Hi Sweet Friends, Learn How to Make Sauerkraut with Oranges for a Vitamin C Boost! ➡SUBSCRIBE to my channel: th-cam.com/users/marysnest WATCH NEXT➡ How to Make More Fermented Foods: th-cam.com/play/PLkRuW3pBo2U2zC24JBmFnCcn1vbvo_sC6.html ➡My TH-cam channel's Home Page: TH-cam.com/MarysNest 🍎RECIPE: marysnest.com/how-to-make-sauerkraut-with-oranges-for-a-vitamin-c-boost/ ➡TIMESTAMPS: 0:00 Introduction 0:55 Equipment needed to make sauerkraut 3:34 Sauerkraut ingredients 8:33 The secret ingredient needed when making sauerkraut 9:59 What is Akkermansia Muciniphila? 14:03 How to make sauerkraut with oranges 38:42 How to burp a jar 40:57 How to use pH strips 44:20 What is Kahm yeast? ➡FREE 36-PAGE ESSENTIAL TRADITIONAL FOODS PANTRY LIST: marysnest.com/free-traditional-foods-pantry-list/ ➡FREE FOUR CORNERS PANTRY INVENTORY AND SHOPPING LIST: marysnest.com/why-you-need-to-stock-up-on-these-top-15-foods-now/ ➡SUBSCRIBE TO THE FREE TRADITIONAL FOODS NEWSLETTER: marysnest.com/signup-traditional-foods-newsletter/ ➡JOIN THE TRADITIONAL FOODS KITCHEN ACADEMY (Optional Membership Community): th-cam.com/users/marysnestjoin ▶RELATED VIDEOS: Michele’s Golden Sauerkraut: th-cam.com/video/hkswYHoY5dY/w-d-xo.html How to Make Sauerkraut: th-cam.com/video/EO90h3xB3oc/w-d-xo.html Homemade Bitters: th-cam.com/video/CboHAXhDLvA/w-d-xo.html How to Make Raw Apple Cider Vinegar: th-cam.com/play/PLkRuW3pBo2U14s7hgEoGWEc0kJe2NoRd2.html ➡POPULAR VIDEO SERIES: ▶MASTERING THE BASICS OF TRADITIONAL "NUTRIENT DENSE" FOODS COOKING SERIES: th-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html ▶THE ULTIMATE PREPPER PANTRY SERIES: th-cam.com/play/PLkRuW3pBo2U0WCxRNWm60Yt0ihEQbfpUl.html ▶HOW TO STOCK THE TRADITIONAL FOODS KITCHEN PANTRY: th-cam.com/play/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc.html ▶HOW TO MAKE IMMUNE BOOSTING FOODS, GROW MEDICINAL HERBS, AND HOME REMEDIES FOR MODERN PIONEER LIVING: th-cam.com/play/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd.html ▶THE ULTIMATE NOURISHING TRADITIONS TRADITIONAL FOODS SERIES: th-cam.com/play/PLkRuW3pBo2U1DSmJmmOPBUCdKs6EL_JG-.html ▶ALL ABOUT NOURISHING TRADITIONS: th-cam.com/play/PLkRuW3pBo2U08QTxHX-n8ozvP_UfeWuL8.html ▶RECENT VIDEO UPLOADS: th-cam.com/users/MarysNestvideos As an Amazon Associate I earn from qualifying purchases. Some of my links below are affiliate links, which means if you click through and make a purchase, I'll receive a small commission. It does not affect the price you pay. ✳ MARY'S NEST AMAZON SHOP: Visit www.amazon.com/shop/marysnest ✳FAVORITE FERMENTATION SUPPLIES: ➡ONE-TIME 15% OFF MASONTOPS AND BREADSMART: www.amazon.com/stores/Masontops/node/9997824011?ie=UTF8&tag=marysnest-20 and Code MARYSNST ➡Half Gallon Canning Jars: amzn.to/32Veeto ➡4-ounce Jelly Jars: amzn.to/3YjuQoA ➡Storage Lids: amzn.to/30YUyqw ➡pH Strips: amzn.to/2Y4pqSM ➡Wooden Pickle Packer: amzn.to/2JkOahT ✳RECOMMENDED READING: ➡Nourishing Traditions: amzn.to/2PLIXTG ➡Cultured Food For Life: amzn.to/3kP7sBx ➡Cultured Food For Health: amzn.to/3mozVyC ➡Wild Fermentation: amzn.to/3KSjt3F ➡The Art of Fermentation: amzn.to/3mqQhXx ✳LATEST DISCOUNT CODES: marysnest.com/shopping-guide/ Get up to 15% off discounts from US Wellness Meats, Mockmill Grain Mill, Masontops, Cultures for Health, Survival Garden Seeds, REDMOND REAL SALT, and More! ✳VIDEO GEAR/SERVICES: marysnest.com/video-gear-and-services/ ❤SOCIALIZE WITH ME: TH-cam Community: th-cam.com/users/MarysNestcommunity Facebook: facebook.com/marysnest Facebook Private Group: facebook.com/groups/171869080205145 Instagram: instagram.com/marysnest Pinterest: pinterest.com/marysnest Twitter: twitter.com/marysnest Thanks for watching!! Love, Mary
@@mauf7067 I'll answer and say why not! I see it quite a bit, one of the most common sauerkraut combos, I can't stress enough how healthy pineapple is for either! The bromelain helps break up all kinds of formed stuff in the body, it makes the love juice taste good it's good for almost all organs of the body!
