How to Make Sauerkraut - one of the easiest homemade fermented foods
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- เผยแพร่เมื่อ 25 ก.พ. 2023
- Homemade Sauerkraut is a delicious, probiotic fermented food! And it is so easy to make with just 2 simple base ingredients. Let me show you how
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PRINTABLE RECIPE: 🖨 leelalicious.com/homemade-sau... 🖨
INGREDIENTS:
• 1kg/2.2 lbs green or purple cabbage
• 20g/1 heaping tablespoon sea salt, kosher salt, Himalayan salt (not iodized table salt)
• 1 carrot (optional)
• 2 teaspoons caraway seeds (optional)
• additional fresh or dried herbs like dill (optional)
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A beautifully clear, informative and straightforward video. No bs, no self indulgent chatter but a lovely communication style. Thanks a mill for teaching how to make Sauerkraut.
Wow, thank you for the kind comment. I am glad to hear you enjoy my video and that it is helpful
@@Leelaliciousyes Thankyou so much for your clear beautiful lesson on how to make this. Such a beautiful energy you have
Great recipe for me well demonstrated.
يستعمل بعد كم يوم
@@romanstory5649 يمكن أن يكون جاهزًا في أقرب وقت 7 أيام
Finally a German showing us how to make sauerkraut... Thanks...
You are very welcome. Hope you get to try it for yourself
You do realize the Chinese invented saurkraut
Looking good👍😋👏
@@lindadurand247Your point is?
At 80 yrs of age, I have only just tried fermented cabbage. Thank you for this video, it looks simple, I will certainly try to make it
You can do it! So glad to hear the video is helpful
Thank you for your video! I have watched other videos demonstrating how to make sauerkraut. Your video is SOOOO ....much easier to understand! Thanks from Ozark, Alabama USA
Thank you so much. I am so glad the video is helpful 😄
I am Brazilian. I'm going to do it today! Great recipe! Thank you.
Have fun!
Using a leaf to keep the cabbage under the brine is very clever!
Glad you find that tip helpful
Thank you for sharing
So cool! Thanks for making this video!!
Glad you liked it!
I grew up eating sauerkraut w/Black pepper corns & Juniper berries. Roasted along side pork tenderloin w/mashed potatoes. O.K., now I'm hungry
Yes! I grew up eating a similar pork, potatoes and sauerkraut stew
Just harvested some juniper berries to use in sauerkraut.
Oh stop making me hungry 😅.
Sounds so delicious
@@Leelalicious ~Heating up (too hot) Sauerkraut will destroy the healthy enzymes. So do not boil sauerkraut, just very, very slightly warm it up with a little bit of added water in a stainless-steel pot if you want to eat it with meat like pork hocks cooked separately.
thanks for walking me through 1st time! cabbage and carrot from my organic garden, can't wait to taste it!
Amazing that you get to use your own produce. I have my fingers crossed to get some usable cabbages from my garden this year
Thanks! I'm going to try it!!❤
You can do it 😃
Thanks for this! I’m going to try! ☺️
Please do!
شكرا جزيلا❤❤ انا متتبعة جديدة
Great to keep your immune system strong ! THANK YOU !
Yes indeed!
Excellent video! Thankyou.
Thank you for the kind comment
Thank you so much for this amazing receipee
thank you for your great demo, have seen so many recipes but yours was the best in my opinion.
thanks again 🤗👋🙏🌹
Wow, thank you! Your kind words mean a lot to me. Hope you get to enjoy your own sauerkraut very soon ☺️
Hands down the best Sauerkraut recipe! Going to put my Mason jars and my glass weights to good use. Subbed and liked!! Thank you!
Thanks so much! Enjoy the sauerkraut!
Simple video and precise, thank you
You're welcome!
Thanks. Subbed. Going to try soon.
Thank you for the video. Clear, concise and straight forward. I'm now inspired to start making my own sauerkraut. 🙏🏻
Awesome! Hope you get to try making your own soon
Concise and so easy to follow....I can't wait to try this out, thank you.
