Preserve Your Cabbage the Old-fashioned Way | Homemade Sauerkraut Recipe
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- Опубликовано: 15 сен 2020
- Even if you don't grow your own cabbage, it's easy to find it on sale at the store. Use this old-fashioned method to preserve your cabbages and make the best homemade sauerkraut-- it's easy to customize and you only need 3 ingredients (spoiler alert-- one is water)! CLICK SHOW MORE FOR RECIPE
SUPPLIES:
Redmonds Real Salt: shop.redmonshop.redmo...
Glass Weights: fermentools.com/product/ferme...
Trellis & Co Fermenting Lids and springs: www.pntra.com/t/TUJGRklGSkJGT...
Airlock lids: fermentools.com/product/4-pack/
Kraut Stomper Tool: www.pntrs.com/t/TUJGRktKSEJGT...
Fermenting Crocks: www.pntra.com/t/TUJGRktKSEJGT...
My Garden Hod Basket (in the background of this video): www.pntra.com/t/TUJGRktKSEJGT...
How to Use a Fermenting Crock: www.theprairiehomestead.com/2...
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🍽 RECIPE: How to Make Sauerkraut
Yield: 1 quart
NOTE: You’ll only need one quart-size jar for one medium- sized head of cabbage.
Ingredients:
+ 1 head green cabbage
+ 1 tablespoon fine sea salt
Instructions:
1. Wash the cabbage and remove any wilted outer leaves.
2. Quarter the cabbage, remove the core, and slice the cabbage into thin strips. (I shoot for around 1/4" wide.) Try to make the strips as uniform as possible, but don't feel like they have to be perfect. Oh, and side note, you might want to avoid the temptation to use a food processor for this step. I find it quickly winds up being cabbage puree.
3. Place the strips in a large bowl, and sprinkle sea salt over the top.
4. Allow the cabbage to sit for 15 minutes or so, and then start mashing. There isn't a right or wrong way to do this - just use your hands, a mallet, or whatever blunt object you can find to mash/knead/twist/press/crush the cabbage. The goal is to get the juices flowing.
5. Mash/knead for about 8 minutes. Hopefully by the end of this process, you'll have a lovely pool of salty cabbage juice sitting in the bottom of your bowl. Taste the brine, and add more salt if necessary. The brine should taste quite salty, like sea water.
6. Place a couple handfuls of cabbage into the jar, then thoroughly pack down with a wooden spoon. The goal is to eliminate as many air bubbles as possible.
7. Repeat the packing and mashing until the jar is full - just make sure to leave about 2-inches of headspace at the top.
8. If there is enough liquid flowing from your cabbage to cover it completely, congrats!
9. If you need more liquid, dissolve 1 tablespoon fine sea salt in 4 cups water. Use this brine to top off the jar. This is important, because if you don't completely submerge the cabbage in liquid, it's susceptible to mold and other gunk.
10. Cover the exposed cabbage with brine, leaving 1-inch of headspace at the top. If you’re having troubles with the cabbage floating to the top, you can weigh it down with a glass weight, or even wedge a piece of the cabbage core on top to hold it down. Any cabbage that is exposed will need to be thrown away, but you were going to toss the core anyway, so it's no big loss.
11. Affix a lid or airlock to the jar (fingertip tight), and set aside in a room-temperature location, out of direct sunlight, for at least one week.
12. Place a small plate under the jar, as they have the tendency to leak a bit and spill over.
13. After a few days it’s a good idea to “burp” the jar once a day, to release pent-up gas.
14. Taste and smell your kraut after one week. If it's tangy enough for your tastes, move to the refrigerator for storage. If you like a bit more tang, allow to ferment for a bit longer.
Thanks for watching! To get the full recipe-- click "show more" in the show notes!
E
Delicious ❤
@@elizabethfaught2734 j pat
You all probably dont give a shit but does any of you know of a method to log back into an instagram account..?
I stupidly forgot my login password. I love any help you can give me.
@Bruno Emmett Instablaster =)
I have a good size garden and always have more cabbage than we can use. I have made my sauerkraut for many years using a food grade 5 gal bucket with a large dinner plate that is slightly smaller than the inside of the bucket, then I put a smaller bucket half full of water (for weight) on top of the plate to keep the cabbage completely submerged. Use only non-iodized Kosher or sea salt and clean filtered water, cover with a pillow case to keep out dust or bugs. Let it ferment in a cool dark place and check water level every three of four days, depending on heat / humidity. Enjoy
There are smaller kraut pounder.
