How To Make The Easiest Homemade Sauerkraut
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- เผยแพร่เมื่อ 10 ต.ค. 2019
- You need 2 ingredients to make good Sauerkraut. All you need is salt, and cabbage.And with Oktoberfest being here, now is the perfect time to start some. Sauerkraut takes the cake when it comes to super easy fermentation at home. It truly is the definition of a low effort ferment that goes by quickly.
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Just a hint from an old lady: since I don't have the strength in my hands anymore, I put my salted cabbage in large ziplock bag, and use a rolling pin to work in that salt. It works great! And saves wear & tear on arthritic hands.
Brilliant tip! Thank you!
Thank you .. much appreciated. I’ve only discovered it, and now can’t get enough, so decided to try make my own ✊🇦🇺❣️
Genius.
THANK YOU QUEEN🤩🤗❣❣
Great idea I'm arthritic too I'm 70 a 95 yr old freind made me a wooden kraut masher heavy duty with Lind handle it work graet
Significantly better way of covering the cabbage than plastic wrap: Peel off the outermost leaf of your cabbage and keep that. Also keep the stalk. Now, instead of plastic wrap, cover your cabbage with that leaf and stack some pieces of stalk on top, until they rise slightly above the rim of the jar. Now screw on the lid and it will push down on the cabbage while its fermenting. After fermentation you can just go ahead and throw away that leaf and the stalk. I prefer it this way because you don't need any extra equipment and you don't have to worry about plastic in your Sauerkraut.
But wont having anything organic above the water level and in contact with air attract mold??
@@mrkaufmanMTB Keep it below the brine level, that's what Joshua did with that little bowl. I didn't have one that fit in the mouth of my fermentator so I went out and bought some marbles. You can also make a 2% brine solution and pour it on top to make sure it's covered.
Wow, thanks for the amazing info! So excited to try this!!!
@@mrkaufmanMTB yes. One of the keys is to avoid any exposed cabbage.
Smart and final! Thank you!!!
Just two small batches of this using your video as guidance. After six days, they are just right for me. I am surprised that it is better than the expensive jars I've purchased at Whole Foods. Thanks for the content. This video is a polished version of what made TH-cam great back in the day. A transfer of real and valuable knowledge.
As a Jamaican, never had sauerkraut before but I’ve heard so many good things that I’m planning to make it this week. Thanks for the video.
How was it?
I'm curious too, did you like it?
Apparently don't blow yourself up.
@@pasttense942 Why stereotype like that?
@@Africa1000it’s not a stereotype, we all smoke weed fam light it up and enjoy some of that kraut yall 😝
Remember, before you start cutting, wear headphones to drown out distracting cabbage screams.
And set some money aside to compensate to cabbages family
😂
Lol
yikes!
And the "MY CABBAGES!!!"
I remember my great grandparents (old east prussian farmers) making Sauerkraut from their homegrown cabbage in a big stoneware pot. After the fermentation they kept it in the cellar. It lasted for the whole winter. That was the best Sauerkraut in the world!
Hey, would you by any chance know how they made it? What they put in it? Thanks in advance.
@@AstheSpiritLeads Hey, I'm sorry, I can't remember how they did it. I only remember they put bay leafs all spice an juniper berries.
@@olgac5607 only way to eat kraft is with hot dogs or sauger baloney with baked bean on the side.mmmm
@@olgac5607 I read, carrot and apple... any thoughts? TIA
@@baldwelder8775 Apples and sultanas can be added to ready product when serving it, it all depends on someone's taste. Some people prefer to add sliced onion and sunflower oil as a dressing, but again , when serving a final product . However, during fermentation adding some sugar could be not very beneficiary because of bad bacteria would thrive on it .
For those of you do not know, this was how sailors beat scurvy back in the day. Sauerkraut was what was used to combat vitamin c deficiency. As it could be stored for a long period of time as well it was perfect for the ships.
It was actually limes and lemons used by British Royal Navy sailors in the 1850s to prevent scurvy which then lead to the derogatory & amusing reference of Brits
as " limeys" by American sailors.
@@keylimepie210 ...citrus in some fleets, sauerkraut in others.
Captain Cook did this. The crew objected, so he had it served at the Captain's table and then the men ate it. No one on that journey died of Scurvy.
