I also use the leaf to cover the cabbage. Asprinkle of salt over the top of the leaf has been how I keep the mold or yeast away. I place an inside out plastic storge bag in the jar with it folded over the top and covering the threads. I put it in a shallow contiainer to catch anything that overflows. I then put a small jar full of water in the top to push the cabbage down. I have floor heat vents and a closed vent is warm enough to give the frementing a quick start. I love my sauerkraut very sour. I let mine sit for 3 weeks or more. If I have a fresh batch of yogurt that I am straining I add some of the whey over the top of the cover leaf to help jump start it also.
Great job. That sounded so crunchy. Love the way you invited everyone to get together and give it a go. So special that people all round the world got together and tried it. Food brings everyone together ☺
This has been a good lesson. I am going to do this. Mommy made kraut when we were little. I remember going to the pump house with my brother to get it. I was on snake watch while he wrangled the crock. That was 40 years ago at least. Going to try 5days
Had my first sauerkraut in Bonn, Germany back in the 1970's. You guys were not even born, lol! Thanks for the great videos. Love Art's serenity and singing and Brianna's extensive knowledge that she generously shares with us all. Keep well and wishing you a safe return of your dogs. Incidentally, I live in Ireland.
What a great idea using the smaller jar as a weight to keep the cabbage down in the brine. I gather when fermenting you can also us the fermentation weighs you received last year in the Homestead Box. Love watching your TH-cam videos.
I will probably feature these products in a future video. Just wanted to keep it basic the first time. Now I actually know a little about fermenting...
Hello Art and Bri, I found your channel last week. I watched the Kraut one first and am trying my hand at it today. I will keep you posted. Your family is adorable and I love what you are accomplishing together. Wish I had started homesteading years ago. The whole life style fascinates me. I am so glad you are making videos. Thank you for taking me along.
Thank you for the kraut update. My 10year old grandson saw me watching the how-to vlog and wants to try it so today we’re buying a head of cabbage and some veggies for a second jar. I love it when the younger ones want to try something new. Blessings.
Just checked mine here in Alaska! Delicious! I added a weighted small jelly jar and out the coffee filter lid back on. Although I loved it, I want to continue the experiment of flavor change with time. Thank you for doing this!
It's working! I took a look at my kraut on Thursday and to my surprise it smelled like sauerkraut! I had a overflow of brine into a pan that I didn't expect but after opening them and making an effort to press everything down under the brine I re-covered the jar with a fresh piece of paper towel. From today's video I think my take away is that while there are many variables involved in the process that much of it is very flexible and not so critical in the big picture. Thank you for challenging me to try this, I think I have a new hobby potentially! Greetings from Long Island, NY. ...:-)
I love this comment. Yes, there are so many variables but the basics are just that: basic. So much to learn, but it is fun, and in this case safe, to learn as you go.
Mine is VERY good!!! Nice and bubbly!! I’m going to give it a few more days because I want just a bit more sourness! Thanks for doing this with us Art. Blessings to you and the family. ~Lisa
Mine was absolutely 100% AMAZING!!! I'm going to go ahead and keep mine out. I told all my friends and family and they all want to try to make it, I recommend they go to your channel and find out how. I'm still so excited, I can't believe I actually made it. Thank you so much Art and Bri, I love you guys so much!! 😘😘❤❤❤❤
I made 4 jars and then when they started bubbling I put them all in one larger jar and pushed them down with a hard plastic dish so they'll stay under the juice. I had to add another .75 l of water and a spoon of salt. Now the juice is sour and amazing . I love it! In Romania , we use the juice in soups at the end of boiling process.
Mine turned out good, not too salty, but very crunchy. I guess that's because it hasn't been cooked to death, and it's probably the first time I've had real kraut. I'm going to let it go for a few more days and maybe another week to see if I like it better, but it does taste just like kraut. Wasn't expecting all of the crunch. So far, a success.
Thanks, I had some tonight and it's still crunchy, but it tastes great. I'm going to keep sampling it until it gets closer to the texture I want and then make a note of how long it took. I'm glad to hear it will get less crunchy and maybe I'll start more this weekend.
Roger Snell It will definitely continue to lose crunch. I usually let mine go about a month. It loses saltiness and gains more "sour" too, according to my taste. Just fermentation working.
I am in South Florida and it’s been unusually warm, my purple cabbage sauerkraut is AHHhhhmaZing this morning!!! I imagine this is what it would be like at a week and a half to two weeks for you. I had a hard time not eating most of it. I have made it before but it seems there were extra steps and a bit of fussing over it. I actually almost forgot about it until I saw your video this morning. Best ever!!! Starting a green today! Thanks Al! I really love your channel!! Hope the pups come back soon, hope you all find peace in your hearts either way. Much love from Florida!!
