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- เผยแพร่เมื่อ 15 ก.ย. 2024
- In part 9 of 9, Sandor completes his Sauerkraut Making demonstration by discussing how long you should leave your jars to ferment. Addressing what is possibly the most common question from beginner fermenter, Sandor gives practical advice about the length of your ferment.
This video is part of a series. Masontops hosted Sandor Katz, the world's leading fermentation revivalist, to give an exclusive workshop on the benefits of lacto-fermentation.
By Masontops: goo.gl/lkv98P
This series of 9 videos is the BEST introduction on fermentation I have come across in TH-cam so far. Incredible amount of knowledge and experience have been showcased and anyone interested in this subject should watch this series right now.
Excellent.Thank you! From my knowledge on the subject I can tell that Mr Katz really mastered his subject and he is passionately communicating about it.
And well done to Masontops to associate with such a knowledgeable person without pushing their product too hard either. It gives me a good impression and I'll check them out.
Late to the party!! But perfect, easily understood information! Thank you Sandor! And also thank you to Masontops for not forcing their product on us and allowing Sandor to explain other routes that may work!!
this guy is brilliant
That's what I thought - he is brillaint.
He knows but he goes wawy from the point and it taked for ever and could be no answer, this question takes 2 min. to answer.
Brilliant as a starr jus' like u 'n Linda (it takes 1 t' knowd 1)
Berlosabido Pronto I was glad of the extra info... especially the different stages of fermentation and probiotics.
Thank you soooo much Sador Katz for your work! You inspire the world.
I really appreciate these videos....this one in particular. The information regarding the length of time that sauerkraut should ferment is especially helpful. I grew up with a Russian grandpa who made pickled green tomatoes (these were my favourites), garlic dill pickles and sauerkraut each year. He always left his sauerkraut till the crunch was gone and it was fairly limp or soft. I'm just getting ready to take the plunge and start fermenting, possibly this week and will experiment with the various stages of fermenting sauerkraut, as you suggest. Thank you!
This one of the best informative down to earth, realistic demonstration of making fermented foods!!!! Thx
What a great teacher! Thanks, Sandor for sharing your knowledge of sauerkraut & fermentation. Thanks for not talking "over our heads" so we wouldn't know what you are talking about. You have been very helpful, and I am extremely excited to begin my journey with fermentation!
I love this guy. He's channeling actor Jeff Goldblum. Brothers from another mother. 💕
oh dear. do we all look the same to you:-)
*Lauren Edmond*
It's more about the body language and mannerisms... very Jeff Goldblum like.
THE BEST demonstration of sauerkraut I’ve seen. I’m now super confident to go ahead and make my batch. Excited to try a few different ingredients too. 🧡💛🌱
I had no experience and it was fine even on my first go. I used red cabbage rather than white as its much more nutritional.
Very proud to have attended one of his workshops years ago.Just an absolutely wonderful fellow.If he came back to my town,I would attend,just so I may thank him for passing on his gift of knowledge.
I just love your stream of thought style of explaining this. I love really sour ferments but it's been 3 weeks and its only now starting to get a tiny bit sour. Thank you for all your insight!
Very nice presentation! I particularly enjoyed your natural relaxed flow as you explained the process. Thank You so much and God bless you.
Wow, this guy has a great understanding of things.
Loved this video. Would love more on a lot of different foods too. I really enjoy sauerkraut with green apple fermented with it.
Need try it
That sounds nice, just made a red cabbage and beetroot one. Still couple weeks out yet.
thanks for the info-very clear & easy to understand!
The best Kraut that I had sat on the counter for 2 months, then in the refridge for another 12 months.
Oh yes eggs and sandwiches.
Thank you for this video, you had provided with answers to all my questions!!
Thanks for your expertise on fermentation. Very much appreciated.
Excellent explanation, he’s a master of fermentation. Thanks for sharing!!!
I love how you put it easily into words, I also love your book thanks for elaboration.
One of the best series on fermented veg I hv seen... Thanks for doing this video
Because of an immune deficiency I eat only organic, which has helped with food allergies. However, something is still missing in my diet. I believe it's fermented foods. Thank you, Mr. Katz. This was interesting and easy to understand. I appreciate that you kept to the point.