This is fascinating information, thanks! I've been hearing quite a bit about scurvy lately. 🤔
Thank you. You just gave me a good laugh! I'll sleep well tonight.
I know this video is old but maybe random people will see this and it'll help them. Ball (the main company I've seen that makes mason jars) makes special fermenting lids. I got a 2 pack for about $8. It comes with 2 lids and 2 springs. The springs use the pressure from the lid to push down on your cabbage or whatever your fermenting to keep it below the water line. Walmart sells them so if you aren't much of an online shopper you can still get into fermenting :)
Can you please send a link to the exact model? Thank you!
That pusher down thing comes in many pickled lotus stem jars from Vietnam
Got a link pls
I went to Walmart yesterday, bought this, i am going to try today.
I got some silicone lids on Temu. Works like a charm.
My German grandpa has been making this for decades. He leaves it in the fridge for up to a year. No issues.
Yea there is no way I wouldn’t have eaten all of it within a week
@@kaedynscruggs4652 me: eating the equivalent of that jar in one meal
👁👄👁
@@kaedynscruggs4652.
That’s good to know Nico. I was wondering if there was a cut off. I made some about 4-5 months ago. There was about 6 jars in the batch. I have a couple left, and the flavour just improves with age. I think at two weeks or 1 month, the flavour is still developing.
@@monkey1o8 sorry for the delayed response, no need to burp once it is in the fridge, as it will be breaking down at a much slower rate (the microbes will be close to inactive at fridge temp). Hope that helps.
1 AM here and I’ve never been so happy to have a cabbage a mason jar and 20 pounds of salt in the pantry...
It's 1 a.m. for me to
OK, I'm curious. Why do you have 20 lbs. of salt in your pantry?
Steve Webber need a lot of salt for home made salamis and curing prosciutto. Also making chilli sauces and other pickling delicacies. Easier and cheaper to buy in bulk.
@@critstixdarkspear5375 I see, sounds like some nice projects. I'm a little jealous I can't taste test ;P
@Heil_Jeebus Wow, you know what your rectum tastes like. That is disturbing....
I make enough sauerkraut from the cabbage and carrots that I grow to last one year in my refrigerator so right now I am eating 10 1/2 month old sauerkraut, and it only gets better with age but of course I have not eaten it past 14 months because it’s all gone by then the new batch is just ready to start eating.
Thank you soooooo much for keeping this short!! (Way too many TH-camrs drag it out). This is what I consider the perfect TH-cam instruction video, and I'm gonna jump right into this saurkraut making 😀😀😀😁
I am German and I can say that this is pretty much the way my grand grand mother would do it to preserve the own farmed cabbage. Great job as always josh 👍
BUT, ya gotta have the caraway seeds!!! 😁👍
Is an airlock necessary tho
Hi Gardon my wife wants me to make this for her and she wants it to taste like it does when in Germany, so is it just salt that Germany generally uses ?
@@roylyle8222 Use non-iodized salt and caraway seeds.
Also mustard seeds to taste.
That's the German way!
@@ezekielbrockmann114 true
If you save the outer cabbage leaf before you do your slicing, you don't need to use plastic wrap 🙂 Just use that leaf as your oxygen barrier thingamabob ✨
Yes!
GREAT idea! Love a repurpose opportunity.
So I won't have to use that pipe?
Fabulous idea!
Good idea!!
Harbor Freight sells a really nice gram and ounce scale that works really well it also has the tare function. Great show by the way my father would make sauerkraut when I was a little boy my brother and I would get a fork and eat right out of the crock while it was still fermenting my father never knew. I’m 70 now and still making it and enjoying it. Take care everyone.
I’ll bet he secretly knew. ;)
Add turmeric and you have a winner. So tasty
How much?
Last week i went to a farm outside Princeton, NJ, Terhune's, bought an organic cabbage. Brought it home, honed my knife, sliced the cabbage, measured the salt, and kneaded the whole mess. It's now in the basement bubbling over. Thanks for the inspiration!
"It's actually really basic."
Nope. It's acidic.
😁😁😁😁
Hugo - BOOM!
