I love making sauerkraut with organic red cabbage. My 11 year old son loves helping me too. We eat it every day and gift it to friends. Thank you for reminding me why I love the stuff.
I let a friend try some of my fermented sauerkraut and beets, and they tasted so good, he didn't realize how different the store bought stuff tasted. Homemade is always better. I also make water kefir, milk kefir, and greek yogurt at home. I strain it and use the whey for my next batch of fermented vegetables
You have a soothing, calming presence on video and I find your content beneficial. I’ve been buying high quality sauerkraut and kimchi from Costco this year but I think I can save a good bit of $$$ making it on my own.
Made my first batch sauerkraut in an underwater seal crock, today after 21 days I did the 4 step test checklist and passed. The brine was free of mold, and it was nicely cloudy and no foul odours. The taste is very nice, not too salty. PH 3.5. All jars are now in my fridge. Thank You for your information, I believe, your information contributed to the success of my first sauerkraut.
This was such a great video! I love cabbage any way, shape, or form and have been making sauerkraut for many years. Decades ago, one of my family’s favorite meals was pork chops baked on top of sauerkraut. Now I wouldn’t THINK of wasting the wondrous benefits of my home fermented sauerkraut by cooking it! I usually put a dollop of my sauerkraut in a little ramekin for each person when I start dinner preparation. That way it’s room temperature when we’re ready to eat. We even drink the brine left in the ramekin. Your comments regarding the benefits of this delicious food make me just want to eat more!
Dear Adrienne, thank you for the inspirational video! Yes, I agree, we should eat sauerkraut every day. It is so delicious. I make it from white and red cabbage with different additions - apples, pears, onion, ginger, carrot etc. Thank you that you mentioned turmeric, will try it, too. I use any sauerkraut for thick smoothie, as appetizer before my dinner. Also I use such thick smoothie as a sauce with salad or cooked vegetables. Nice! Today I had experience with ferm. shallot onion. I also blended it, sieved to reduce liquid and received very delicious "caviar", put it on bread and had this with my soup. Thank you for the scientific knowledge which you share with us.
As I approach my seventh decade I've begun to consider the health benefits as well as the flavors of the foods I eat. Probably should have begun focusing on the health bennies long before now. Meh. I did what I did. 🙂
Oh, good call on the UHT processed food. I'd never thought of that. (I was thinking about making milk kefir, but it turned the milk I bought is UHT processed. But my pro biotics (Yakult-like) make a nice fermentation nevertheless. Maybe I just give kefir a try. I do however make water kefir for some months now.) Luckily I don't see any mention of that on my bio-sauerkraut from German origin (I myself live in The Netherlands). I could get hold of a few packages for really cheap (and it was REALLY cheap). I did make my own sauerkraut from Chinese cabbage and I'm learning more and more about home fermentation. In my native language (Dutch) there is one channel which I really like and where I picked up all the information to get me started and I must say that I like your channel a lot too!
You do wonderful presentations, and your passion for holistic living comes through loud and clear. This was great, on sauerkraut- a long time favorite of my dietary life style. Thanks again...great job!
Thank you Adrienne, your videos are always a treat! I finished my red sauerkraut with fennel, beet and pear this morning for breakfast, with some kind of bacon-ish meat. Delish!
Thanks for the video! I now make my own sauerkraut and this just reinforces the importance of it. (I didn’t make it for a few years because my wife doesn’t like the way it smells when I lift the lid off.) I decided the health benefits far out, weigh whether it made the house stinky or not. 😳
I strain the greek yogurt that i make, and use the whey for my fermented vegetables with a little salt. I use it when I make pickles. I also make my own pickling spice
I've learned so much from your videos. Please explain the difference in sauerkraut and kimchi in terms of their benefits, especially for vitamin k2. thank you
Sauerkraut also good for GERD I recently read. Lately I have had terrible heartburn. Sometimes not even Tums will help. I’m sure Ozempic flared it up, which I quit after 6 weeks, so dealing with trying to calm my stomach down. 😢
Your stomach is actually not acidic enough to properly digest your food and close the upper valve. The fix is a couple spoons of ACV, Betaine HCl + peptin, and thiamine hydrochloride. That should do it! But yeah ozempic does mess up your gut possibly permanently. Better to stop and just do keto or carnivore diet.
