Interesting method. I made sauerkraut for the first time this year, but I did the fermenting (a new thing for this year, I am a big canner not really a fermenter) I may have to try this and see as I will admit I am more comfortable with canning still. Thanks so much for sharing.
This ISpickled cabbage, but it is fantastic for canning cabbage quickly, and it is awesome for using in soup, stir fry, lo mein, potatoes, etc. . So great! I love it! Thanks!
Hello, I think it depends on the flavour you like. If you do, you should add caraway seeds to sauerkraut before fermentation so the seeds can release and impart more flavor throughout the sauerkraut as it ferments.
Well so far I like yours it seems so easy but I made mine homemade in the jar you know so I can burp and sit on the counter and do it that way in them I will like a crock but mine is in the jar where it converts self and then I have to check it every so often but I’m gonna try yours it looks really easy so thank you so much God bless
Sauerkraut is a fermented food. If it is heated, the good bacteria from fermenting is killed. If you can it after fermenting, it becomes just canned cabbage. If you don't ferment first b4 canning, then it is also just canned cabbage.
Canned after fermenting is still sour kraut but not live bacteria because it certainly won't taste like canned cabbage. What she is doing is pickling since it has vinegar. Makes it kinda sour but not the same as fermenting it does.
I wash the lids and seals . I turn the seals upside down and when I use them I wash the jars again and discard the seals. Keeps the yuckies out of them.
I just tried this recipe, I did mine in pints because there is just two of us. BUT, I used my steam canner (it says anything you can water bath you can steam can. A little nervous, but I’m hopeful it wasn’t a mistake. Enjoyed watching you!
Hello! Yes, as does using the sauerkraut in any meals where you are now cooking with it in recipes. Fermentation alone will provide you with more beneficial benefits.
Hello, the rings were left on for the hot water bathing, then removed. If you don't have a good seal after the bathing, then you need to keep them in the fridge.
How much salt do you use I remember my mom use to can about ever thing from the garden. I don’t think you suppose to use vinegar in it do you . I remember Daly and water . And Is regular salt what u use in caning it?
Hello! Fill the quart jar to the neck, ensuring that the cabbage can’t touch the lid. 1 teaspoon of Salt 1 teaspoon of Sugar 1 teaspoon of white Vinegar Fill the jar with hot boiled water to a ¼ inch from the top of the jar, making sure you cover the cabbage. Remove any bubbles. Hot water bath for 20 minutes. Turn heat off and let the jars sit in the water for 5 minutes, then remove and listen for musically popping. Once cool, place the jars in your pantry for 1 month.
OK I have to tell you your recipe it’s just like mine except mine I sat in a cool place and I keep checking it every other day till I think it taste good and then I go ahead and can them. Actually I’ve never canned them .. I usually just take them from downstairs and put them in the fridge and that stops the fermenting. But you only have 4-5 months to chow down
I want to try to make my own sauerkraut this year. But I want to use smaller jars then what you used. Do I still use the same amount of salt, sugar, & vinegar that you did or do I need to scale it down? Thanks!!!!
I think I’ve said this before I use the same recipe you do except i steam bath. No you say to wait a month before you can open I’ve never done it that way before usually wait a month or so and just testing them now and then until you get the taste you want and then go ahead and Ken tell me what you think of that
Oh no! I’m sorry to hear this. I haven’t experienced this, but I did some research to try to help you on future batches. I read that the age of the cabbage and quality of salt can play a factor in the taste. I hope this helps. ❤️😊
Hello! Thank you 😊. I would process for half the time. I’m not sure what to suggest for the ingredients as my husband has mentioned to me that he would like it to have more of a vinegar taste, but it’s all dependent on the individual tastes.
I made your recipe and all sealed. Couple days later some of them unsealed and reacted while in the jar and started leaking the liquid out of the jar. Why would this happen or has this ever happened to yours?
I believe you can keep fermented cabbage/sauerkraut in the fridge for a few months or you can hot pack it. I choose the hot water bath method so that I could do a very large batch and be done for the year. I have added a fermenting crock to my Christmas wish list so that we can start doing different batches of fermented food from the garden!
@@GardeningintheNorth ok i see 😉 we ve been keeping sauerkraut succesfully in a root cellar for over a year without spoilage. I ve found kimchi and sauerkraut being amazing what it comes to longterm storage, other veggie ferments have not been that good for storing.
@@GardeningintheNorth im not exactly sure why. Maybe one of the reasons is the long fermenting time, about 6weeks in room temperature or a bit cooler 🤔 on the other hand traditional style kimchi ferments only 3days in room temp, but maybe the spices contributes to the long shelf life 🤔🤔 who knows 😋 btw if u want to explore all things fermenting, i always recommend sandor katz's books 😊
😢 You did not make SAURKRAUT. This is just PICKLED CABBAGE. You made PICKLE brine and poured it over sliced cabbage. Please don't think I'm leaving this as a derogatory comment. I enjoy cabbage done many different ways. I'm sure it's delicious. As a matter of fact I am going to try your recipe. But SAURKRAUT is just sliced cabbage and salt. Thats it... You smash the dickens out of it to make the juice then ferment it. SAURKRAUT is only made one way. This isn't it...
