Hey Guys! Welcome to the wonderful world of fermentation. Starting with sauerkraut recipe, I will be sharing more fermentation recipes along with how to use sauerkraut in your diet and recipes using sauerkraut/fermented foods. My aim is to teach you to make naturally fermented probiotic rich foods along side my usual recipes, so that I can make sure your gut microbiome is healthy too. Fermentation is easy and you do not have to fear to ferment at home. Fermentation has become a passion for me and I hope to pass it on to each and everyone of you, what I have learned these past 5 years. Do share this video with family and friends and support me to create more healthy and nutrient dense recipes for you... Thank you for all your love and support through the years.
Looks perfect. We make this in Kentucky USA We leave ours for a couple of weeks. We usually make 30 to 40 jars at a time so we can eat it all winter ♡♡♡ Your instructions are very good. Thank you for sharing
make sure it is submerged in water...you can use fermentation weights/stone etc. if it is in the water, no molds, fungus etc will be on top. Make sure the jar is clean, your hands are clean. hope this helps and welcome to the beautiful world of fermentation.
for kombucha you need scoby which most people does not have and its not easy to teach. I do make kombucha for my personal use but teaching I am not sure I can at the moment. maybe in future if I feel I have mastered it enough to teach, I may share.
You can try selecting the tender ones with lot of green leaves. Remove some leaves before slicing. It will have a slight sour taste once it starts fermenting. If you keep it longer at room temperature it will become more sour. Find ur preferred sourness and then shift to fridge.
Have mentioned in the video. It’s the sour taste. I like mild sour taste so for me it takes 5 days. If you like more sour taste you can keep for 7 days or until u get your preferred sourness. Taste and see after 3 days. Hope this helps.
fermentation is a big wide world. You need experience, skill and observation in fermentation, that being said; I do not use lemon juice in my sauerkraut.
I have been fermenting for more than 5 years. Try to learn the process if you are interested. Fermentation is a whole wide world. And if you know the concept there won’t be any fungus, it’s about learning the art.
It’s called lacto fermentation. The salt is needed to keep the bad bacteria out once fermented it will not be salty but will taste like pickle. You may google more on lacto fermentation and on sauerkraut on google to understand more.
Hey Guys! Welcome to the wonderful world of fermentation. Starting with sauerkraut recipe, I will be sharing more fermentation recipes along with how to use sauerkraut in your diet and recipes using sauerkraut/fermented foods. My aim is to teach you to make naturally fermented probiotic rich foods along side my usual recipes, so that I can make sure your gut microbiome is healthy too. Fermentation is easy and you do not have to fear to ferment at home. Fermentation has become a passion for me and I hope to pass it on to each and everyone of you, what I have learned these past 5 years. Do share this video with family and friends and support me to create more healthy and nutrient dense recipes for you... Thank you for all your love and support through the years.
Can thyroid patients have this?
@@lakshmij9927yes, you can research more on this to understand more.
Amla plz
Please do more recipes like this mam
Looks perfect. We make this in Kentucky USA
We leave ours for a couple of weeks. We usually make 30 to 40 jars at a time so we can eat it all winter ♡♡♡
Your instructions are very good. Thank you for sharing
Thanku for sharing green cabbage sauerkraut recipies.❤
Thanks for the recipe mam. It is very good for gut. Didn't want to buy a store one would definitely make it
Most welcome 😊
Thanks for sharing this recipe..kindly share kimchi and kombucha,kefir recipes also!❤️
Thank you mam for healthy Recepies 🙏
Pls make a video on making kimchie
Can wash the cabbage first?
Very nice recipe
😊
Your recipes are very helthy and simple. Thank sister
You are most welcome
Thanks for sharing. I have been having gut issues, digestion and bloating.
Lakshmi Unny.
I will definitely try this. One Qq- how do I know if this is soiled if I check it after 5 days?
make sure it is submerged in water...you can use fermentation weights/stone etc. if it is in the water, no molds, fungus etc will be on top. Make sure the jar is clean, your hands are clean. hope this helps and welcome to the beautiful world of fermentation.
Thankyou for teaching this healthy recipe. Kindly grant us such type of more recipes.with warmest regards
So nice and thanks
Sauerkraut is my favourite......I am adding this in my daily salad recipes....😊
Great 👍
Thank you mam. Love your recipes. Simple yet very healthy.
Hope you try and enjoy
Please make an indian version for kimchi
Awesome mam❤
Thank u so much mam.
Please share Vegan Kimchi recipe too💖
Mam what can we substitute salt with in cases where salt consumption has to be low in certain cases. Thank you
Salt prevents the bad bacteria growth.
Hi....its really useful... healthy...i am waiting for this recipe..thank you very much....
Thank you Nisha mam for sharing the new homemade recipe 👌🏻👍
Very nice recipe.Thanks for sharing .❤
Mam can you please make more farmented and keto foods. It will be appreciated.
Much awaited recipe. Thank you mam.when and how much do we eat
1-3 tsp or as needed along with meal. I will be sharing more recipes....keep watching!
Nice recipe pl share more fermented recipes
Thank you so much. Please share Carrot/ Beetroot Kanji (fermented drink) with exact measurements.
