How To Make Sauerkraut at Home | Fermentation is COOL! 😎
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- เผยแพร่เมื่อ 27 มี.ค. 2020
- Easy Sauerkraut at home... 2 ways! This is a great way to improve your digestive health and also add a splash of colour and some awesome flavour to your meals.
Let me know your thoughts below! Did I miss anything? What else could I have added?
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Cabbage is one of the clean 15, so organic is not necessarily needed because its one vegetable which has natural protection against insects. Therefore its not heavily sprayed.
BTW, organic crops are still allowed to be sprayed.
I've been making homemade sauerkraut for years and I have found that 13 days seems to be the magic number. Unless it's really cold in your house and then it may take a bit longer. Thanks for sharing this vital information for folks to see how easy it is to eat healthy!
I've learned the hard way (3 times) to respect a mandolin. I invested in a heavy duty food service cut glove so I don't lose any more chunks of my fingers.
I make mine with Red Cabbage, Carrots, Ginger, fresh Turmeric and Beets. Absolutely delicious !
Red cabbage with apples; and white cabbage with grapes and champagne are the best. I actually come from the town with the probably most famous Sauerkraut company (Hengstenberg), so all sorts of Sauerkraut and pickles are part of my culinary memories
Hi there, does the alcohol in the champagne burn off with the fermentation?
I took a fermentation course last year and the instructor said the amount of salt is "forgiving" to a certain point, of course. The more salt, the longer it takes to ferment. And after it reaches the taste you like (5-10 days), you should put it in the fridge to slow down the fermentation process.
The timing of this video is perfect, I have a red cabbage in the fridge I have been thinking for days what I can do with. Thank you, Derek! 💚
I found an easy way to mix in the salt is to put everything (shredded cabbage and salt) into a kitchen aid mixer bowl and let the mixer crush/mix the salt/cabbage together
TYSM now my kitchen aid sitting in the garage HAS FINALLY A HEALTHY PURPOSE ❤❤❤ GREAT IDEA💡 😄 🙌
Which attachment do you use the beater, whisk, or dough hook? Thanks
Allspice works well and bay leaf, Also what I do is put a layer of olive oil on top. That acts as a valve to allow air out but not in. Especially if you are not using a lid.
I'm hearing this the first time. Thanks for the tip! 😉
My parents this every winter season and it's awesome.. I also like purple cabbage but the fun fact is that it's so strong in antioxidants that it actually slows down the fermentation process.. that's why the white cabbage is done so much faster like in a week. Awesome video thou thumbs up
That was so nice that you talked to your mom when she called in the middle of the video! She must be an amazing person to have such a wonderful son! 😊
he's lucky he's got a ma who call...actually anybody who still has a caring mama is super lucky
Thank you for showing us to wash things before starting. I definitely feel like it makes a difference for me to see the hygiene before the process.
Wow, you got 200 comments and you only posted it 4 hours ago? Way to go! This was obviously something people really wanted to hear about.
1:41 I love old photos like that! They really do tell a thousand words. The whole town prepping their sauerkraut in cabbage season.
Amazing!
Dude. Try the Celtic grey salt. It's awesome with veggies.
Let it sit with salt so it softens before massaging it
“I’ve done it twice, so I’m basically a professional” 😂
😂😂
Professional meat slicer?
I add Red Beat shredded to my red cabbage 🥬
I'm Estonian, I've made some sauerkraut in my days, we usually layer the cabbage & the salt, stomp it ( We have a special tool made out of wood to do this, it's important to put some wheight in to it ) & then continue to layer it with more cabbage & salt. We also have whole kummin seeds in our sauerkraut. We also place a plate on top of the sauerkraut when it's fermenting, with wheights on it I've never used red cabbage, but it looks really tasty so I'll have to try it soon!
I like the idea of a smaller jar filled with water as a weight. I used a baggie filled with rocks... and the sauerkraut juice seeped into the baggie... Thanks for your idea!
It's funny/weird. Sauerkraut is a German word (but not all Germans eat Sauerkraut daily! :D) but we have 2 different words for the white and red one. Sauerkraut is made of the white cabbage and the one you made (from red cabbage) is called "Rotkraut" ("rot" means red). 🙈
Rotkraut is a funny word.....rot in english means verfault in german
Sorry but that‘s not true. Sauerkraut just means fermented cabbage, no matter the color. White cabbage is called Weißkohl or Weißkraut (like here in Austria) and red cabbage is called Rotkohl or Rotkraut. That being said, Sauerkraut is usually made of white cabbage, I have barely seen any fermented red cabbage.
