You _do_ need to specify what weight of cabbage gets what weight of salt. Cabbages come in different sizes in supermarkets and you should not have to guess how much salt is needed for any particular cabbage.
I’m using 2 tbsp non-iodized salt per quart so the ratio of water to salt never changes you just add more water/salt mixture. Fill a jar and top with water etc…..
@@AngieBollman My country uses metric measurements as probably does most of the first world now except the US. Also most other recipes do not use added water as there is no need except say to top up. A popular ratio of salt to cabbage is 2%: 2g salt to 100g cabbage with no added water.
@@AngieBollmanAll the pounding you did was meant to force the juice to come out of the cabbage, so you could use it as a natural brine (instead of water). Except, without mixing your cabbage with salt the juices weren't able to come out. If you want to make sauerkraut the traditional way, mix a small shredded cabbage with 1 tablespoon of salt (this is a rough equivalent of 2% salt). Wait 15 minutes and then do all the pounding until a lot of juice comes out of the cabbage. Then put it tightly in a jar making sure that the cabbage is covered with the juices. If you pierce your fermenting cabbage every day a few times (with the back of a wooden spoon for example), and push the cabbage down again with your fingers or a wooden utensil, you'll get no mould the way you did in this video. Try it the traditional way, and see which way you like better ☺️
Tarifleriniz MÜKEMMEL👍👏Türk bir bayanım.Maalesef İNGİLİZCE BİLMİYORUM😔Lütfen!!!Çeviri diline;TÜRKÇE DİLİNİ DE EKLER MİSİNİZ,ÇEVİRİ DİLİNİ TÜRKÇE DİLİNİ DE,AÇAR MISINIZ?Kanalınıza yeni abone oldum.Anlayabilmem için,Lütfen Türkçe dilini de,ekleyin.Âksi tâkdirde,dil bilmediğim için,abonelikten çıkmak zorundayım😔
Your knife skills are horrific… I was wincing as you were slicing the cabbage. Also, you need to learn how to make sauerkraut. You add salt to the cabbage and allow it to extract the moisture from the cabbage… creating its own brine… not adding water! You made fermented cabbage, not Sauerkraut.
Thanks! For the suggestion, I didn’t add just water to it. I added sea salt in to the water too. That’s how I made my sauerkraut, I don’t want to over salt. Will turn to be too salty that’s why I added water & salt together, and also there are so many recipes on how to make sauerkraut. What ever works for them!
@@AngieBollman I like the fermented one more, it is easier to do for me and even don't need to do all the pounding as I like them to be more crunchy than soft & 2 times or 1 time daily I pierce them to get the gas out, this is how I'm doing. Thanks for your video
So good, and so good for you.
Yes! And it’s easy to make!
You _do_ need to specify what weight of cabbage gets what weight of salt. Cabbages come in different sizes in supermarkets and you should not have to guess how much salt is needed for any particular cabbage.
I’m using 2 tbsp non-iodized salt per quart so the ratio of water to salt never changes you just add more water/salt mixture. Fill a jar and top with water etc…..
@@AngieBollman My country uses metric measurements as probably does most of the first world now except the US. Also most other recipes do not use added water as there is no need except say to top up. A popular ratio of salt to cabbage is 2%: 2g salt to 100g cabbage with no added water.
Take the weight of your cabbage in grams and multiply by .02 = grams of salt needed. Works for me.
@@sharonderose3211 That is what I said: 2% salt by weight. I suppose some people don't understand percentages - it wouldn't surprise me.
@@AngieBollmanAll the pounding you did was meant to force the juice to come out of the cabbage, so you could use it as a natural brine (instead of water). Except, without mixing your cabbage with salt the juices weren't able to come out.
If you want to make sauerkraut the traditional way, mix a small shredded cabbage with 1 tablespoon of salt (this is a rough equivalent of 2% salt). Wait 15 minutes and then do all the pounding until a lot of juice comes out of the cabbage. Then put it tightly in a jar making sure that the cabbage is covered with the juices. If you pierce your fermenting cabbage every day a few times (with the back of a wooden spoon for example), and push the cabbage down again with your fingers or a wooden utensil, you'll get no mould the way you did in this video. Try it the traditional way, and see which way you like better ☺️
Well done !!!
Thank you very much!!
🙏😊
You are welcome! Hopefully it will help you to make them the easier way.
Tarifleriniz MÜKEMMEL👍👏Türk bir bayanım.Maalesef İNGİLİZCE BİLMİYORUM😔Lütfen!!!Çeviri diline;TÜRKÇE DİLİNİ DE EKLER MİSİNİZ,ÇEVİRİ DİLİNİ TÜRKÇE DİLİNİ DE,AÇAR MISINIZ?Kanalınıza yeni abone oldum.Anlayabilmem için,Lütfen Türkçe dilini de,ekleyin.Âksi tâkdirde,dil bilmediğim için,abonelikten çıkmak zorundayım😔
Thank you very much for subscribing my channel. I will try my best to add it on.
@@AngieBollman ilginize çok teşekkür ederim🙏🌺
Your knife skills are horrific… I was wincing as you were slicing the cabbage.
Also, you need to learn how to make sauerkraut. You add salt to the cabbage and allow it to extract the moisture from the cabbage… creating its own brine… not adding water! You made fermented cabbage, not Sauerkraut.
Thanks! For the suggestion, I didn’t add just water to it. I added sea salt in to the water too. That’s how I made my sauerkraut, I don’t want to over salt. Will turn to be too salty that’s why I added water & salt together, and also there are so many recipes on how to make sauerkraut. What ever works for them!
By the way fermented cabbage is the same as Sauerkraut. They just called different but it’s all the same.
Well done
@@AngieBollman I like the fermented one more, it is easier to do for me and even don't need to do all the pounding as I like them to be more crunchy than soft & 2 times or 1 time daily I pierce them to get the gas out, this is how I'm doing. Thanks for your video
@@Nobody-eg4bi you are welcome! And thanks for watching!