Wow amazing !! Its new to me . must try Thank you❤
Hope you try :)
Very good recepi...thank U mam..will try it soon..😊❤
Most welcome 😊
Just fermented for 3 days scared that it would spoil ,but turned out 😋, before making if we wash the cabbage would it spoil?
Glad it turned out well for you. I only wash the outside of the cabbage, and air dry it.
Ll try mam. Thank you so much
Very nice recipe 👌👌
love it! Thank you so much!
You are so welcome!
Thank u for sharing.
Thanks for sharing 🙏🙏🙏
Please do share more of these kind..
Thank you, I will
Yummy recipe madam. I will definitely try it. Love from Canada
Thanks for this recipe, it would be great you make video on kombucha n it's preparation n benefits n usage ..
for kombucha you need scoby which most people does not have and its not easy to teach. I do make kombucha for my personal use but teaching I am not sure I can at the moment. maybe in future if I feel I have mastered it enough to teach, I may share.
Thank you
What about Dubai heat? How long should it be good? Its like 40 to 43 degrees
V nice tks for sharing
Pl make videos of fermented foods
Thank you ma'am.....plz make vegetarian kinchi gluten free nut free etc
Will try
Also dont we need to wash the cabbage? Or is it ok to use without washing?
Mam is it good for blood pressure person?
Salt is number 1 enemy for blood pressure persons !
Pls feedback
Can u pl share us Dhokla recipe video man
Hi Nisha...canwe do it with the normal cabbage available in the market instead of organic?? How to check whether its fully fermented.
You can try selecting the tender ones with lot of green leaves. Remove some leaves before slicing. It will have a slight sour taste once it starts fermenting. If you keep it longer at room temperature it will become more sour. Find ur preferred sourness and then shift to fridge.
Mam please make a video on Kanji
Have shared many years ago
Can we wash the cabbage
Awesome 🌼
Thanks 🤗
Mam no need to wash the cabbage?
Hi ma’am
How do you judge or know when the cabbage has got fermented fully ?
Have mentioned in the video. It’s the sour taste. I like mild sour taste so for me it takes 5 days. If you like more sour taste you can keep for 7 days or until u get your preferred sourness. Taste and see after 3 days. Hope this helps.
How can we include this in our daily cooking
Can thyroid patients use this. Pls reply
Can i use normal cabbage instead of organic one?
Yes, you can try and see.
Hi nisha ji..could you share the link of your cast iron dosa pan please
Have shared links in the description box below
For thyroid patient is it good
For thyroid patients, is it good
Cabbage absolutely NO for thyroid patients
Please mam give us kimchi recipe too .
In some videos they mixed lemon juice also... Some one said its killed the good bacteria...which is correct?
fermentation is a big wide world. You need experience, skill and observation in fermentation, that being said; I do not use lemon juice in my sauerkraut.
Can thyroid patient hv dis ? Pls share vegan kimchi recipe also if possible
Yes because fermentation removes the goitrogens to a safe level
Hello mam,dont we have to wash the cabbage??
When you remove the outer leaves there is nothing to wash. The interior is clean
Where to get organic cabbage please
Should I keep this in shade or under the sun ma'am?
At room temperature in kitchen counter
Please make sure that you cover the lid slightly open otherwise it can blow up from the gases the sauerkraut releases as it ferments.
She has mentioned that in this video
Can't we just add a half a cup or so of distilled water?
I like to make my recipes as traditional and authentic as possible. I am sure there are other ways to make it also.
@@skinnyrecipes I'm mean just to make sure everything stays submerged?
😊😊😊
Thyroid patients can eat Sauerkraut??
Yes we can eat.
Mam Can we make with purple cabbage.
Yes you can
No need to wash cabbage is it ok
I use organic cabbage hence I rinse the outside only.
Amla fermentation plz
already shared.
🎉🎉🎉🎉🎉🎉
❤
How to use
Mam Cabbage ko wash karna ha ki nahi
I wash only outside.
I have hypothyroidism..Could I take this?
Cabbage is not good for hypothyroidism
Can thyroid patient can have it?
yes, you can also research more on this topic
Thanks for reply
No need to wash the cabbage before adding salt?
washing the cabbage from outside is enough if you are sure it is organic. I did mention that I used organic cabbage. Hope this helps.
It's very risky as it catch fungus. Though take carefrm all sides. Fermented food fr gut is good but don't feement so long.
I have been fermenting for more than 5 years. Try to learn the process if you are interested. Fermentation is a whole wide world. And if you know the concept there won’t be any fungus, it’s about learning the art.
Why cabbage
Because it’s with cabbage sauerkraut is made since ancient times. Do read more on it to understand.
Thyroud people ? Cabbage need not to eat then?
How to eat it
With your mouth 😂
Your skin seems to be dry.. Why is it so
My skin is okay to me. But ya I do all the cooking, chopping, video recording, editing etc myself. So I guess my hand is over burdened 😌
🇩🇪🇩🇪🇩🇪👍❤
That salt looks too much
It’s called lacto fermentation. The salt is needed to keep the bad bacteria out once fermented it will not be salty but will taste like pickle. You may google more on lacto fermentation and on sauerkraut on google to understand more.