Mary, I just love you so much. I’m a mom to 8 children and started down the nourishing traditions life about 10 years ago. Your channel has been invaluable to me and my family. God bless.
Mary, I could listen to you teach how to do fermentation forever. You have the most calming, motherly voice I’ve ever heard. Keep going I’m 70 years old and I’m still learning.
Ever since I went carnivore (BBB&E), OMG my health has gotten so much better. I do make & eat sauerkraut, natural herbs, homemade L Rueteri & Gaseri yogurts (lil bits) and Water Kefir. I was feeling fatigued for years & then got diagnosed with Leukemia, I also had SIBO that I had to figure out for myself. I healed my body myself & the Leukemia went away. I do not miss fruits & vegies altho I do put apple in my Kraut. Thats it.
I read from a commenter in the past who had bad arthritis, that she had put her shredded cabbage & salt into a 1 or 2 gallon ziplock bag, & then used a rolling pin on it to save her hands, because she could no longer used the pounder or masher. I also tried it, & it worked great, so I just wanted to also share that alternative😊❤🌻
Wow this is right on time for me! Have my cabbage to make sauerkraut this weekend but my last batch went wrong and I was feeling discouraged. Mary to the rescue❣️
My bff who’s 82 is coming over and we’re making our batches together. Also, raider myself that you’ve a Bitters recipe. Amazing. You’re a goldmine. Great vids!! ❤🎉
Hi Mary, thanks for this video. A couple of years ago I made a saurkraut with a couple of tablespoons of minced ginger. Boy was that tasty. After seeing this citrus version, I can only imagine how great it would be with a touch of ginger. thanks again for the inspiration.
I just saw this quickly pop by and I took a look at the recipe. After walking the dog, I'm going to watch the video... and I just so happen to have all the ingredients in my kitchen.... Thanks for the great looking recipe
Oh Dear. Tried a few times before viewing this show. I think I can do it well now. Thanks for the details which other people's show does not provide. Wish me luck! ❤
Thank you Mary! I Love your channel ❤ I have made Korean kimchi many times, which has a slurry with cooked sweet rice flour. I leave it out on the counter for two days and then put it in the fridge. Kimchi can be eaten fresh even before it ferments. I watched your last video for basic sauerkraut- I made it! I was going to give some to my German friend but decided not to- I didn't think it fermented correctly. It was too salty and not tasty. BUT YOU ANSWERED WHY IN THIS VIDEO! I did not leave it out long enough! I refrigerated the batch after two days! I now have tasted the kraft today and it is getting better! Thank you Mary! ❤ Guess this is my learning curve! God Bless you and family!
Oh my goodness, Mary I made your traditional Sauerkraut and I can't stop eating it! It came out sooo crunchy like I love it and w/o all those nasty preservatives, etc! I will be starting on my next 1/2 gallon here very soon! TYSVM
I can't wait to try this. It sounds so delicious. I'm a big fan of all the ingredients. Thank you so much for this recipe. I wish I could put all your videos on DVD discs so I could keep your wisdom for many years to pass on to my family and friends. God bless you.
Thanks so much for sharing this, Mary. I'm going to try this as soon as we do more grocery shopping. It will be a fun test run for when we can use our own harvests. And we definitely need to start making our own flavored vinegar. Have a blessed weekend.
Hey Rob, You are so welcome! Be sure to start with the basic sauerkraut recipe: th-cam.com/video/EO90h3xB3oc/w-d-xo.html And how exciting once you can start using your own harvest!! WOW!! Love to the SG Family, Mary
I just made a Saurkraut that i altered from a recipe for Carribian coleslaw that we loved so that it was only the things i knew i could ferment.(cabbage, jalapeño, Parsley, & pineapple, & pink sea salt) I can't wait to taste it when it's done! This looks lovely and I will try this next.
