How to make Sauerkraut without salt | Pickled Cabbage | Recipe
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- เผยแพร่เมื่อ 20 มี.ค. 2017
- Sauerkraut is one of the healthiest fermented foods, and we will show you how to make it without salt! It is an easy recipe, following a Russian tradition of fermentation.
One can talk about health benefits of Sauerkraut forever - it is a fantastic aid for your gut, a plant-based source of probiotic, it's full of fiber, Vitamin C and K, and our version is also low-sodium.
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I made this sauerkraut per the video. It wasn't great, but not bad.
I tried it after fermenting at room temp for 5 days and wasn't impressed, so I let it ferment for a total of 2 weeks. It looked & smelled fine and tasted better. Keep an eye on the water level. Add some pure (I used distilled) water if needed.
Thank you, beautiful lady! Now i can enjoy my fermented cabbage witouth the worry of high sodium content!
salt isnt bad for you, doctors are idiots, research for yourself.
@@jdurnal if you have congestive heart failure or if you are retaining fluid. High blood pressure. No salt is not bad for you with in reason or the for mentioned problems.
You aren't meant to put more salt than 2% by weight of the cabbage in. But I understand as I have high blood pressure too. However I'm not great on excess vinegar either.
Spot On Anastasia ... thrilled I discovered your channel. Have to admit, the Happy Bellyfish is a swimmy name and a creative way to deliver nutritious probiotics into a healthy lifestyle, cheers
Thank you for this amazing video!!!! this is a life saver!
I'm so glad I found your channel! I have been wanting to have sauerkraut, but I was told it needed salt, which I cannot have. NOW I can make it! I'm so happy! Thank you!! Is the chili pepper like cayenne hot pepper? I just want to be sure I get the right chili.
The simplest method I've seen yet! And you can help me make kraut anytime!!
Thank you, very well done!!!!❤️
Thank you for sharing this traditional recipe. I have created this by hand before but with added salt, thank you for showing me an alternative.
You are welcome, this is our favourite probiotic!
I’ve been doing saltless for a few years, the longer you leave it the better ! Instead of spice powders I use fresh chillies. Radishes ,leeks ,celery are lovely to use also and berries such as blueberries ! Beetroot is amazing ,especially if you put some in the bottom ,makes it look very pretty ,really tasty too ! Although it is never ready in 5-7 days to eat (as I think some viewers are a bit confused )but to transfer to fridge as it’s advised in this video. I find it’s edible from two weeks but I always wait for a minimum of 6 weeks...really worthwhile the wait,I’ve had jars up to 18 months !
Thanks for the video! Many believe that you cannot make sauerkraut without salt,I think it’s just as tasty if not more !
Wow, thanks! What kind of flavors do I expect when it is ready to transfer to fridge? is it ready if it tastes sour?
@@CharlieTheShiner yes ,should have a sour almost vinegar taste and should be over the stage of smelling off and having a slightly sharp vinegar smell.
This sounds wonderful. Thank you for sharing. I have had a series of minor heart attacks and chronic afib, so I must not have salt anymore, even Himalayan. Was wondering do you ferment it at room temperature 7 days or 6 weeks before the fridge transfer. Or is it in the fridge 6 weeks getting more fermented before eating? Also, do you add some water to the salt free brine? And how much? Last time I used some clean rocks in a jar to weigh it down.
Success, I did it and it tastes great. Thanks Anastasia for the wonderful recipe
You are very welcome!
Thank You for helping. More Russian please
So happy I stumbled upon your video! I come from a place where in fall, it turns into cabbage land ;D (RO) Grandma uses a ton of salt, which I can't have. I've always wondered what to use instead, to keep the mold away. My hypothesized options were pickling, or find an "anti-bacterial" spice. I forgot about trying it, but now that fall has arrived again...boom! Can't wait to make it
Very happy it was helpful, yes, spices have some magic properties, enjoy it ;)
Very original recipe. I am going to try. I wanted to remove the sodium but did not get the idea for the chili pepper to be added as an preservative. Thank you !!
