This is great video. I do hope people will try this, as comes winter they will have some delicious food with it. Funny story.I make this in New Zealand and my friends are estatic when they eat it. After visit and a meal of cabbage filled rolls(from frermented cabbage,,We took a stroll in the garden. Passing a shed where I keep my cabbage in a wooden barrel, my friend said: Omg it stinks here like a cat died in there. I said: Yes, you ate that cat for lunch:). In Serbia man drink brine when cabbage has been fermented as cure for hangover:)Thank you for showing how its done. Cheers
I have made sauerkraut from you other video and it is the best I ever tasted. I have made many times the other way with pounding and squeezing and your method to me is the best!! I thank you for sharing your knowledge. It is greatly appreciated.
I used your recipe in January and I made a 3 gallon crock. It’s still sitting on my counter so of course the older it gets the more sour it gets. I keep my house at about 74° day and night and this is the middle of July and I’m still eating out of that big crock and it is absolutely delicious, I did add to it and a little bit of ginger. I’ll never go back to bruising cabbage again. Thank you for this recipe.
I am enjoying your videos very much. I love that you are sharing methods used around the world with varied flavors. Your down to earth style is easy to follow and remember. I don’t feel overloaded with too much information. Straight forward and simple, while you motivate us to learn more. Thank you!
My mother used to make sauerkraut in a crock like yours!!! So happy to learn your method. Did not know you can ferment whole heads of cabbage. All the best!
Hi Luli! Fantastic way of preparing and preserving cabbage. I really like this way of doing it. We call them cabbage rolls and I would like to see a recipe using your fermented cabbage please. Thanks for sharing and have a blessed day!
This is the most interesting and exciting fermanted cabbage recipe I've ever seen! Thank you so luch for sharing! I grow a ton of cabbage each year and want to try this so bad! This gives me an excuse to buy a big #4 crock! I bet stuffed cabbage is incredible using the whole fermented leaves! ❤
Thank you for this video! I watched/listened while making my first sauerkraut recipe (Rainbow Kraut from The Elimination Diet book, this is not a paid ad). I’m curious about all the different ways to make it! So glad I finally did it! I hope it’s clean enough and ferments well. This recipe used only 1 tbsp of sea salt for 2lbs cabbage/carrot mixture and I needed to add more brine, so I did 1/2 tbsp for 8oz. So that’s a lot less than your recipe. We’ll see. The author of the recipe is a natural nutritionist and very experienced and knowledgeable about fermented foods, so I’m only slightly skeptical about the amount of salt in this. I’ll definitely be trying other recipes with more in the future.
Definitely try and see. That’s how we experiment and learn, right? I hope it comes out well. I am also a Certified Functional Nutrition and Medicine Practitioner.
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This is great video. I do hope people will try this, as comes winter they will have some delicious food with it. Funny story.I make this in New Zealand and my friends are estatic when they eat it. After visit and a meal of cabbage filled rolls(from frermented cabbage,,We took a stroll in the garden. Passing a shed where I keep my cabbage in a wooden barrel, my friend said: Omg it stinks here like a cat died in there. I said: Yes, you ate that cat for lunch:). In Serbia man drink brine when cabbage has been fermented as cure for hangover:)Thank you for showing how its done. Cheers
One of the most favorite comments!!!! I laughed out loud!!! Love it!!! 😂😂😂
Would you mind if I share your comment with my friends?
@@lulishomestead6767 I dont mind:)
I have made sauerkraut from you other video and it is the best I ever tasted. I have made many times the other way with pounding and squeezing and your method to me is the best!! I thank you for sharing your knowledge. It is greatly appreciated.
@@sherrydubois7856 thank you! I love to hear about successful fermentations! Great job!
I used your recipe in January and I made a 3 gallon crock. It’s still sitting on my counter so of course the older it gets the more sour it gets. I keep my house at about 74° day and night and this is the middle of July and I’m still eating out of that big crock and it is absolutely delicious, I did add to it and a little bit of ginger. I’ll never go back to bruising cabbage again. Thank you for this recipe.
Sounds delicious! Thank you for sharing.
I am enjoying your videos very much. I love that you are sharing methods used around the world with varied flavors. Your down to earth style is easy to follow and remember. I don’t feel overloaded with too much information. Straight forward and simple, while you motivate us to learn more. Thank you!
Thank you. I hope you try this method.
This is a traditional ALBANIAN recipe style for making sauerkraut. Thank you for sharing! Albania food is so delicious!
My mother used to make sauerkraut in a crock like yours!!! So happy to learn your method. Did not know you can ferment whole heads of cabbage. All the best!
Thank you, Luli, you are the best.
Thanks, I am happy to share.
Hi Luli! Fantastic way of preparing and preserving cabbage. I really like this way of doing it. We call them cabbage rolls and I would like to see a recipe using your fermented cabbage please.
Thanks for sharing and have a blessed day!
I will be making some in the winter months 😊
This is the most interesting and exciting fermanted cabbage recipe I've ever seen! Thank you so luch for sharing! I grow a ton of cabbage each year and want to try this so bad! This gives me an excuse to buy a big #4 crock! I bet stuffed cabbage is incredible using the whole fermented leaves! ❤
Excellent video / as always. Thanks so much for!
@@jolantakozakiewicz1654 thank you!
Thank you for this video! I watched/listened while making my first sauerkraut recipe (Rainbow Kraut from The Elimination Diet book, this is not a paid ad). I’m curious about all the different ways to make it! So glad I finally did it! I hope it’s clean enough and ferments well. This recipe used only 1 tbsp of sea salt for 2lbs cabbage/carrot mixture and I needed to add more brine, so I did 1/2 tbsp for 8oz. So that’s a lot less than your recipe. We’ll see. The author of the recipe is a natural nutritionist and very experienced and knowledgeable about fermented foods, so I’m only slightly skeptical about the amount of salt in this. I’ll definitely be trying other recipes with more in the future.
Definitely try and see. That’s how we experiment and learn, right? I hope it comes out well.
I am also a Certified Functional Nutrition and Medicine Practitioner.
Thanks for sharing your recipe with us 🥰🙏🥰🙏
Thank-you for promoting consumption of fermented foods, as part of a natrual diet.
Best probiotics!
Thank your Luli! ❤ i never heard of doing cabbage heads unchopped.
Oh yes, later used in cabbage rolls
Luli, I always make your saurkraut recipe with brine, I love it.
With Love, yes, thank you!
I really enjoy your videos! I feel like we could be friends...you have😂a very refreshing style. Thank you!
What size crock are you using please?
thank you
I am happy to share