You can use a fermenting lock like they use to ferment grains for beer.. drill a one inch hole in the lid...and place the stopper in the hole, and the fermenting lock in the stopper. This allows the gases to escape, and eventually drives out all the air in the pail. You can use gallon sized ziploc bags filled with salt brine as weights too. That way if the bag breaks open, it won't dilute the salt water mix in the ferment.
Great video! I was actually munching on my own sauerkraut while watching your video. I was like dang these 1/2 gallon jars just are not enough! I'm going big, perhaps two of these buckets. :) I heard you say that you water bath the sauerkraut after it was done fermenting. I heard heating it kills all the nutrients. That's why I no longer buy store bought kraut. Just a thought. Thanks again!
Really pleased you have such a beautiful relationship, Im so happy you found each other. Thankyou for the video it was really useful and God bless you both.
My momma used to make some homemade kraut in a big old crock. She gave me that crock a few years before she passed and now it's in my game room. Good memories sir!
love yall video. thank yall for sharing. my husband and I would do things like yall do together before he died, he died 9 years ago at 51, I was 46 then. Anyway, thank yall for the instructions.. I love fermenting foods, and making cheese, and butter, kefir, sour dough bread, etc.
So sorry to hear about your husband's passing, I thought we would make this video to show others how simple it is to ferment healthy foods. We also do pickled corn. Thank you so much for watching
That's was great information! You may want to ask your Dr for a diabetic if not on one for your breathing heavey. Congestive 💔 issues are hard to deal with, if you have insulin resistance, type2 diabetes. Take good care of one another, you have a lot of knowledge to share. Thank you both
I just bought cabbage 4 large heads.... made about the same amount 2/3 bucket. I'm hoping I didn't put too much salt. ? I've heard that mold called ''the mother'. Hopefully not too salty. ?? I use the slaw shredder board. (BE VERY CAREFUL) Then I punch it down until it juices up. Thanks for the video. I love home made kraut.
I got some rejected maple baseball bats cheap on ebay it works great for mashing the kraut down and bruising it I get food grade buckets at Home Depot. They are white in the paint isle and they are marked food grade . Don’t use the orange buckets
We make sure it is completely worked off in other words no more gas coming off of it. Put it in jars cover it with Brian and hot water bath to seal the jars
@@HamiltonOutdoors thank you for your reply 🙏 I appreciate it very much. You’ve made my life a lot easier because there are so many people who complicate this process and it doesn’t suit me. And I’d never heard of water bathing until a few months ago and I’m now addicted to prepping large amounts of meals and storing in jars. God bless you and yours 🙏
@@HamiltonOutdoors if you do hot water bath, will the sauerkraut still considered alive? If you know what I mean.. Some people want to buy it although I’m not sure what to do after the fermentation process.
@@divinape9812 after a certain amount of time though fermentation process stops anyway. I leave mine in the bucket until it is completely stopped fermenting. Then put it in jars cover it with enough liquid and hot water bath at the seal the jar. This will make sure that it can be stored for long periods of time.
I would give it at least 30 days, but it's two preference. The longer you let it sit more sour it becomes. So you kind of have to just stop the process whenever it gets to suit you.
@@shirleybrown8340 yes make sure you skim off the slime each time you check it. That's normal for that slime too being there I take us plastic spoon with holes in it and just skim it off
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Just started making sauerkraut in jars recently, but you have inspired me to go for buckets now. Thanks!
You can use a fermenting lock like they use to ferment grains for beer.. drill a one inch hole in the lid...and place the stopper in the hole, and the fermenting lock in the stopper. This allows the gases to escape, and eventually drives out all the air in the pail. You can use gallon sized ziploc bags filled with salt brine as weights too. That way if the bag breaks open, it won't dilute the salt water mix in the ferment.
That's a great idea thanks for the tip
Best saurkraut video I have seen very informative I will be making it like this soon thx from Lafollette Tn.
Thank you very much I'm glad the video was of help. Thank you for watching
Great video! I was actually munching on my own sauerkraut while watching your video. I was like dang these 1/2 gallon jars just are not enough! I'm going big, perhaps two of these buckets. :) I heard you say that you water bath the sauerkraut after it was done fermenting. I heard heating it kills all the nutrients. That's why I no longer buy store bought kraut. Just a thought. Thanks again!
Nothing like eating homemade sauerkraut. Glad you enjoyed the video. And thanks for watching
Really pleased you have such a beautiful relationship, Im so happy you found each other. Thankyou for the video it was really useful and God bless you both.
Thank you for watching I appreciate it
My momma used to make some homemade kraut in a big old crock. She gave me that crock a few years before she passed and now it's in my game room. Good memories sir!