Sorry but that’s not saukraut , saukraut is full of fantastic probiotics which would be killed by boiling , just cabbage and salt and leave , you can’t boil it that’s just boiled cabbage 😂
Interesting method. I made sauerkraut for the first time this year, but I did the fermenting (a new thing for this year, I am a big canner not really a fermenter) I may have to try this and see as I will admit I am more comfortable with canning still. Thanks so much for sharing.
I will be try my hand at fermenting this year too!
Shredded Cabbage, Good Job Lady♀️🛡️🌐🥬🥬🥬🥬🥬🥬🥬
This ISpickled cabbage, but it is fantastic for canning cabbage quickly, and it is awesome for using in soup, stir fry, lo mein, potatoes, etc. . So great! I love it! Thanks!
Lovely Cabbages🥬🥬🥬🥬🥬🥬🥬🥬🥬Jars! Good Ideas 🫙🫙🫙🫙🫙
I like the method you shared with us. Thanks.
You are welcome!
After 4 weeks is it sour krut or just canned cabbage
nice
thank you
can you use caraway seeds in this one?
Hello, I think it depends on the flavour you like. If you do, you should add caraway seeds to sauerkraut before fermentation so the seeds can release and impart more flavor throughout the sauerkraut as it ferments.
thank you for helping me @@GardeningintheNorth
Well so far I like yours it seems so easy but I made mine homemade in the jar you know so I can burp and sit on the counter and do it that way in them I will like a crock but mine is in the jar where it converts self and then I have to check it every so often but I’m gonna try yours it looks really easy so thank you so much God bless
Hello my friend 😊 I would be interested in knowing which method has a crispier texture! Thank you
Sauerkraut is a fermented food. If it is heated, the good bacteria from fermenting is killed. If you can it after fermenting, it becomes just canned cabbage. If you don't ferment first b4 canning, then it is also just canned cabbage.
Canned after fermenting is still sour kraut but not live bacteria because it certainly won't taste like canned cabbage. What she is doing is pickling since it has vinegar. Makes it kinda sour but not the same as fermenting it does.
I use old lids and rings when I store empty jars
Great way to use them!
I wash the lids and seals . I turn the seals upside down and when I use them I wash the jars again and discard the seals. Keeps the yuckies out of them.
Great idea!
Thank you for saying the amounts of ingredients and times in the beginning of the video.
This is so different from the fermenting process I've done before canning. How is the taste compare to fermenting prior?
Hello! In my opinion, fermenting prior has more flavour. But with our big move last year, I haven't done either for well over 2 years 😭
Never made it like this but I am going to try it
My husband said he would have liked a bit more crunch, so I may make another batch and try a product called pickle crisp. Have you used this before?
I just tried this recipe, I did mine in pints because there is just two of us. BUT, I used my steam canner (it says anything you can water bath you can steam can. A little nervous, but I’m hopeful it wasn’t a mistake. Enjoyed watching you!
Thank you Kathy! I’m not sure what a steam canner is. Is that like a pressure canner or instant pot?
Should be fine. We got one last year and when used as directed your product will be fine. They are now USDA approved.
Just made some yesterday for the first time exactly the way you did it so it will be a month before I know how it turned out .
Hi by using a hot water bath, does that kill off the probiotics in sauerkraut ????
Hello! Yes, as does using the sauerkraut in any meals where you are now cooking with it in recipes. Fermentation alone will provide you with more beneficial benefits.
Do you have to leave the rings on in order to avoid the tops coming loose and liquid spilling out during the curing time?
Hello, the rings were left on for the hot water bathing, then removed. If you don't have a good seal after the bathing, then you need to keep them in the fridge.
I'm surprised you didn't ferment the sauerkraut first. When i was growing up I seen it being fermented before it was put in the jars.
Hello! It's on my ever growing list of things to try!! Thank you my friend
How much salt do you use I remember my mom use to can about ever thing from the garden. I don’t think you suppose to use vinegar in it do you . I remember Daly and water . And Is regular salt what u use in caning it?
Hello!
Fill the quart jar to the neck, ensuring that the cabbage can’t touch the lid.
1 teaspoon of Salt
1 teaspoon of Sugar
1 teaspoon of white Vinegar
Fill the jar with hot boiled water to a ¼ inch from the top of the jar, making sure you cover the cabbage. Remove any bubbles.
Hot water bath for 20 minutes. Turn heat off and let the jars sit in the water for 5 minutes, then remove and listen for musically popping.
Once cool, place the jars in your pantry for 1 month.
I normally Ferment Sauerkraut then can it just so I have it in the pantry. How tangy and sharp is the Sauerkraut comparable to the store bought.
My experience has been that store bought is more tangy.
OK I have to tell you your recipe it’s just like mine except mine I sat in a cool place and I keep checking it every other day till I think it taste good and then I go ahead and can them. Actually I’ve never canned them .. I usually just take them from downstairs and put them in the fridge and that stops the fermenting. But you only have 4-5 months to chow down
hi you think I can cook sauerkraurt then put in jars and cold pak
Hello, I’ve never tried it this way. I would suggest doing research first to make sure it’s safe to eat
Thanks I’m making it today :)
I got a good seal on my jars but the water level dropped about 1/2 inch exposing a bit of the cabbage. Is the batch ruined?