I am so happy to present the no fuss / no products version of kraufting. Perfect comes to mind when I think of fermenting. It really is a great process that we can facilitate.
I watched your video and then went to my jar. My husband and I had a taste, and by the time we were done arguing about whether to put it in the fridge or not, half of the jar was gone. 😂 So this jar went to the fridge, but we are making more tomorrow! Thanks guys! 💟
Thanks for giving me a little nudge to start fermenting this year. 4 days ago I poured most of the probiotically supercharged brine from my kraut into a bottle, then covered it with a balloon with a small hole nicked in the thick area on top. My Mom used this trick for home made wine. Opened it today and poured a small glass, OMG! sooooo good!!! The kraut ain't bad, either! Will refrigerate the 'juice' and let the kraut continue to mellow - thanks again!!!!
Art, I'm like you! Once I start eating Sauerkraut I could eat the whole jar. It must mean that we need what ever is in that jar! Thanks for this project, it's been lots of fun! xoxo from sunny 🌞 Arizona.
Just got our cabbage the other day, and looked at jars today. Hopefully better late than never. Thank you for explaining what that color was! I'm actually glad we saw that in your kitchen before we tried it and saw that color in our kitchen! ;) You and your family and your dogs (& all) are still in our prayers.
Since my house is warm, I put my sauerkraut in the refrigerator about day 4 and leave it for another 4-5 days, it only gets better. And I never have mold. I did have a problem once with green cabbage because I cut it up in one-inch squares. If I use Napa cabbage the larger pieces are okay. But with green cabbage i always cut it thin, like you showed. With lots of love from sunny 🌞 Arizona. 72/47f today.
I had mine in a half gallon jar with a lock seal lid thingy. Did the cabbage leaf also. Not wet enough or done enough for our tastes. Added a little more brine then put some water into a ziplock bag to weight it down. Up on the fridge for another week. Woooooo whooo! First time making it.
Very nice video. I like my kraut at around 5 weeks. I finally bought 'glass wide mouth weights'. I use a large leaf of cabbage and the weights to hold down the cabbage. Works great. The small glass jar filled with water, also is nice. My biggest problem is filling the sauerkraut jars too full and then I lose liquid. I now make sure I leave at least 3" head space. Using 2 quart jars is working great. Thank you for inspiring others to make and eat fermented sauerkraut.
Oh wow! my Sauerkraut is amaziiiinngg! I have had it from the store before and didn't like it that much, but this is awesome! Thank you so much Art! Praying for your dogs
Thank you for continuing the Kraut class. Mine seems OK and tastes delicious. Never tried it before. Am going to see if it will be better next week. Blessings.
Hi Art, my kraut has been going for 2 weeks now. Can't wait till it's ready! It's not quite at that funky point yet but I've been tasting it everyday till I find the sweet spot (sour spot?) and can stick it in the fridge (or split it up between myself and all my roommates for a kraut feast). That's a great tip about the mason jar as a weight. I've been using a ziplock bag of water to keep everything down, but I can see the jar working so much better. I'm new to your channel, but I have been enjoying your content so much the last month. Your videos are beautiful and very well done, and I love learning about homesteading. I think the best part is of course your wonderful kids and family. Thanks for sharing Art and Bri!
I check my kraut day before yesterday, tasted it and it was good. I've enjoyed making my first batch of kraut. Thank you for the video. I'm going to leave mine for awhile longer too.
Your sauerkraut looks delicious and if you made it I'm sure it is. It's been a long time since I have made sauerkraut and been longer since I have made piccalilli out of green tomatoes and cabbage. I have a sudden urge to make some more after watching your video.
Art My Kraut was great. Real crunchy, and just the right amount of salt. I used a smaller jar as a weight to cover the cabbage also, but in sread of water, I used large marbles. It kept the brine level way above the cabbage. Glad I watched your vidio today, I forgot about checking it to see if it was done. He he !
Mine is a bit salty, tasted ok last week but too salty today. Had mold on the cabbage leaf but just pulled it out. Continuing on. Love the smaller mason jar as a weight! So smart
I did not try mine today because I started it on the 2nd of march. But I am excited to try it next week! That 4oz jar is a great idea I am going to do that also. Thank you
We typically leave ours out for 6 weeks. We like it very sour. I think this batch will probably be the same. Thanks again for the motivation to make more. :)
I used to make my own, two tips. Use a disc of grease proof paper and a small weight to keep the cabbage under the brine . You can also keep it upside down and just turn it daily and you'll have no problems
Yes....please update us on the missing dogs. Curious if you got any info on the dogs, or if the dogs came home. Thanks so much. Love tuning in periodically to see what your lovely family is up too. Blessings to you and the family...
Art, I have been fermenting c abbage Sauer Kraut successfully. I also use the leaf weighted down with pieces of the core. I eat a tablespoon or so evening with supper. Praying for return of pups.
