitamin c than an orange and so easy to make
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About OFF GRID with DOUG and Stacy
In 2010 we decided to sell everything and build a log cabin on 11 acres. We have lived in the log cabin for a decade now with no solar power or wind power plus zero public utilities. We live like the pioneers except in the 21st century. We post videos on social media to encourage people to return to the land and make a living with your family. We teach folks:
*Off grid living *Rain water catchment *Cooking with wood
*Food growing *Cooking from scratch *Raised bed gardening
*Food harvesting *fermenting the harvest *food preservation
*Holistic Remedies like Grandma made *How to make money and live this life
*storing food in a root cellar *DIY Build projects
*Animal Husbandry *Raising Chickens, Guinea, Turkeys and Ducks
All of our videos are made to empower you to break free and LIVE YOUR BEST LIFE! - บันเทิง
go to offgridwithdougandstacy.com for the fermenting book and all the supplies
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Is the recipe book that’s in the kit, the same that’s on the way to printers?? Becuz I want to order… in a few days!
@@purseypurslane fridge
Hay Stacy! That cabbage piece you put on the top to keep the rest under the water… will it get moldy by then end of the ferment? I made some sauerkraut and had some pieces that were floating on top that ended up moldy. It’s still okay to eat it right? :)
Great video - also, the salad looks awesome. Thanks for all these - trying to prepare for the hard times ahead. 💖
Hi Stacy I love your videos I've been growing a garden so many years now I'm glad I came across you I'm very interested in your book I've been doing some fermenting but I put it right down into my basement I hope that's okay
My son has said he refuses to eat any of the veggies I’m fermenting. The other night I made a great pork chop dinner and served it with this sauerkraut. He said, “Mom, everything is delicious, but this sauerkraut is the star of the show!”
This recipe has changed him forever! Thank you Stacy!!
That’s funny, he’s missed out all these years! Good he realized it now. I just love it but I know everybody doesn’t like some foods.
I'm healing from cancer treatment. I'm cancer free and want to stay that way. One of the things the doctors tell us is to eat plenty of fermented foods. I will be doing some fermentation this summer! Thank you, Stacey!
Stay strong & filled with hope, Kimberly! I'm also eager to try Stacy's fermentation recipes. God bless you & be with you. Joy in California.
Make kombucha! It’s fun and tastes great!
Best wishes to you!! And you must have great doctors to be making suggestions like that rather than simply suggesting some sort of medicine to prescribe you!!
Most doctors will not tell you that..amazing
I pray that you never have to deal with cancer again.
I DID IT!!! I DID IT!!! I am so excited!!! This is the first ferment I have ever made and it tastes sooooo good. I want to thank you, Stacy, for empowering us so that we can begin taking care of ourselves. I hope I am not going overboard, but this is an important moment to realize that I can do things I have never done before. There is also a carrot and garlic ferment that will be ready next week. The next one is onions and garlic! I still have many months to go before the apple brandy is ready! I am happily homesteading from an apartment in Wisconsin and loving the journey. I have a community garden for summer growing and that is a blessing. Thank you for helping me to get free!
That is awesome, making it work with whatever the situation! Good job! We are certainly Blessed having Stacy willing to share all that she has learned ❣️Thank you Stacy 🤗
I'm revisiting her videos for my second year fixing to ferment again! Yay!! Go us! Last year was a GREAT success and my first time:)
Yes Stacey, you inspired me to do my first Sauerkraut home ferment. Thank you for this awesome tutorial video. Today is Feb.14, 2023. I am in my 70's. This is my first fermenting attempt. Since I love Suarkraut it's high time I made my own. Thank you . Bless you and Doug.
So, how did it turn out? I’m making my first ferment today 😊
My grandmother taught me well. She had 10 children and a huge garden! We went to the barn and milked and then the garden every day! I am thankful for her and all the guidance she gave me.
Yess, agree with you ✔️💯❣️... Great to know, its overwhelming to learn it all as we are older n from city, young brains learn so much more 👀💭❣️...
You are very lucky to have had a granny like this!
I miss her everyday!
My mother grew up in WW2 Germany-no food and hours long food lines that many times resulted in nothing when you finally made it to the front.
Her Father started a small garden outside of town(only owned a bike). The most abundant item that grew even in the North Germany winters was Kale.