Awesome! Let me know how it goes
@@Leelalicious I will 👍
Sounds great Thank You
You are very welcome. Enjoy
This is wonderful!! Thank you❤️😊
You are so welcome!
Thank you for this lovely video. I love the way you presented it, nicely paced and easy to follow for someone attempting this the first time. I like all your tips. Thank you for sharing.
Thank you so much for your kind words. Good luck on your first fermentation
Lived in the Black Forest years ago. Wonderful video. Guten Tag. 🙂
Vielen Dank! And thank you
Amazing. Will give this a try.
Do it!
Thank you. That was an excellent instructional video. Answered all my questions. Subscribed. ✔️
Wonderful. So glad it’s helpful. Thanks for watching and subscribing
Thank you for sharing this fermentation,il try this GOD Bless You
Thank you and good luck
Excited to give this a try. I've ONLY been wanting to do this forever! Blessings from Iowa, Lauri
Awesome! Hope this video gives you inspiration to make it yourself. It's seriously so good!
Thank you very helpful!
Glad it was helpful!
Awesome,thanks for the video
Glad you liked it!
My most favorite memories of homemade saurkraut included caraway seeds, thank you for this reminder!
You are very welcome. I know for some caraway is an essential part of sauerkraut flavor
Yes we enjoy the seeds as well. 😊
Thank you for sharing this information with us . The recipe is great 👍. It looks delicious.
Thank you. I hope you try making your own sauerkraut 😃
Super thanks. I'm in!
Thank you for sharing this. I will definitely try it out. ❤
Hope you like it!
Thank you for sharing.Nice video
Glad you liked it
I really appreciate your simple yet well explanation of Sauerkraut recipe. Thank you.
You are very welcome. I hope you try and enjoy making your own sauerkraut
@@Leelalicious Oh! Defiantly will enjoy making it 👍
I love cabbage. It's filling. Thank you.
Hope you enjoy
I am glad I was led to this site when I asked about making sauerkraut.
You make it seem simple, and although you must wait at least a week - I am sure it is worth it.
Nice to meet you young lady. Thank you for this.
Cool ! I have to try that
Yes! Please do!
This was a great video. I really like the way you explain things. I’m just now getting into making my own sauerkraut. I’ve watched about 10 videos and I think this is my favorite one by far. Thank you so much.
Aww thank you so much. I am so glad to hear this video is helpful. Good luck with your sauerkraut journey. You can do it
While it doesn't 'go bad' for many months, it's best (as you say) to eat it within a couple weeks.
But what many people don't know is you can freeze it. I generally make a half gallon, portion it by quarters into zip lock bags, and toss all four bags in a larger bag before throwing it in the deep freeze.
Oh that is a great idea. I just did a bit of research, and while high heat will kill probiotics, freezing will mostly just make them go dormant. So defrosted sauerkraut should still have significant probiotic value. Yay!
@@Leelalicious - nah ... personally, I'd rather eat it fresh and a week or do before I finish the batch ... make another batch ... fresh.
I can it, it keeps for 2 years.
I find it best after about a month. It’s like coleslaw when it hasn’t fermented properly 😉
@@CleanCutt As with most homemade things, kraut is definitely best fresh.
But it's only me here, and by the time I finish it, it's a long way from being fresh.
This leaves me with two choices.
1) I can make several smaller batches, trying to stagger them so I'm always close to a batch being ready.
2) I can make a big batch and freeze it in portions. Freezing doesn't alter the taste or consistency enough to notice, so freezing is really the only option _(for me)_
Thanks outstanding!
You're welcome!
Thank you it was a great recipe
Glad you liked it
I am so happy I found your video. You're such a good, thorough teacher!!
Thanks so much for your kind words. I am glad the video is helpful to you
Wunderbar! I used a meat slicer to shred the cabbage. Worked great!
