LACTO FERMENTED CABBAGE (Raw Sauerkraut) Beginner Friendly!
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- เผยแพร่เมื่อ 28 ก.ย. 2024
- Raw sauerkraut is really lacto fermented cabbage. It's loaded with literally trillions of probiotics! In this video I share with you 2 lacto fermented sauerkraut recipes that are beginner friendly. Fermenting vegetables for beginners is easy ... This video on lacto fermented cabbage is very easy for the fermenting newbie with step by step instructions.
THIS SAUERKRAUT VIDEO HAS BEEN UPDATED & IMPROVED.
Watch Here: • Best Sauerkraut Recipe...
➡️COMMON ASKED QUESTIONS:
1. How do I store this long term? In A Refrigerator it can last 12+ months.
2. Can I store this without a refrigerator? Up To 6 weeks in a temperate climate, then transfer to refrigerator. If in a hot & humid climate, transfer to a refrigerator immediately after fermentation.
3. How long can the sauerkraut ferment on the counter? 4-6 weeks in a temperate climate. Less in a hot climate.
4. How do I wash the cabbage, or do I need to? No you do not need to wash because the outer leaves are removed anyway.
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NOTE: I no longer recommend using a rock as a fermenting weight since some rocks have a softer mineral content and/or have 'grit' that can dissolve in water. Please watch this video:
⭐DIY Fermentation Weight Ideas If You Don't Have Glass Weights:
• DIY FERMENTATION WEIGH...
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➡️ SUGGESTED VIDEOS:
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• Everything Fermentation Playlist (recipes + education):
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• Fermented Pickles:
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• Fermented Red Sauerkraut Recipe:
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Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the CleanFoodLiving TH-cam Channel, and related social media and written articles, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.
The way all videos should be, no music, short concise explanations and no repetition. Well done.
This may seem dramatic, but I'm close to being in tears. I'm a stay at home dad with 2 Master degrees and 2 daughters on their day off. I was searching for a good pickling recipe and came across your video on pickling vs. fermentation and literally went down a deep rabbit hole. My degrees are not related to food, and I fashion myself to be healthy - but thank you for ridding me of my ignorance after all of these years. I want to ensure to pass along the right information to my daughter's, and so I say THANK YOU. In all of my years of doing research and consulting leaders, I feel like a fool. I spend so much money on probiotics, and you've just saved me thousands of dollars a year now. Thank you so much
Cool! ❤
I love this comment ❤ hope you and your daughters are doing well! I just found this channel tonight and I'm close to tears as well.
I hope you were successful with the recipes! God bless
I grew up gardening and I love fresh vegetables. My granny taught me how to garden and a love for cooking. Growing up she canned EVERYTHING. The core that u took out and tossed she trimmed up, salted and ate. I still do. Anyone who survived the depression wasted nothing. I am so glad I found ur channel. Your going to be shared a ton, 😁👍
I don't throw the core, either. I chop it and add it to the ferment. Great for gut health.
This is the most lovely cooking tutorial. I love the 1960s atmosphere and colours; made me feel safe! By all means I will try this recipe, in fact, both versions. Thank you!
You are so sweet in the way you explain all the steps to the tiniest details. You would be a perfect elementary school teacher. The way you explain makes a seemingly complicated process simple for even kids! Thank you!
I used to throw out the core too, then I realized the the core is very tasty. I basically shred the core and the tougher leaves so when the fermentation is done, they are match the crunch of the leaves. Sometimes, I just chop the core, when fermentation is done, it's the first thing I go for.
Great idea, thanks! Especially seeing its the heart :)
Dear Friends, please excuse my mis-speak when I said "Sea Salt" while holding a bag of Himalayan Pink Salt. I am aware of the difference (I even did a video on the difference!) For some reason I didn't catch that I kept saying "Sea Salt" when I was meaning to say "Natural Salt". Please forgive the error and good blessings to you!
I used pink salt..is that okay
Good choice 👍
@@sohailakoda1680 of course
No need to apologize! The very first time you mentioned salt of any kind, you said “QUALITY” sea salt.
Thanks a lot for this video, especially with the varieties. Is it ok to add some chilli or will it affect the good bacterias?