It fed 5 siblings and they made it through the war.
My mother swears by it’s life saving nutrients.
@@mjmccarthy3693 hardships they are coming here now. Most people will have no idea what to do.
I think raw sauerkraut is something that everyone should know about. I eat it daily and I credit it with turning around my general health decline into a health gain and in my mid 70's now I'm in the best health of my entire life. SK started that ball rolling and keeps it going.
I have made my own SK for many years and experimented a bit with flavors and an interesting flavor I found could go well with your apple kraut. Cut up a thumb sized piece of ginger into julienne slivers and add it to a batch and you might like the result.
I also use a mandolin to slice my cabbage into traditional strings. I found that when cut into small chunks with a knife the SK on a sandwich tended to explode everywhere when I took a bite, but the traditional cabbage strings tended to stay entwined in the sandwich and made for much less clean up afterwards.
Great news Koko keep on keeping on
Thankyou I think I will try your way 🇬🇧
You are correct when you assume the vegetable waste WILL heal the EARTH!
@@tammykoble236
Amen!
MANY years ago I found a recipe for making sauerkraut that just involved packing the cabbage in your jars, putting salt on top, and placing your mason lid on with the ring and just screwing it down loosely, then putting it in a room- temperature warm place. It said that the jars would seal themselves after the fermenting process was over. Well, it didn’t say anything about putting any plates underneath the jars, and I ended up with a stinky mess in my cupboard in the kitchen! Sorry to say it was a big failure, but after watching this today, Stacey, I’m ready to try and tackle it again! Thank you for all the time and effort you put into these videos😁. God bless!
Wow, I am new to cooking, you might say. Can I ask you, do you know why you had leaks while using the mason jars? I thought if you use the mason jars there will be no spilling.
Lol. My late husband's grandmother told me how to can meals the way she learned to can. I wanted to learn also so I asked her how to do it. Her recipe to can chili was to fill jars with boiling hot chili. Screw lid on tightly, turn upside down in cupboard and that's all!. WOW! Talk about food poisoning! After several days every jar exploded and oh! What a horrid mess I had to clean!
That was well over 50 years ago. I have learned much since then! I have 2 pressure canners plus a double decker pressure canner and 2 big water bath canners😄. I have learned to safely can literally thousands of different foods over the years! I love canning.
Brook🧑🌾🍏🍎
I’m also here because I’m new … but yeah, there are a few small tricks. 😅 Thanks for the reminder to put a tray under the jars.
Another other one I’ve heard is, “use a pH meter” … the ferment is going properly once the pH drops below 4.5!
( or, as a diagnostic, the ferment isn’t going properly, if the pH is still too high. )
These videos are PERFECT! I am a visual learner, written instructions are difficult for me until I SEE IT DONE FIRST. Stacy, you are a doll. Thank you to the 10th power.
Me too!
Me too !
Ditto!
I made this apple kraut last year and it was so good. I also decided last year I needed a kraut pounder so went out and looked in the wood shed for a round of birch firewood that would it my jar, removed the bark and cleaned it up and it worked great. I also made one for my neighbour. Thanks Stacy, great video 🇨🇦
A chair leg, works too. Can be bought at Home Depot, Lowes. I bought one for making tarts. It cost about 1.00, or I could buy one called a tart wooden item for 10.00! Different sizes, dowels.
@@littleme3597 I found that those little tart making dowels are outrageously priced, too! Lol. That made it a good time to go out to the wood pile and also to look for downed tree limbs behind our house that would be the appropriate size. Voilà! Cheap, handmade with love, multipurpose wooden dowels/pushers. :-)❣️
Great idea. I will make one too. Thanks for the tip.
going to give it a try, my mom always fermented, we had the big crock jugs filled all winter. I have done plain sauerkraut., love fermented foods . Am 74 and still learning new things and new ways, love it!!!!
Hi Stacy, This video brought back memories of when I was a kid and would help an elderly neighbor with his garden. In the fall, I would help him do up 3 15 gal crocks of sauerkraut. I would shred the cabbage on a kraut cutter while he would mash the cabbage with a 2x4. We would do 2 crocks of regular sauerkraut and the 3rd crock was 'desert kraut' which consisted of a layer of cabbage, a layer of sliced apples, and a layer of raisins, and we would then keep alternating layers until it was full
Wow! Sounds like a wonderful idea!!