That's a great idea! I am sure it took no time at all to get it shredded this way
You did the recipe excellent.The best I have seen.Thank you.
Thank you for the kind comment
Will try ASAP!
Best of luck!
@@Leelalicious Thanks! Just started the instant pot.
The best sauerkraut video, because of your tips and tricks and common sense info. Be healthy, stay safe and many blessings, Morgan
Thank you so much. I am so happy to hear the video and tips are helpful
Thank you Regina for this excellent video! I just finished making my first batch of sauerkraut, ate quite a bit of it and am storing the rest in the fridge. I followed your directions closely (but no carrots) and the result was the best tasting sauerkraut I've ever had. I fermented it for one month and it was tart and tasty. I bought a fermentation crock and it worked perfectly. My relatives came over to Texas from Germany, but I never got to learn the family recipes. Vielen Dank, dass Sie dieses Video gemacht haben!
I am so glad to hear you get to experience the joy of homemade sauerkraut! Really nothing compares to this. And it means even more that you get to make the foods of your heritage ❤️
@@Leelalicious I just put my third batch of cabbage in my fermentation crock today and this time I used red cabbage. The second batch is almost gone (one jar left in the fridge) so it was time to start another batch and I thought I would try red cabbage. Am looking forward to tasting it when it is ready.
Very good, thank you!
Thank you. And you are very welcome.
Well done. Thank you.
Thanks for watching!
I have been looking for an easy recipe for Sauerkraut. Thanks to you now I have one. 👍
Hope you enjoy
Thank you for sharing your recipe.
Simple and clear. V good nutrition advice that 2 Tbs a day of it is equal to taking a probiotic tablet. Doable. 😊🇵🇭
So glad to hear it's helpful. And yes, home-ferments are very potent, so that just a little has amazing benefits.
Wowwwww thanks so much. Looks easy. Will certainly begin doing it.
It is not complicated at all once you get started. You can do this!
@@Leelalicious Thank you 😊🙏🏽
I love the core of the cabbage.
A few remarks: there are waterless fermentation lids made from silicone available for Mason jars which work really well.
A simple ziploc bag with water works very well as a weight to keep things under liquid. You don't even need a cabbage leaf if you go that route since the bag with water will mold itself on top of the kraut on it's own. I'm using a 2% brine as filler for the plastic bag - should the bag leak for some reason it will only add brine and therefor do no harm. Ziploc bags are also easy to rinse should you have some yeast developing on top (which is harmless, but you don't want that white sloppy stuff in there so pulling the bag out - which usually brings most of the yeast if any - is easy and you just rinse the bag before placing it back in the jar.
Great tips
I had a head of cabbage in the frig and an old crockery jar in the bathroom with two toothbrushes in. I just washed the jar out, sliced up the cabbage, then layered it in a bowl with salt. Letting it sit in the bowl for right now, and then I'll fill up the jar and find something to weigh the cabbage down with. I'm SO excited! Thanks for making this video!
Yay for making do with what you have. Wishing you great success
When do you discard the liquid completely to get the final product..?
@@simphiweS You don't
@@simphiweS do not discard the juice, it's very rich probiotic good for guts
Brilliant video. Simple and straight to the point
So glad you like it ☺️
Wow thank you ❤
You're welcome 😊
Thanks!
Thank you soo much! I really appreciate your Super Thanks. It means a lot to me 🥰
20 grms sea salt for 1 kg cabbage?
I make pickled vegetables in a stainless steel spaghetti pot with a perforated insert. When I make sauerkraut I use red cabbage, which turns a lovely shade of red. Also I do red radishes/red onions together.
Oy yummy. These all sound great. I'll have to try radishes. I don't like them much fresh but there are so easy and quick to grow
Well hi Leelalicious I'm very interested which radishes there is Asia and Western. There is lots kind also 😊 ❤️✨️
@@GP-MB-Baden-WurttembergDeutsch The most common radishes we see in the US all year round are the small round ones with red skins. Also there are usually Japanese daikons for sale, which are large, long, and white. They can be pickled or cut into cubes for stews.