Made mine on Sunday, so I’ll be checking mine tomorrow. I’m hoping to keep mine for a at least a month to see what it tastes like. Love this video idea. Let’s do a “kraut-chi” next!!
Because i cut my cabbage into 2 x 1/4 inch pieces, there are pieces that float even when I use the jar to weight it down. So I use both, the cabbage leaf to gather all the floaters on top and then I add the jar with water to hold the cabbage leaf down. xoxo from sunny 🌞 Arizona.
I love Kraut! I have never made it because I lacked the confidence. But I am doing this! I have made a more complicated quick kimchi which is lovely and aromatic. And an extreme immune boost. Thanks.
Really enjoyed today's taste of sauerkraut. Going to let it sit another week but had to make myself stop eating so I would have enough to try next week :)
Yummie! My sauerkraut tastes really well! There was a little mould on the leaf on top. Only a small spot on the upper side. So I removed that leaf and then it looked all very beautiful! Bright red, because I used red (purple) cabbage. And the smell ... exactly the real sauerkraut smell! I tasted a spoonfull of it. But now I closed the lid and will bring it in the fridge, before I 'taste' all of it ;-)
I've used a Ziploc bag with water in it.... I just out the cabbage leaf in make sure everything bus under the brine, then stuff the Ziploc bag full of water down into the jar ....put a cloth on top...works perfect!
I've been using a baggie with some salt water/brine sealed inside as a weight because I didn't have a small jar. I put a cabbage leaf on to try and catch all the little pieces that want to float, press that down, then put the 'weight' on top of the leaf.
Here's what to do if your sauerkraut is too salty: place the portion you are going to eat into a strainer and give it a quick pass under a running faucet, then taste. Keep rinsing until it's just right. ... the salty taste will rinse out faster than you think. The first time I rinsed it so much that when I got done, it tasted just like plain cabbage! Remember, you want it to have a nice combination of salty and sour so you get a the benefits of fermentation. ... You can add a bit of water to the remaining, fermenting cabbage to reduce the salty taste, but not too much because you need the brine to be salty to keep up the anaerobic conditions of fermentation and preservation. Hope this helps, xoxo from sunny 🌞 Arizona.
Suzi SaintJames thanks mine was realy salty and not realy sour. Am afraid I stamped it down to much and it can't ferment enough .. is that possible? Kind regards rose
rose's new begining, keep going. It's still good. If it was bad you wouldn't be asking, you'd know. Kinda like knowing when milk has turned bad, you just know. Asians often eat this salted cabbage in every stage of fermentation, even on day one, after the cabbage releases it's water. This process is very dependant on temperature. That's why Art puts his on top of the refrigerator in the kitchen where the woodstove lives and NOT on the bottom self of the root cellar. Keep going. ... it's like bread rising. It just takes longer if your room is a bit cooler. ... But consider moving your bottle if there's a bit warmer spot. Keep watching it though. I live in Arizona and I have the opposite problem, especially in summer, so I put mine in the refrigerator early to slow down the process. With lots of love from sunny 🌞 Arizona. 72/47f today.
rose's new begining, there's a Korean lady on TH-cam making kimchi, Korean style sauerkraut. She keeps hers in the refrigerator after day two and she says to pack it down every day to get any air bubbles out from between the brine. Art mentions that this is an anaerobic process meaning lack of oxygen. So a great big NO! with all caps, you can't pack it to much. If you don't have enough cabbage liquid to cover the cabbage then I would dump it back into a big nonreactive bowl give it a good mix to make sure salt is on every bit of cabbage, then return to the jar and pack it down good. You can't layer salt and cabbage. You really need to follow Art's directions and mix well and pack it down good. If you did mix it well enough and I think you did (otherwise you'd be complaining about other issues) then it's just the temperature. Xoxo from Arizona.
Good morning Art, thanks for the sauerkraut tips. Mine tastes great. I used two pint mason jars instead of a quart jar and the cabbage leaves didn't work so well. The kraut under was good, though, I need to find a better method to holding down the cabbage. I used two pretty full teaspoons of salt, will probably go down to 1.5 the next time. Thanks for getting me a good baseline to work with, especially with St Patty's day coming up.
Hi Art and Bri, I just tasted my sauerkraut a day late. It is delicious! I'm going to leave it out for a few more days so it can be a little more sauerkrauty
I tasted my sauerkraut 3, 5 & 7 days. I used too much salt. My mom said I could rinse, so I did and added a little of my “rinse” water to jar,. I hope this is ok??? Hope I didn’t mess it up. I would like to start some more when I get some cabbage. Yes I would watch more fermenting videos. Y’all always do a great job.
North Texas checking in. Crunchy sauerkraut and possibly too salty. Smelling like kraut now, but back in the shelf to continue fermenting. Will check in again in a week.