What a cute couple :D ! Thank you for the recepe! ;)
You are welcome Dzhonijs 🧡
Going to give this a go once I eat the jar I have. Currently patting it down to reduce the salt taste.
Thank you.
👍 Terrific video. I'm new to fermenting and making sauerkraut. This looks interesting, I'll have to give this method a try. I'm wondering if I can make small batches in Mason jars with lids's and jjust burp the lids every so often or does it have to be left in a big bowl and ccovered as you've shown in the video? Please let me know. I'll check out your other videos as well. Thanks for sharing. 💞
So happy you enjoyed the video! You can put it in mason jars as well, however putting the press on top is crucial, and because the jars are rather narrow, it can be difficult to put a press on top, that is why we choose wide pots or bowls. If you have a big jar with a wide top it will be fine!
Hi from mumbai, India
Excellent video! Thank you, I'm highly interested in this. I was wondering how long would you store it and how long does it last? I would be the only one eating. Can this be transferred to airtight jars and put them in the fridge?
Ot can easily last for at least a month in the fridge. Enjoy 😋
Thank you I didn't a salt-free recipe existed.
Send Srikant my way! What fun cooking with your handsome man! 😊
hi!!! i followed your steps and made the sauerkraut however there’s like some bugs and some whitish cloudy looking spots that form. does that signify its spoilt? i let it sit for about 6 days with a plate and the pestle & mortar on top
Question.? Is that Regular Chilli Powder your using or the Hot kind Of Chili Powder.? thanks for sharing great Video Thanks
It's basically dry red chilli powder. I used a hotter variety (Kashmiri Chilli), you can choose a milder one, but make sure it is not sweet paprika, but a proper red chilli, to make advantage of its properties.
Thank you. I need less salt in my diet and you have helped me. Do you keep it in the dark when fermenting?
It is a good idea
Hi, this is a very helpful video! Would you mind telling me what size mixing bowl you used?
Hi, It's a TRYGG bowl from Ikea , Height: 15 cm (6 "),Diameter: 28 cm (11 "). Hope that helps.
@@HappyBellyfish Thank you so much!
Very nice I hate so much salt. Thank you.
you are welcome!
Can and/or should you use red cabbage for this?
Nothing like a good husband to make good and lots of fernented food 😅👍🏼
Thanks for the recipe. 1:42 Also, don't forget to curl your fingers inward when cutting vegetables! You're gonna cut the tip of one of your fingers one day.
haha Yes Dan , I have learnt my lessons and I am getting better with time :) Thanks a lot though, I will remember :)
Thank you is mild chili the same as hot chili for preserving it ? as hot chili upsets my stomach
absolutely, it doesn't need to be hot at all
А вы пробовали ферментировать капусту без специй и морковки т.е. использовать один ингредиент - капуста? Заранее спасибо за ответ :)
Это возможно, однако специи значительно снижают вероятность образования плесени и вероятность того, что капуста испортится не успев закваситься, что возможно при неидеальных условиях. Также специи добавляют не только вкусовые качетсва, но и питательности.
Thank you is the cumin for taste or to stop it going off because there is no salt ?
It's forf both. But both cumi and chilli have antimicrobal properties and prevent bad bacteria growth. You can use other spices with the same properties as well.
how long can it be kept in the fridge ?
easily 3-4 weeks. In our fridge it never lasts that long though :)
Hi I just started fermentation today put lots of weight on cabbage. Can you please tell me when can I remove the weights on cabbage
You should let some air come in every day/ every other day. The whole fermentation process will take 4-7 days, depending on the environment (temperature / humidity etc.) The best way to determine if it is ready is just to try it!
Happy Bellyfish , thanks
Thanks for the recepie... If I make sauerkraut ball to eat ,will it destroy nutrition value of sauerkraut probiotic?
What do you mean by sauerkraut "ball"?
If you cook it, yes it will
So after 5 to 7 days do you also eat the whole leafs of sauerkraut which were not submerged into the water? I talking about the leaves which you put on top after filling the whole thing with water.
