Great video. Particularly the shot glass suggestion. My wife had cut too much red cabbage for a meal so I decided to ferment the rest, but had no big leaves left. I cut a disc of plastic out of a baby food container and pushed it down with the shot glass. Really massive increase in liquid height above the cabbage.
Great recipe and very easy to make. I made it today! I mixed it lightly and let it rest and excrete it's liquids, occasionally stirring with my hands. I then transferred to a sealed jar👍🏻
Hi Mike, just dropping by again to tell ya, watched your video November 13th and the 14th I made me some YUMMY fermented red cabbage, 12 days later, this November 26th and I see that both jars(small glass jars)had no bubbles so I took out the weight, in my case a rock and the outer leaf, part of the outer leaf was an ugly brown color, but the submerged part was a beautiful purple, tasted the outer leaf and I'm DEFINITELY HOOKED on fermented red cabbage, loved the flavor and the crunchy texture, the submerged cabbage is in the fridge and can't wait to combine it with my meals. Thumbs up, thanks a million and greetings from Mexico! :)
@@DavidSanR El sabor es ácido, si no te gustó lo ácido, la recomendación de algunos es dejarlo menos tiempo, algo como 7 a 8 días, si te gusta más ácido, como algunas personas, hay gente que dejan el col hasta un mes.
Hello Mike, I've been following this recipe for a whille now, but I have one question: when it's finished fermenting, should it be rinsed in cold water? I didn't want to remove any of the good elements, but I'm finding it rather salty....thanks for being so clear, I like the no-nonsense approach!
Hello! I am trying this recipe, thank you for posting it. But I have a question: is it ok if there are air pockets in the jar (the cabbage is packed so tight that the brine does not fill it - this is deep towards the bottom for example).
The core won't go rotten/moldy if submerged in the brine(liquid) with the rest of the cabbage. It will ferment. Jar will explode if left to long under pressure. Some people have self venting lids or cover the top with a cloth or plastic wrap. I have a jar like his and I took the seal out so pressure can get out.
Great video. I had to travel a little to have come to your video. "straight to the point" in the comment encouraged me to check out your video. I agree. It's simple and clear!
Hi Mike, many thanks for this video. I've got a jar on the go in this UK heat wave (it's my first one). Initially I hard to 'burp' the jar several times a day just to keep the pressure down, but it has calmed down a lot. I started it on Thursday 2nd August. I'm wondering if I should put it in the fridge soon. I saw an article online where the author says that at normal room temperature (21C) it might take up to 3 weeks to fully ferment, but that at higher temperatures only 7-10 days. I can't see many bubbles in the jar anymore, so I'm a little concerned about it going off. Have you any experience with making fermented red cabbage at higher temperatures? Or, do you have any advice on when I should put it in the fridge? Thanks.
So ... theres still same amount of liquid in my jar. its been a week. Shall i fill up with mineral water to cover the contents? I put the outer layers ontop of the jar pushed it down. I didn't use a shot glass though. Ive burped it every day but im conscious that air may still have got to it. Can you advise?
Yes. Remove those cabbage leaves and the shot glass weight once its mature or before you put it into the fridge. What I've done is to add a tiny bit of sea or Himalayan salt and filtered water into the mix if there's not enough water.
No not a problem just top it up with some more water until it is submerged. As it ferments the bubbles will increase the volume so the water might overflow, so it's a good idea to also put the jar in a dish to catch the overflow.
Hi great video I am using the same method I was away for two days and when I came back the room temperature was -1.2 deg C. Now its back at 20+ deg C. Will this freeze shock lead to a stuck fermentation or affect the flavour?
weighs the cabbage but then uses a volumetric measure of salt. Suggestion: Use a weight for both since different kinds of salt have different densities. Like course salt and fine crystal salt.
I did this. It's been put in the fridge now. I'm unsure how to tell if it's safe to eat. It's about 2 months old. Doesn't really smell. No mould. Tastes ok, but a bit salty. I ate a tablespoon and haven't died. Is it fermented or just being preserved by salt. Is it safe to eat.