@@Leelalicious In my kitchen, the sun lances in and gets really hot. I was wondering if a wine cooler would be the answer in this situation? The temperature of the cooler can be set to between 5°C and 20°C
That's a great idea. I would set it between 15-18°C. I quite enjoy the flavor and texture of slower and cooler fermented sauerkraut
Well done. Love it.
Thank you! Hope you try it
@@Leelalicious Sure will.
I love how you simplified the salt measurement. No math involved. I have my very first batch started. I bought a crock similar to yours. I like what you said about it replaces probiotics. I am tired of spending a fortune on purchasing the pill form or probiotics. Looking forward to looking at your other videos and recipes
I am glad the video is helpful, especially with getting more quality probiotics in your system without spending a fortune
My wife is Filipina and we have 3 in our family. We need fermented foods in our diet, if we can make them ourselves we want to. Thank you for directions with all of them, sauerkraut etc THANK YOU VERY MUCH !!!
You can do it!
kimchi is just as easy :)
great video - just subbed because of it! Thanks!
Awesome, thank you!
Awesome thank u
You are very welcome 😊
My mom and her family are all from frankfurt. Ive always used a crock like you have. My oma always said that mason jars are no good because you always have to keep checking them where the crock you just leave it. I also make kimchi in it. They both are made the same exact way different ingredients and the cabbage isnt as finely chopped but they are the same. Fermented cabbage is great for gut health i eat kimchi or kraut everyday
That's wonderful you grew up with a sauerkraut tradition too. My family never had a crock, but I have memories of my mom, aunt and Oma making at least 2 big food-grade buckets full every winter. I'll have to try kimchi soon too
@@Leelalicious yep it's Nice being first Gen American. There is a south American dish called curtido that is basically kraut as well
@@kckillakrack9714 I looked it up and it looks delicious. Here in Mexico there are encurtidos which are pickled chiles, cauliflower, carrot, and onion. I'll have to try a lacto fermented version of that too soon.
@@Leelalicious yep. They don't hardcore ferment their food it's more of a pickling but it's still the same. Ceviche is really good too if you like fish and seafood. I know a lot of countries in Asia make various bean and soy bean products with fermentation too. I really prefer fermented stuff over pickled but I enjoy both. My mom is German from Frankfurt area and my father is from Palestine so needless to say I grew up eating well. In america alot of the food is ehhh lol it's really basic stuff
@@kckillakrack9714 I can only imagine the awesome food you grew up with. Probably hardly any processed foods that are so common in the US. And I am with you, I also enjoy both pickled and fermented foods. But try to have at least something fermented always on hand.
I live in northern Germany in a dedicated cabbage area and the most here use only 9g salt per kilo cabbage. It is so mild and tasty.
Juniper berries and bay leaves are often used as spices.
But do not use too much. The juniper berries in particular will otherwise dominate very quickly.
I always make a 10 kg portion of Sauerkraut and use 1-1.5 tablespoons of juniper berries and up to 10 bay leaves at the most.
Thank you for the information. Wo denn in Norddeutschland? Ich bin in Südniedersachsen aufgewachsen.