I guess you either have to eat them after 5-7 days or throw them away, since they did not fermented bacause they were not submerged into water. Right?
And what about the part that did ferment? How long can you keep the stuff in hte fridge until it goes bad?
You are right, you can only eat the leaves if they were submerged in water all along. If they are not, they will dry out on top, become dark and bitter, you definitely dont want to eat it! The fermented leaves you can keep in fridge as long as the sauerkraut itself. Usually it lasts at least 1 month in the fridge.
@@HappyBellyfish Thank you. And why is salt not OK? I heard it destroys the minerals, vitamins, etc.. I mean... is salt even good for the body? What do you say?
@@pietrostrassmann1585 salt is important for the body just not at the quantities people consume it nowadays in western societies, also some salts are very good because they have a lot of vital minerals like Himalayan pink salt but I’m not sure how sustainable it is, sea salt is much more sustainable but Himalayan is better
Is it probiotic ? Can i use homemade harissa hot paste instead of chilli ( harissa is a chilli pepper garlic cooked hot sauce )
Yes, it is probiotic. Concerning the harissa paste - I'm not sure and can't guarantee you the same result, as the paste (chillies) is cooked in oil, if i understand it correctly. That said, if you add the ingredients of harissa to the sauerkraut separately (without cooking, not as a sauce), this will most definitely work.
You should be careful with such type of substitutes, you can give it a try, but be ready that the batch might go waste.
does the pepper make the ferment hot and spicy? thanks.
If you put a very small amount, like in the video, it won't make it spicy at all
Can I use cayenne pepper? Thanks!
Yes you can!
Can I use red cabbage instead or half half ? Thanks
yes you can!
Could you substitute coriander for the cumin?
Yes you can - just the flavour will be different ;)
Caraway is used a lot as well
can you use any other spice instead of chili pepper
you can use paprika, if you want it less hot. You can also omit it competely, and just use cumin, just increase the quantity
Need a bigger bowl😁💛
Bigger bowl is always a good idea lol!
Happy Bellyfish haha I agree!
Does it still bubble & ferment? Thanks.
It does ferment wonderfully, given that all the conditions are met. It might bubble a bit, but won't foam like a classic sauerkraut can
@@HappyBellyfish Great! Thank you. Eric.
How much nail polish do I need?
I loved the idea of this, but unfortunately I HATE cumin, co I make it with salt
You can skip the cumin and stick with chilli powder! It can also be successful without spices at all, but there will be a higher risk of it going bad
How long does it last in the fridge once ready?
It can last several months, traditionally could be left for a year. However, as there is no salt, it will become softer and softer each week. I recommend to consume the saltless sauerkraut within 1 month or faster, so that it's more enjoyable
Can it be a combination of salt (less) & chili flakes?
Yes, absolutely
Will 5-7 days be long enough for maximum pro-biotic benefits? Thanks 🕊
2- 6 weeks best
শ্রীকান্ত
Can it be stored in fridge from day 1? or needs to be kept at room temperature to begin with?
You need to keep it at room temperature first for 5-7 days, until it ferments and gets its pleasant "sauer" taste. If you make it in winter, you can even keep it close to a heater, it will ferment faster, the optimal temperature would be 21-23C. Then you can transfer it to fridge.
we sometimes call the fridge the "fermentation slowing device". so if you want your food to ferment don't put it in the fridge lol
When you put it in the fridge, do you put it in jars? Do you strain off the juice or keep it in the juice?
Thanks so much, loved the video! ☺️
Hi Jo! Yes we put it in jars and press it in the jars tightly if possible. it is very Imlortant to keep it covered in juice to avoid spoiling before time.
Can we use Korean chili flakes or powder?
Yes, of course
Two questions please. First, can cumin powder be used instead of cumin seed? Second, can I add a bit of salt for a slightly salty taste? Many thanks.
Yes, you can use the powder, just be careful with the amount. If you want to make sauerkraut with salt, I'd suggest to follow a classic recipe without water, this one is particularly tailored for a salt-free version
Can I use red cabbage?