I'll have to try the desert kraut. Maybe grandkids will love it?
Sounds very interesting , may have turned us on to something new 👀💭😋🤤❣️... Must try this , thank you 👍💯, my daddy made all kinds of tomato ketchup , even green n red tomato jelly , i miss it n goin to try making my own 🤞 turns out 🤤❣️
Awesome!
@@maryhall1181 Never heard of Desert Kraut....but with raisins, sure sounds good....was it the green or the grape ones or does it matter ?
I quit watching TV and now I am watching Doug and Stacy. Learning a lot and starting to implement. Gardening and fermentation of some of the vegetables grown in our garden. Thanks for building my confidence that I can do this. The most enjoyable work is to grow your own food and then eat it.😅
😂😂me too.
I just ordered 6 of your fermenting cookbooks. I'm can't wait to give them to my gardening friends. Stacy you make fermenting look easy!
Oh my goodness so much info on your videos. We are pushing more and more each day to be homesteaders. Thank you for all the time and effort you put into your videos.🙏❤
Thank you Stacy for how beautifully and organically you teach us. I share your info far and wide in hopes that more people will embrace the beautiful, natural, simple life. Be blessed.
More and more we are using our own home grown vegetables because what we buy at the store is just scary sometimes. Who knows what is being put into growing it! We are lucky enough to have 6 acres with which to work, so at 76 years old, I'm on a mission! Thanks for all your videos that show how!
I grew up on a farm and my mother made lots of sauerkraut each year but the first time I had it with apples was on a Reuben sandwich from a deli owned by a German born woman who made all the sauerkraut she used in the deli. It really smoothed out the flavor. Loved it.
, Thank you. For🅑🅣🅒∕🅔🅣🅗 ɪɴᴠᴇsᴛᴍᴇɴᴛ ɪᴅᴇᴀs
ᴍᴇssᴀɢᴇ✛𝟏𝟗𝟒𝟏𝟖𝟔𝟕𝟏𝟐𝟔𝟑
ʟᴇᴛ ʜᴇʀ ᴋɴᴏᴡ ɪ ʀᴇғᴇʀʀᴇᴅ ʏᴏᴜ. Remain Blessed.
I just started making fermented sauerkraut but never thought to include apples. Will definitely try this recipe. Thanks for all you do.
Yes they've always done the addition of apples in Germany, Austria and England for many years --- pre Victorian.. It's fantastic! Peace ☮️ out S.W. England
One can add shredded carrots also.
The apple takes some of the sour out of it
When you are ready to eat add some shredded pork
We cut up 18 cabbage with a 100 year old cabbage cutter and put it in an old 15 gallon crock in the vegetable room downstairs. I may put some of it in jars this time after it’s ready.
My grandmother was born in the South during Reconstruction following the War Between the States. My mother told me she used to us the salt brine like this to preserve collard, turnip, mustard and beet greens as well as cabbage. My grandmother passed away at age 96 when I was in high school. My mom turned 91 this month and still loves her greens, but she especially loves pickled beets.
I just started fermenting the last month or so when I found your channel. I have done the ABC Salad, sauerkraut,radishes, tomato basil, honey garlic, red cabbage and red beet oh and the sweet potato ( 1 savory & 1 with cinnamon. So far all are our favs especially the ABC salad. I did a quart and in a weeks time it is almost gone. I love it over cottage cheese......... umm. In a sandwich in a green salad, on the side, off the spoon...... love it. I did throw in some celery. Thank you for all you share ! 💐
Thank you Stacy. I most definitely am going to make this. Fermented food's help me with inflammation from my Fibromyalgia.
I love watching all of your videos. I'm growing sweet potatoes in buckets right now. Beautiful purple leaves.
God bless you.
Me2!!
Thank you Esther for your comment! I have had FM 30 yrs and have not liked Saurerkraut since i was young. I will be trying it again because of Stacy and you!
@@jodycharbonneau4915 Try rinsing it thoroughly by immersing it in a large amount of water and draining it, then do that a couple more times. I fix it that way with pork and caraway seeds, and it is really good. Good luck
@@jodycharbonneau4915 My pleasure. I was diagnosed in 1993. Stretching helps me along.
God bless you and be healed in Jesus Name.