I'm so happy I just found you. I make Sourdough bread, which is the only bread we've been eating since before the pandemic.
I have been wanting to have fresh souerkraut but it's so expensive in the few stores that sells it that I've been yearning for a good and easy recipe. And here you are! I will also check your other videos.
I'm so excited to be able to make it myself! Thank you so much! 🌹
Sourdough bread is the healthiest bread, so you're on the right path :)
hi monica can i have your sourdough bread recipe
@@patriciamcdowell3825 Check out Elly's Everyday. Simple, concise, everyday sourdough bread with no waste. Same teaching style as on this TH-cam channel.
Just made this today with the last of my garden cabbage, cannot wait to try it, I did the ginger, garlic, onion & dill seed version. I'm in Montana also, so glad I found your channel your explanations are so clear and informative, can't wait to try many more of your recipes. Thank you!
That sounds wonderful!
Thank you so much. I am in so much better health then I was in my 20. I have really enjoyed your receipts. You have saved my life. Even on my IBS. it is totally gone now. I just have to say you have Blessed me and my Husband.
I'm so glad I discovered you! My husband and I will be eating more and more fermented foods from now on. Thanks so much for sharing this information.
I'm a kombucha maker. This is a great way to branch out. You have made it so easy. Next stop..cabbage, carrots, ginger. Thanks for sharing.
I’m not a maker of anything fermented, but I make salads and am comfortable with cabbage. I’m guessing kombucha may be my branch out!
Branch out! Its good to get a variety of fermented foods in your diet.
@@naturalPaths you will love it. Make your own scoby and don't get discouraged. Once you make it the first time it is so easy. Tea, organic sugar and water...then your flavors. My favorite is basil and strawberries.
I make kombucha too. This seems really easy compared to other videos. Lol my scoby is about 8 inches thick 😊
I'm almost at the end of a jar of fermented kale - prepared according to your video with kale from my garden. It's quite delicious. Then last week I made a jar of sauerkraut according to your recipe. I have made sauerkraut before, but I found your instructions particularly clear and easy. I had to buy a cabbage as mine are not quite ready yet. This morning I just had my first taste of the finished product and the cabbage is so crunchy and flavourful. The carrot in your recipes adds a whole new dimension. Can't wait to try more of your recipes. XX
That is wonderful to hear!
I haven’t fermented anything in a little while but I’m going to try the carrot ginger version very soon. Got my Polish crock back from my sister this week so I’m good to go. I do like to put a little sauerkraut on my arugula salad.
Hello from France , I don't speak English fluently, but you speak quite slowly and you explain so well that I understand everything. Thank you so much. I will try .
I can’t wait to make this! Thanks for the tips. Your method seems very simple for a newbie like me.
Absolutely amazing. Love the flavor of just plain fermented cabbage. I did make one batch with fresh dill weed and ginger together, I didn't have dill seeds but still so delicious!
Wonderful!
Thank you for this informative video.
For me, I truly enjoy your vocal style.
So very pleasant. You give precise instructions. Such a pleasure to watch, listen and learn the techniques that you offer.
Your calm demeanor is GREAT !
I'm subscribing for more of the videos that you offer.
A breath of fresh air, in my opinion.
This is excellent I did a batch about a year ago and it was funky threw it out and never tried again. My sauerkraut that I started two days ago with the help of this video and I am now watching it again. Well the juice that came from the two large jars (5lbs of cabbage) the juice was so so delicious, carraway seeds garlic and ginger additions. I resealed and gave it a pump to expel the air. I cannot wait to try in weeks time and the other jar I will try for a further week. I do love sour. I see you suggested have it with a salad. I actually toss the sauerkraut with the rest of my salad so so delish. The mushroom I am going to start today I have wild grown chanterelle and organic buttons, Thank You So Much.
Wonderful to hear!
Powfered probiotics even good brands like Dr Gundry probiotics are about 5 billion count but homemade fermented cabbage is in the trillions for sure. Thankyou for this recipe. It's much appreciated
Thanks for a great video! Try a teaspoon to remove the skin from your ginger. It works great and you will save a lot of ginger!
By far the best video on fermenting cabbage. You explained what you do and why. I feel confident now to try this at home. Thank you.