We never use salt. Organic Celery juice is good for a salty taste but Cabbage ferments easily with just cabbage juice or with just pure water. Organic Red Kraut is a very powerful health food🥬
The main purpose of massaging is to slightly break the suface of the cabbage while working the salt in, so enough liquid can be released to fully cover it in the jar. You can let the whole bowl sit for maybe 30 minutes covered with a breathable cloth to allow more time for more liquid to come out before putting the cabbage into the jar. Of course, you'd still need to work the salt in and in the process, you might crunch the cabbage as well as is comfortable for you. You could as well use a potato masher to make the crunching it easier, but don't actually mash the cabbage :)
dlsanders1229, from my recent experience,no they don't mold, the part that isn't submerged gets a ugly brownish color, cut that out and ate the top leaf on top and it was just as great tasting as I imagine the submerged cabbage is, being in a subtropical climate that is influenced by high altitude(2,092 mts.above sea level), our average temp varies from 20 to 26° C, during the summer it can rise up to 30 or 31°C, but this batch I made was at room temp for 12 days and I'm definitely hooked on fermented red cabbage! :)
So what’s it’s suppose to taste like when it’s ready? I’ve fermented mine 2 weeks and it tastes like salted cabbage. No tangy taste to it. Only sauerkraut I’ve had is the stuff you buy in a store that is not fermented but just uses vinegar.
The process of making sauerkraut produces its own natural vinegar (lactic acid) its not just cabbage in vinegar that's pickled cabbage. If you've used iodised salt, which I believe is common in America, then the iodine may have stopped the fermenting process.
Shaz W, no need on my part to sterilise the jar and shot glass(or rock in my case). As for using it all up by its expiration date, probably won't last long in the fridge as it is very great tasting! lol...
Elizabeth Shaw, well yeah, but the taste is so GOOD! Doesn't compare to store bought canned sauerkraut, the canned version the school cafeteria served us in elementary school was YECH!
![ทุกครั้งที่หลับตา (Lucid Dream) - AYLA's [ Official MV ]](http://i.ytimg.com/vi/4i1OBAQyv58/mqdefault.jpg)
This is THE best video I have seen on fermenting, short and concise but absolutely perfect, thank you so much, Carol in Australia
I appreciate how straight forward this has been presented.
Great video. Particularly the shot glass suggestion. My wife had cut too much red cabbage for a meal so I decided to ferment the rest, but had no big leaves left. I cut a disc of plastic out of a baby food container and pushed it down with the shot glass. Really massive increase in liquid height above the cabbage.
22
Short and sweet demonstration! Thanks you soooo much. I'm going to try it 😁
Super easy and simple, thank you so much! Going to try this for the first time!
Great and straight to the point! Thank you
wonderful video!
Great video, Mike. Thanks a lot!
Thank so much for this straightforward video, I like your no fuss approach and that you use the metric system for measurements.
Making this...thank you for the instruction and that salad at the end looked delicious!
Great recipe and very easy to make. I made it today!
I mixed it lightly and let it rest and excrete it's liquids, occasionally stirring with my hands. I then transferred to a sealed jar👍🏻
احسن فيديو يشرح طريقة تخمير الملفوف شكرا
Hi Mike, just dropping by again to tell ya, watched your video November 13th and the 14th I made me some YUMMY fermented red cabbage, 12 days later, this November 26th and I see that both jars(small glass jars)had no bubbles so I took out the weight, in my case a rock and the outer leaf, part of the outer leaf was an ugly brown color, but the submerged part was a beautiful purple, tasted the outer leaf and I'm DEFINITELY HOOKED on fermented red cabbage, loved the flavor and the crunchy texture, the submerged cabbage is in the fridge and can't wait to combine it with my meals. Thumbs up, thanks a million and greetings from Mexico! :)
el sabor es salado y acido? o tiene un tono dulce?