I was diagnosed about five years ago and until recently it has been brutal. Lots of pain meds, inflammation meds, depression meds👎🤦♀️. Finally got fed up and decided to make some changes. First I wanted to eat my medicine…thank you Stacy and then I took gluten out of my diet. And wow the difference was almost immediate. I also walk daily, do yoga and tai chi. I am so grateful for finding Stacy’s channel. Definitely God leading the way. 😊👍👍🙏
I was talking to my Mom while I was watching this, she told me that Great-Grandma & Grandma (Mom's side) regularly did the sauerkraut with apples. I will be trying this recipe, Thanks Stacy! (I would be like to be getting your book as well, next payday.) 😄
First time in 10 years I’ve used apples. I noticed it didn’t start fizzing until they next day. I found the most delicious new apple for me. An Envy apple. I only used three of them in three heads of green cabbage. Looking forward to tasting it! I also always use caraway seeds. Thank you Stacy! First time I’ve watched ur sauerkraut video. It rendered 4 qts and a half of sauerkraut.
That salad looks great, My Grandmother did a lot of canning, I was young then an never paid much attention. Now, at 72 I think it's past time I learned to preserve food. Yes I'm interested in your new book Great video Thanks
I’m 67 and I fermented veggies for the first time in my life. My mother did a lot of canning, so we learned that early. But I never fermented anything. The first time I did carrots. I was a bit disappointed by the taste, but when I added a splash of vinegar they were okay. The next batch I did with garlic and they are just delicious! I had a hard time not finishing the jar in one sitting! 😂 next I tried broccoli and cucumber, but I don’t like the taste of the broccoli. Also did a jar of cucumber and onion: super taste! So I’m hooked. I like sour and spicy stuff so I already have some ideas for adding more spice to my ferments. Of course tastes differ and maybe I’ll even find an acceptable way of making the broccoli taste better probably am going to add vinegar there too, but carrots and cucumber? Those will be a staple in my fridge from now on!
Wishing all the best with your fermenting adventure! 👍
So excited for our Fermenting Book to come in. We bought our Mason Tops Fermenting kit and have yet to give it a try. . Crazy I know lol. Thanks for sharing...and as always you are a joy to watch. See ya'll at the Homesteading Life Conference
Thank you for showing me how to do this. Trying my first ferment from scratch with my own garden grown veggies!! So excited to taste!
Stacy, I really enjoyed that relaxed presentation and learned so much. This year I have followed you and sprouted seeds and made fermented carrots for the very first time. They now form part of my diet, to my benefit. I will certainly have a go at this recipe as it is so appealing. I am looking forward to receiving my copy of "Fermenting with a Smile" here in the UK, as I know it will broaden my horizons😀👍! Regards Stephen.
GREAT !!!
I've watched some of your videos before and I think that your lifestyle is so amazing.
I remembered some of my family members who lived outside the city always had the best fresh foods. Everything from fresh eggs,cheese, butter, and bread.
I was only 6 years old at the time , but I remember that so clearly and watching your videos takes me back to my childhood memories.
Thank you!
Thanks to you I tried fermenting and I love it. I just did a few jars so far. Can’t wait to try the cabbage with apples!
Thank you.
Yay can’t wait to get my book. Congratulations Stacy for completing the book.
Stacy...You are such a wonderful inspiration! I am a 70 yo certified natural health coach. I love your videos & I will definitely start fermenting! You make it look so easy & I know it's delicious & good for you! Bless you & Doug in what you are doin! Lots of Love!!
I want to say thank you for all of your videos. I’m a single mom in Chicago trying to learn quickly how to stretch my budget with healthy options.
So glad you said to add caraway seeds. I love caraway seeds in my sauerkraut. And I bet with the apples in there too it's fabulous! Your garden looks wonderful. We haven't put in gardens here in NW Montana yet. Soon I hope. What's going on with Doug's Mom's cabin? Haven't seen a video on it in a long time.
Love watching y’all. My husband and I are Homestead Homies and we have your t-shirts.❤️
Me and the wife just made this ferment as well as the honey garlic and third batch of salsa. Thanks for all you’re effort in teaching us! We are fully on board the fermentation train.
Stacy I just finished the pineapple Turmeric Sauerkraut Ferment! I love your fermenting book!
I have tried my first just regular cabbage ferment. You gave me the courage to try it. I am so glad. Ended up with 3 quarts and have only partial of last quart left. Thanks for all you do.