Such lovely Hollyhocks! 🥰
We are just starting out and gathering tips. I've heard a few other fermenting people say that it's best to avoid antibacterial soap when handwashing before handling the veggies as it can kill the good bacteria, too. Such a wonderful new self sufficient resource for us!
@bina nocht thank you for the helpful clarification and tips 😊
Very clear, concise and calm presentation - right to the point. RE: salting. I put the cabbage in a gallon zip lock bag, add 2% of the cabbage weight in a good salt, shake, shake, shake, shakalaka....and that's it, because I'm lazy and busy. Leave it on the counter overnight- cabbage is at an excellent state of softened/ crunchy in the am. Proceed as usual.
I am SO GLAD I came cross your channel!! You are a good teacher
Trying today!! Had leftover cabbage from making cole slaw. So excited to do this and use all our provisions.
This was a great video. You’re very easy to listen to any explain things in a way that I can easily understand them. I’m just getting into making my own sauerkraut. I just made my first batch this morning. I can’t wait to see how it turns out. Thank you for the video.
Here is another WONDERFUL VIDEO I have watched today! I am a beginner, wanting/needing to learn, and I am so impressed by the way you are explaining things so clearly. Many thanks and all the best! Of course, subscribing.
Great video. I have been doing raw sauerkraut just like you did but I use an s-shaped bubbler (used in wine fermenting) to keep air out. Your way seems simpler.
I didn't know that raw sauerkraut was probiotics.
Yes!
Just made my second batch. This time with green cabbage. I can't wait to try it! 😋 Thanks for all of your wonderful videos!!!
Wonderful!
I am so excited to share with you my first ever fermentation of the cabbage carrot and ginger recipe. I waited the five days and this morning I tried one of my jars I only did two small jars because it’s only me and I am thrilled to announce I did it right I feel so excited and charged up to do more of different vegetables and even maybe try the oat one😊
That's wonderful! Congratulations!
I bought fermenting kit last year and never used it. Yesterday I bought 2 huge purple cabbage and today ur video came in my feed. Thanks. I think it's fermenting time.
Great fermenting video. My mouth was watering when you were tasting each batch. I’m doing this tomorrow! 😊
Love, love this, thank you so much! I've started making probiotic sauerkraut this year but am happy I came across this video and have shared it ;) You might want to add mention at the end of replacing the coffee filter with the actual jar LID/ with ring before refrigerating... I'm assuming it can't go into the fridge with the coffee filter, right?... as it wouldn't keep very long (Canada)
Right, a regular jar top would be best.
That cabbage is a bowling ball size!!! Wow! Congrats on your garden
Ginger peeling tip, use the edge of a spoon. Thank you for sharing your experience!
Well i just made my first batch using purple cabbage im so excited to see how it turns out, thank you for your help. God bless you!
One of the best saurakrat videos, including excellent information.
Thank you for for this wonderful video. I've never tried fermenting anything, but you made it seem so easy and fun, I can hardly wait to try it. Therefore, I'm bookmarking this wonderful video and will be playing it again, when I get all of my supplies together to make Lacto Fermented Cabage. My mouth is watering, just thinking of all those delicious flavors.
I was thrilled to see Dr. Mercola mentioned in this video. He's my favorite holistic doctor. He's so methodical when he explains any subject in the medical field. I just love hearing him. Whenever I need to know something about an illness, an herb, etc. he's the first one I go to.
My husband asked me to try making this... Will try this soon.. Thanks for the useful vid! 💛
Just looking at her, I know she lives a very healthy lifestyle. Love it.
Exactly, she's shining.
Adding the mustard powder in this recipe is like a magic
I'd love to try this! Looks wonderful... Thanks for sharing!
WOW!! Just finished whole vid and I just want to say again, best I've ever seen even better than in person class. THX!
I sure would appreciate being able to actually talk to somebody who tried this for their very first endeavor into fermenting. I ordered all of the supplies …they all came in. Bought my cabbage. I was very excited doing exactly how you showed us. Until I went to put the weight in the jar. Well, I didn’t know that I had to buy the mason brand jar and I had bought a different jar and the weights don’t fit in the jar.!! thank goodness I have a very intelligent friend and she figured out how to make weights with a smaller glass jar. I thank God for her every day. If this turns out as delicious as I am expecting it too I will buy mason brand jars and try again.