Thanks Mary! I've had great success with the sauerkraut I made after watching your previous video. It tastes SO much better than anything bought in a store! I'm going to try this one next time 😊 I have a vinegar question: Can I make lemon vinegar by following your instructions in the video where you made orange vinegar? Thanks! 💕
This sounds amazing! I started some ACV a while back and it always smelled like beer to me. I did finally take it to the food pantry, but I am headed over to your other video to touch up on the guidelines. Thanks for all you offer to those around.
Love all the details and important tips you put in this video that others do not. Also, I appreciate the book recommendations. I made my first fermented red cabbage and apple today. I didn't know all the benefits of the apple. I'm a little concerned now because I didn't realize it needed to be at least 68°. It's too cold still, even though it's almost the end of April. We keep our heat at 62 during the day and 58 at night. I hope covering it will help keep it warm enough. 🥶 Really excellent video! Thank you.
Mary you are a dear.!!...Thank you for all your hard work and all the very important information you provide us all freely with love and without judgment...Thank you so very very much
Thank you, Mary. I love your videos. I'm dying to make this one. I have just fermented cucumbers, following your instructions, so looking forward to seeing how they come out. I recently followed your recipe for plain sauerkraut, only I used red cabbage, and it came out perfectly, ready to eat in 2 weeks. I did sadly lose all the lovely juice, because too much fizzled out each day (thank goodness I put a bowl under the jar as you suggested!). It was so successful!
I usually enjoy all your recipes but I have to admit everything tasted like it was going well in this recipe till I added the whole orange. Definitely emitted a bitter taste from the pith throughout the whole jar. If you'd like to add orange I would definitely suggest only using zest and or juice. I waited longer to see if it would mellow out,but unfortunately did not. I can't bring myself to eat it so I am going feed it to my chickens. I think I will stick with the original recipe instead next time. I highly suggest keeping the caraway though,I have made before,it's delicious 👌
I love sauerkraut. We used to make a 5 gallon bucket of it then freeze it. I prefer to have it in the jars. I just bought Cabbage to make some this weekend. Later I may try this recipe. I have made it with grated Carrots and really liked it.
Thank you, Mary for sharing your experience! I find it very well, that you always share your personal opinion and taste, and and also always explain, why and for what )) Also I totally support your opinion about organic or non-organic for plants. First, it is pretty relative, who puts that lable and what are the rules, and second, well lol - just learn to wash all properly and problem solved lol
Thank you for the video, can’t wait to try this. I’ve used your sauerkraut recipe with excellent results. I’m in love with your fermented salsa as well, have made it many times!! Thank you for what you do!!!
@@MarysNest . Thanks for the reply. I will try to make both .. after 3-4 weeks I will share my feelings. I fight every day to live healthy. I always pray for a healthy life and healthy death.
I highly recommended the Redmonds discount code! Buying from them online is already cheaper, and with the code + free shipping I stocked up on salt for only two-thirds of what I’d have paid at Whole Foods.
Wonderful video! I’ve made a few ferments from your videos which have turned out great. Have a question, if you put in a tablespoon of salt and later think you should put more in, would that hurt the process by doing so?
Hi Mary, I definitely need the help with gut health. I'm curious if adding the the Apple and Orange changes the taste or makes it sweet. For me, the more sour the sauerkraut the better. I'd like to know before I try it.
Hi Mary. Newly subscribed, and this I believe is my first comment. When this ferment is done, do you have any idea about the sugar and carb content? I try to keep my carb and sugar intake as low as possible, but sugar I try to avoid it altogether. Thanks in advance.
I have heard that the majority of the vitamin C in citrus fruits is actually in the pith, so I try to include it in recipes when I can. I'll be trying this recipe for sure!
I'm so intrigued by this Mary! I just love sauerkraut and have made it in a variety of ways, but never with citrus. I've got satsuma mandarins from my tree that I need to use up - do you think I can use them as a substitute for the oranges?
Hi Mary, I have very prolific lemon trees, have you ever attempted a lemon sauerkraut? Might it be equally delicious? Please advise. Thanks in advance!
Hi Mary, as the apples are coated with edible wax. The peel May affects the fermentation? Your practical thoughts on this. Thanks for good life lessons.
Hi Mary! I've never posted but I LOVE, LOVE, LOVE your videos! I've been an avid follower for a very long time now. You're just the sweetest soul ❤️ I was wondering what you would eat this with (besides as it is, after it's done fermenting). This just sounds so yummy!
Mary, I think I see a blue ceramic crock in your kitchen behind you. My boyfriend JUST found a very similar one on our basement that belonged to his great great grandmother. What is it used for? Yogurt? Would love to hear you talk about it:) thank you for your channel!!