@@DavidSanR El sabor es ácido, si no te gustó lo ácido, la recomendación de algunos es dejarlo menos tiempo, algo como 7 a 8 días, si te gusta más ácido, como algunas personas, hay gente que dejan el col hasta un mes.
Have you tried using coffee percolator as the container? It works well
Super
Thank you I’m gonna try it today
Hello Mike, I've been following this recipe for a whille now, but I have one question: when it's finished fermenting, should it be rinsed in cold water? I didn't want to remove any of the good elements, but I'm finding it rather salty....thanks for being so clear, I like the no-nonsense approach!
You can experiment by adding a little less salt next time.
Omg delicious
Hello! I am trying this recipe, thank you for posting it. But I have a question: is it ok if there are air pockets in the jar (the cabbage is packed so tight that the brine does not fill it - this is deep towards the bottom for example).
Yes, that's fine don't worry about the air pockets
Thank you.
I made this today following your instructions. I'm worried about the core going rotten/moldy and affecting the rest. Does that happen?
The core won't go rotten/moldy if submerged in the brine(liquid) with the rest of the cabbage. It will ferment. Jar will explode if left to long under pressure. Some people have self venting lids or cover the top with a cloth or plastic wrap. I have a jar like his and I took the seal out so pressure can get out.
Thanks 👍👍
Great video. I had to travel a little to have come to your video. "straight to the point" in the comment encouraged me to check out your video. I agree. It's simple and clear!
Hi Mike, many thanks for this video. I've got a jar on the go in this UK heat wave (it's my first one). Initially I hard to 'burp' the jar several times a day just to keep the pressure down, but it has calmed down a lot. I started it on Thursday 2nd August. I'm wondering if I should put it in the fridge soon. I saw an article online where the author says that at normal room temperature (21C) it might take up to 3 weeks to fully ferment, but that at higher temperatures only 7-10 days. I can't see many bubbles in the jar anymore, so I'm a little concerned about it going off. Have you any experience with making fermented red cabbage at higher temperatures? Or, do you have any advice on when I should put it in the fridge? Thanks.
Hi Marphale, I'd probably stick it in the fridge now it's stopped bubbling
Great, thanks.
So ... theres still same amount of liquid in my jar. its been a week. Shall i fill up with mineral water to cover the contents? I put the outer layers ontop of the jar pushed it down. I didn't use a shot glass though. Ive burped it every day but im conscious that air may still have got to it. Can you advise?
Yes top it up with water to cover the contents
Hi, question: do you wash the cabbage before fermenting?
No, I don't.
Do you take out the cabbage leaves after it stops bubbling? And what happens if it's not making enough water?
Yes. Remove those cabbage leaves and the shot glass weight once its mature or before you put it into the fridge.
What I've done is to add a tiny bit of sea or Himalayan salt and filtered water into the mix if there's not enough water.
Should I take out the water when it's done fermenting?
I've tried this but the mixture of salt with the cabbage did not create much liquid. only part of it is submerged. Is this a problem? Thanks!
No not a problem just top it up with some more water until it is submerged. As it ferments the bubbles will increase the volume so the water might overflow, so it's a good idea to also put the jar in a dish to catch the overflow.
Hi great video I am using the same method I was away for two days and when I came back the room temperature was -1.2 deg C. Now its back at 20+ deg C. Will this freeze shock lead to a stuck fermentation or affect the flavour?
weighs the cabbage but then uses a volumetric measure of salt.
Suggestion: Use a weight for both since different kinds of salt have different densities. Like course salt and fine crystal salt.
question please: when the cabbage is fermented and you place it in the fridge, do you discard the renaming water?
No leave it as it is.
No, it's the good stuff, drink it or use it in a vinaigrette. Yummy!
@@francelaferriere6106 exactly!
Which is more nutrients the red one or the white one? I know the dark color has the high antioxidants.
I get dearrhea from the red cabbage, 🥵🥶 is that normal ???