Thanks for this, particularly the Vit K2. I'm in the midst of an autoimmune disease. It's a rare, one in a billion type and amongst the things I'm looking at is MK4 & MK6 as it relates to Vit D2. I'd rather get the K2 from Kraut than some untrustworthy supplement industry, bottle brand. And I'm lucky to live amongst lots of farms, so actual organic veg is easy, rather than the overwhelmingly fake organic veg in the grocery stores.
After watching your videos, I have bought some mason jars and some fermentation weights. I'm going to start on my fermentation journey this weekend. Wish me luck.
How Exciting! If you're going to be fermenting this weekend, please join me for my latest recipe video premiering at 10am Mountain Standard Time on Saturday the 18th. "Stuffed Fermented Peppers" I think it will further inspire you! th-cam.com/video/N8fugStLB10/w-d-xo.html
@@CleanFoodLiving It's now day +3. I ordered a pH meter (the $9 yellow one), and calibrated it in the three calibration fluids, as per instructions. Day +2 saw wet jars and soaked paper towels - so CO2 must have been bubbling the brine up an out. Today, day +3, I'm getting pH readings of 4.00, 3.78, 4.01, 4.00... I guess those lactobacillus are having a field day. I *think* things are going well, from all I can see. I'm fermenting cabbage and onions, with some fresh green beans at the bottom, and with fresh-ground dill and carroway seeds. Plus 2 jars of carrots with garlic and fresh dill weed. I had a "dry cabbage" issue, but followed your guidelines for dealing with that. We'll see how it goes.
Excellent video! 👏 A site talks about how to make quick sauerkraut by bringing all the ingredients in a pot to a boil and cooking for about 13 minutes. This will destroy the nutrients, right? 💕☮🌎🌌
I know it's a little different but I was recently diagnosed with Crohn's and have been making kimchi and eating that and holy crap I do feel better. I'll have to try making sauerkraut too
I always like learning from you, thank you. Circumstances has made it so I am unable to make anything fermented for now. I had bought some years back a popular brand of sauerkraut for just under $7 for a large jar, it was good but still mass made and the price has sky rocked. For that price of one jar I could make months of it at home. I just went to the site HOUSE OF FERMENTS and they are not selling online, no mention of why or how long. Just thought you may want to know this. Hope circumstances change soon so I can start making my own, I miss it, use it on everything (almost, lol!)
Hi, they said they're not shipping during the summer months because it's a live, bio-active ferment and the heat makes it bubble up... not good for shipping. They'll ship again in the fall and winter👍
I've tried making sauerkraut six times, but it always comes out bitter instead of sour. I have sanitized all equipment, kept the cabbage under the water level to avoid mold, and strictly followed all instructions shown on this channel as well as others. But no luck. If anyone who knows what I'm doing wrong, your advice will be much appreciated!
It might be your lids. You should buy the "Easy Fermenter Starter" kit. You'll get 3 lids, 3 weights, and an instruction books with recipies and fermentation tips. They also include a pump which you will have use each time you open the lid and test your food. Good luck, my first batch got mold. I always use plastic utensils instead of metal, always rinse the weights with filtered water to prevent contamination
Cruciferous veggies contain sulphurophane which is the primary anti-inflammatory response in the gut as well as Thiamine B-1 which we do not make. Most midwest grown veggies don't have enough sulfur. Cruciferous veggies fix this.
The Napa cabbage does have k1 that is converted to k2 by the microbes the same as regular cabbage. However, the vit K content is less than reg. cabbage.
Do cooked Sauerkraut and Natto still contain Vitamin K2? I eat them raw to get the probiotics but I also often eat them cooked (in soup or stir-fry) as I like the flavour better.
I live in Panama and fermentation happens rapidly. My sauerkraut is at 3.9 4PH after seven days but it taste somewhat salty. It is sour though is 3.9 pH OK to eat or should I go a couple more days?
I use a counter top Zero water filter system to get purified water. It has 5 stages and hold about 4 liters of water. It has a small footprint, so it doesn't take up much room. I've never had any problems with my ferments using the water from the Zero Water filter system
I never liked the taste of sauerkraut, but recently I've been eating it with No Salt sprinkled on top; a lot of it. No Salt is a salt substitute; just potassium, so is this okay? The potassium won't kill the good bacteria, will it?
SODIUM 😮🧂😟 Sauerkraut is so healthy and delicious.... Yet, I have an issue with high blood pressure and must restrict my sodium intake... What is one to do?? Can sauerkraut be made with just a little salt?