Wow this is perfect for the coming holidays.. thank you for this easy step by step recipe instructions ❤
Yum! You can also use a food processor or mandolin for thin slices/strips. Caraway is good too. Juiced cabbage can help some digestive issues but check w/your Dr and look into first online to make sure it’s right for you. Peace and health
I’m so excited!
I am growing ginger, carrots and cabbage!!
To add ginger is a really good idea! I love ginger!
I’ve checked the transcript and watch the video twice to find out how much fennel seed to use.😊 we love fennel too.
1-3 tablespoons depending on how much you love fennel flavor!
Did this and ready to make again. I’m not into canning or preserving generally, but this is easy, delicious and healthy.
Can I wash the cabbage first? Can I seal the top with some sort of cloth and tie with string or do I have to have the lid on the video?
Thumbs up for the super cool garden you have outside! Also learned some great new tricks with using the coffee filter and a cabbage leave to help hold down the food.
Hello from Bellbrook, New South Wales, Australia 🇦🇺🙋🏽♀️😃 Thank you for such a great video. I’m new to this, so your clear and informative instructions are great and I feel confident to give this a go, especially the ginger version which sounds amazing 💚💚💚
I'm definitely a newbie at doing this, so I'm not speaking as an authority, but I just came from a website that said the probiotic development really needs 21 days, for the end product of fermentation to finally come. My first batch, so far, has been going for 12 days, now, and it already tastes delicious, but I'm waiting that full 21, before getting into it. I didn't do it the way you show. I just added distilled water, and I used more salt than you show, too - I salted the brine to taste. The website says that could mess up the later fermentation (of subsequent microbes), but so far so good. At 12 days, after sampling it, I'm really building up a mad craving to just eat tons of it now, already. But I'll keep waiting. Good things come to those who wait. :)
Hi, you may find this video helpful in regards to fermentation length of time 😊😊th-cam.com/video/dKW7mLnSxU4/w-d-xo.html
@@CleanFoodLiving thank you! :)
@@CleanFoodLiving Did you get married over the past year? LOL. You are wearing a ring in the later video.
@@CleanFoodLiving PS, that shot with you and the cabbage made me laugh so hard. It's the biggest cabbage I've ever seen, and it make you look like a hobbit, by contrast.
Truly, professional teacher mam,Thanks
Thank you for sharing. You've given me the knowledge and inspiration to start. First batch done. I'm watching again for your Asian style recipe. Thank you!
If you can, use that cover leaf as a starter for your next batch. Place it in the jar before you fill the jar with the fresh cabbage. You'll find that your sauerkraut will ferment faster, and its pH will drop into the safe zone faster. You still must maintain cleanliness, of course. However, your kraut will ferment quicker and more vigorously. Also, just toss the extras into your compost. Which you should be doing anyway. Compost is great for gardens and even better if you give your chickens a shot at it first, they'll put extra fertilizer in there while they snack on the bugs and fungi and turn the pile as well.
Thank you very much, you makes it easy for beginners.
Being a double left-handed old hermit pirate, this knowledge is received with thanks. Bravo.
U are certainly a great planter great harvest u got fr yr garden😊
I just love your videos!!! I'm going to make the ginger/cabbage kraut tomorrow!!! YAY!!!
How did YT know? I made fermented cabbage this morning, equal parts red & green cabbage and carrots, ginger, three Tabasco chilis, some Sichuan chili flakes, 3 fermented garlic cloves and a couple of tablespoons of liquid from the garlic, plus salt. No food processer. It's all in a single glass gallon jar with a plastic bag of water as a weight. I can hardly wait 'til it's ready. I learned from this video that less salt makes a crunchier kraut - good to know! I like crunchy, too. Thanks!
Thank you, Adrienna. Well done, easy to follow & understand video. Food for thought - pun intended. I haven't ventured into fermenting yet. I need to track down sea salt. I have everything else. I'm still making Kimchi using store bought sauerkraut & layering it with store bought 'Authentic Napa Cabbage Kimchi'. Yummy!
Be Well.