Thank you 😌
Will an old pickle jar work?
Sure
I did this. It's been put in the fridge now. I'm unsure how to tell if it's safe to eat. It's about 2 months old. Doesn't really smell. No mould. Tastes ok, but a bit salty. I ate a tablespoon and haven't died. Is it fermented or just being preserved by salt. Is it safe to eat.
If it does not smell and have no moulds, it's absolutely safe to eat. Hope I'll be able to make it on my own...😁🤟🏻
I get dearrhea from the red cabbage, 🥶🥵 is that normal ??
How long will it last in the fridge.
6 months at the very least.
does it have to rest in the dark while fermenting?
Fantastic thankyou so very much
We never use salt. Organic Celery juice is good for a salty taste but Cabbage ferments easily with just cabbage juice or with just pure water. Organic Red Kraut is a very powerful health food🥬
Oh, that's interesting, I'll give that a go, without salt, or maybe less salt, next time I make some.
Red cabage fermented have more Vitamin C then white ordinary cabage?
just about the same
There are more nutrients
I heard 10xs more vitamin C
How mich salt pös??
It needs 21 days for the three fermentation processes to complete.
Hi! I can not massage It for ten minutes because of chronic pain, is there a way to do It?
The main purpose of massaging is to slightly break the suface of the cabbage while working the salt in, so enough liquid can be released to fully cover it in the jar. You can let the whole bowl sit for maybe 30 minutes covered with a breathable cloth to allow more time for more liquid to come out before putting the cabbage into the jar. Of course, you'd still need to work the salt in and in the process, you might crunch the cabbage as well as is comfortable for you. You could as well use a potato masher to make the crunching it easier, but don't actually mash the cabbage :)
@@Asatruction Thank you!
is this the same thing as saurkraut?
Yes
Weigh the cabbage after you cut it up. Your salt will be out if you dont.
What about the cabbage leaves on top and the core? Do they mold in the jar? If so will it affect the sauerkraut? Thanks
dlsanders1229, from my recent experience,no they don't mold, the part that isn't submerged gets a ugly brownish color, cut that out and ate the top leaf on top and it was just as great tasting as I imagine the submerged cabbage is, being in a subtropical climate that is influenced by high altitude(2,092 mts.above sea level), our average temp varies from 20 to 26° C, during the summer it can rise up to 30 or 31°C, but this batch I made was at room temp for 12 days and I'm definitely hooked on fermented red cabbage! :)
So what’s it’s suppose to taste like when it’s ready? I’ve fermented mine 2 weeks and it tastes like salted cabbage. No tangy taste to it. Only sauerkraut I’ve had is the stuff you buy in a store that is not fermented but just uses vinegar.
The process of making sauerkraut produces its own natural vinegar (lactic acid) its not just cabbage in vinegar that's pickled cabbage.
If you've used iodised salt, which I believe is common in America, then the iodine may have stopped the fermenting process.
why did I follow all your instructions and yet on day 3 still have almost no liquid in the container? Help?
Mine didn't make much water either, I'm adding water
Mine did that
Straight to the point, well presented, and clear! Love to hear how it tasted! Also have you tried to ferment onions, or anything else?
Best health food considering the 27 Verified Health Benefits of Red Cabbage
Do you need to sterilise the jar and shot glass first? Do you need to use organic cabbage? When do you need to use it all up by?
Shaz W, no need on my part to sterilise the jar and shot glass(or rock in my case). As for using it all up by its expiration date, probably won't last long in the fridge as it is very great tasting! lol...
Opening the jar is not a good idea it can ruin the whole thing
This is just sauerkraut.
Elizabeth Shaw, well yeah, but the taste is so GOOD! Doesn't compare to store bought canned sauerkraut, the canned version the school cafeteria served us in elementary school was YECH!
and you need a dishwasher to clean this shid up before you use it and gloves fu
great although you ruined it by that disgusting looking salad at the end! :)
Thank you.