Make lots of sauerkraut, use no salt in seasoning other vegies/meats and simply use the sauerkraut as a mixer for vegetables to give them a seasoned taste and layer the sauerkraut on the top of meats for same effect. You get the best of both worlds using less seasoning overall, yet still getting the benefits of the sauerkraut and stabilisation/reduction in blood pressure. Throw in a good slow to medium paced walk twice a day for 15 mins (increasing as you get healthier and lose some weight) and watch your blood pressure reduce. Maybe even to the point medications are no longer necessary. Good luck.
Try using Celtic sea salt. I can’t remember the exact science, but Barbara O’Neill explains it on her channel… something about the way the cells absorb it & water, that it doesn’t cause an increase in blood pressure.
@@terrietanner8503 thank you! But, this salt has the same amount of sodium as all the other types of salt... Not possible it effects blood pressure any different.
I've bought 'fresh' saurkraut from the grocery store (Wegmans) and both times it was spoiled well before the use by date. I will never by from the store again.
@barryminor616 I attempted to eat it within less than an hour after I bought it. Both Times!! I'm sorry, but that really pisses me off. I'll make my own! I can do a better job than any of those woke hippies.😂
I consume HOMEMADE sauerkraut, kimchi, and milk kefir EVERY DAY. I’ve lost 60 lbs since I started last summer
Amazing!
Organic cabbage is expensive. I have made it once but decided against making it myself afterwards
Beginning to add fermented foods to my Mediterranean diet this morning
Antipasto "salad" usually includes pickled veggies
Absolutely the best channel on TH-cam for fermented foods.
I love making sauerkraut with organic red cabbage. My 11 year old son loves helping me too. We eat it every day and gift it to friends. Thank you for reminding me why I love the stuff.
I let a friend try some of my fermented sauerkraut and beets, and they tasted so good, he didn't realize how different the store bought stuff tasted. Homemade is always better. I also make water kefir, milk kefir, and greek yogurt at home. I strain it and use the whey for my next batch of fermented vegetables
I love Fermented FOODS!!!! Sauerkraut----Kimchi - Kimchi Radishes........so many choices....... I wish I could locate RED CABBAGE Sauerkraut
This channel has a sauerkraut masterclass video that will work well with red cabbage.
Make it. It’s dead easy, trust me 😊
😂 pepperichinos, celery
You have a soothing, calming presence on video and I find your content beneficial. I’ve been buying high quality sauerkraut and kimchi from Costco this year but I think I can save a good bit of $$$ making it on my own.
Once you make your own, you will never buy store-bought fermented foods. I do red beets and red cabbage together. So delicious 😋
I never thought I would try eating much less making sauerkraut until watching this video!!! That looks yummy & so many incredible health benefits
Real fermented sauerkraut tastes great.
Thank you very much for your instructive video, I have been learning a lot from them.
Made my first batch sauerkraut in an underwater seal crock, today after 21 days I did the 4 step test checklist and passed. The brine was free of mold, and it was nicely cloudy and no foul odours. The taste is very nice, not too salty.
PH 3.5. All jars are now in my fridge. Thank You for your information, I believe, your information contributed to the success of my first sauerkraut.
That is awesome!
This was such a great video! I love cabbage any way, shape, or form and have been making sauerkraut for many years. Decades ago, one of my family’s favorite meals was pork chops baked on top of sauerkraut. Now I wouldn’t THINK of wasting the wondrous benefits of my home fermented sauerkraut by cooking it! I usually put a dollop of my sauerkraut in a little ramekin for each person when I start dinner preparation. That way it’s room temperature when we’re ready to eat. We even drink the brine left in the ramekin. Your comments regarding the benefits of this delicious food make me just want to eat more!
A Reuben sandwich on toasted sourdough is heaven ❤
Interesting, whats that??
😮 you had to remind me....omg my mom and I oof, ❤❤❤❤❤❤
😭😭😭😭😭😭
Dear Adrienne, thank you for the inspirational video! Yes, I agree, we should eat sauerkraut every day. It is so delicious. I make it from white and red cabbage with different additions - apples, pears, onion, ginger, carrot etc. Thank you that you mentioned turmeric, will try it, too. I use any sauerkraut for thick smoothie, as appetizer before my dinner. Also I use such thick smoothie as a sauce with salad or cooked vegetables. Nice! Today I had experience with ferm. shallot onion. I also blended it, sieved to reduce liquid and received very delicious "caviar", put it on bread and had this with my soup. Thank you for the scientific knowledge which you share with us.
Your sauerkraut creations sound amazing!