I loved this video series. Outstanding information and very educational.
Thank you - for your interest. It's always a pleasure to hear ones observations on fermentation and the state/stages of bacteria growth and benefits,. I thought I was just imagining my observations of lactose ferments with Kefir grains. There's as much soul in the process as there is science is my thinking, as none who came up with these practices had degrees from Harvard.
You are terrific. I just watch your entire 9 videos. I already ordered the pickle pipes and pounder etc. Use attempted to make sauerkraut before but was nervous. You just showed me that I had nothing to worry about. I wonder how fermented Jerusalem artichokes will be, I planted some and will have them forever so there will be no end to that fermentation. Thank you so much.. Jeff Goldblum is one of my favorite actors. Interesting. I will subscribe and keep watching....
All I know is learning to do this has been so rewarding. I love my own sauerkraut and eat far more often than I ever did store bought,. I eat more kraut than ever now. 😋👍🏽😃
I bought my pickle pebbles and Masontops a long time ago. They're great!
Thank you, you answered a couple of my questions in this video :)
Well you totally answered my question. Its been cool in FL so my house is cool. Its my first batch. It tastes great, just not sure if it's ready ready 😊 thank you!
Nice presentation on your 9 videos. I have successfully experimented with making kraut using a food processor to make a sloppy cabbage mix of small crunchy"bits" that i can quickly fill half gallon mason jars and shake it because there enough liquid for my "sloppy mix.. I use a fermentation release
valve on the jars and starter from prior batches.
I wonder why i do not see others on youtube sometimes doing it my easy way?
I do not have to fuss with massaging the cabbage or pressing the shreds into a jar or smashing it and no need for a cabbage leaf to hold it . I get more
"surface area" on the cabbage for the bacteria to work on and i get a nice bonus of extra potent liquid that i can use as a starter on the next batch.
Thank you! I'm so glad I found the specific answer I was looking for
thanks very much for all that information and open outlook on sauerkraut!
Thank you ever so much for these nine videos. I made two batches of sauerkraut before I saw your videos. The first batch, salt and supermarket white cabbage, tasted bitter after 7 days, so I threw it into the compost. That recipe had 2 tbs rock salt to 800g of cabbage. So, I tried a different recipe, that was 2 tsp rock salt to 1 kg of cabbage, it was too salty. So I added some water to it and have it in my fridge. I'm going to taste it later today. I'm also making a new batch of sauerkraut tonight. I have only one problem, I'm using organic white cabbage and it's very green. Having heard what you've said about chlorophyll filled vegetables has now filled me with trepidation. I'll still try it though. Thanks again and stay safe. 😊
Hi Julie. You should get more familiar with percentages for recipes like these. I will make life a lot easier. Sauerkraut is general made with a salt percentage of 1 to 2 percent. 2 pounds of rock salt is 56 g. 56/800 grams (cabbage)=.07.. So you used 7% salt. Thus the very salty finished product. If you had used 16 grams of salt, it would have been delicious. Hope this helps. :)
@@jackh577 Hi Jack, thank you ever so much :) However, I do believe that 2 POUNDS of rock salt is approximately 928 grams, where 1 oz of rock salt is approximately 29 grams.
I do know about the percentages but I was following a recipe. What I do now, is to taste my cabbage and salt mix. Once I'm happy with the taste, I stop adding salt.
@@juliemenezes254 Yes it seems my math was off... :( But 2% salt is a nice range.. :) Multiply your cabbage weight by .02, and add that grams of salt. :)
@@jackh577 @Jack H thanks Jack. Like I said, I go by taste. I bought Mr Katz's book and have done a bit of research on fermentation in general. Lacto fermentation is very easy when one has a tutor like Katz. Many thanks 😇
My friend ferments for one year and it is the best sauerkraut I ever had.
Best I've seen.
thanks mate! you have just solved my curiosity!
Simply awesome....
in northern bc our vegetables are not fresh and have very little moisture left in them. so adding lots of water is a must, although am trying to grow our own or catch it when fresh cabbage is in season. this is after making it at home for 3 years so it will definitely be better to make a large batch if we can find a storage space over winter that's just the right temperature. ah the trials and tribulations of living in a northern climate:)
I use a wine cooler to ferment my sauerkraut and keep it at a constant 66F.