Chem bomb
Underrated comment
Edit: grammar
I hate myself for laughing so hard about this
Hello, I'm glad you advertised how to make russian sauerkraut. That's is how we make it. You can add grated carrot, apples, cranberry, onion for flavor, but just plain is awesome too..thanks for sharing
I must say you did a very simple and to the point video about making sauerkraut, actually the best one that I have seen, you did a good job showing the cabbage and salt mix being worked together to get the juices going, then the glass jar was a great idea so we could see what was going on , thank you
"MY CABBAGES" -Cabbage Merchant
Didn't see this in the comments and felt it was missing :)
Best reference ever
Thanks for the nostalgia
Currently rewatching atm and it is timeless
Tough life cabbage man
@@igotbeans2332 I just finished rewatching it the other day. All three seasons.
You can always top up the liquid level with a 2% solution of brine to ensure all the cabbage is submerged.
thanks for that info? The 2% salt didn't create enough liquid for me.
@@robertarnsworth2464 sounds like you didn't beat the cabbage hard enough.
@@robertarnsworth2464 You need to beat that cabbage to death. I took the handle off of a rolling pin, place one end in a ziplock bag for easy cleanup, and pound the snot out of the cabbage. Also, use the freshest cabbage you can find because they will lose liquid the longer they sit.
I've always had to add water to submerge. No matter how hard or long I pound it. Maybe it's the freshness like the one commenter.
@@robertarnsworth2464 Squeeze like you're trying to choke someone out or gripping a heavy dumbbell as hard as you can. That worked for me. I thought he was kidding when he said to really beat it up, but he was dead serious.
I've been wanting to make some sauerkraut for a little while, and thanks to you I just made my first batch, can't wait to try it.
Thank you for sharing.
Man, you made me homesick, I remember my old German grandma, RIP, I enjoyed her awesome home made sauerkraut until I was 18, then left for college and one day went to the store and there in front of me there was the same jar that grandma use to keep her "home made" sauerkraut. I called mom and asked her about it, she busted out laughing and said, yeah, well, go to the bakery and you'll find "her home made" Käsekuchen (German Cheesecake). Sure enough, they had it and it was awesome, turned out that Grandma couldn't bake and was a lousy cooked and her famous fried chicken came from KFC. You can't trust anyone now a day...hahaha.
This is an amazing story! I'm trying not to wake up the sleeping kiddo with the laughter. The best part about this kind of home made food is you can continue enjoying it, along with all the good memories, even though your grandma is gone.
😂😂😂😂 great story!! 😂😂😂😂
Not gonna lie I watched this vid then impulse bought a food scale, some mason jars, and am airlock off of Amazon. Apparently I'm about to ferment some cabbage this weekend!
Good luck
Yessssss
Apparently eh? 😂
Clara Wilhelm you iz about to crossover! Sauerkraut is the gateway ferment! Enjoy!
If it works out for you, you won't be disappointed. Good luck!
It goes exceptionally well with any smoked and/or grilled meat. And if you brown it, it turns into the most savory thing in the world. But at home we used to eat it just like that, without anything else most of the time.
At home, we used to slice up onions along the cabbage (about 1:10 onion to cabbage ratio) and add pieces or whole wild apples here and there - which turned out to be the best thing in the kraut. As for spices, we used whole black pepper corns and whole cumin. Also, we would press out and throw away most of the water. I guess it's one of those things where every country/region/village has its own way of doing it :).
I adore homemade sauerkraut. I used to make this with my grandmother. I can’t stand the taste of the canned stuff. It always has a metallic twang to it. Or at least my taste buds tells me there is. The stuff we made just by shredding the cabbages from the garden and mixing it with salt. We weren’t that finicky with measuring though. I was always told to just ‘work it up with the salt until it looks good and foamy’, then we put it in an old crockery butter churn, put some large cabbage leaves over the top and set it on the back porch until it smelled right.
We’re country folk. Our ways were simple.
The canned stuff is not fermented, it is canned and made sour with vinegar. The worst fermented kraut is better than the best canned kraut.