RAW KRAUT! AWESOME Lady♀️🌞🚭🌐🛡️🥬 GARDEN! Great 🥬 Cabbage is Kohl in German😊
Thanks. Love your fermentation videos❤
Thank you for all your great work. Love the way you stay positive. Sharing wisdom is the Heart's truth 🙏❤🖖!
A tip ❤ its super easy pealing ginger with a spoon✊🏼🙏🏼
Thank you so much for your instructions!!! I can't wait to make one!
Wonderful!! I Will save money not to buy probiotics from the store. Thank you!! Greetings and blessings from South America.
YOUR a very good cooking/demonstrator💯👍👏💖
Now a day very hard to get pure sea salt mostly is iodinated salt that I not really want to use for cooking or for pickling , thank you for you recipe
Wow. That was awesome! I feel like I just had a college course 🥗
Thank you very much I'm definitely going to try for my first time.
Really nice step by step videos❤ Thank you for sharing them.
If you cut the base of the outer leaves, you can pull them off easier! ❤️
Cool! Can't wait to try it! Thank you so much!
Thank you from UK 🇬🇧 🙏 looking forward to trying this.
Great video! So clearly explained and lovingly presented, thank you! ❤
Beautiful Kitchen Garden love it all. Nicee!!
I’m a brand new subscriber, I absolutely love your channel, I live in Georgia, which area are you located, I’m guessing north, those cabbages and your garden is magnificent!!! Thanks for what you do, love it!❤
Montana 🙂
@@CleanFoodLiving we have an Airforce son that was stationed at Great Falls, Montana, we visited several times, you live in an unbelievable scenic State, thanks for your videos, I’m going through them like a mad man lol.
Thanks for sharing. Love your kitchen
Thank you very much I love your video and will try the recipe
0:20 Just to be clear the german sauerkraut is cooked before serving. It is also raw when it is fermenting
okey gall ye gott me.
This looks really interesting and you got yourself a new subscriber❤
I use to buy got no time to make I also eat kimchi. Love eating them it good for your health
Love this video.... I'm doing my first ferment with sauerkraut can't wait to see how it turns out.
Hope you enjoy it!
You’re absolutely the best 🎉you’re so wonderful ❤thank you for the fantastic teachings !!!!!!!!!!!!
It would be helpful to mention that the full fermentation process does take longer than 5 days. And actually if the temperature is too cool 5 days may not even start the fermentation. Usually if you've got your salt content weighted correctly 2% with a temperature around 70°-75, 21 days will provide the maximum health benefits of the probiotics, and also a more developed flavor. Of course that is subjective and up to each individual. and a good way to experiment with that is divide a batch into two or three smaller jars and leave them out for different times and compare. Weighing the salt, if possible, is the most accurate. a unit of measurement like teaspoons, can be inconsistent because of the amount of air in between and inside the salt grains. Fermentations are interesting because no two can ever be exactly alike and there are lots of different variables that affect the outcome. I used to be really nervous to even try making this but then after the first bite, you're sold lol. And it's kind of fun to try the fermentation at different stages and see how interesting the flavors become the longer it goes. Oh and awesome idea for coffee filter over the jar. I'll definitely be trying that next time
At 7.30 she talks about letting their cabbage rest and do some of the work instead of continuous kneading.This is like how I make bread.I knead for a few minutes then rest for up to one hour .When I return it's as though it has already been kneaded for 10minutes.Less work same result.I learnt this from a top bread maker.
New subscriber here in London United Kingdom🇬🇧🇬🇧🇬🇧
Absolutely beautiful work ❤thanks
Thank you so much. Please do one drink the water of the sauerkraut? And how do you take the water.
Thank you for your response
Just what I was looking for! So happy to find you, Just subscribed! 😊
We preapre it with mustard seeds powder andsalt and red chilli powder
This is really good information. I need to eat cabbage more. My family doesn't like it,but I like it. I wonder how long this can keep?
See description 👍
I am very impressed. That was a great video. Fun to watch. 🙂
Love your video. Lots of good, useful info. BTW have you ever tried caroway seed?
This video was perfect, great knowledge and teaching. Ty.
Thats a great instructional video, thank you so much!
I love celery seed for it thanks