@@Sbannmarie I am not sure what a "Smaller Kraut Pounder" really is, can you clarify ?
Thanks for sharing your sauerkraut recipe. It's Kimchi season here in South Korea. Lots of earthen pots sitting outside loaded with cabbage, garlic and chilies. I think that if you took your "kraut stomper" for a few spins on a belt sander it would fit in the mouth of your mason jar. :) Cheers. ~Mike and Ester~
My grandmother used a 5 gallon crock and layered cabbage and salt. She weighed it down with a heavy ironstone plate placed upside down and had a large rock, reserved for this purpose, placed on the plate. She checked it regularly, pushing it down each time. It was delicious. I remember buying sauerkraut for the first time from the grocery store and was appalled at the sour tasting stuff. It couldn't come close to homemade.
Before he passed away I used to know a Polish gentlemam Henrik who was old school, former pilot n WW2. He used to make his own sauerkraut, tasted amazing with kabanos sausages and smoked sausages.
He used to make his own rolled herrings, wine and vodka. First time tasted his vodka about 30 years ago, served cold, he said "Never smoke when you drink my vodka Elliott. " I thought it was to avoid spoiling the taste. it was so strong had I been smoking it would be a fire risk!
My mom made sour kraut in a big crock. She covered it with a ceramic plate with a brick on top and a towel over that. We would sneak little nibbles.
I love doing it in crocks!
I've moved back to take care of the family farm for my mother, and found the crock she used to make sauerkraut in the basement! She used a plate and a granite rock (sanitized, of course) we called the ostrich egg, because of its size and shape.
I have since found the rock, too!
Unfortunately, my mother's sauerkraut is where I learned to hate it! It was so sour and bitter. It took many, any years before I tasted sauerkraut that I liked. Home made, of course! LOL
Very well done video! 😊 I personally don’t knead my cabbage. I salt it, and then leave it for 20minutes. The salt pulls the juices out. When I stuff it in the jar, the juice really comes out. 😁
Growing up, my grandparents had a 50lb crock of sauerkraut going every year. There are pictures of me at 6mos old sitting in a box playing with a head of cabbage while my mom helped the adults pick the cabbage from the patch. Later on, there's a picture of me and my little sister in the back of Grandpa's pickup that's full to the brim with cabbage. They used a garbage bag full of water as their weight because the crock was so big!
Thank you so much Jill. I’m new to fermenting. I’ve canned for years but have been afraid to ferment. I grew cabbage this year and just harvested it. Today I make kraut!
I love homemade sauerkraut. My dad made homemade sauerkraut. He used a large ceramic crock, a wooden board, cabbage and pickling salt. It was very good. I have a mixed Slavic ancestry, which includes Polish and Ukrainian. My late paternal grandmother was half Polish and half Ukrainian. She also made great homemade pickles. She taught me how to make pierogies when I was a child. One of the fillings she used was sauerkraut and onion. They were great. Both of my late grandmothers made great homemade pickles. I'm from a very large farm in Alberta, Canada. The water we had was from a well, and was so good. These country recipes are very good. Cheers!
Dwayne Wladyka
In Michigan in Lincoln Park there was a mom and pop store and they made home made pierogies. One had beef in them and then they retired and we could never find a recipe like it anywhere in the USA. This was so tragic. They should have shared their recipe rather than go to the grave with it. They should have at least sold it to someone or something. I so would have liked to have a good pierogie recipe.
If you have one I would love love love to have it.
I always wondered and never looked it up, why do they call it pierogies, LOL. I never looked it up but I’m going right now to look it up. :)
Thank you for sharing on your ancestors, it’s fun to read things like this. :)
@@joyceobeys6818 In Ukrainian, or Russian, they are called vareneky. In Polish, they are called pierogi. One of my late aunts made pierogies with a beef and mushroom filling.
@@dwaynewladyka577 I'm Ukrainian, my mom made vareneky with blueberries. We sprinkle a little of sugar on top, delicious.
Would love recipes if you would share :)
Would love to read some of your recipes
I use the tamper from my vitamix to stamp it down in the jar. It works great!
I use an oak billet of wood that I use to stomp down my kraut in my 5 gallon bucket. I put a dish in there with a clean red brick to push on the plate and hold it all under the brine. I put a T-shirt with large rubber band over that to keep critters and bugs out of it.