It's the first time that I make sauerkraut! I think I'm now officially obsessed with this thing!!!💙
Back in March, my grocery store sold cabbage for 29 cents/lb. So I made 30 lbs of sauerkraut in a food grade plastic bucket (dinner plate topped with a big jar of water for weight). Fermented for 3 weeks and stored in the fridge after packing in jars. It continues to ferment slowly in the fridge so after nine months, it's a bit more sauer than it was at first. But it doesn't go bad. I think I will be out at the one year mark and will never know what the true shelf-life is.
I appreciate that you are teaching fundamental living skills that most of humanity have lost.
Topic for you to consider for future videos: Kitchen ergonomics. It recently occurred to me that if a standard counter top is perfect for me to work effortlessly, it cannot be suitable for anyone who is 6-8 inches shorter than me. Women (primarily) lose whatever leverage advantage that being taller might provide. Hence, shorter people might find the work is dramatically easier if they take it over to the kitchen table, which is normally lower than a counter top. There are probably other labor saving aspects of ergonomics that you can think of.
How would you determine the perfect height for a particular person?
I agree. I often take my large bowl of dough or cabbage or whatever and put it in my sink and work from there.
@@dianebassett1930 for leverage, I'd say about crotch height. Great idea to have a drop counter or one on wheels at a task height.
@@anitalampinen1339 Now I understand why I do stuff in my sink better! Like mash potatoes! Full circle moment!
@@ZarpeParadise easier clean up, too😀
Im getting older, Im cynical AF and i drink too much.
But this channel brings a smile to my face. It genuinely makes me happy.
That is DEEP man, I am very appreciative of you
Are you my brother?
And you shall have a shot of sauerkraut juice my friend. Order up!
Me too, your happy face made me happy @@JoshuaWeissman
Ben I guess you coped it up the socket to many times the reason why your so cynical and drink to much 😂
I made my sauerkraut about 4 years ago. Keep it in a lidded 1/2 ga jar. Never put it in fridge and still yummy. I’m making more this year as it’s getting low. I had 2 jars. In 1 jar I did cabbage and fennel bulb. Delicious!
Just found you vlog. I love the simplicity of this, you don't drag it out, you get to the point!! Thanks , I'm busy, need receipt not ya-deyaba,ba.
As a 29 yo waiter who loves his job, i can say you're a pleasure to watch. Now listen, i'm not the follow/subscribe/Like kinda guy but I've voted for you twice already now just because your videos really touch me. Keep rollin'.
Hey Peter, that really means a lot to me to read. I'm so glad that you find some meaning in these videos I work so hard on! Thank you thank you for your support and kind words.
the manlove just makes my eyes tear up :P
how I miss my Oma’s homemade sauerkraut- she sliced the homegrown cabbage on an old fashioned board setup especially for this job ( had a slicing blade on/in it). - a 5 gallon bucket was used along with whatever amount of salt she decided on - that was then taken down to the tunnel ( yes tunnel lol that connected her house and basement to the front greenhouse way out front- Anns Greenhouses in Fbks btw on Sheepcreek Rd) and thats where 5 gallons of the worlds most incredible kraut lived - jeez my mouth is watering like you wouldn’t believe lol- anyhoo - heres to homemade kraut- it rocks!! 🦋
My omas a first generation immigrant from Germany and she still just does store bought 😆
Maria g - how incredible yes? So simple were and still are the “ old ways “ of food preparation as opposed to all the crazy nonsense we see these days. Here’s to all our Grandmas alive or passed and to everything they taught us. 💗💕💙💜
Yea but most folks use cotton or cheese cloth
The board thing is called a mandolin, and honestly it's the best way to slice cabbage for kraut, especially if you are doing multiple at one time
@@zachariahkindle8926 Totally agree, we have an Hispanic version of this and we like to slice it super thin but it takes forever to slice one cabbage by hand.
You can also use a cabbage leaf and a clean stone instead of a plastic foil. pressing the kraut down is super important to get all the air out, otherwise it goes bad. and juniper berries go well as an extra spice.
He said it’s good for a month in the fridge but then here I am using the leftover batch as a starter to ferment more vegetables. 🥳🥳🥳 You could also freeze them and they are great as a base flavor with stock for soups!!!
Make 3 jars. Let one go for 2 weeks, the second for 4 weeks and let the third go 6 full weeks. Its a fun food experiment and you might just find that the 6 week Kraut is THE BEST THING EVER!!!
This may sound dumb but will the 6 week have way more probiotics as well?