I totally get that less salt will make it milder, but won't it also kill less of the more harmful naturally occurring bacteria? How long is it usually fermented for? I will definitely try using bay leaves but not sure I can find juniper berries where I am now
@@Leelalicious Moin, ich wohne in Dithmarschen. Hier gibt es Kohlfelder bis zum Horizont ;)
Wenn man die Gefäße gut mit kochendem Wasser abspült, dann hatte ich noch nie Schimmel oder unerwünschte Gärung. 9g auf 1Kg Kohl reicht völlig. Ich nehme zuerst eine große Kunsstoff Wäschewanne in die ich den Kohl hobel und darin vermenge ich das Salz und die Gewürze mit den Kohlschnitzeln. Dann lass ich es eine Stunde in der Wanne ruhen damit das Salz schon etwas Saft zieht. Danach in Schichten von ca. 5cm stärke in das Gärgefäss und stark mit einem Stampfer komprimieren. Evtl. entstandener Saft hinterher. Wichtig ist ihn kräftig im Gefäß zu stampfen und zu verdichten, so dass sich keine Luft im Kohl befindet. Im Idealfall steht zum Schluss etwas Lake über dem Kraut und wird mit zwei schwerenTonscheiben daran gehindert aufzuschwimmen. Ich mache das zur Kohlernte im September bis in den Januar hinein. Einen Tag lasse ich das Gefäß bei Zimmertemperatur stehen, damit die Gärung gut startet. Danach kommt es in eine kalte Speisekammer bei Temperaturen zwischen 12-15°C. Nach 4 Wochen ist Anstich und das erste Szegediner Gulasch des Jahres wird gekocht. Sollte es wärmer sein, reichen evtl. schon 2 Wochen. Aber langsamer und kühler schmeckt mir besser…
Es hält sich im Gärgefäss auch locker 8 Wochen oder länger, aber es wird dann immer saurer. Daher verarbeite ich alles innerhalb von 6 Wochen und friere das ein was ich nicht sofort essen kann.
@@SD_Alias Vielen Dank für die detaillierte Antwort! Ich werde es dann auch mal mit der geringeren Salzmenge ausprobieren. Ich wünschte ich hätte eine kalte Speisekammer. Ich finde auch langsam in der Kühle macht einen besseren Geschmack. Musste nachgucken was Szegediner Gulasch ist. Hatte ich vorher nicht von gehört. Aber von meiner Mama habe ich ein ganz ähnliches Gericht mit Sauerkraut, Fleisch und Kartoffeln gelernt. Am Schluss kommen dann Dampfnudeln (nicht süß) oben drauf für eine komplette Mahlzeit alles in einem Topf. Und du bist jetzt die zweite die Einfrieren vorschlägt. Habe ich vorher noch nicht gemacht, aber ist gut zu wissen das funktioniert.
@@Leelalicious Ja das Einfrieren geht gut. Es hat danach nicht mehr ganz "den Biss" wie frisches Sauerkraut, aber ist immer noch knackiger als pasteurisiertes aus der Dose…
@@Leelalicious can you please translate in ENGLISH!
Excellent video. I look forward to more of your tutorials.
Thank you! I am working on more fermentation recipes especially now as we start harvesting more garden produce
Thank you for the fabulous lesson in how to make sauerkraut. I'm gonna try it😀
You are so welcome! Have fun and enjoy
Do you make fermented foods? Let me know if you have any Sauerkraut, kombucha, yogurt, or sourdough questions.
This is surprisingly easy. I make lactofermented carrots and cucumbers. I'd love to try this some time.
@Liqaa' Aly I love the sound of your fermented foods. I've lactofermented cauliflower and carrots together. I'll have to try cucumbers too. Hope you give this sauerkraut a try sometime.
@@Leelalicious Leave the cucumbers whole and add a few bay leaves so the cucumbers can stay crunchy. Cellery and dill give a good taste as well. Thanks for your videos.
Thank you for the video. I wanted to ask, do you drain or keep the liquid when you transfer it and is ready to eat? Thank you
@@soniajohn6556 I keep the liquid. It is very good and full of probiotics too. And there isn't actually that much. When you transfer for a big jar to smaller ones and don't compress much, there will just be a small layer of liquid in the bottom. You can kind of see that in the end of my video
Once the sauerkraut is fully fermented ~2-3 weeks depending on temp, can you siphon a shot or two of the liquid off to drink daily - and just replenish with fresh 2.5% brine - and keep that going for a while? Thank you!