Interesting
@@alaxy75 Don't call me a liar. ;) Maybe there a local differences? I'm German and there are a lot of ways to call a doughnut (Berliner, Krapfen, Pfannkuchen, all the same) ;) And where I life, Sauerkraut is made of white cabbage. Weißkraut or Weißkrautsalat is something total different and made of not fermented cabbage.
Was hoping for the standard Simnett taste test at the end, you'll have to show us in a later video.
Yes yes, I know. Haha, I didn't want to wait 2 weeks to put it up. I'll give it a try when it's ready.
Can we add bell pepper
just wanted to let you know they both taste amazing! I am really stoked with how they turned out.
Just made this after watching your vid - thanks Derek! I’m a huge fan, you’re making a real difference in the world.
Radishes are my favorite fermented veggie! Spice and crunch all in one:)
Finally, more people sharing the benefits of fermented food!
Yes, I definitely understated the benefits for our gut, but didn't want to bore people.
@@Simnettnutrition Just showing those who don't know how to make it and touching on it is still wicked good! I'm making a small batch of fermented jalapenos tomorrow. I have a gallon jar already in a cool dark place and slowly have been working on it, I do a mix of both red and green cabbage.
@@SimnettnutritionAre you kidding me? Your content is the farthest thing from boring! I love your channel.
I am addicted to lacto-fermentation. One of my favorites was lacto-fermented hazelnuts (7 day) that were pureed afterward. They ended up tasting like a walnut encrusted cheddar ball!
Wwhhaaattt l have to check that out 🥸
Recipe please!
@@Bri-vy7zx Add shelled walnuts to a 4% salt water solution in a clean airlocked container. Ferment for 7 days. Remove walnuts from solution and load into a food processor. Blend until smooth.
I did it with white vinegar and pink salt. I’ll definitely give that a try without vinegar to see what tastes best.
If u put vinegar is not fermented. It's pickled.
BRO, I didn’t even know I wanted to try this until you made a video on it. Totally trying this out! I love me some sauerkraut 😋😋
HAha, nice! Hope you enjoy it.
I like the fact you cleaned everything and washed your hands.a lot of sites don't
I love that you give so much background information about these foods. It really helps me understand the benefits!
Chatting with mom while massaging the cabbage- yay for you multi-tasking!👏👏🤣
Traditionally a heavy clean stone is used to keep all submerged. A typical traditional spice is juniper berries. They are also antibacterial and antifungal. I love the colour of red cabbage!
@yourlittleplantbasedglitch My pleasure
@Sandra Carli Don't the juniper berries make your Kraut taste like gin?
@@olwill1 Actually they don't. They are similar to blueberries. Gin is very refined and in Kraut only few berries are used.
Antibacterial? Isn't the point to get the probiotics? Good bacteria.
@@olwill1So where is the downside ? 😂🫶🏼😃
Traditional german sauerkraut has juniper berries, bay leafs and cumin seeds. Thats the traditional basic mixture. There are some with carots, onions and/or apple added.
I personally tried this basic traditional mixture with cloves and/or kardamom seed pods. I guess pieces of cinnamon could be good too.
Ginger and garlic goes more in the direction of a kimchi. I never saw these ingredients in german sauerkraut though.
Amazing video! Thanks a lot!
He who has health, has hope and he who has hope, has everything.
✨✨
Thanks for the nice quote. I totally agree!
@@Simnettnutrition that is god 💪same her
Thanks for sharing your knowledge! I'm so excited to makes this on my day off this week! 🥰
Thank you for making this video!! I bought jars a while back and now I’m finally going to try this out 🙌🏼🤞🏼
"I've done this twice so I'm basically a professional at this point" 😂😂😂❤
You make me so happy during those times. When I have a bad day I watch one of your videos and immediatly feel better😊❤
Excellent , love the fact that you use the leaf to compress it down , so keeping it natural , thank you . Will use your way rather than the other videos that I’ve watched as yours is the most natural and environmentally friendly 😊
This was so fun to watch and the kraut is beautiful. Thank you so much. Stay healthy.