I just checked mine, and it looked beautiful. I find it a little salty though, but I'm wondering if it's because I had added brine to cover the cabbage. It's going to be a long week, but I'm waiting it out to see what two weeks will do. Thanks for taking the time to walk us through this.
My sauerkraut some of the Brine evaporated I had to dig down to find it. I tasted it has a little bit of a funny taste to it I hope it safe. I’ll definitely try it again. Thank you
We make ours in a crock! We also use a plate that just barely fits in the crock and wash a large rock to place on top of the plate to hold the kraut below the liquid! Yes remove the mold and keep the rest!
Hey Another Aussie I hope they come back I know that feeling as I have 2 dogs and one loves to Run off and I feel sick until she comes home thankfully it doesn’t happen very often 🤞🙏praying for them to come home 🇦🇺🇦🇺
I saw Sandor Katz at Mother Earth News Fair in Pennsylvania. He said that in all the years that he has been travelling and teaching that he has never heard an account of someone getting sick from fermented vegetables.
I started a few days late, so I'll be tasting mine on Tuesday. Hopefully it will turn out good. I used both red and green cabbage for mine and it looks completely purple now. It looks like it's covered in grape juice.
It's in the fridge mine was one week. I was out of it and need it. My sauerkraut has cabbage, peppers and carrots. Folks you should try it. It's nothing like the over sulfery stuff from the grocery store.
Good intentioned daughter tossed out my 'kraut thinking it had gone bad since it had been sitting out for so long. 😏 So will try again when payday rolls around.
I am a day behind so will only tast it tomorrow. put a few shavings of carrot and 3 cloves of garlic (I think that was too many as has STRONG smell of garlic but thats ok as I love garlic) in aswll. ROLL ON TOMORROW!!!
TIP - You should NEVER double dip like you did! The enzymes and bacteria in your mouth and now in the fork can ruin your product, and grow bad bacteria. But, it looks and sounds good.
My mouth is watering after looking at your channel. While I think it is POSSIBLE to ruin a batch like this, the beauty of the food (kraut) is that is has protective mechanisms built in. Did not children tread batches around the world in days of old? Thanks.
I also use the leaf to cover the cabbage. Asprinkle of salt over the top of the leaf has been how I keep the mold or yeast away. I place an inside out plastic storge bag in the jar with it folded over the top and covering the threads. I put it in a shallow contiainer to catch anything that overflows. I then put a small jar full of water in the top to push the cabbage down. I have floor heat vents and a closed vent is warm enough to give the frementing a quick start. I love my sauerkraut very sour. I let mine sit for 3 weeks or more. If I have a fresh batch of yogurt that I am straining I add some of the whey over the top of the cover leaf to help jump start it also.
Great job. That sounded so crunchy. Love the way you invited everyone to get together and give it a go. So special that people all round the world got together and tried it. Food brings everyone together ☺
This has been a good lesson. I am going to do this. Mommy made kraut when we were little. I remember going to the pump house with my brother to get it. I was on snake watch while he wrangled the crock. That was 40 years ago at least. Going to try 5days
Had my first sauerkraut in Bonn, Germany back in the 1970's. You guys were not even born, lol! Thanks for the great videos. Love Art's serenity and singing and Brianna's extensive knowledge that she generously shares with us all. Keep well and wishing you a safe return of your dogs. Incidentally, I live in Ireland.
What a great idea using the smaller jar as a weight to keep the cabbage down in the brine. I gather when fermenting you can also us the fermentation weighs you received last year in the Homestead Box. Love watching your TH-cam videos.
I will probably feature these products in a future video. Just wanted to keep it basic the first time. Now I actually know a little about fermenting...
You’re such a good teacher. Thank you. Blessings...
Hello Art and Bri, I found your channel last week. I watched the Kraut one first and am trying my hand at it today. I will keep you posted. Your family is adorable and I love what you are accomplishing together. Wish I had started homesteading years ago. The whole life style fascinates me. I am so glad you are making videos. Thank you for taking me along.
Thank you for the kraut update. My 10year old grandson saw me watching the how-to vlog and wants to try it so today we’re buying a head of cabbage and some veggies for a second jar. I love it when the younger ones want to try something new. Blessings.
Just checked mine here in Alaska! Delicious! I added a weighted small jelly jar and out the coffee filter lid back on. Although I loved it, I want to continue the experiment of flavor change with time. Thank you for doing this!
It's working! I took a look at my kraut on Thursday and to my surprise it smelled like sauerkraut! I had a overflow of brine into a pan that I didn't expect but after opening them and making an effort to press everything down under the brine I re-covered the jar with a fresh piece of paper towel. From today's video I think my take away is that while there are many variables involved in the process that much of it is very flexible and not so critical in the big picture. Thank you for challenging me to try this, I think I have a new hobby potentially! Greetings from Long Island, NY. ...:-)
I love this comment. Yes, there are so many variables but the basics are just that: basic. So much to learn, but it is fun, and in this case safe, to learn as you go.