I was taught there is a fine line between rot and fermentation. Grandma went heavy on the salt just to be safe.
Is it ok to use a hinged jar for sauerkraut or should use a top like what you are using from masontops. And if I use a hinged jar how often to bump or open to release gases. Ty
Good enough for coleslaw😂I'm eating two year old sauerkraut. I do add a little raw cabbage to every now and then to give it a little crunch.
thankyou for the lesson.
Just what I wanted to know bud, never to old, I want to try really old kraut
Save your time! The answer is .....it's up to you... as you like it ... make it
Very good - thanks !
Very informative!
Thank you
Thanks, I made it for the first time...then I was "oh and now how long?". I had no past experience of sauerkraut, now I realise, there is no need to manage the time, and I can just keep tasting every few days.
Once it is done, do I store the saurkraut in the jar within the brine? Mine saurkraut (post fermented) has kind of absorbed all brine at it is now exposed to oxygen in the jar in the refrigerator
Will other veggies become very wet like the cabbage if we just add salt, and then chop the veggies and squeeze them? Like beets, kale, celery, carrots, beans, etc? Or do you use a liquid to ferment those? THANKS
Does Sandor measure the ph on his sauerkraut to avoid botulism
Brilliant!
Thanks
Taste it. You will know when it is done. It evolves over time. It is good regardless usually.
After i take out some sourkraut di i need to pack it down to a smaller vessel ?
After 7 days im not getting bubbles on top, is fermentation done?
Slowed way down. You can keep it out for another 1-3 weeks, or go ahead and put it in the refrigerator if you like the taste already.
4 days perfect foot me Thanks
I made sauerkraut, it was really juicy. The liquid flowed though the pickle pipe twice. Now, it looks like there's no liquid in there. Is it still good? Its been sitting for about a week.
The liquid will bubble and rise, especially with an active ferment. For this reason, we recommend leaving 1-2" of headspace in the jar from the surface of the brine (after weight is placed) to the rim of the jar. Liquid escaping the jar is not harmful, but if the brine has evaporated and you're sure that your veggies are no longer submerged, then you can open up and pack down again or even add a simple salt water solution back to the jar - although this is rarely necessary. Thanks!
Packing it down again, worked! Apparently, there was more liquid, than I thought, thank you!
How long can you allow something to ferment???
There really isn't an answer to that question because it totally depends on personal preference. If you're asking if there is a specific rule on how long you must ferment for, there isn't--just stop the ferment when you're happy with the taste. Keep in mind warmer temperatures will speed up the fermentation process and vice-versa goes for cooler temperatures. If you leave something to ferment for months on end at room temperature, it will eventually turn to total mush and may not be very appealing to eat.
Very interesting 9 part video. Question please once your happy with the flavor then moving into refrigerator, do you need to take out the glass stone or cabbage leaf? Could you just leave them there?
Thank you for the videos.
Pleasure to listen to Sandor! Pitty that the video is chopped in such old-school way.
Can you tell me how you would seal the jar for long term shelf storage once it has reached a level of 'ripeness' i most desire.?
Just put a sealed lid on the jar and pop into the fridge! Will last for months and months like this. If looking to pressure can or something like that, beware that this can kill of the good bacteria and probiotics through the heat processing. Hope that helps!
Something good for my body, how to make kombucha from scratch
bob ross of canning
Sandor. 1st I want to THANK you for all your motivation... You are Great with info on Fermentation.. I'm thinking... will be great to become a beginner...
But, your name cripples me... I met a PROF KATZ that bought a laundry in Nevada City, I was a student at a Sierra College, a Community College... I hope he is no relation to you... He was a money HUNGRY B#$%^&* .. Personally, I hope he lost everything... He liked his wages from Berkley... Our Community College needed all the help it could get when California decided all teachers needed a teaching Credential, we had many with knowledge, but no credentials... and Prof Katz wouldn't work for lower wages... SHAME ON HIM
very knowledgeable but i wish he could lecture without all the " um and aaa " . its like he cant figure out what to say next. so very annoying to listen to .
Too much talking. More direct would have been helpful
thank you