Great idea!
First of all if you have a local woodworker that does lathe work they can modify the masher to fit the jar. I hope that helps. Lastly my friends grandma would trim up the core and push it in the middle of the jar. She fermented for 4weeks. The core would be crunchy like a quality pickle. Thanks for the video tutorial.
i was thinking some vigorous sanding, because it looked pretty close.
I grew up in the south where they don’t eat a whole lot of sauerkraut. I only had it 2-3 times in my life before I moved to Pennsylvania 19 years ago, and I didn’t like it because it was probably that canned stuff. A local farmer up here in PA gave me some to try and I ate it to be polite. Boy was I surprised at how good homemade is! I’ve been hooked ever since. Thanks for this video. I think I’ll make a batch soon.
I add carrots and beets to ours. So good!
do you change anything when you add carrots? I remember a recipe my grandmother used to make with cabbage and carrots I don't remember beets in it though.
I won't touch that canned stuff in the grocery store. My stepfather used to make several crocks in the summer/fall when his cabbage was in. His crock was about twice the size of the one on your table. I would then go to a local meat market that made their own Polish sausage. OMG. That sausage and kraut was the best ever. I haven't had it in about 20 years and now your video has me wanting to try my hand at it.
commercially canned kraut in the stores is nearly criminal..They cook it too long, because food safety requires it, and make it get soft and mushy. I make my own and can put it up for half of what it sells for in grocery
The kraut and sausage dish is called bigos in Poland.
look for local Hunky butcher shops/smokehouses.....they are around.....my good buddy died several years ago. He had made KOLBASI for nearly 50 years.....had a map on the wall of the world and pins stuck in every state and most countries were his kolbasi was taken to, or shipped to by family and visitors.
Now I get mine from his competitors down the street from his old shop. Still good and NEVER buy it from a store!
The other special secret is to refry your FRESH kraut in bacon grease and top your (grilled) KOLBASI sandwich with it and layer horseradish cheddar cheese over that(use good stuff, Boar's Head is the best I have found or Yancy's) ...pop in under the broiler for melting and in a minute you have one of the best sandwiches which you will NEVER see in a store! The other issue is GOOD bread!! Hard to find GOOD bread south of the Mason-Dixon Line or outside the Northeast.
I was just watching a video on Townsends channel on saurkraut. He said steer clear of using an antique crock because it could be lead glazed on the inside instead of salt glazed like newer ones. Of course that would all be determined by the age of your crock, but something to consider.
A very valid point!
Thank you, Davi. that thought will keep me making mine in quarts or 1/2 gallons. good info.
Best sauerkraut video I’ve seen yet!
I like adding apples and carrots to my sauerkraut, also they make kraut pounders for mason jars
I add apples, carrots, and ginger root. MMMM MMMM Good!!!!
You add it before or after fermentation?
My Great-grandmaw put up a sixty gallon barrel of sauerkraut for her family. She insisted on using the late flat Dutch variety. When she got the barrel half full, she'd add a layer of cabbage cobs (cabbage cores) for a mid-winter treat. Get you a mint Julip muddler for pounding your sauerkraut in the Mason jar.
Very nice
You have to know what _I_ use for a 'krautpounder'. I live on a citrus farm and recently they brought in a _huge_ pile of orange wood for fires. And I just lifted a lovely round length with nice clean flat-sawn ends from the top of the pile, took it into the house, scrubbed the living daylights out of it and dried it in a low oven for twenty minutes to sterilise it (it smelled wonderful!). One rather rural-looking kraut pounder!
Jill you are the BEST, without doubt. I can hear my Grandma's German voice in your instruction. And she would say 'Turn the stomper over and use the skinny end my dear".
Grandma must have channeled into me, as that is EXACTLY what went through my mind!
Never thought it was so EASY. Thanks for teaching me how....to make it. LOVE IT.
For wide mouth mason jar weights, I found at a tag sale, glass disc's you'd set under the leg of a table or dresser to help push them if you where doing dusting or cleaning. I got 4 of them for $1. Washed them up good and set them with my canning supplies. They work great!
My grandparents did Sauerkraut in large butter churns. The churns were used for a lot more than making butter.
Very thought out and to the point! Thank you!
Wonderful tutorial, Jill. You answered all my questions! Will be watching more of your videos.
The air lock can be bought at a beer home brew shop for $1.00. Don't let your ignorance get you robbed. Submersion weights are as simple as a ziplock bag 1/2 - 3/4 full of water with the air expelled.