As I approach my seventh decade I've begun to consider the health benefits as well as the flavors of the foods I eat. Probably should have begun focusing on the health bennies long before now. Meh. I did what I did. 🙂
I learned here with you and came out perfect !! I have it every day now . Thank you 🙏🏻🌷✨🙏🏻
That is so great!!😊⭐
Thank you for sharing this VALUABLE information on how, when and why to use fermented sauerkraut and its incredible benefits for our gut health!
Oh, good call on the UHT processed food. I'd never thought of that. (I was thinking about making milk kefir, but it turned the milk I bought is UHT processed. But my pro biotics (Yakult-like) make a nice fermentation nevertheless. Maybe I just give kefir a try. I do however make water kefir for some months now.)
Luckily I don't see any mention of that on my bio-sauerkraut from German origin (I myself live in The Netherlands). I could get hold of a few packages for really cheap (and it was REALLY cheap).
I did make my own sauerkraut from Chinese cabbage and I'm learning more and more about home fermentation.
In my native language (Dutch) there is one channel which I really like and where I picked up all the information to get me started and I must say that I like your channel a lot too!
You do wonderful presentations, and your passion for holistic living comes through loud and clear. This was great, on sauerkraut- a long time favorite of my dietary life style. Thanks again...great job!
Thank you Adrienne, your videos are always a treat!
I finished my red sauerkraut with fennel, beet and pear this morning for breakfast, with some kind of bacon-ish meat. Delish!
Wonderful!
your knowledge of vitamin k2 blew me away .thank you
Very informative, thank you ☺️
Thanks for the video! I now make my own sauerkraut and this just reinforces the importance of it. (I didn’t make it for a few years because my wife doesn’t like the way it smells when I lift the lid off.) I decided the health benefits far out, weigh whether it made the house stinky or not. 😳
I strain the greek yogurt that i make, and use the whey for my fermented vegetables with a little salt. I use it when I make pickles. I also make my own pickling spice
I've learned so much from your videos. Please explain the difference in sauerkraut and kimchi in terms of their benefits, especially for vitamin k2. thank you
Sauerkraut also good for GERD I recently read. Lately I have had terrible heartburn. Sometimes not even Tums will help. I’m sure Ozempic flared it up, which I quit after 6 weeks, so dealing with trying to calm my stomach down. 😢
Your stomach is actually not acidic enough to properly digest your food and close the upper valve. The fix is a couple spoons of ACV, Betaine HCl + peptin, and thiamine hydrochloride.
That should do it! But yeah ozempic does mess up your gut possibly permanently. Better to stop and just do keto or carnivore diet.
Bless you
very nice video! well done as for as content and production as well. and aplified by your cute presence and soothing voice! thank you!
Loved this video I make a Swiss on rye and add Kraut and some Thousand island
Very informative.
Thank you for sharing 🙏 ❤❤❤
Great video!
cholorophyll contains vitamin K2 - making it a second vegetarian option for k2 as well.
Love it!
Thanks for this, particularly the Vit K2. I'm in the midst of an autoimmune disease. It's a rare, one in a billion type and amongst the things I'm looking at is MK4 & MK6 as it relates to Vit D2. I'd rather get the K2 from Kraut than some untrustworthy supplement industry, bottle brand. And I'm lucky to live amongst lots of farms, so actual organic veg is easy, rather than the overwhelmingly fake organic veg in the grocery stores.
Indeed! For me, I also take a K2 supplement to balance the high Sodium content for the intiation the fementating of cabbage.
Thanks for sharing great videos 🙏
After watching your videos, I have bought some mason jars and some fermentation weights. I'm going to start on my fermentation journey this weekend. Wish me luck.
How Exciting! If you're going to be fermenting this weekend, please join me for my latest recipe video premiering at 10am Mountain Standard Time on Saturday the 18th. "Stuffed Fermented Peppers" I think it will further inspire you! th-cam.com/video/N8fugStLB10/w-d-xo.html
@@CleanFoodLiving It's now day +3. I ordered a pH meter (the $9 yellow one), and calibrated it in the three calibration fluids, as per instructions. Day +2 saw wet jars and soaked paper towels - so CO2 must have been bubbling the brine up an out. Today, day +3, I'm getting pH readings of 4.00, 3.78, 4.01, 4.00... I guess those lactobacillus are having a field day. I *think* things are going well, from all I can see. I'm fermenting cabbage and onions, with some fresh green beans at the bottom, and with fresh-ground dill and carroway seeds. Plus 2 jars of carrots with garlic and fresh dill weed. I had a "dry cabbage" issue, but followed your guidelines for dealing with that. We'll see how it goes.