I bought red cabbage a couple of days ago! I must have just guessed you would put this up! Thank you!
Stay safe and have a great day to the both of you!
I’ve wanted to make sauerkraut for a long time! Thanks so much for showing us how to do it. I’ll be doing it this weekend for sure!👍🏻💕
One can use smaller mason jars (500mL) too. It saves waste if one doesn't get through a big jar quick enough or if a jar goes off, less is lost.
My sauerkraut and kim chi stores (wong bok, chinese radish, spring onion,carrot garlic, ginger, chilli flakes ) over a year, in a cool dry dark place so I make it when cabbages are reduces to £0.15 (20 US cents) each at Easter.
Just make sure the cabbage stays below the liquid.
If you want to use up a lot make a bigos with offcuts of meat, sausages from the freezer, onions, carrots... Cuts which havefreezer burn are useable as the cooking in the slow cooker will rehydrate and tenderise them somewhat.
Rich Roll had Dr Zach Bush on his podcast recently and he mentioned making sauerkraut....so then this video shows up. How timely!
Perfect. Thanks Dr. Zach for the algorithm boost. Haha.
Yep and the talk about starting a garden
@@markrodrigue9503 the whole podcast was helpfull and informative , even emotional. A must listen !
God Bless people like Zach Bush, paving the way towards freedom for everyone
It was a really good episode. Highly recommend it
Yay! Thank you! I can’t wait to try to make it this week.
Awesome Derek. Thanks. Can’t wait to try it! Love the addition of ginger root & garlic. I have lemon tea with grated ginger every morning!
Adding cumin seeds is really yummy as well! 🥰
I love homemade sauerkraut. My great grandma used to make it all the time when I was little. I've never done it myself, but really wanna start 💜👍 Also sprouting broccoli 😃🥦
Thanks Derrick! This looks amazing! I’ve been waiting for you to post this video. 👍🏽
Made my own sauerkraut recently, same recipe you've given, but I used white cabbage and caraway seeds, soooooo good. I'm impressed with myself. I want to try red next, with apple in it (that's how I've had it before)
YESSSSSSS!!!! I’ve been waiting for this! Thank you!
Thank you!
Derek your Awesome. Always Fun interesting & takes the mind off lockdown. Love your work Bro. ✌🏾😊🤙🏾💙
Yessss!!!! I just got some cabbage and was hoping you’d make this video soon! 😆 Thank you! 🙏🏻
Yes! I can't get enough of homemade sauerkraut. It's so easy to make and satisfying when you can feel all the benefits! 💪🏿🌱
I actually done this last week! Three jars sitting fermenting away right here 🤗🙌🏼❤️
Nice.
I make my own hot fermented hot sauce with a Mason jar, some salt, whole garlic cloves and water and of course red chilli peppers.
I weigh down the chilli bits with a plastic bag of water but you can buy glass "pebbles" to hold the chilli bits down. When it is ready - I blitz in a food processor and store in the fridge in jars.
I've never fermented at home... you can really just leave an open jar of cabbage / cabbage liquid sitting out for a month with no lid? I'd be terrified that I'd poison myself. But I want to try it.
Perfect timing! I bought a scale last week and cabbage this morning. I'll try this tomorrow!
Great! It will come in handy. Crystal showed me after we actually do have one. Oops.
I eat sauerkraut basically everyday. I will definitely have to try making my own, that looked really easy to make. Thanks for the recipes for them. 👍
I like this idea. I'll be trying it. Sounds good! Thanks!
Awesome. Thanks Derek. I love the idea of adding ginger. I was going to buy some but now I will make my first batch. I didn’t know about the pasteurisation of commercial sauerkraut.
Thanks Derek, I know we are not all feeling really great now, being home bound in Parksville. I appreciate another home fermentation project to try. We have made Kombucha, Lemon ginger ale with a ginger bug and Mexican pineapple beer (gonna through this out). Thanks for posting a video like this right now.
Hey Derek, amazing beautiful colors.. thank you so much for sharing 🍀🙃🙏🏻🙏🏻🌿
Thanks for this video Derek. I have just made my first jar thanks to you! 😊
So sweet the way you spoke to your Mom. 💕
Haha mommy's dudey
Another fruit that I sometimes add are oranges along with the add ins that you have mentioned here. Thank you for sharing. . 🇨🇦😎
Thanks for another great recipe video! Way to make something that seems complicated approachable!