Keeping the faith for the pups' return. Best to you and your sweet family,
Find you a flat smooth river stone and wash and bleech it really good. I have used a rock for 40 yrs in my crock.
Tammy J I love this ❤ will do that for shure 🖒
This is what we use, too.
Mine is VERY good!!! Nice and bubbly!! I’m going to give it a few more days because I want just a bit more sourness! Thanks for doing this with us Art. Blessings to you and the family. ~Lisa
Mine was absolutely 100% AMAZING!!! I'm going to go ahead and keep mine out. I told all my friends and family and they all want to try to make it, I recommend they go to your channel and find out how. I'm still so excited, I can't believe I actually made it. Thank you so much Art and Bri, I love you guys so much!! 😘😘❤❤❤❤
I put a baggie with water in it, to press mine down. Works great.
sandy sledge CLEVER!
That's how I have done it as well - works wonderfully 😁
Yep, I'm a baggie guy! Works great!
I made 4 jars and then when they started bubbling I put them all in one larger jar and pushed them down with a hard plastic dish so they'll stay under the juice. I had to add another .75 l of water and a spoon of salt. Now the juice is sour and amazing . I love it! In Romania , we use the juice in soups at the end of boiling process.
Mine turned out good, not too salty, but very crunchy. I guess that's because it hasn't been cooked to death, and it's probably the first time I've had real kraut. I'm going to let it go for a few more days and maybe another week to see if I like it better, but it does taste just like kraut. Wasn't expecting all of the crunch. So far, a success.
Roger Snell the longer it goes, the less crunchy. If you like the "crunch" pull it now and start some more!
Thanks, I had some tonight and it's still crunchy, but it tastes great. I'm going to keep sampling it until it gets closer to the texture I want and then make a note of how long it took. I'm glad to hear it will get less crunchy and maybe I'll start more this weekend.
Roger Snell It will definitely continue to lose crunch. I usually let mine go about a month. It loses saltiness and gains more "sour" too, according to my taste. Just fermentation working.
Tom Mathews, thanks for the information. I'm looking forward to my new experiment.
I am in South Florida and it’s been unusually warm, my purple cabbage sauerkraut is AHHhhhmaZing this morning!!! I imagine this is what it would be like at a week and a half to two weeks for you.
I had a hard time not eating most of it.
I have made it before but it seems there were extra steps and a bit of fussing over it.
I actually almost forgot about it until I saw your video this morning.
Best ever!!! Starting a green today!
Thanks Al! I really love your channel!!
Hope the pups come back soon, hope you all find peace in your hearts either way.
Much love from Florida!!
I am so happy to present the no fuss / no products version of kraufting. Perfect comes to mind when I think of fermenting. It really is a great process that we can facilitate.
I watched your video and then went to my jar. My husband and I had a taste, and by the time we were done arguing about whether to put it in the fridge or not, half of the jar was gone. 😂 So this jar went to the fridge, but we are making more tomorrow! Thanks guys! 💟
Thanks for giving me a little nudge to start fermenting this year.
4 days ago I poured most of the probiotically supercharged brine from my kraut into a bottle, then covered it with a balloon with a small hole nicked in the thick area on top. My Mom used this trick for home made wine.
Opened it today and poured a small glass, OMG! sooooo good!!!
The kraut ain't bad, either!
Will refrigerate the 'juice' and let the kraut continue to mellow - thanks again!!!!
Art, I'm like you! Once I start eating Sauerkraut I could eat the whole jar. It must mean that we need what ever is in that jar! Thanks for this project, it's been lots of fun! xoxo from sunny 🌞 Arizona.
Just got our cabbage the other day, and looked at jars today. Hopefully better late than never. Thank you for explaining what that color was! I'm actually glad we saw that in your kitchen before we tried it and saw that color in our kitchen! ;) You and your family and your dogs (& all) are still in our prayers.
Thanks for your prayers.
Since my house is warm, I put my sauerkraut in the refrigerator about day 4 and leave it for another 4-5 days, it only gets better. And I never have mold. I did have a problem once with green cabbage because I cut it up in one-inch squares. If I use Napa cabbage the larger pieces are okay. But with green cabbage i always cut it thin, like you showed. With lots of love from sunny 🌞 Arizona. 72/47f today.
Mine will be one week soon and Im excited to open it. I have never had true kraut only store bought. Thanks for sharing this process with us.
I had mine in a half gallon jar with a lock seal lid thingy. Did the cabbage leaf also. Not wet enough or done enough for our tastes. Added a little more brine then put some water into a ziplock bag to weight it down. Up on the fridge for another week. Woooooo whooo! First time making it.