I made my first ferment on July 8th and opened it today and it tasted just like crunchy sauerkraut! So excited to add this new food skill to our food security arsenal!
Thank u. Received our 2 fermenting books this week ; every page is very helpful ~even the cover notes! We really appreciate those!
Hey Stacy and Doug! I love the sauerkraut, in my house never lacks it, I usually add in mime ginger and pepper and when is ready to eat then I put some apple and misso
love the turkey and rooster and chickens cackling in the background
I've been making fermented vegetables like this for my dogs. It's great for their gut health also! I have the wooden thing too and I love it.
Thanks to you, Stacy I have been fermenting for a few years now. I remember back when you used that cool little rock! Thanks for all the wonderful information you share.❤️
Dear Stacy, Thank you so much for taking the time to explain the fermentation process with such good details! We so appreciate your enthusiasm for wholesome foods. My granddaughter, who just turned 6, watched you make the Apple and Cabbage ferment and she wants to make some with me. Thank you!
I’ve done carrots and radishes so far. Now I’m going to try cabbage! Thanks for teaching us how to do this!!
I appreciate the brine of traditional kraut, my family does not. I started rinsing off the brine and adding a cup of apple juice and a chopped apple and simmering, my family LOVES kraut that way
Sauerkraut looks delicious. I want to give this a try. Cannot wait to read your book. Thanks Stacy for all the wonderful information and guidance.
, Thank you. For🅑🅣🅒∕🅔🅣🅗 ɪɴᴠᴇsᴛᴍᴇɴᴛ ɪᴅᴇᴀs
ᴍᴇssᴀɢᴇ✛𝟏𝟗𝟒𝟏𝟖𝟔𝟕𝟏𝟐𝟔𝟑
ʟᴇᴛ ʜᴇʀ ᴋɴᴏᴡ ɪ ʀᴇғᴇʀʀᴇᴅ ʏᴏᴜ. Remain Blessed.
I've been fermenting since Feb last year and you were one of the people that truly influenced my journey. I've been fighting cancer and thank God my Oncologist not only listens to me but wholeheartedly believes in fermenting. She's Asian and they've been fermenting for thousands of years. I thank you from the bottom of my heart for the knowledge that you've shared. It has saved my life!
I’m new to your channel and absolutely love it. My 23 y/o daughter wants the two of us to get some land and do a homestead. I’ve been wanting to do this for years. Your channel is teaching us so much! Thank you!
Excellent video Stacy.
Thank you so much for taking the time to do this. Looks amazing.. I have never fermented before, but after learning so much about it from you over the years I just might try it this season. 🌻
Stacy, thank you for this video. I always learn so much from you. Not only am I inspired to try what you cook and ferment, I also feel so relaxed watching your videos. :-)
Thank you for your wonderful videos! I grew up on a farm and moved away from it at 18 and now at 50 I'm back in that same small town scratching out a homestead. I'm relearning these same skills. Canning, bread making, gardening, and fermenting. I had to chuckle when you mentioned not paying attention as a child and relearning what our grandmothers had mastered so long ago. She made the best biscuits, which I continue to make hockey pucks, I so miss her biscuits. Anyway love you lady! 😍 Thanks a bunch for sharing your skills. Love your style. I wish you and Doug love and light, peace and joy!🌈💙🌎✌️
This recipe was the first ferment I made and shared with family and friends. They all love it! Thank you Stacy, I'd been getting some extra foods with long shelf life, but I'd never have thought to ferment until I watched THIS video! God bless you! ❤🙏
Trying to make sauerkraut for the first time today. Had to revisit your video. Cabbage out of the Florida garden in January. But using your fermenting book as a guide.
Sounds great!
Love the way you do the videos ..Easy to learn !
Im going to make this one for my son.
Thanks,
Made this and it has become my go-to kraut every day! I didnt care for the apple and went to red cabbage, only adding the carraway seed. Fantastic!! Thank you for your dedication to all of us in sharing your life!
Started this as my first ferment on 12/25/23 went 4 wks due to low temps under the sink cupboard 62 degrees, average temp this apple kraut is so good
Making 2 more qt jars today, thank you Stacy for this recipe 👍🏼
Great job!