Dear Mary ❤ I hope this video isn’t too old for a question! I have twin 10 month boys on WIC right now which means tons of baby food jars. I buy BeechNut brand, but my question is this. Could I use some of the jars of organic unsweetened applesauce in the sauerkraut instead of an apple? Just a mama trying to use up the food I have the best I can ❤. I heard that this type of applesauce might still have the pectin in it, though maybe because it was cooked, it won’t be as useful.
Hi there- When my kids were babies (5) , I would save all of thos baby food jars and lids. Then, I'd boil meats , blend them in the blender fat and all- then pour them back in the jars and freeze them.Same with veggie and fruits. Hugs sister🙂
Also if we need real vit c wheat grass is the highest source but only if fresh not pasteurized and store bought, frozen or dehydrated since it ruptures the molecule 😅
Since we are making a citrus kraut, how about using the orange or lemon juice instead of water? Would that mess up the kraut - I want to make sure it turns into a good kraut. Please advise. Thanks
Hi Mary hope you read this soon, because I had to use a cabbage leaf to cover my carrots I’m fermenting, though one jar the cabbage leaf is getting black spots should I change that leaf safely? Please help
Could we rinse Sauerkraut to reduce or eliminate salt content of it before consuming it. What effect rinsing will have on the following nutrients in it: - probiotics - K2 -Vitamin C -Etc. Thank you.
How about if you use the liquid from the previous ferment, to begin the present ferment? Like we do when using sour dough starter? Im doing that now and at three weeks my krout was at a pH 4, and at 5 weeks a pH 5, but it tastes greeat!
Wonder, as always!❤️If my sauerkraut is at 4.6 or lower at week 2 but the flavor isn’t where I’d like it to be, can I let it continue fermenting longer out of the fridge?
From what I have read and heard a scientist talk about is Akkermansia can not survive where there is oxygen so as soon as you open a jar of Sauerkraut, the Akkermansia dies. The scientist have to grow it in a room that has all the oxygen sucked out and then they freeze dry it to be able to make a supplement out of it. When the supplement reaches the part of the gut it belongs in, it comes back to life which that place is void of oxygen to. Dr. Gundry interviewed the scientist that developed the supplement on his podcast here on youtube. The Dr. Gundry Podcast
Hi Chad, Keep in mind that you are not trying to consume Akkermansia. You are feeding the Akkermansia that is already in your digestive system and helping it to proliferate. Love, Mary
Great video! Just curious I was watching an older video and noticed you had two coffee makers on the counter and I see now you do as well why is that? 🙂
LOL!! My husband like de-caf and I like high-test. My parents were the same way. Years ago my mom said...just get two coffee pots. Moms are always right!
I don’t recommend it. You are best off using Celtic Sea Salt or Redmond Real Salt. You can see my reasons why here: th-cam.com/video/EPW7ZBgT4Ko/w-d-xo.html Love, Mary ❤️🤗❤️
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Hi Sweet Friends, Learn How to Make Sauerkraut with Oranges for a Vitamin C Boost! ➡SUBSCRIBE to my channel: th-cam.com/users/marysnest WATCH NEXT➡ How to Make More Fermented Foods: th-cam.com/play/PLkRuW3pBo2U2zC24JBmFnCcn1vbvo_sC6.html
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🍎RECIPE: marysnest.com/how-to-make-sauerkraut-with-oranges-for-a-vitamin-c-boost/
➡TIMESTAMPS:
0:00 Introduction
0:55 Equipment needed to make sauerkraut
3:34 Sauerkraut ingredients
8:33 The secret ingredient needed when making sauerkraut
9:59 What is Akkermansia Muciniphila?
14:03 How to make sauerkraut with oranges
38:42 How to burp a jar
40:57 How to use pH strips
44:20 What is Kahm yeast?
➡FREE 36-PAGE ESSENTIAL TRADITIONAL FOODS PANTRY LIST: marysnest.com/free-traditional-foods-pantry-list/
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▶RELATED VIDEOS:
Michele’s Golden Sauerkraut: th-cam.com/video/hkswYHoY5dY/w-d-xo.html
How to Make Sauerkraut: th-cam.com/video/EO90h3xB3oc/w-d-xo.html
Homemade Bitters: th-cam.com/video/CboHAXhDLvA/w-d-xo.html
How to Make Raw Apple Cider Vinegar: th-cam.com/play/PLkRuW3pBo2U14s7hgEoGWEc0kJe2NoRd2.html
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▶THE ULTIMATE PREPPER PANTRY SERIES: th-cam.com/play/PLkRuW3pBo2U0WCxRNWm60Yt0ihEQbfpUl.html
▶HOW TO STOCK THE TRADITIONAL FOODS KITCHEN PANTRY: th-cam.com/play/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc.html
▶HOW TO MAKE IMMUNE BOOSTING FOODS, GROW MEDICINAL HERBS, AND HOME REMEDIES FOR MODERN PIONEER LIVING: th-cam.com/play/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd.html
▶THE ULTIMATE NOURISHING TRADITIONS TRADITIONAL FOODS SERIES: th-cam.com/play/PLkRuW3pBo2U1DSmJmmOPBUCdKs6EL_JG-.html
▶ALL ABOUT NOURISHING TRADITIONS: th-cam.com/play/PLkRuW3pBo2U08QTxHX-n8ozvP_UfeWuL8.html
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Thanks for watching!!