I don’t believe so. This happened to a few of mine and hubby still ate them. Just make sure the seal continues to be good before eating
Can you tell me what to or how to use this?
Hello Sherry! Great name, lol. My husband eats it out of the jar or mixed with tuna. You can add it to a wrap or on a burger!
I want to try to make my own sauerkraut this year. But I want to use smaller jars then what you used. Do I still use the same amount of salt, sugar, & vinegar that you did or do I need to scale it down? Thanks!!!!
Hello, I have the recipe in my description. If you are using smaller jars, you will need to make adjustments to the recipe.
What if I forgot vinegar in canning sauerkraut
Hi Linda, I’ve never made it without the vinegar, but I think it might have a bland taste.
I think I’ve said this before I use the same recipe you do except i steam bath. No you say to wait a month before you can open I’ve never done it that way before usually wait a month or so and just testing them now and then until you get the taste you want and then go ahead and Ken tell me what you think of that
Doesn't this must make canned cabbage? THought sauerkraut doesn't get canned so that it will ferment.
I made this recipe, than let them sit for a month and it tasted like water? Any suggestions?
Oh no! I’m sorry to hear this. I haven’t experienced this, but I did some research to try to help you on future batches. I read that the age of the cabbage and quality of salt can play a factor in the taste. I hope this helps. ❤️😊
This is the way my grandmother made it when it was done tasted sour to me .
Ingredients? How much vinegar did you use?
All the ingredients are listed in the description notes. Thanks!
Only a teaspoon of vinegar? That doesn't seem like enough.
There are many different varieties of recipes. We've tried a few, lol. Hubby likes this one.
Great video! How long would you suggest processing these for in pints? And would you cut the salt, sugar and vinegar in half?
Hello! Thank you 😊. I would process for half the time. I’m not sure what to suggest for the ingredients as my husband has mentioned to me that he would like it to have more of a vinegar taste, but it’s all dependent on the individual tastes.
I made your recipe and all sealed. Couple days later some of them unsealed and reacted while in the jar and started leaking the liquid out of the jar. Why would this happen or has this ever happened to yours?
Hi Alex, I’m sorry to hear this. I have never experienced this before.
That's picked cabbage, not sauerkraut. Sauerkraut is fermented and makes it's on lactic acid (not vinegar)
Thank you for your support with watching and commenting! I appreciate your view.
I like to eat sauerkraut for breakfast, with beacon, eggs and toast.
Sauerkraut goes with everything 🙂
I don't eat bacon, I don't eat dinner
Dishwasher Your jars with some distilled white vinegar.
You do not have to sterilize your jars or lids if you waterbath for 10 mins or longer.
I think you’re fine And dandy. But I would not suggest putting water a quarter of an inch from the top normally you want to stay blow all the threads
KOHL is A German word for CABBAGE
Wouldnt it be easier just to ferment the sauerkraut? 🙄
I believe you can keep fermented cabbage/sauerkraut in the fridge for a few months or you can hot pack it. I choose the hot water bath method so that I could do a very large batch and be done for the year. I have added a fermenting crock to my Christmas wish list so that we can start doing different batches of fermented food from the garden!
@@GardeningintheNorth ok i see 😉 we ve been keeping sauerkraut succesfully in a root cellar for over a year without spoilage. I ve found kimchi and sauerkraut being amazing what it comes to longterm storage, other veggie ferments have not been that good for storing.
That’s very interesting. I wonder why the cabbage lasts longer than other veggies when fermented.
Love my sauerkraut fermented. I bet yours is tasty, but it lacks all the great bacteria. Keep on keeping on, I’m enjoying your journey.
@@GardeningintheNorth im not exactly sure why. Maybe one of the reasons is the long fermenting time, about 6weeks in room temperature or a bit cooler 🤔 on the other hand traditional style kimchi ferments only 3days in room temp, but maybe the spices contributes to the long shelf life 🤔🤔 who knows 😋 btw if u want to explore all things fermenting, i always recommend sandor katz's books 😊
I use a food processor, faster
I believe this may have been the point where my husband said we need a food processor. 🤣 I use ours for everything now. Saves so much time.
😢 You did not make SAURKRAUT. This is just PICKLED CABBAGE. You made PICKLE brine and poured it over sliced cabbage. Please don't think I'm leaving this as a derogatory comment. I enjoy cabbage done many different ways. I'm sure it's delicious. As a matter of fact I am going to try your recipe. But SAURKRAUT is just sliced cabbage and salt. Thats it... You smash the dickens out of it to make the juice then ferment it. SAURKRAUT is only made one way. This isn't it...
I appreciate all comments. 😊 Thank you for taking the time to watch my video!
Proper sauerkraut requires fermenting. THIS is pickled cabbage!
Sorry but that’s not saukraut , saukraut is full of fantastic probiotics which would be killed by boiling , just cabbage and salt and leave , you can’t boil it that’s just boiled cabbage 😂
Thank you my friend