Very nice video. I like my kraut at around 5 weeks. I finally bought 'glass wide mouth weights'. I use a large leaf of cabbage and the weights to hold down the cabbage. Works great. The small glass jar filled with water, also is nice. My biggest problem is filling the sauerkraut jars too full and then I lose liquid. I now make sure I leave at least 3" head space. Using 2 quart jars is working great. Thank you for inspiring others to make and eat fermented sauerkraut.
Oh wow! my Sauerkraut is amaziiiinngg! I have had it from the store before and didn't like it that much, but this is awesome! Thank you so much Art!
Praying for your dogs
So glad your turned out well.
Thank you for continuing the Kraut class. Mine seems OK and tastes delicious. Never tried it before. Am going to see if it will be better next week. Blessings.
Good video. Encouraging and informative! Thankyou! So sorry about the pups!
I am a kraut, too, I'm a german, Hahaha. Some fourty years ago you could buy it fresh out of a BIG barrel, and I really loved it. tom
Hi Art, my kraut has been going for 2 weeks now. Can't wait till it's ready! It's not quite at that funky point yet but I've been tasting it everyday till I find the sweet spot (sour spot?) and can stick it in the fridge (or split it up between myself and all my roommates for a kraut feast). That's a great tip about the mason jar as a weight. I've been using a ziplock bag of water to keep everything down, but I can see the jar working so much better.
I'm new to your channel, but I have been enjoying your content so much the last month. Your videos are beautiful and very well done, and I love learning about homesteading. I think the best part is of course your wonderful kids and family. Thanks for sharing Art and Bri!
I love how crunchy it sounds!❤
Yes please tell us about your doggies. Praying for their safe return! I Love sauerkraut but didn’t make any but hope to soon. Take care !!😀
I check my kraut day before yesterday, tasted it and it was good. I've enjoyed making my first batch of kraut. Thank you for the video. I'm going to leave mine for awhile longer too.
Hi... ART and BRI, thank you for sharing your video homestead chicken farmer garden 👋 bye 👋 bye 👋 🐔🐓🐥🐕🐖🐈🐐🌱🐄🎥👍👍👍
Yum! Mine is staying out for at least one more week.
Thanks for sharing Good luck staying out of yours!
I use a clean stone to keep the leaves down. Great video!
Your sauerkraut looks delicious and if you made it I'm sure it is. It's been a long time since I have made sauerkraut and been longer since I have made piccalilli out of green tomatoes and cabbage. I have a sudden urge to make some more after watching your video.
Art, I just made my 2019 spring batch today! Excited 1st batch!! Texas weather is warm, hopefully all goes well!!!
ART, it's leaking .. so did I overfill? but it looks pretty! and it's only day 2. this was Sunday, finding both containers seeping.
suggestions?
Love that idea with the small jar inside the large!
Art
My Kraut was great. Real crunchy, and just the right amount of salt. I used a smaller jar as a weight to cover the cabbage also, but in sread of water, I used large marbles. It kept the brine level way above the cabbage. Glad I watched your vidio today, I forgot about checking it to see if it was done. He he !
Mine is a bit salty, tasted ok last week but too salty today. Had mold on the cabbage leaf but just pulled it out. Continuing on. Love the smaller mason jar as a weight! So smart
I have made this before. I like mine well done. 2 - 3 weeks. I love the color of your saurkraut!
I did not try mine today because I started it on the 2nd of march. But I am excited to try it next week! That 4oz jar is a great idea I am going to do that also. Thank you
We typically leave ours out for 6 weeks. We like it very sour. I think this batch will probably be the same. Thanks again for the motivation to make more. :)
I use a lunch bag with water to hold down the kraut. My favorite to ferment is beets, pickling cukes, and pineapple with cilantro! Blessings!
Ours turned out great. We used a small flat round stone from the creek to weigh down the cabbage.
Smart.
Love the weight idea, I did buy a kit with a plastic-type weight concept.... this is so simple and handy!
This is the easiest to understand and most detailed explanation on making sauerkraut I've seen. Thank you! Can't wait to dig further into your videos!
you can also keep the core of the cabbage and use it on top of the cabbage leaf as a weight. I always do that it works really well. It's delicious!!!
oooh I love the idea of the 2 jar system thank you!
I used to make my own, two tips. Use a disc of grease proof paper and a small weight to keep the cabbage under the brine .
You can also keep it upside down and just turn it daily and you'll have no problems
Yes....please update us on the missing dogs. Curious if you got any info on the dogs, or if the dogs came home. Thanks so much. Love tuning in periodically to see what your lovely family is up too. Blessings to you and the family...
I stared mine on Tuesday so I got a couple more days but mine is looking nice! Can't wait to try it!
Art, I have been fermenting c abbage Sauer Kraut successfully. I also use the leaf weighted down with pieces of the core. I eat a tablespoon or so evening with supper. Praying for return of pups.