Love, Mary
MARY, adding garlic with vitamin c increases the nitric oxide capability by triple the amount.
Hi Sweet Mary! Thank you for all the informative videos.
I wonder if we could also add pineapples to sauerkraut? Thanks!
@@mauf7067 I'll answer and say why not! I see it quite a bit, one of the most common sauerkraut combos, I can't stress enough how healthy pineapple is for either! The bromelain helps break up all kinds of formed stuff in the body, it makes the love juice taste good it's good for almost all organs of the body!
Hi Mary, I'm in the UK where ultra processed cream is difficult to come by. Can I bring regular cream to the boil and use that as a substitute?
@@ryandlion6961 Thank you for your answer. I'm gonna try it with pineapples.
Mary, I just love you so much. I’m a mom to 8 children and started down the nourishing traditions life about 10 years ago. Your channel has been invaluable to me and my family. God bless.
Hi Amanda, Wow!! Love hearing that! Love, Mary❤
Mary, I could listen to you teach how to do fermentation forever. You have the most calming, motherly voice I’ve ever heard. Keep going I’m 70 years old and I’m still learning.
Ever since I went carnivore (BBB&E), OMG my health has gotten so much better. I do make & eat sauerkraut, natural herbs, homemade
L Rueteri & Gaseri yogurts (lil bits) and Water Kefir. I was feeling fatigued for years & then got diagnosed with Leukemia, I also had SIBO that I had to figure out for myself. I healed my body myself & the Leukemia went away. I do not miss fruits & vegies altho I do put apple in my Kraut. Thats it.
Wow! Amazing!!
I read from a commenter in the past who had bad arthritis, that she had put her shredded cabbage & salt into a 1 or 2 gallon ziplock bag, & then used a rolling pin on it to save her hands, because she could no longer used the pounder or masher. I also tried it, & it worked great, so I just wanted to also share that alternative😊❤🌻
Great idea 😍
@@BluDawgThank you😊 I was so thankful to that lady for sharing that idea😁
Wow this is right on time for me! Have my cabbage to make sauerkraut this weekend but my last batch went wrong and I was feeling discouraged. Mary to the rescue❣️
Me too!! Making it today 👌 I'm a big fan, Mary. Greetings from Ireland 🇮🇪
Hi Anna, So happy you will try again! Love, Mary ...PS...Be sure to start with the basic sauerkraut recipe: th-cam.com/video/EO90h3xB3oc/w-d-xo.html
I made a half gallon of this recipe
and waited two weeks. It's now in my fridge, but just want to let you know that it tastes very good! Thankyou.
My bff who’s 82 is coming over and we’re making our batches together. Also, raider myself that you’ve a Bitters recipe. Amazing. You’re a goldmine. Great vids!! ❤🎉
I like this video sauerkraut, orange combination vtamin c.and voice vary polite love you from India punjab.☺💖👍
Hi Mary, thanks for this video. A couple of years ago I made a saurkraut with a couple of tablespoons of minced ginger. Boy was that tasty. After seeing this citrus version, I can only imagine how great it would be with a touch of ginger. thanks again for the inspiration.
Sounds great!
I love putting ginger in my sauerkraut, especially with red cabbage 😋
Love this idea!
I just saw this quickly pop by and I took a look at the recipe. After walking the dog, I'm going to watch the video... and I just so happen to have all the ingredients in my kitchen.... Thanks for the great looking recipe
Wonderful!
Oh Dear. Tried a few times before viewing this show. I think I can do it well now. Thanks for the details which other people's show does not provide. Wish me luck! ❤
Keep me posted. Also you may want to start with the basic sauerkraut if you are new to this: th-cam.com/video/EO90h3xB3oc/w-d-xo.html Love, Mary ❤️🤗❤️
I'm allergic to citrus peel but I made some saurkraut with cabbage, apples abd caraway. Very good
Thank you Mary! I Love your channel ❤
I have made Korean kimchi many times, which has a slurry with cooked sweet rice flour. I leave it out on the counter for two days and then put it in the fridge. Kimchi can be eaten fresh even before it ferments.
I watched your last video for basic sauerkraut- I made it!