I have no experience with fermenting red cabbage without salt, and while there are a lot of sources of traditional fermentation of white cabbage without salt (also without water), I haven't come across anything like this with red cabbage. That said, it might work, but it's up to you to experiment!
May I clarify that is it spicy chili powder or not spicy chili powder Spanish and Koreans use? Please let me know. Thanks a lot.
you can us either of them, depends on your taste preference. The one that we are using here is Kashmiri chilli, it is quite spicy.
cayenne or chili pepper?
Chili pepper!
Happy Bellyfish Thank you for clearing that up. You are Very Cute and so is your 'accent', but I thought you said, "chia pepper'!? , I was like, "WHAT!?". I just want to know what that red secret ingredient is (the key to 'no salt' sauerkraut), and she sais, 'Chia peppers'? Where am I going to find THAT?! LOL , God Bless You Baby Girl.
Works without pepper, just cabbage and water, too.
I thought I was the only one who left out the salt! I just used cabbage, packed it down inside mason jars with a vitamix tamper, and would add some cabbage juice made from the cores and a few of the outer leaves. Did not add water. Over the top I'd lay a cabbage leaf or two and for weight would put a small rock from the garden, then screw on the top. Its been a couple of months at room temp, and one jar, the ingredients seem to have liquified. The other jar has about an inch of gray mold on top. I spooned that off, and it tastes just fine beneath that.
What has been your method, and does it turn out the same every time?
What temperature does the room need to be while you're waiting for it to be ready? Or is that important? Thank you!
18-22 degrees are considered to be the best temperatures, on fact up to +25. The warmer it is, the faster it will ferment, make sure to watch the progress, so that it doesn't go bad
@@HappyBellyfish Thank you so much!
@@korvaamiko66 Here is the full written recipe: happybellyfish.com/recipes/sauerkraut-without-salt-low-sodium-pickled-cabbage-video-recipe/
@@korvaamiko66 You can crush dry chiilies with seda and use them. It is recommended though to go for the highest quality spice (usually spice packs for pizza won't be one of them), because only then they will have the properties and health benefits. The amount of salt actually affects the speed of fermentation of your vegetables, and more salt doesn't necessarily give you better protection from bacteria, you can in fact ferment with very little salt. We go in details on quantities from classic traditional recipes in outlr fermentation course: school.happybellyfish.com/p/art-of-fermented-foods
Where do you find chili pepper? Black and white I can find...but chili, no. Is it under another name?
It is called red chilli pepper powder, you can find it in any Asian, Indian and Mexican shops, for example
Happy Bellyfish , IS THAT THE SAME AS THE CHILI POWDER, I USE TO MAKE CHILI?
no, it's just crushed dry red pepper, it's not a spice mix, just one spice.
you only need cabbage+ water. I didnt use salt the first time I made it and it was awesome. then i went online and found everyone talking about using salt so I did and it didnt taste as good. 2-3 weeks is all that is needed. and add any other veggies someone wants too. no need for salt or spices.
When pressing, you said (5'00") to check to make sure there is enough sauer kraut juice; But you did not show how to do that...and how would we know? At 5'45", you say that it takes more time if the juice is not used. Why would anyone not use the juice?
Your indication of "enough" is when the cabbage is completely sovered by the liquid, when it's under the press - the key is that the vegetables need to be completely submerged. By the juice at the end I mean the juice from the previous batch (aka sauerkraut brine). It will speed up the fermentation process and will increae the probability of havnig a successful batch .
Why do you add carrots?
Just for some extra flavour, it's a Russian recipe and that's how it's made there
Hey, what's his magic name to get him to cut veggies for me LOL?
Carrots have a lot of salt.
Sounds like kimchi without salt🤔
Kimchi uses a completely different technique, fermetned without water with a paste prepared in a particular way. Both are wonderful ferments.
I was hoping to make sauerkraut not zauerkraut!
Should not be using hands/finger nails with nailpolish!!! That chips (tiny pieces you can't see) and goes into the food. But, thanks for the video!😄
You cant even cut a cabbage lammer 😅
So u couldnt cut cabage or grate carrots.... independent women L