Made mine on Sunday, so I’ll be checking mine tomorrow. I’m hoping to keep mine for a at least a month to see what it tastes like. Love this video idea. Let’s do a “kraut-chi” next!!
inderwink, kraut-chi sounds fun but I'd like mine with a bit of red chilli flakes. xoxo from sunny 🌞 Arizona
Great tips for making and fermentation of sauerkraut.
Because i cut my cabbage into 2 x 1/4 inch pieces, there are pieces that float even when I use the jar to weight it down. So I use both, the cabbage leaf to gather all the floaters on top and then I add the jar with water to hold the cabbage leaf down. xoxo from sunny 🌞 Arizona.
no news about the dogs..thank you for sharing...have a great day..
I love Kraut! I have never made it because I lacked the confidence. But I am doing this! I have made a more complicated quick kimchi which is lovely and aromatic. And an extreme immune boost. Thanks.
Really enjoyed today's taste of sauerkraut. Going to let it sit another week but had to make myself stop eating so I would have enough to try next week :)
Man we loved ares going for another week thanks art we had alot of fun doing it with the kids
I used a glass pickling weight, the kraut is delicious. No mold. I'm going to keep it on the counter like in the olden days without a fridge.
I use a glass weight too.Mine have a little knob on top so its easy to pick up :)
I plan on making a batch big enough that it will run it's full course and actually practice preservation by fermentation.
Yummie! My sauerkraut tastes really well! There was a little mould on the leaf on top. Only a small spot on the upper side. So I removed that leaf and then it looked all very beautiful! Bright red, because I used red (purple) cabbage. And the smell ... exactly the real sauerkraut smell! I tasted a spoonfull of it. But now I closed the lid and will bring it in the fridge, before I 'taste' all of it ;-)
Yummy! Glad it turned out good.
Ours turned out good! We will be enjoying it this week and making another batch later on to follow on the longer journey later :)
I've used a Ziploc bag with water in it.... I just out the cabbage leaf in make sure everything bus under the brine, then stuff the Ziploc bag full of water down into the jar ....put a cloth on top...works perfect!
Mine tasted nice and crunchy too, like what yours sounded. Yummo. I LOVE kimchi, I'm addicted to it.
Love the crunch!!!! 😋 I will continue on the flavor train too, just as an experiment ❤️
Thanks!
Jenn Stone
Seven Sprouts Homestead LLC
Nicholls, Ga
I've been using a baggie with some salt water/brine sealed inside as a weight because I didn't have a small jar. I put a cabbage leaf on to try and catch all the little pieces that want to float, press that down, then put the 'weight' on top of the leaf.
thanks now we have all homemade Kraut we need. Thanks Roy Pauline
Here's what to do if your sauerkraut is too salty: place the portion you are going to eat into a strainer and give it a quick pass under a running faucet, then taste. Keep rinsing until it's just right. ... the salty taste will rinse out faster than you think. The first time I rinsed it so much that when I got done, it tasted just like plain cabbage! Remember, you want it to have a nice combination of salty and sour so you get a the benefits of fermentation. ... You can add a bit of water to the remaining, fermenting cabbage to reduce the salty taste, but not too much because you need the brine to be salty to keep up the anaerobic conditions of fermentation and preservation. Hope this helps, xoxo from sunny 🌞 Arizona.
Suzi SaintJames thanks mine was realy salty and not realy sour. Am afraid I stamped it down to much and it can't ferment enough .. is that possible?
Kind regards rose
Roses new beginning, it might just need more time!
rose's new begining, keep going. It's still good. If it was bad you wouldn't be asking, you'd know. Kinda like knowing when milk has turned bad, you just know. Asians often eat this salted cabbage in every stage of fermentation, even on day one, after the cabbage releases it's water. This process is very
dependant on temperature. That's why Art puts his on top of the refrigerator in the kitchen where the woodstove lives and NOT on the bottom self of the root cellar. Keep going. ... it's like bread rising. It just takes longer if your room is a bit cooler. ... But consider moving your bottle if there's a bit warmer spot. Keep watching it though. I live in Arizona and I have the opposite problem, especially in summer, so I put mine in the refrigerator early to slow down the process. With lots of love from sunny 🌞 Arizona. 72/47f today.
rose's new begining, there's a Korean lady on TH-cam making kimchi, Korean style sauerkraut. She keeps hers in the refrigerator after day two and she says to pack it down every day to get any air bubbles out from between the brine. Art mentions that this is an anaerobic process meaning lack of oxygen. So a great big NO! with all caps, you can't pack it to much.