I was going to give some to my German friend but decided not to- I didn't think it fermented correctly. It was too salty and not tasty. BUT YOU ANSWERED WHY IN THIS VIDEO! I did not leave it out long enough! I refrigerated the batch after two days! I now have tasted the kraft today and it is getting better! Thank you Mary! ❤ Guess this is my learning curve! God Bless you and family!
Oh my goodness, Mary I made your traditional Sauerkraut and I can't stop eating it! It came out sooo crunchy like I love it and w/o all those nasty preservatives, etc! I will be starting on my next 1/2 gallon here very soon! TYSVM
I'm so glad!❤️🤗❤️
I made this two weeks ago. It's still fermenting but our house is cold. How is yours crunchy? Did you add something else because mine is a bit soft
Looking forward to trying this! Thanks for mentioning about preferred method of cleaning fruits when using the whole thing, including peels!
You are a natural teacher. Loved your original sauerkraut video! Can't really imagine having oranges in sauerkraut though......
Give it a try and let me know what you think.
I started make and eating sauerkraut this year. I loved it.
Thankyou for your presentation and clips much enjoyed.
God bless
Wonderful!
I can't wait to try this. It sounds so delicious. I'm a big fan of all the ingredients. Thank you so much for this recipe. I wish I could put all your videos on DVD discs so I could keep your wisdom for many years to pass on to my family and friends. God bless you.
Thanks so much for sharing this, Mary. I'm going to try this as soon as we do more grocery shopping. It will be a fun test run for when we can use our own harvests. And we definitely need to start making our own flavored vinegar. Have a blessed weekend.
Hey Rob, You are so welcome! Be sure to start with the basic sauerkraut recipe: th-cam.com/video/EO90h3xB3oc/w-d-xo.html And how exciting once you can start using your own harvest!! WOW!! Love to the SG Family, Mary
I just made a Saurkraut that i altered from a recipe for Carribian coleslaw that we loved so that it was only the things i knew i could ferment.(cabbage, jalapeño, Parsley, & pineapple, & pink sea salt) I can't wait to taste it when it's done! This looks lovely and I will try this next.
Thanks Mary! I've had great success with the sauerkraut I made after watching your previous video. It tastes SO much better than anything bought in a store! I'm going to try this one next time 😊
I have a vinegar question: Can I make lemon vinegar by following your instructions in the video where you made orange vinegar? Thanks! 💕
This sounds amazing! I started some ACV a while back and it always smelled like beer to me. I did finally take it to the food pantry, but I am headed over to your other video to touch up on the guidelines. Thanks for all you offer to those around.
Yes, it will often smell like beer but eventually that should fade the longer it is exposed to air. Love, Mary ❤️🤗❤️
Love all the details and important tips you put in this video that others do not. Also, I appreciate the book recommendations. I made my first fermented red cabbage and apple today. I didn't know all the benefits of the apple. I'm a little concerned now because I didn't realize it needed to be at least 68°. It's too cold still, even though it's almost the end of April. We keep our heat at 62 during the day and 58 at night. I hope covering it will help keep it warm enough. 🥶 Really excellent video! Thank you.
Thank you, Thank you, Thank you Mary! I have been wanting to do this, and there you are with the tutorial! GOD bless
Mary, wonderful twist on kraut. You are an amazing woman. Thanks for sharing all your knowledge . ❤
Mary you are a dear.!!...Thank you for all your hard work and all the very important information you provide us all freely with love and without judgment...Thank you so very very much
Mary thank you for your research.
I am also a local Tx Hill country resident and enjoy your utube channel.
Howdy Texan! And Howdy Neighbor!
I love the way you present yourself and your personality thank you
Thank you, Mary. I love your videos. I'm dying to make this one. I have just fermented cucumbers, following your instructions, so looking forward to seeing how they come out. I recently followed your recipe for plain sauerkraut, only I used red cabbage, and it came out perfectly, ready to eat in 2 weeks. I did sadly lose all the lovely juice, because too much fizzled out each day (thank goodness I put a bowl under the jar as you suggested!). It was so successful!
Thanks Mary your the Best!
I usually enjoy all your recipes but I have to admit everything tasted like it was going well in this recipe till I added the whole orange. Definitely emitted a bitter taste from the pith throughout the whole jar. If you'd like to add orange I would definitely suggest only using zest and or juice. I waited longer to see if it would mellow out,but unfortunately did not. I can't bring myself to eat it so I am going feed it to my chickens. I think I will stick with the original recipe instead next time. I highly suggest keeping the caraway though,I have made before,it's delicious 👌
I ordered a fermentation kit and can't wait to get it. I'm definitely going to try this!
Wonderful!!❤️🤗❤️
Loved learning about the benefits of adding apple 🍎.