@@karlkutac1800 That all sounds amazing! Good job!🤩
Your voice is amazing. Very soothing. You should really start an asmr channel.
She already has one, this one! It's amazing🎉
I love the radish kimchi in Korean restaurants. Give it a try.
Thank you so much.
Excellent video! 👏
A site talks about how to make quick sauerkraut by bringing all the ingredients in a pot to a boil and cooking for about 13 minutes. This will destroy the nutrients, right? 💕☮🌎🌌
Very nice Information, thank you
I❤️this channel!
I know it's a little different but I was recently diagnosed with Crohn's and have been making kimchi and eating that and holy crap I do feel better. I'll have to try making sauerkraut too
Both are fermented cabbage based👍 So happy to hear it's helping you!
@@CleanFoodLiving im happy I found your channel. Definitely binge-watching it tonight 🖤
Thank You ❤❤
I always like learning from you, thank you. Circumstances has made it so I am unable to make anything fermented for now. I had bought some years back a popular brand of sauerkraut for just under $7 for a large jar, it was good but still mass made and the price has sky rocked. For that price of one jar I could make months of it at home. I just went to the site HOUSE OF FERMENTS and they are not selling online, no mention of why or how long. Just thought you may want to know this. Hope circumstances change soon so I can start making my own, I miss it, use it on everything (almost, lol!)
Hi, they said they're not shipping during the summer months because it's a live, bio-active ferment and the heat makes it bubble up... not good for shipping. They'll ship again in the fall and winter👍
@@CleanFoodLiving Thank you for find this out. Have a great weekend :)
I just bought a pint jar for $12, but can make over half a gallon for the same price.
Sauerkraut is part of my diet lololl thank!
I've tried making sauerkraut six times, but it always comes out bitter instead of sour. I have sanitized all equipment, kept the cabbage under the water level to avoid mold, and strictly followed all instructions shown on this channel as well as others. But no luck. If anyone who knows what I'm doing wrong, your advice will be much appreciated!
Maybe try more salt - also Himalayan.
It might be your lids. You should buy the "Easy Fermenter Starter" kit. You'll get 3 lids, 3 weights, and an instruction books with recipies and fermentation tips. They also include a pump which you will have use each time you open the lid and test your food. Good luck, my first batch got mold. I always use plastic utensils instead of metal, always rinse the weights with filtered water to prevent contamination
Thankyou.
Cruciferous veggies contain sulphurophane which is the primary anti-inflammatory response in the gut as well as Thiamine B-1 which we do not make. Most midwest grown veggies don't have enough sulfur. Cruciferous veggies fix this.
Thank you
A really good presentation there. On the topic of kimchi, does it also contain K2 and is kimchi as good as the sauerkraut nutritional wise?
The Napa cabbage does have k1 that is converted to k2 by the microbes the same as regular cabbage. However, the vit K content is less than reg. cabbage.
@@CleanFoodLiving thank you a lot.
Does the kind of probiotics differ depending on how long it’s been fermented?
Yes, the microbes are successive to age. This video of mine may help:
th-cam.com/video/dKW7mLnSxU4/w-d-xo.html
I love making my own sauerkraut
Do the similar health benefits apply to other various fermented food such as carrots, garlic, eggs, etc..?
They have great benefits yes, but the vit U and K2 are cabbage specific.
Would you say that kimchi made with regular cabbage has the same benefit?
Yes👍😊
Kimchi is next level prob more salty and spicy tho
I have some old stoneware fermenting crocks. I wonder if they are safe to use. Would there be lead in the glaze?
Do cooked Sauerkraut and Natto still contain Vitamin K2? I eat them raw to get the probiotics but I also often eat them cooked (in soup or stir-fry) as I like the flavour better.
Yes
@@bobbybbobu6967 Thanks. Yes. After some research, I've learnt that only freezing Natto will destroy the V K2.
I live in Panama and fermentation happens rapidly. My sauerkraut is at 3.9 4PH after seven days but it taste somewhat salty. It is sour though is 3.9 pH OK to eat or should I go a couple more days?
Yes you can eat if you're ready to do so👍
May I use boiled tap water to make a brine solution? I’ve been told that boiling will dissipate all chlorine.
I use a counter top Zero water filter system to get purified water. It has 5 stages and hold about 4 liters of water. It has a small footprint, so it doesn't take up much room. I've never had any problems with my ferments using the water from the Zero Water filter system
I boil city water for 10 minutes with success.