@@MyBDUP I'm honestly not sure. On one hand you would think that as long as fermentation is occuring, probiotics are forming. On the other, there has to be a point where, due to lack of food, probiotics start to decrease. My gut (heh-heh) tells me that at 6 weeks you probably aren't at the point of a lack of food so there should be more than previous, but I just don't know for sure.
Usually by the four week stage it has more probiotics than early. The longer it ferment the taste gets better
”With as many cabbages as you want”
Me: *proceeds to become the guy in a homework*
RiceField Worker *This comment brought back memories I didn’t know I had*
Appreciate the direct ratio of ingredients without tablespoons and specific salt grain sizes.
For anybody who doesn’t really want to put plastic and use a cool hack to prevent mold growth and keep the kraut below the liquid line, it’s pretty simple just before you do anything to the cabbage tear an outer large piece off, big enough to cover the top of ur sauerkraut and stuff it in there before putting the lid on ;D
Oh my gosh! You are the first person who has ever made this make sense with the amount of cabbage and salt. Thank you!
yes, I made it once and was too salty!
@@eattolivewithjanetreed5859 so what amount do you suggest?
Perfection! Thank you for this, the 2% salt gives perfect results everytime.
We have one of those huge German earthenware amphoras which easily fits four large cabbages, but still it never lasts a month in the fridge!
Just a note: At room temp, the fermentation will only last about 8-10 days on average. It'll go faster if you have a warmer environment, or take longer if cooler. Things will be more balanced if you let them age (this is where the 2-3 weeks comes in) On average, I like mine around the 10-12 day mark and consider it ready to eat.
Note: in the fridge, the kraut will last indefinitely. It's texture will change over time, but generally speaking it just wont "go bad" (i've had kraut last in my fridge over a year and it was still tasty) Otherwise, you can can it (and destroy the probiotics in the process) and will last years in your pantry.
Similarly, if you're keeping the airlock maintained and things properly weighted, it will keep indefinitely in the fermentation vessel as well. I've had ferments stay put for over 9 months before getting around to doing anything with them. Texture will change slightly if you leave it in that long though, so it depends on how soft or crunchy you want your kraut.
Is it stored in the fridge with the liquid or strained? Is the liquid, if stored in, used for anything?
هل وضعه في الثلاجه بعد انتهاء مدة التخمير يدمر البروبيوتك؟
Hello there,
So canned kraut looses its probiotic properties? If yes how so? Cause I wanted to get a can to last me during the time that I try to make my own.
@@Sgturningpoint canning is a process where the canned item is sterilized with extreme heat which kills off the bacteria that would be "probiotic" If you just put it in jars in the fridge it'll slow them down and/or make them go dormant but wont kill them so it will last indefinitely
It's 5:57am here in India.
And did I just spend the night rewatching your entire channel? Yes.
Do my eyes feel like puffy bags? Yes.
Am I slightly high on sleeplessness? Yes.
Do I regret it? No.
@Natural Athlete thanks for looking out.
have fixed my sleep cycle since then.
I've never fermented anything in my life, but lately it's like these videos about sauerkraut and stuff keep popping up in my recomendations. And you made it look so easy man! Definetely will ferment some cabbage asap.👍
Fluffy Canterbury done?
@WhatsGoingOn yes 👍 turned out great
@@Lois_Unwordy yes 👍 turned out great
You also could do a salad with it. Add onions(half-ring or small cubes is up to you), grated carrot, boiled potato(diced in bigish cubes). Use your favored oil as dressing. You may want to add salt, or grated garlic to it (optional). But it's kinda good and filling by itself.
I usually add vinegar instead of oil. Delicious!
I love the way you get right to it and not drag it out unnecessarily like a lot of them do!!!
It's been 3weeks and my sauerkraut is ready and tastes great! Thanks Joshua :)
I love sauerkraut. I had it growing up. It's awesome as a pierogy filling.
Excuse me. Please explain on this sauerkraut pierogy. I have only had potato pierogy. Only sauerkraut or mixed with something else?
@@tic857 Sauerkraut and onions, fried up, are the following for pierogies. Also, sauerkraut and chopped mushrooms can be used as a pierogi filling. I have also made pierogies filled with a filling of sauerkraut, chopped bacon, chopped onions, minced garlic, caraway seeds, salt and freshly ground black pepper.