If you don't have enough cabbage liquid to cover the cabbage then I would dump it back into a big nonreactive bowl give it a good mix to make sure salt is on every bit of cabbage, then return to the jar and pack it down good. You can't layer salt and cabbage. You really need to follow Art's directions and mix well and pack it down good. If you did mix it well enough and I think you did (otherwise you'd be complaining about other issues) then it's just the temperature. Xoxo from Arizona.
Thank you for the information as I have the "way to salty" problem.
Love mine and put it in the fridge with a date label with all the others. Making fermented cauliflower next.
Good morning Art, thanks for the sauerkraut tips. Mine tastes great. I used two pint mason jars instead of a quart jar and the cabbage leaves didn't work so well. The kraut under was good, though, I need to find a better method to holding down the cabbage. I used two pretty full teaspoons of salt, will probably go down to 1.5 the next time. Thanks for getting me a good baseline to work with, especially with St Patty's day coming up.
I love mine. But i am going to let it set a little longer. Just to try. Thanks for doing this. Catina from Kentucky.
Hi Art and Bri, I just tasted my sauerkraut a day late. It is delicious! I'm going to leave it out for a few more days so it can be a little more sauerkrauty
I tasted my sauerkraut 3, 5 & 7 days. I used too much salt. My mom said I could rinse, so I did and added a little of my “rinse” water to jar,. I hope this is ok??? Hope I didn’t mess it up. I would like to start some more when I get some cabbage. Yes I would watch more fermenting videos. Y’all always do a great job.
I think you will be ok if it was real salty to start with.
North Texas checking in. Crunchy sauerkraut and possibly too salty. Smelling like kraut now, but back in the shelf to continue fermenting. Will check in again in a week.
Awesome! Somehow I missed the first one. Will get some cabbage and follow along.
Yes, please do.
I just checked mine, and it looked beautiful. I find it a little salty though, but I'm wondering if it's because I had added brine to cover the cabbage. It's going to be a long week, but I'm waiting it out to see what two weeks will do. Thanks for taking the time to walk us through this.
I always use old sauerkraut juice or whey as a starter for the brine.
My sauerkraut some of the Brine evaporated I had to dig down to find it. I tasted it has a little bit of a funny taste to it I hope it safe. I’ll definitely try it again. Thank you
We make ours in a crock! We also use a plate that just barely fits in the crock and wash a large rock to place on top of the plate to hold the kraut below the liquid! Yes remove the mold and keep the rest!
Mine turned out delicious. I made two jars and one we ate the other I'm going to continue to let it ferment.
Thanks for this update!
I made some about a month ago and yesterday I bought green cabbage , purple cabbage and cauliflower to make more.
good day to you art and bri !! i didn't do the sauerkraut but i am going to do eventually so this is really interesting to watch
And have you found your dogs, me and my friends/ family from Australia are praying for your dogs
Hi. Another Aussie hoping the dogs are ok ☺
Hey Another Aussie I hope they come back I know that feeling as I have 2 dogs and one loves to Run off and I feel sick until she comes home thankfully it doesn’t happen very often 🤞🙏praying for them to come home 🇦🇺🇦🇺
I don't think they found the dogs. Otherwise they would have told us!
Art...mine was rising out of the jar so I transferred it to an larger jar. Going to tase it now!
1 week in. no mold or anything. it had some foam, just spooned that out. tastes good. baccccck on top of the fridge for another week.
I saw Sandor Katz at Mother Earth News Fair in Pennsylvania. He said that in all the years that he has been travelling and teaching that he has never heard an account of someone getting sick from fermented vegetables.
I started a few days late, so I'll be tasting mine on Tuesday. Hopefully it will turn out good. I used both red and green cabbage for mine and it looks completely purple now. It looks like it's covered in grape juice.
I found my kraut to be dry, it looks and smells good. I added some salt water to it and will try it again next Saturday
Didn't make saurkraut but I was eating Kimchi while watching your video. :)
It's in the fridge mine was one week. I was out of it and need it. My sauerkraut has cabbage, peppers and carrots. Folks you should try it. It's nothing like the over sulfery stuff from the grocery store.
Next time we go to the store, we're doing it.
My wife and I both thought it tasted good, but was very salty. We are going to let it ferment another week.
Good intentioned daughter tossed out my 'kraut thinking it had gone bad since it had been sitting out for so long. 😏 So will try again when payday rolls around.
I am a day behind so will only tast it tomorrow. put a few shavings of carrot and 3 cloves of garlic (I think that was too many as has STRONG smell of garlic but thats ok as I love garlic) in aswll. ROLL ON TOMORROW!!!
I loved this video!
TIP - You should NEVER double dip like you did! The enzymes and bacteria in your mouth and now in the fork can ruin your product, and grow bad bacteria. But, it looks and sounds good.
My mouth is watering after looking at your channel. While I think it is POSSIBLE to ruin a batch like this, the beauty of the food (kraut) is that is has protective mechanisms built in. Did not children tread batches around the world in days of old? Thanks.