Thank you Mary. A really informative video. Have shared it too 💜
I love sauerkraut. We used to make a 5 gallon bucket of it then freeze it. I prefer to have it in the jars. I just bought Cabbage to make some this weekend. Later I may try this recipe. I have made it with grated Carrots and really liked it.
This looks SO GOOD! I will definitely be making this! Thanks Mary ❤❤
I am making this today. Watching one more time before I start.
Thanks for the advice. I am making my first batch of sauerkraut. You make it easy.
Thank you, Mary for sharing your experience! I find it very well, that you always share your personal opinion and taste, and and also always explain, why and for what )) Also I totally support your opinion about organic or non-organic for plants. First, it is pretty relative, who puts that lable and what are the rules, and second, well lol - just learn to wash all properly and problem solved lol
Hello Mary! Another treat of an educational video! Thank you so very much! ❤
I will definitely be making this, I always use your original sauerkraut recipe. Thank you for the further reading too!
Thk you for this great educational video. You are a fantastic teacher!! 🤗
Oh I love this! Thank you for this wonderful information. I am looking forward to making my own sauerkraut soon!
Hope you enjoy it!
Mary you explain things so well. I’m so excited to make this recipe. Thank you ❤🙏
Thank you for the video, can’t wait to try this. I’ve used your sauerkraut recipe with excellent results. I’m in love with your fermented salsa as well, have made it many times!! Thank you for what you do!!!
Mary for a cabbage lover that I am I will only add one 🍎 and just two slices of 🍊.
Oh perfect! I'm making your fermented salsa right now, was going to also make saurkraut, and was craving some of your no knead sandwich bread 😂
It is supper, I liked it. Can I use red cabbage instead green. Pl. let. me know. Thanks.
Yes you can. 🤗
@@MarysNest . Thanks for the reply. I will try to make both .. after 3-4 weeks I will share my feelings. I fight every day to live healthy. I always pray for a healthy life and healthy death.
I buy 100 pounds of cabbage at a time. It's so awesome.
I just love your channel! What a great idea!!! Can’t wait to watch :)
Hi Kelly, Thank you SO much! Love, Mary
Hi Mary,I really love your show. I have a question , why do you have to get the zest off if you are putting the whole orange in ?
❤ I just use your recipes over and over again😊😊
Glad you like them!
Thank you my dear you've taught me a lot tonight I really appreciate you🌺🌺🌺
Love your beautiful spirit and concerned info for us beginners! ❤️
Thanks for sharing. I like sauerkraut with other foods. Kimchi is the only one I like to eat directly from the jar.
Trying this tomorrow. Looks great. Thank you
Excited to try this recipe. Presume lemons would work equally well, or grapefruit?
Mary I love your channel. You are so informative. I think the best I have found.
I highly recommended the Redmonds discount code! Buying from them online is already cheaper, and with the code + free shipping I stocked up on salt for only two-thirds of what I’d have paid at Whole Foods.
Wonderful video! I’ve made a few ferments from your videos which have turned out great. Have a question, if you put in a tablespoon of salt and later think you should put more in, would that hurt the process by doing so?
Thanks so much. I enjoyed it
Love this recipe. Thank you Mary.
I'm glad you like it!
Hi Mary, I definitely need the help with gut health. I'm curious if adding the the Apple and Orange changes the taste or makes it sweet. For me, the more sour the sauerkraut the better. I'd like to know before I try it.
I use ozon vegetable cleaner to clean my vegetables. I it good.
Hi Mary. Newly subscribed, and this I believe is my first comment. When this ferment is done, do you have any idea about the sugar and carb content? I try to keep my carb and sugar intake as low as possible, but sugar I try to avoid it altogether. Thanks in advance.
I appreciate your videos and can't wait to try this.
I have heard that the majority of the vitamin C in citrus fruits is actually in the pith, so I try to include it in recipes when I can. I'll be trying this recipe for sure!
Waheguru ji ka Khalsa Waheguru ji ki Fateh
Mary make small videos.
Thanks
I'm so intrigued by this Mary! I just love sauerkraut and have made it in a variety of ways, but never with citrus. I've got satsuma mandarins from my tree that I need to use up - do you think I can use them as a substitute for the oranges?
Definitely!!
Ty! I'm going to try this.
Great timing with sale prices on cabbage for st. Patrick's day.
Thank you for showing us this.🙂
You bet!
Very yummy and healthy plz stay connected always
Hi Mary, I have very prolific lemon trees, have you ever attempted a lemon sauerkraut? Might it be equally delicious? Please advise. Thanks in advance!
Hi Mary, as the apples are coated with edible wax. The peel May affects the fermentation? Your practical thoughts on this. Thanks for good life lessons.