My tummy feels so yummy when I eat the fermented food! Thanks for getting me back into making it myself! Truly can’t wait for your book to come out! I am making this tomorrow. Thanks, Stacy!!
I have been struggling with making sauerkraut lately. The last 3 tries have browned and smelled like bleach. It has been so discouraging. When you said too much salt can stop the ferment it made me wonder if that is the problem. I had never heard that before. Thank you for the time you take to give out so much helpful information.
@@nrgltwrkr2225 Very nice of you to put this chart here for everyone. Thank you.
Don't use table salt either. Nothing with iodine in it.
@@nrgltwrkr2225 thank you for this chart…it is very helpful.
Make sure you use filtered water or purified also.
Try 2% salt
I had this big old cabbage. I got 3 quart jars sanitized. It only took one jar and it wasn't even completely full. The 1st one I made month ago was so good I'm still enjoying it. I'm trying to grow my own cabbage. Tricky in the winter. I was very proud of my 1st batch with you Stacey. Thank you for your easy to follow directions.
God-bless both of you will all pull through this little kerfuffle pretty soon.
MaryAine from Calif.🇺🇸
I’m Armenian too! I listened and learned to a degree, but wish I had learned more. It’s an amazing heritage of which I’m extremely proud.
I just ordered the mason top fermenting kit, and have cabbage growing in my first garden! I’ll definitely be making this!
I've never tried a fermented food. This looks delicious, I'll be giving this a go today! Thank you....heading over to get your book too!
My husband keeps saying he is so glad we are making these....he loves the cabbage combined with krauted jalapenos.
Fun fact, cheese and yogurt are fermented milk products. Buttermilk, too, I think. Traditionally it is, anyways. Anyhow, fermented foods are great, and they're so good for you. And easy! Best wishes on your journey! It's a whole new wonderful world!
I'm absolutely going to try this. In the past I've only had vinegar based sauerkraut and I just can't digest it, but since I'm on a quest to heal my gut from years of trouble, natural ferments are a big part of my plan.
Thanks so much for all that you and Doug do for us all!
3/28/23...So glad I could show your video to a old order Mennonite young lady as she wants to do this. I have loaned her your fermenting book, plus my fermenting lids, stomper, etc... Perhaps she'll buy her own. As they are not allowed cell phones I would be glad to order it all for her 😀.
Shabbat Shalom my friends
Brook, Opy and baby Asa😅
I will definitely have to order your book! I was just thinking how helpful it would be to have an actual book to refer to when fermenting. I have so many things fermenting in my house right now it looks like a science lab! Beets, cucumbers, radishes, vinegars, ginger root with carrots and golden beets, garlic sauerkraut ( I absolutely love garlic) and dill pickle sauerkraut to name a few!
Just received my fermenting kit from Mason Tops and will try this recipe with the cabbage and apples! So excited! Thank you Stacy for inspiring us to try new and useful things!!!
Love all your videos Stacy! Definitely going to be trying ALL your fermented foods now that I have retired at 66 years old. My husband and I live in the country on 89 acre. He is a logger and has been all his life. He and his older brother have there own logging business. He has lots of cows that he raises for his hobby .Use to have lots of horses but is down to only four . We have several wagons but don’t really have time to enjoy hooking his horses to them as he use to. Anyway, I have always been health conscious. Love all the organic natural stuff. Now that I am retired , going to try to get more into raising our foods and herbs. I keep watching all your videos so I can learn more about it. Got to get my grocery list all figured out so I can order all the right things I need to have on hand to work with. You will be seeing and hearing from me a lot in the future. Thank you and Doug both for doing all these videos and explaining things so well. By the way, my husband name is Doug also lol.
I've messed up so many times with fermenting and so many other things in my life but I'm going to get it right one of these days.
☺️ 🙏❤️🙏
Never, never, never give up! Keep on keeping on! I am so glad you have not quit. Persistence pays off!
Don't ever quit eventually you'll get it just right!
Kenny Martin: were we separated at birth? You described me in a nutshell. I have to say that as a new-ish subscriber here I am becoming hopeful. So hang in there. There is someone here in Michigan who really knows how you feel.
Peace be with you.
I've never tried apples. Next time I will. Sounds really good. I can't wait to get the book! This fall is going to be so fun!
Doug and Stacy hope your enjoying your beautiful space🤗 God is such a good God .