5 gallon buckets w/ lids are 5-$6 from Home Depot and are food grade rated (2HDPE). Remove all but 3 of the locking tabs from the lid. Easily done with a knife. Just score and bend back/forth.
Hamburger choppers from Walmart ($2.50) work great for crushing the walls of the cabbage.
That was a nice down to earth, easy to understand process! Thank you!
I just discovered your videos the other day and I have to say, not only are your videos super helpful for someone just starting to get interested in homesteading, but they are so wholesome and calming in this crazy world we are living in right now. Thank you for sharing your wisdom!
Thanks Jill!! Makes fermenting so easy!!!♡
This was VERY well explained and you made it fun to watch. I made my first batch just last week and I used a bit on my hotdogs today! I'm going to let it continue to ferment for another week or so to see how strong I like it. It's been forever since I've eaten sauerkraut (and it was bagged from the grocery store). Homemade is SO much better!!!
Thank you for being so thorough. Nicely done.
Awesome! I was searching for how to get a milder kraut. Thank you!😃
Hi from the UK! I've got some jars of sauerkraut bubbling away ( in mason jars) in my cupboard. I think its working ok, its so cool that something so simple can be so much fun.
So excited to try this. Thank you.
Beautiful cabinets!
This looks awesome! I'm going to make some today! Ty for sharing.
You are such a good teacher! Thank you!
Excellent instructions! Thank you!!
Wow! Excellent presentation. Now I wanna make me some sauerkraut!
We have the Ball fermentation kit and just love it. I use a potato masher to pound down my cabbage.
That's a great idea!
Your kitchen cabinetry is awesome.
Outstanding video! thanks again
Awesome introduction to sauerkraut fermenting. I really like sauerkraut and now I know how to make my own. I'm just getting into canning and preserving and find your videos extremely well done and helpful. Very instructive but still easy to understand. Thanks!
Thanks Jill, I've been wanting to make this for a long time, thought it was complicated. After watching your expertly crafted video, I'm going to try it. I also subscribed for more ideas, kind regards.
After two fails I really needed a step by step! Thank you:). Nice to see a fellow Wyomingite on RUclips.
I think we will try this recipe this summer.
This looks awesome. I am
Going to try making this~♥️
Thank you for your videos, I watch many people on youtube and always like to add your videos to the topics im researching. 😊
Love your instructions. You anticipated all questions.
And give options. … very clear concise.
Best sauerkraut vid I've seen.. you explained it perfectly❣
What a wonderful clear voice this young lady has. So easy to understand.
really good information...cant wait to try..thank you!
Perfect video and awesome info thank you 🙏🏻
We did kraut again this year omg its so good.
Thanks for this. You always give so much helpful side info. How to deal with chlorine in water was useful! 😊
She is so informative, thank you for sharing Jill
YUM!!!! I've made it once but it was so good! My kids love it i have the air lock lids found a good set on Amazon. This a good reminder to make some more ❤❤❤💖 Thanks for all the tips. Great video
You are just awesome @jill
Just starting to learn cooking
Thanks for such an easy tutorial! I love your channel!
Thanks for watching! :)
This was an excellent presentation. I can see all of the mistakes I've made and now have a new set of skills to make my ferment. Thank you Jill, God Bless.
Your tutorial is so very clear and complete ..thank you
You make this so easy Thank you. I am going to make this. It’s March 2021 so I will have to buy a cabbage from the store. I am excited . Blessings
I have never tried sauerkraut, and have always assumed I wouldn't like it as I'm not a huge fan of fermented flavours, but I still want to try to make this!
Excellent advice. The present situation has caused me to rethink incorporating some home grown vegetables come spring. Would love to try sauerkraut. Thx so much for showing a quality video with wonderful knowledge.
Love your kitchen
I used a half gallon jar for one head of cabbage. I tamped it down with a disc shaped potato masher. I sat it in a gallon ziploc in case of overflow, and it was a good thing! Occasionally, you might have to mash it down again as bubbles form from the fermenting and get trapped under the kraut. My weight was brine in a quart zip bag with all the air pressed out. You can save gallon pickle jars, or even stand it up in a heavy duty freezer zip bag in a tray or small dishpan. I found a crock, a large glass cookie canister, and an old crockpot crock at goodwill for just a couple of dollars each, and use a stoneware plate to cover if the lid is not available for purchase. You can get a cheap plastic plant saucer to catch any overflow for just a dollar or two in any garden shop. Many ways to do this! Happy kraut making!