That's an interesting idea. I assume you'd want to do that for the probiotic benefits? This would be an interesting question to ask a food scientist who can measure probiotic activity over time. Here are my theoretical thoughts: Lactic acid producing bacteria (the ones that make sauerkraut) usually feed on the natural sugar in foods. Cabbage in this case. So I think replenishing the brine doesn't feed the bacteria. So the probiotic content in the brine will most likely reduce fairly quickly.
Forgot to mention I add a tablespoon of organic cane sugar as well. Sorry about that. 😕
Can any person take this?
@@premalathap1325 In general yes. Sauerkraut is very healthy, full of probiotics and fiber. Low in calories. However, it's high in histamine, so anyone on low histamine diet may not be able to eat it. Also, if on a low sodium diet watch the amount. 2 tablespoons a day should be fine, but higher amounts will quickly increase sodium consumptions
@@Leelalicious warto dla samego smaku i gaszenia pragnienia
Thank you so much
So easily explained, thank you
So glad it’s helpful for you. Hope you try it soon
Do you put any fermenting product ?
Only Salt is added. Do not use table Salt! Use Redmans Salt, Pink Salt, kosher salt(made solely of sodium chloride. It usually doesn't contain any trace minerals, iodine, or anti-clumping or anti-caking agents), Pickling salt(sometimes called canning salt or preserving salt is pure granulated salt (sodium chloride). It does not contain anti-caking ingredients which can turn pickling liquid cloudy and has no additives like iodine.
No need to add any fermenting agent. The lactobacillus that causes the lacto fermentation process is naturally present on the cabbage (or basically any vegetable). The salt inhibits the growth of other undesired bacteria, whereas lactobacilli will grow even in saline environment
Did you know you can add some of the juice (1table spoon)from the finished sauerkraut to your homemade mayo it will last up to 3 months in the refrigerator.
Very interesting. Hadn't heard of that use yet
Very informative and done beautifully...thanks
My pleasure 😊
Very informative, thankyou for making this video .
You are very welcome. I am glad it is helpful
Thank you so much! I will have to try this soon. :-)
Best of luck on your fermentation journey
Thats was good thanks 😊
Glad you liked it!
Thank you for sharing this clip.
God bless.😊
Glad you enjoyed it
Delightful video, thank you so much.
You are very welcome
Greetings from Greece. Have a nice day and thanks for your videos.
Thank you! So nice of you
Thank you! I will try this soon. 👍😎🇨🇦
Awesome! You can do it 😃
Thank you from Roanoke Virginia. USA
You are very welcome!
Great video, thank u
Glad it was helpful!
Thankyou for sharing, love sauerkraut and start making it since last year.
I had my most embarrassing encounter because of sauerkraut. 🥵🥵
Naj bolji video koji postoji hvala Vam
Hvala vam. i dobrodošli ste
Love the video, made to show, to do with ease. Thank you. Your fermenting jar is a clever design. Peace be unto you.
Thanks so much. Hope you try the recipe.
Gonna give this a try; I've made tsukemono (Japanese fermented pickles) using a similar method so I'm looking forward to trying this
I love how you explained different options for containers, thank you. I've always been nervous to try something like this, but you made it look really simple and easy.
You are so welcome! And you can definitely do this
Wow! I did not know it was so easy!
Now you know! Hope you try it
Thank you for this video. It was probably the best explanation ive seen. Ive been enjoying sauerkraut for a few months, but it is very expensive to buy and im ready to start maki g my own.
Awesome video, thanks for sharing
Thanks for watching 😄
Thank you so much ❤️
My pleasure ☺
❤❤ Great demonstration,high precision,crystal clear. I will make 4 the 1st time ever,thanks.
You can do it!
I really like your process in making sauerkraute its very easy ty
My pleasure 😊
Loved your video very informative and you covered every possible question. Off to buy some cabbage
Glad it was helpful! Wishing you much success on your fermentation journey
Thankyou for doing this video, it was so well presented.
You are so welcome!