Just finished my second time making this. Wowser, delish, just so crispy. Knowing the percentage of salt makes this so easy for a first-time cabbage maker. Who knew it was so simple to make sourkraut. Thanks for the vid.
Really appreciate this video, easy, to the point. It does last a while in the fridge... just finished mine that I made about 9 months ago!
Does it stay good in the fridge if you are using it, irregularly or does it last unopened in the fridge? Thanks in advance.
I have found a jar of 9 month old homemade saurkraut in the back of the fridge and it was still flippin delicious. If it smells good and there is no mold, its still good
I have 6 month old jar of kraut in the fridge. It’s still semi crisp but it smells super sour. I’m skeptical of eating it but I’m sure it’s fine.
@@mikeappleget482 The stronger sour smell just means it has continued to ferment a little. As long as it doesn't smell musty, like mold, you are probably good. I bet that would be some of the best kraut you've ever had. ;)
@@mikeappleget482 For some cooked dishes you want an "aged" sauerkraut for the extra bitey tang. Sauerkraut stews, soups, with crispy potatoes, or stir fried with onions and tossed with noodles.
Alan Robertson I just tried a bowl of the kraut and it’s by far the best I’ve ever eaten! It’s still really crisp and the mustard seed and fennel seed spices in it really developed and blended perfectly with the kraut. I’m shocked that it kept good for this long! I think I’m gonna make a huge batch this weekend for the entire winter and spring.
@@mikeappleget482 Dude! That's really cool. Enjoy!
I am German, and I approve this tutorial.
Hi I'm so excited this actually worked for me! I've made homemade sauerkraut with other people but never by myself so I am jazzed that I am now independently making my own! And Joshua you are hilarious. Very funny and educational at the same time just what we need a mixture of. I tried finding you at the bottom to vote for you but it said the link has been removed or something like that. Just letting you know. Thank you again!
$20 for 2 1/2 gallon jars + $26 for 6 plastic lids with 6 air locks but now I'm waiting for my first batch to ferment. Kimchi is made with a similar process. I started with commercial sauerkraut and although I didn't prefer the excessive vinegar taste , the change to my digestive tract was day and night. So when I came across your video I knew what direction to take. Thanks again.
Thank you for this great video! It helps to get the cabbage as thin as possible. Texture and in my personal opinion taste gets better. A good vegetable slicer helps a ton. And this is also good for easier kneeding of the sauerkraut, especially when you are not a young man with a lot of muscle power.
4:04 - I'm trying to cop a pair of those tweezers!
I love how simple everything is on this channel :)
Thanks for the clear run down. I have grown a lot of cabbages this year so will give it a go.
It’s spring here in Australia 🇦🇺 and my Jalapeño plants have hundreds of Chillies on them so I bought some mason jars and pickle pipe tops and followed your fermented hot sauce video and then this came up in my feed. OMG! Just started some sauerkraut this morning!
Well, now I’m calling the airlock lids “Pickle pipe tops”. Love that!! Just made my first batch yesterday
2:10 Daddy Arms squeezing the lettuccy dough, yeah
Grrrrr. Daddy...
Dem arms doughhhhhh.
@@sosgiw Fan Fantasy...
ellikellx eyes on the food buddy.
Yumu this comment is just so gooooood
Thank you!! Simple and easy is exactly what I wanted to get started. This is my first time fermenting. Please make more basic and super simple fermentation recipes.
This is the most basic fermentation you can get. Try adding a tablespoon of carroway seeds (Bavarian style) or a half cup of white wine (Schwaben style)
Not "condescenting", just inappropriate comment with "beat that _ up", but thank you for the apology. I'm going to watch more of your content and, hopefully, if this was a one-off, I'd love to subscribe. You keep it short, accurate, and to the point. Thanks, Joshua!
Best batch of kraut I ever made was just cabbage and caraway seeds.
Also, just let the salted cabbage sit on the counter for 30 minutes or more and you won’t need to do all that crushing.