Round cake pans work well. I put them under my gallon jugs for fermenting wines and mead.
Thank you for your video. I’m returning to fermenting after an illness affected my brain and I need to relearn the past. Nice job friend. Sending good vibrations your way.
Thank you it looks so good. I made some. It’s been a couple months and it’s very tough but tastes good
Thanks for a very informative video.
LOVE sauerkraut 💜
Thanks for sharing your recipe and method 😉
Can you share what type of lights y’all installed under your gorgeous kitchen cabinets?
Great as always 😃
Excellent video !!! Thank you !!!!
Rocks work good to hold down the cabbage or pickles!
Love the crockpot, and your comment on keep watching the video even if you don’t like sauerkraut
I so want a recipe book on what you do . Your power makings wowed my self and husband you just made us very happy. So we like to know all your things you powder and how you mix them into stuff. Thanks Sandy from Oregon
You're so right! I never ate sauerkraut until we starting making & canning it. Anyone we give a jar to says its the best they've ever eaten!
I know this is 2 years old. But this is the first time I FINALLY made sauerkraut. It came out delicious! Plus, something you can do in the (boring) winter!!
Anyway, you got me hooked on fermented pickles. Those were the best as well.
Belated thanks to you. Your videos are still relevant!
nice job... easy to understand! ❤
Thanks for this.
Well done and well thought out !! I just made four jars three days ago... first timer, so far so good. Thanks for your video, best one so far 👍
I prefer fermented over pickled things... for the gut! Thank you. This video is very informative. I make a lot of cabbagey dishes but have yet to make sauerkraut
Thanks! I love kraut. You are a wonderful presenter as well.
Thanks for watching! :)
I have never liked sauerkraut. But the process is fascinating.
I don't particularly like sauerkraut, but I've made kimchi in a very similar way. I make it with Napa cabbage, daikon radish, carrots, plus some (hot) crushed red pepper (found in the herb section of the grocery store). I can see using the sauerkraut method for many types of vegetables like you'd see in a giardiniera. We're not Italian, but my grandmother use to make a mild giardinera with just about every vegetable you can think of and some Italian seasoning. LOL
Going to try this, but gotta add carrots and caraway seeds. Thanks so much for the great tutorial ❤
Great tutorial! I am not a fan of sauerkraut but I am planning to try this because it's so good for you and our taste changes throughout our lifetime. I use to hate tomatoes, now I enjoy them. Thank you for this very simple but informative video. Oh, And yes I hit like and subscribe because I want to see more! From Texas!
Great video!
I am gonna make a batch of Sauerkraut tomorrow! 👍😃
Lamen, in Ohio! I use to shop there. Fabulous store..
I tried this for the first time recently. So good. I have one cabbage left from the garden going to do another one. I remember as a small girl going to my grandma's house with the extended family and making sauerkraut in a big crock.
Making it in crocks is so fun!
I have beeen getting garlic dill kraut from the hippy store 😋😋😋darn good
Try some in your jars !!
I love including carrots and onions in mine....cause I love love love it on stuff like hotdogs
Okay…..I’ve just finished making this batch with cabbage from my garden for the first time! Previously, I made it with store-bought cabbage….which was still really good! We’re looking forward to how our home-grown cabbage makes it taste, as it does taste different from store-bought cabbage. Cross my fingers!
Thank you 😊
Very nicely done , enjoyed watching. Inspired to do sauerkraut again, been awhile.
Thanks for watching! :)
been making my own for years. THIS year, though, I learned to preserve diced pork or chicken, shrimp, and now ground meat (hamburger that thawed in the freezer because the door didn't close properly. that is fixed now). So far all meat/poultry is cooked before mixing in kraut. Also doing it with less salt by inoculating the batch with brine from a previous ferment.
If I can get it, I'll try some kraut with fresh cooked salmon!!
Hello NEWEST FRIEND! My son in law and I both love cabbage and will be giving this recipe a try! Have a beautiful and blessed weekend. LUCRETIA
I have been fermenting different vegetables (and fruit. YUM!) for a few years now. I am doing research for a blog post of my own and stumbled across this video. Jill, you are an inspiration. I have been following you for quite some time. Thank you for such an easy and step by step video for fermenting beginners.
Well done, dearie❣️❣️❣️❣️❣️