I have not had any problems with this so hopefully it’s not a problem. Love, Mary❤️🤗❤️
@@MarysNest thanks for honest and quick fermentation observations. God bless you good health and happiness from 🇨🇦
With oranges you say.....well I'm sold!
Hi Mary! I've never posted but I LOVE, LOVE, LOVE your videos! I've been an avid follower for a very long time now. You're just the sweetest soul ❤️
I was wondering what you would eat this with (besides as it is, after it's done fermenting). This just sounds so yummy!
We always eat knockwurst with sauerkraut 😍 but I bet this would be yummy on a Turkey sandwich
Mary, I think I see a blue ceramic crock in your kitchen behind you. My boyfriend JUST found a very similar one on our basement that belonged to his great great grandmother. What is it used for? Yogurt? Would love to hear you talk about it:) thank you for your channel!!
Dear Mary ❤
I hope this video isn’t too old for a question! I have twin 10 month boys on WIC right now which means tons of baby food jars. I buy BeechNut brand, but my question is this. Could I use some of the jars of organic unsweetened applesauce in the sauerkraut instead of an apple? Just a mama trying to use up the food I have the best I can ❤. I heard that this type of applesauce might still have the pectin in it, though maybe because it was cooked, it won’t be as useful.
Hi there- When my kids were babies (5) , I would save all of thos baby food jars and lids. Then, I'd boil meats , blend them in the blender fat and all- then pour them back in the jars and freeze them.Same with veggie and fruits. Hugs sister🙂
Hi Rin, I have not tried it but I think it would work. I would certainly experiment. Love, Mary
@@dfaz333 thank you! I wouldn’t have thought of that! That’s really helpful! I was wondering what to do with all these glass jars!
Also if we need real vit c wheat grass is the highest source but only if fresh not pasteurized and store bought, frozen or dehydrated since it ruptures the molecule 😅
It’s something I’ve never heard of sauerkraut in oranges. Guess I better sit down and watch the video.
LOVE this idea!
You have a really nice nature!
Since we are making a citrus kraut, how about using the orange or lemon juice instead of water? Would that mess up the kraut - I want to make sure it turns into a good kraut. Please advise.
Thanks
Hi Mary hope you read this soon, because I had to use a cabbage leaf to cover my carrots I’m fermenting, though one jar the cabbage leaf is getting black spots should I change that leaf safely? Please help
♡ Ĺove this share for care for us all...😇💝
Thanks
Please tell the use of extra ted water from cabbage
I love sauerkraut
Could we rinse Sauerkraut to reduce or eliminate salt content of it before consuming it. What effect rinsing will have on the following nutrients in it:
- probiotics
- K2
-Vitamin C
-Etc.
Thank you.
Hi Mary, forgive me if someone's already asked this but with this work with red cabbage? Thank you
Yes, absolutely!❤
How about if you use the liquid from the previous ferment, to begin the present ferment? Like we do when using sour dough starter? Im doing that now and at three weeks my krout was at a pH 4, and at 5 weeks a pH 5, but it tastes greeat!
Wonder, as always!❤️If my sauerkraut is at 4.6 or lower at week 2 but the flavor isn’t where I’d like it to be, can I let it continue fermenting longer out of the fridge?
Yes! 😊
Wonderful.
OMG...thanks for sharing
From what I have read and heard a scientist talk about is Akkermansia can not survive where there is oxygen so as soon as you open a jar of Sauerkraut, the Akkermansia dies. The scientist have to grow it in a room that has all the oxygen sucked out and then they freeze dry it to be able to make a supplement out of it. When the supplement reaches the part of the gut it belongs in, it comes back to life which that place is void of oxygen to. Dr. Gundry interviewed the scientist that developed the supplement on his podcast here on youtube. The Dr. Gundry Podcast
Hi Chad, Keep in mind that you are not trying to consume Akkermansia. You are feeding the Akkermansia that is already in your digestive system and helping it to proliferate. Love, Mary
Sounds good and looks very pretty too
Great info... Can you add chillies to this recipe.
Great video! Just curious I was watching an older video and noticed you had two coffee makers on the counter and I see now you do as well why is that? 🙂
LOL!! My husband like de-caf and I like high-test. My parents were the same way. Years ago my mom said...just get two coffee pots. Moms are always right!
@@MarysNest oh how funny but that totally makes sense now haha
I always wondered...lol. thought she had a big family!
Thank you
You're welcome!
What about Himalayan salt can you use it for fermentation?
I don’t recommend it. You are best off using Celtic Sea Salt or Redmond Real Salt. You can see my reasons why here: th-cam.com/video/EPW7ZBgT4Ko/w-d-xo.html Love, Mary ❤️🤗❤️