My gran used to always add carrots, I never saw plain straight up cabbage. Must still be good. Add some cranberries or sliced Granny Smith apples or some bits of horseradish to spice it up. Cabbage is never a bad idea
Careful of high sugar veg, messes things up
I was fermenting just cabbages and it always ended up smelling like farts, although it still tasted good. When I started adding carrots the smell turned out delicious and the taste is somewhat pretty much the same.
Wow! Great ideas! Horse radish would be awesome! Thank you!
@@entidade1000 I was going to add carrots to it anyway, but now I'm defiantly not even going to try it without carrots, don't need a fart smelly house..😂
@@h2t26 well, the smell doesnt really occupy the entire house like surströmming does, but if some picky friend of yours is going to try it, the stink might scare them off.
You’re a badass. I made this recipe a few years ago and it went flawlessly and yielded delicious kraut. Well, I’m back to make it again!!
Great video! I just made my first batch today with a large cabbage grown in our garden. I am excited to see how it turns out.
Fun! How'd it turn out?
This week's Fermentation Friday happened on my birthday and it was literally the best present I've ever received.
I love this. Thank you for sharing your birthday joy! This made me smile even 2 years later lol.
@@mikaelasalmans5561 Hahaha! Yay! Welcome to the joy that never ends!
I've wanted to make sauerkraut for ages I was just waiting for you to make this video!!
I made your chilli oil. It was amazing. Came here just for the "that's not how you do it" comments. Here are my tips on sauerkraut, you need to add carrot (just a bit), and bay leaf, and caraway seed. Seriously, that will make it next level.
You don't have to place that plastic over the top of it before weighing it down, just use the outer leaves of the cabbage. Also, making a slurry out of the core of the cabbage and an apple and pouring that over the cabbage before weighing it down adds prebiotics to the probiotics of the cabbage juice and not only helps the fermentation, but makes it much healthier and richer in probiotics.
That sounds interesting, how does the apple and core provide prebiotics as opposed to probioticts please ?
That’s what I was gonna do.. apple and cabbage are so good together too!!
Homemade sauerkraut is delicious and I love making it. Made up a big batch that I just finished off and that was before I bought a specialized fermentation crock, sooooo, I might be making some more. Last time, I did a more German style with juniper berries and caraway seeds, with some added garlic and it was so good, however, everyone else thought it smelled too strong
garlic makes chemical reaction with sulfur in kraut releases strong smell
I ferment mine for 2 weeks under my sink (it's probably the coolest spot in my house and it's dark so it's perfect for fermentation). So far I have done 3 variations: cabbage only, cabbage and carrots, and cabbage + carrots + garlic. The cabbage only version literally smelled like farts lmao, but still tasted delicious. The carrot does something to it that it ends up tasting fantastic and smelling delicious.
With carrots it is! Any spice you recommend using and is it necessary?
@@Elazarko I found that just cabbage and carrots is just perfect. I've experimented adding other things but I didnt like the results, but you should try to see what you like yourself. Garlic is nice but the taste is too strong for me.
@@entidade1000 okay cool thanks! How about the non iodine salt? I don't have that at home. I'm want to give it a try if I find it for a normal price at the grocery store/health fruit store.
@@Elazarko what I always use is just regular iodized salt! I wonder if the non iodized version makes a difference in taste or in the fermentation process. I know that the water you use makes a huge difference in taste.
I love how your videos are short, sweet, & to the point. With some added humor. Keep it up bro
I ate some that had been in the fridge for 6 months. Perfect!!
Was just talking with someone last night about making kraut. Yusss.
I love how easy you make everything for us. Fermentation friday is also my favorite.
Just made 24.3g of cabbage with .4g of salt
and put it in an empty peanut butter jar. Now will check daily. Very exciting, thank you!
Man I wish I would have seen this earlier I would have totally voted for you. You hooked me with your croissant guidance and I defer to you wherever possible. Thanks for the videos!
Joshua's arms got me feelin some type of way ngl 👀
ok but ur not alone
The NGL is where the chimera ants started their empire
@@deoxxys little did they know
The way he squeezes and massages the cabbage 😍
Bri Martens
I’m the cabbage.
the 28 dislikes are the cabbages we've used for this recipe
You made this simple and easy to understand…love your kitchen btw!
Never tasted sauerkraut but as I love cabbage and salt guess its worth a try to store up all my homegrown cabbages.You made this look so easy..thankyou.