My dad used to make it in a crock. I remember that from when I was young. And you can call me Rob.
Hamilton outdoors thanks Rob!
Thanks for the video. Love it. Very informative.
First time I have made any sour kraut and did exactly as you showed. It turned out amazing. Great video and thank you from WV!
Awesome thanks for watching
Your wife is lovely❤
Thank you I told her what you said and she said that was awfully nice. Hope you have a wonderful weekend
Thanks for posting this video! Just made a big bucket and hoping for the best!
Thanks for watching I hope it comes out great
love yall video. thank yall for sharing. my husband and I would do things like yall do together before he died, he died 9 years ago at 51, I was 46 then. Anyway, thank yall for the instructions.. I love fermenting foods, and making cheese, and butter, kefir, sour dough bread, etc.
So sorry to hear about your husband's passing, I thought we would make this video to show others how simple it is to ferment healthy foods. We also do pickled corn. Thank you so much for watching
Sorry for your loss. God bless. X
That's was great information! You may want to ask your Dr for a diabetic if not on one for your breathing heavey. Congestive 💔 issues are hard to deal with, if you have insulin resistance, type2 diabetes. Take good care of one another, you have a lot of knowledge to share. Thank you both
First time making kraut. Thank you for your video!!!
Thank you for watching, I hope your kraut comes out great.
Nice, i used to make lots of kraut. I have not done it in a while. Thanks.
The farmers market has a good deal on cabbage think I will make some
Thank you for the heads up on the Farmers market. Thank you for watching nothing better than homemade sauerkraut when the snow's flying
Great video. I like to use a mandolin to shred the cabbage. Less fuss and faster IMO.
Thanks for watching I appreciate it
Good to watch
Nice video. 3 tbsp.pickling salt to 5lbs.of cabbage. Going to give this a try.
It's super easy to make good luck
Eating my homemade sauerkraut while watching this! Great advice
Thanks for watching, nothing like made at home.
Great video Rob
Nothing like homemade kraut
thank you for this video!
Thank you for watching I appreciate it
try a bucket insert i use airscape brand lock handle open.
no more floaters great water lock.
I just bought cabbage 4 large heads.... made about the same amount 2/3 bucket. I'm hoping I didn't put too much salt. ? I've heard that mold called ''the mother'. Hopefully not too salty. ?? I use the slaw shredder board. (BE VERY CAREFUL) Then I punch it down until it juices up. Thanks for the video. I love home made kraut.
Thanks for watching, nothing like homemade fermented kraut.
I got some rejected maple baseball bats cheap on ebay it works great for mashing the kraut down and bruising it I get food grade buckets at Home Depot. They are white in the paint isle and they are marked food grade . Don’t use the orange buckets
That's a great idea on using a bat to mash it down. Thanks for watching the video
Thanks for the great video. I’m going to do the same after seeing this but I’d like to store in jars once processed. What’s your take on that please?
We make sure it is completely worked off in other words no more gas coming off of it. Put it in jars cover it with Brian and hot water bath to seal the jars
@@HamiltonOutdoors thank you for your reply 🙏 I appreciate it very much.
You’ve made my life a lot easier because there are so many people who complicate this process and it doesn’t suit me. And I’d never heard of water bathing until a few months ago and I’m now addicted to prepping large amounts of meals and storing in jars. God bless you and yours 🙏
@@HamiltonOutdoors if you do hot water bath, will the sauerkraut still considered alive? If you know what I mean.. Some people want to buy it although I’m not sure what to do after the fermentation process.
@@divinape9812 after a certain amount of time though fermentation process stops anyway. I leave mine in the bucket until it is completely stopped fermenting. Then put it in jars cover it with enough liquid and hot water bath at the seal the jar. This will make sure that it can be stored for long periods of time.
Do you ferment pickles? If so how much salt per gallon of water?
1 cup of pickling salt per gallon of water
Thank you...you are a blessing!
Can sauerkraut be made in the winter? Will it ferment?
It should as long as it is fairly warm in your house. Might take a little longer
I am still confused about why you don't shread the core and use it
We always just gave those to the chickens has chicken feed
How long does this need to ferment before it finished and ready to eat?
I would give it at least 30 days, but it's two preference. The longer you let it sit more sour it becomes. So you kind of have to just stop the process whenever it gets to suit you.
@@HamiltonOutdoors The brine is sorta slimy when I check it...is this normal while fermenting? It smells like sauerkraut tho 🤔
@@shirleybrown8340 yes make sure you skim off the slime each time you check it. That's normal for that slime too being there I take us plastic spoon with holes in it and just skim it off
@@HamiltonOutdoors Thank you. 😊