This is such an amazing video Derek! I will definitely try to make sauerkraut myself! 🙏
Thanks for this Derek!
I've never enjoyed the store bought sauerkraut myself, after watching this I'll be getting a red cabbage and giving it a try😉
Love this..... 2 large red cabbages made 4 large mason jars of sauerkraut. Thanks for this video they came out so good... putting it on my carrot-dogs
Cool, can’t wait to try making it. Thanks!
Always love your vibe!! Gonna be binging your videos in isolation, it feels like catching up with a mate. Love it! I'm totally going to try this I've got some leftover cabbage.
The video I was waiting for :D! Thanks Derek !
The red cabbage looks great by the way. Thank you for many informative and fun videos. 😁
I’m liking the idea of one with black pepper and the one with apples. Also the jar with multiple ingredients sounds interesting and I will be trying one of those batches.
Thanks for the video! 😎
I have been eating sauerkraut and sour turnip all my life. Never had fermented red cabbage, so need to try it. Thanks for posting.
Thank you!!! I’ll start making mine right now - I bought the cabbage right after you announced making the video a few days ago, hoping you won’t take too long 😂 Thanks!
I like your method for keeping the ‘kraut submerged. Definitely going to do this. I was playing with the idea of buying a specialized sauerkraut crock, but I have mason jars galore. Thanks!
We experiment with different salts. Hawaiian black salt tastes smokey. Mountain rose herbs has a selection of different salts.
That doesn't look too difficult and yumminess lol. Aww, i love the education and encouragement.Take care, love back at you, thanks again and you're welcome.
Thank you! Much love Dawn.
Yum! I’ve heard of adding radishes.
Wow it looks so easy, can’t wait to try it out!
Try adding dried cranberries! Sometimes its even made with apples and cranberries combination which is also awesome ;)
Thank you! Thank you! I’m gonna try making this!
Thank you for this video. I will be trying this when I can get back to the store during this virus scare. I've been utilizing what I have first.
Twice a professional 🙌🏻💜🌱 love this recipe!!!
Thank you so much for the video! Perfect Corona project :) I made Kimchi a few times and it works as well and is super tasty!!
Yesss!! Can't wait to try this! 💓
Needed this breath of fresh air during these dark times!!! 🙏 Thank you Derek!
Thank you ! I plan on filming a what I eat in a day tomorrow so look forward to another fun one coming up soon. Maybe a live Q&A with Crystal soon too.
Live Q&A yes!! We would all appreciate that a lot Derek!
Have been binging on all your videos whilst on lockdown here in UK!
Some new content would be great man!
Peace ✌️
I just put mine in the fridge. 10 days was my sweet spot. It's summer in Georgia so it didn't take long for me. IT IS SO GOOD!!
Thanks so much for this video!
Liking before watching! Excited!!
Thank you so much.
Wow!
Fun delicious and nutritious!
Thank you!
love the video!! been waiting for this one 👍🏽💚
When I started eating this way, I made some. I need to do it again. So so good!
that was awesome. you're a great teacher.
Thank you!!! I’ll make it tomorrow. I have a red (purple) cabbage in the fridge.
One day we will protest and march to call all these veggies by the colour they actually are.
Omg thank you so much I'm going to do this!
Much thanks man.i can't beleive its first time making this as i use and eat alot of cabbage.Thanks for the inspiration.Last week was cabbage rolls and now krout.
cheers Derek. Reminded me to make my own first batch. Used half a white cabbage 3.5tsp of salt and added a minced garlic glove.
Very good "how to" Derek as always and your advices are beautiful gems for the community. I'll give it a try for sure.
This would be soooo cool to get a "how to" about making your own tempeh (soy, adzuki beans or chickpeas ?) ! Do you think it will be possible ?
Once again thank you Derek, I'm perfecting my vegan journey everyday thanks to your content :)
Awesome video!! I started mine 24hrs ago!! So exciting.
I like your method like cutting around the cabbage leaf with the jar. I wish I had discovered fermented food earlier! :)
I use a piece of cloth with a rubber band to cover the jar during fermentation.
Yasssss I've been waiting for this 🙌🏻
Awesome! You motivated me to finally do it 😊👍🏻