So if I heat up sauerkraut that I bought in the refrigerator section at the grocery store at the benefits are gone?
Yes, heat kills the probiotics😊👍
I never liked the taste of sauerkraut, but recently I've been eating it with No Salt sprinkled on top; a lot of it. No Salt is a salt substitute; just potassium, so is this okay? The potassium won't kill the good bacteria, will it?
Potassium salt is ok and will not harm the good bacteria👍😀
@@CleanFoodLiving Thank you!
Can we make vinager with cabbage 🥬. Thanks for your beautiful videos 😍
I believe that she's talking about the fermentation process that uses salt. Vinegar pickling is not the same (but can be tasty).
Can I ask where you got them animations from? Or did you make them yourself?
How much should you eat each day? A tablespoon?
A tablespoon is a good staring point if your body is not used to fermented foods. Then work up from there till your body says when!😊
SODIUM 😮🧂😟
Sauerkraut is so healthy and delicious.... Yet, I have an issue with high blood pressure and must restrict my sodium intake... What is one to do??
Can sauerkraut be made with just a little salt?
Yes it can👍🙂
Make lots of sauerkraut, use no salt in seasoning other vegies/meats and simply use the sauerkraut as a mixer for vegetables to give them a seasoned taste and layer the sauerkraut on the top of meats for same effect. You get the best of both worlds using less seasoning overall, yet still getting the benefits of the sauerkraut and stabilisation/reduction in blood pressure.
Throw in a good slow to medium paced walk twice a day for 15 mins (increasing as you get healthier and lose some weight) and watch your blood pressure reduce.
Maybe even to the point medications are no longer necessary. Good luck.
Try using Celtic sea salt.
I can’t remember the exact science, but Barbara O’Neill explains it on her channel… something about the way the cells absorb it & water, that it doesn’t cause an increase in blood pressure.
@@terrietanner8503 thank you! But, this salt has the same amount of sodium as all the other types of salt... Not possible it effects blood pressure any different.
@@saintsone7877 That's good advice. Thank you! 💛
👍👍👍 EXCELENT
My last Sauerkraut,
Cabbage
Carrots, including the tops the green
Fennel
Broccoli
wonderful!😊⭐
Kefir v Sauerkraut? Which one is healthier - if you had to have one?
Can you use pickle crisp in fermented foods?
Yes you can, but it doesn't taste very good in fermented foods (based on my personal experiences)😊
@CleanFoodLiving OK, thank you I'm glad I asked you first lol!
Great Video,,,how old are you?
How long is sauerkraut good for in the fridge?
12+ months if properly stored
Gets better with time
I've bought 'fresh' saurkraut from the grocery store (Wegmans) and both times it was spoiled well before the use by date. I will never by from the store again.
Use it UP quicker... GLAD to hear it expires unlike some unhealthier persevered with mystery ingreedients
@barryminor616 I attempted to eat it
within less than an hour after I bought it. Both Times!! I'm sorry, but that really pisses me off. I'll make my own! I can do a better job than any of those woke hippies.😂
Sauerkraut is so good you crave some more as soon as you have it. Why is this?
How much salt do we eat when we consume this all the time 😅
Well done video. Thank you
What was the name of the women are making sauerkraut
You know you can re-watch / rewind the video? 😉
I don't believe she said the name of the woman herself, but her company is called House of Ferments.
Adrienne is her first name. Sadly, I do not know her last name so cannot help you with that.
I think she linked to it , I was curious about them also
The raw kind tastes a whole lot better.
I love sauerkraut i try to eat some everyday but it constipate me 😑
It's a bit expensive though
I eat it every day and it does nothing for constipation.
Unfortunately, also really high in sodium.
Anything that makes me fart i eat! Nuff said
the issue is that it taste so bad
I prefer a Summer type of kimchi instead of sauerkraut
Sauerkraut is Delicious!
@@jmseipp you're fake news ! or german... :p
I hate sauerkraut !! Taste terrible
Try Kimchi or cucumbers.
Ur mom
It’s much nicer if you add avocado and egg. This really dilutes the sourness and now I enjoy it.
Unfortunately I can't agree. It is delicious.sorry it doesn't suit your taste try any other pickled veg.
I would encourage you to make it yourself with different vegetables as it tastes better than store bought; assuming you had store bought sauerkraut.
"...called (*points down*) this right here". LOL :)
Thank you!
Thanks!
Thank you so much!