My sauerkraut finished today after 7 or 8 days, warm weather. It appears the jars overflowed so I was glad for the plate. I am thrilled to say no mold. Even better news is that it is delicious! I'm saving up the fermented foods for the long cold winter. Thanks, Stacy, for the great recipe!
Ordered a Masontops kit last month. Ordering your book. So jealous of your outdoor kitchen. Would love to find some old school metal cabinets like those. Love the color too! XO
Stacy, I love your outdoor kitchen but did you ever get water in there? Seems like you always get the short end of the stick!!
Thanks, Stacy! I love that you share so many great kitchen skills with us -- I always learn a little something. Maybe, just maybe, I can return a little bit of your generosity (if you don't already know these tips and tricks with sauerkraut).
I was blessed to have attended a macrobiotic cooking course (basically whole, fresh food in season), taught by a beautiful woman named Linda Brink who had worked for and studied under Michio Kushi. (For those that don't know the name and are curious, he can be found in Wikipedia).
Every macrobiotic meal should contain five things: a protein, a vegetable, a grain, something pickled for digestion and something sweet for dessert.
Linda taught us a technique that can be used to pickle cabbage while you prepare the rest of your meal.
Chop that cabbage up but, instead of putting it in a bowl, spread it out on the flat portion of a plate. I always eye it out and would guess the cabbage is maybe a half inch thick or a little less. It kind of depends on how much curl is still left in your cabbage -- the more room it has to be pressed down, the more cabbage you want to start with. You kind of have to play with it.
Then you sprinkle sea salt over the cabbage, lay another plate over it and weight it down with something heavy like a small cast iron skillet.
As you probably already know, ferments require salt, pressure and time.
Using this method, you still have the salt and pressure but the time is reduced because you're fermenting a smaller amount.
Of course, you can check on it while you're making your meal and add more salt if you need to.
I thought it was really cool that you fermented the cabbage with the apple in it. I've never tried that.
That's not to say that I haven't had sauerkraut with apple before. I grew up in a Polish home. Most of our holiday meals were vegetarian (and sometimes included fish) because, in the old country, meat was very expensive. A lot of those holiday meals included sauerkraut.
I don't think anyone in my family likes it straight out of the can. What Mom would do is get canned sauerkraut (but homemade can be used), squeeze out the bitter liquid, and boil it in water.
While the cabbage was boiling, she'd chop up some onions, which would go in a saute pan with some butter or oil and are sauteed until they're tender and a little translucent.
While that was going she'd chop up some apple.
Then she'd drain the water out of the cabbage to a colander, press or squeeze as much of the water out of the cabbage as possible and add it and and the apples to the saute pan with the onions.
The plus side to that process is that it may be more heart friendly because you don't have that salty liquid. But I'm not sure if it loses any probiotic properties in the process. Moving on ...
It's amazing how apple tones down the bitterness of the kraut! 😋
I'm going to have to try fermenting some raw cabbage and apple on a plate for now until I can afford some canning jars. I imagine if I use thin slices of apple like you'd get with a potato peeler it might just work.
I plan on making a cabbage dish in the next few days and will put a little cabbage aside to try the ferment -- with apple. I like the sound of it!
Thanks again, Stacy! 👍 Both you and Doug have such a wealth of knowledge.
Stacy, I have never been a cook, but I am all hyped up to do sauerkraut. You got me all enthused to do this recipe. Thanks so much.
This is the second time I have made this sauerkraut. I LOVE IT!!! And so does my family!!! My daughter lives about 4 hours from me and I am making her a batch because she loved it!! Caraway seeds made this recipe AMAZING!!!!
There is nothing g better than homemade sauerkraut!
Just pre-ordered your book! Can't wait to start fermenting! Already have the Masontops. TY.
I've made sauerkraut a few times. Adding apples to it sounds so good. Going to give it a try.
, Thank you. For🅑🅣🅒∕🅔🅣🅗 ɪɴᴠᴇsᴛᴍᴇɴᴛ ɪᴅᴇᴀs
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Good morning Stacy from Ellisville. Found your channel about a month ago and I'm engulfed in it. I just started my first fermentation today! Thank you for your enthusiasm and encouragement to try something new and continue my traditional food journey. Stay groovy 😎
Hello Doug and Stacy! I do not live off the grid, however we purchased 8 acres in the country and plan on living there in the next couple of years ( for retirement) I love ❤️ your channel and watch many of your videos. So far I have made the fermented cabbage and apple (LOVE) and grown my own broccoli sprouts (which turned out perfect), also drink the ginger, lemon balm and nettle tea. Next sweet potato and sprouted wheat naan. YOU GUYS ARE AWESOME 😎 Thank you for sharing all your knowledge with so many🙏🏻🤗
Guys, what happened to your mothers house, did she move in yet?