I see the espresso machine on the stove! Can't wait to see a espresso video!
simple, clear, starting from the point. Thanks for a great instruction! Loved your approach. Now let's see how it all turns out. Question: is it okay if the vessel is completely sealed if you burp it daily? Or better to let air in? Thank you!
I used to work in a restaurant in Iowa which sold something called a bratburger. It was a bratwurst patty that they got from a local slaughterhouse. I used to eat them all the time. I would have them with nothing but raw onion and sauerkraut on a toasted bun. I didn't use a condiment. They didn't need it.
I recently had a craving for a bratburger. I no longer live in Iowa so I had to reproduce the bratburger using what was available. I sliced a piece of bratwurst lengthwise, removed the casing and threw it away. Then I rolled the bratwurst into a patty and fried it over medium heat. I lightly toasted a potato roll. When the bratwurst was brown on both sides I put it on the bun, added thin slices of onion and sauerkraut and savored every mouthwatering bite.
I have the weirdest taste for foods. When I was a kid, I couldn’t stand kraut, greens, broccoli, anything fermented, foods that I now appreciate as gifts from the Gods, and can’t get enough of. I’m eating spicy cabbage patch stew topped with a ton of kraut right now. It’s so good. 😋🌶️🥵
Same
I have concluded that a "Whale" is a measurement of time equal to that of the lifespan of an average sperm whale, that being ~75 or so years. That's some impressive Sauerkraut preservation!
Might as well make that sauerkraut a family heirloom and should only be eaten by the most worthy decendant lmao
And with the leftover brine you can make bread! Just brine + a little water (the brine alone would usually be too salty) + flour. It's like sourdough, the bacteria in the brine will ferment the dough. Never throw away the brine! :)
I would just drink it. Savage
Wow! I never thought of that!! I'm going to try!
you make simple, its crystal clear. love it
I was searching for the easiest way to make Sauerkraut. Thank you.
I use a plastic bag filled with water to „close“ the sauerkraut. The great thing is that the built up air can still escape.
Fill it with salted water, this way if it gets pierced and the water comes out, it won't dilute the brine! ;)
@@ILsupereroe67 thx
Do you place the water filled plastic bag right on top of the cabbage? In my country I can not find that kind of lid that Joshua showed in the vid. Would really appreciate you explaining exactly how you do it...(already have my 2 cabbages already cut up:(
@@claudemonet5415 yes, just place the bag on top of the cabbage so that none of the cabbage touches air, and then you can place a regular lid loosely so that gasses can escape (if you can't find the airlock lid)
Crest Signus thank you so much for your advise. Now I understand why my cut up cabbage ruined completely in the jars... I covered the top of the cabbage (in the jars) with a piece of plastic film and in 2 or 3 days I could see the cabbage changing from white/green to a yellowish hue... a few days later it was full od mold ;( I will try again with the plastic bag. Thanks so much again.
Any sorta fermented cabbage lasts for goddamn ever in a fridge.
I've had a mason of kimchi sitting in my fridge since february and it's still good!
Kimchi indeed does last forever!
Agreed. I have made too much and it was just as good refrigerated 8 months later.
Thank you Joshua! For the third time I am making sauerkraut following your recipe, it works great!
Such easy peasy recipe, that I ended up making it just after watching this video.... Thank you for sharing this ❤️❤️
Wow beautiful 😍
What the hell? No replies?
what the hell why is there only 3 likes
What the hell who gives a flying fook^
Made a whole cabbage head and I've been eating sauerkraut basically every day since it's been done fermenting. Tastes frickin awesome, is always on hand, and the feeling to have made this yourself is unbeatable! I'd like to get going on some kimchi soon, but feels like you need way more ingredients for that, which are potentially hard to get in germany.
What! You're supposed to slice it up first!
@@luccaharaway3973 I'm pretty sure they sliced it up.....and used the whole cabbage as stated vs maybe half a cabbage.
Exactly what I need, no bells and whistles. Thank you! New sub
Oh, wow. This video is just what I was looking for. Going to make a batch this morning.. thanks so much!
*I was watching your croissant recipe then the notification hit and then I ended up here*
Now that's what I like to read.