I have been wondering the same thing for quite awhile.
She moved in a long time ago. She was even in a video. You can see her sitting in a chair. When they were working on the closet I think.
After watching all those months of the build and then couldn’t show the finished house!! I am still upset over that!!
You are the perfect teacher for me Stacy..thank you! So glad to have found you! You are encouraging me to add more variety to my life!! Congrats to you!!
Stacey when I lived in Europe we had a small barrel of sauerkraft alway ready to go even in the small apartment kitchen. Our dad lined up 4 his daughters to weekly straining the juice. He kept us healthy thru the winter. Was great food, keep up good job!!!
I’ve always been intimidated by fermenting and canning. You make it look easy. This recipe sounds amazing and I’m going to try it this week!! Thank you for showing me how it’s done.
Great video Stacy! I’ve been making sauerkraut since your first cookbook and even tweaked it a bit to our liking and been making and enjoying it ever since and I cannot go back to buying the ones from my health food store. I am also very pleased that you’ve mentioned Dr. Mercola who we’ve been following for years as well as the whole TTAC team. They provide so much education in living a healthy lifestyle. Keep on doing what you are doing Stacy and Doug!! Blessings, Cindy Loguirato
Im east of Kingman az 37 miles, up a back road, about 6 miles above sea level. Lots of sun. Three water barrels filling up. Straw bales and about 6 above ground garden frames, missed this season, only have two tomato plants and bay leaves plants for this year.. Then I'll be ready for next season. New to off grid. Thank you for talking to us while you work
I'm fermenting so much. I've always canned and still do but fermenting opened doors for me. thank you Stacy
Ooooo I absolutely want to try this one! Cabbage and apples! Yum!
Stacy you've inspired me and after watching this video the first time, I ordered the fermenting starter kit which came in just a few days. I'm off to the farmer's market tomorrow to buy the cabbage and make applekraut. Can't wait to try it!
So good to know that two heads of cabbage only made 1 qt. jar with a little left over for a salad at dinner time.Thank you ❣️
I haven't seen sauerkraut made with apples ,before. My mouth was watering, as I watched you making it. I am definitely going to make it. My daughter loves sauerkraut, so I will surprise her with this. Can't wait. Thank you so much.🥰🥰🥰
Don't forget, if you don't have the fermenting lids and just use the flat lids, burp the lid daily to let the gas escape!
I am definitely going to order your fermentation book! Looking forward to lots of good recipes, good food and better gutt health! Love you guys!
Lots of memories from my grandma. “Thanks Stacy!”
Also, thanks for making the ferment book.
My sister and I canned vegetables and some meat boy was it good and good cooking, better than store bought foods.
Enjoy watching your TH-cam videos.
From Silver Springs, Florida
I received the fermenting kit and jarred my first purple cabbage this morning! Crossing my fingers for the next 7-14 days! Thank you!
All my life my Dad told me about the neighbor lady that made the best sauerkraut he's ever had. I didn't know how to make it. Now I do and have two kinds going. So far... Holy Guacamole they're going to be good! I'm never going to buy it again! I've always gotten it in glass jars because it actually makes me sick from a metal can.
Thank you SO Much for being such an Amazing teacher!! ❤️
So glad I found this channel! My husband and I are selling our home, getting ready to find some land once the market tanks. We can't wait to be self sufficient!
Stacy, I once made sk in a jar that held lavendar. Even after I sterilized the jar, there was still a smell of lavendar. I went for it and I'm SO GLAD I DID! It was AMAZING... truly a VERY happy accident that I'll be repeating over and over. It's allowed me to see passed the norm and experiment with many other things :)
Stacy I love watching you in the garden
The salad at the end made my mouth water. Looked very appetizing. Thanks for all you guys do.
Home made Kraut so good and so good for you! Tahnsk for sharing! 03/03/23
Drinking homemade buttermilk is good I love it