I like your video, you speak clearly and do not use abusive language.......and, you make a person want to go and experiment ......thanks for sharing .....bless you our friend
Thank you Carol Burnett so very much for watching our video and taking time to give such a positive comment. We really appreciate that. Have a GREAT Day.
I suggest you fill jars holding it in one hand over the bowl and fill with the other hand, so no waste onto countertop. Also some people use a plastic baggie filled with water or even garden rocks inside a plastic bag as a weight atop the cabbage leaves. I tuck a towel over the jar and stuff the edges into the saucer so it acts as a sort of blotter in case there is overflow, then I will change out the towel. Very nicely done thank you.
Thank you BarbaraL Lowell so very much for watching our video and taking time to comment. We really appreciate that. And thanks for the tips. Have a GREAT Day.
The good part that after you press cabbage with your hdbds you can add fresh cucumbers, fresh onions and a but vinegar and oil - you've got super tasty fresh cabbage salad
Thank you Fritz J so very much for watching our video and taking time to comment. We really appreciate that. You are correct. In fermenting cabbage it has such a fast reaction, as you see at the end of the video, I have found extracting the air with the pump is not needed. The air is pushed out by the fermentation process just like it does with the air lock top does in the other container. Nothing wrong with using the pump, it just simply is not needed with fermenting cabbage. Hope that answers your question/comment. Have a GREAT Day.
Thank you jthepickle7 so very much for watching our video and taking time to comment. We really appreciate that. So glad I could point you in the right direction. Have a GREAT Day.
Thank you Vapor Space so very much for watching our video and taking time to comment. We really appreciate that. I also occasionally add other items like carrots or caraway seeds. I agree, it gives it a unique but good flavor. Have a GREAT Day.
Thank you for your comment and thanks for watching. We really appreciate it. We just released a similar video that shows a more traditional method of making fermented cabbage. You can view it at ruclips.net/video/dRUgTqItIEI/видео.html As always, Have a GREAT Day.
We just uploaded another video about fermentation at ruclips.net/video/p8NYtLffhW0/видео.html . We also value your comments and your viewership. Please consider subscribing to our channel if you have not already done so at www.RUclips.com/ResslerMania . Thank you.
Just FYI for you. My spouse is starting a new channel called Healthy Home Cooking that you may be interested in as well. She is releasing test episodes this year but plans to do a weekly show starting early next year. If you are interested, I invite you to check it out. Her first test video is at ruclips.net/video/VypUEYTHj9c/видео.html
I massaged the salt into the cabbage for about 10 minutes and I had more than enough brine for my sauerkraut. I filled 2 pickle jars, and now they are sitting in a corningware dish in the oven (not turned on) because it's a dark place where the fermentation can start. This is my third attempt. The first time I had some cabbage exposed to air, and it went mouldy. The second time a fruit fly got in 🙄 I'm really hoping nothing goes wrong with this batch. I want to start healing my gut bacteria without having to take expensive probiotic pills.
Thank you Shenandoah so very much for watching our video and taking time to comment. We really appreciate that. Glad you have not given up and it sounds like you have created your own unique method. Sounds great. Have a GREAT Day.
To avoid these problems just put it in mason jar. Use a plastic lid off a mayo jar or a canning lid to cover. Save a big leaf and use it to hold everything under the brine. You can ferment it right on the countertop. Just keep out of direct light. So easy and no waste. Have been doing this for years.
Thank you mohaned salim so very much for watching our video and taking time to comment. We really appreciate that. So happy I could help you. That is the main reason why I have this channel, to help people. Have a GREAT Day.
For you beginners making kraut, don't go buying weight pebbles or airlock lids you don't need the extra expens e but A Kilner jar it burps itself.. Use the core and the cabbage outer leaves to keep your cabbage below the brine...don'tbuy to wasting money..I've been fermenting cabbage 10 plus years and always used this method ..
Thank you Don Rollins so very much for watching our video and taking time to comment. We really appreciate that. I have not kept the weight in and it has done fine for me. It is in the fridge, no light when the door is closed, so the fermentation process slowed to almost nothing. Of course, my fermented cabbage does not last long after it is made. Have a GREAT Day.
Thanks for watching and thank you for your comment. Somehow we can never make things as yummy as our parents or grandparents made them. Funny how that is most times. :-) Have a great day.
Just FYI for you. My spouse is starting a new channel called Healthy Home Cooking that you may be interested in as well. She is releasing test episodes this year but plans to do a weekly show starting early next year. If you are interested, I invite you to check it out. Her first test video is at ruclips.net/video/VypUEYTHj9c/видео.html
Thank you Life Is War God Is All so very much for watching our video and taking time to comment. We really appreciate that. I actually use less salt than most people. As I mentioned in the video, salt is needed to kill the bad bacteria that would make the cabbage rot. Hope this answers your question. Have a GREAT Day.
lol that is sauerkraut. Exactly how we made it on the farm 50 years ago and who knows how many hundred years before that. People like to pickle things now days with vinegar because it's fast and easy. And less smelly lol. Essentially both ways are pickling with the use of acid (provided or created) lowing pH to kill unwanted bacteria. Very different flavor though, same name. Technically pickled cabbage came long after fermented cabbage (sauerkraut) and should be called something different. Not the other way around.
Thank you R B so very much for watching our video and taking time to comment. We really appreciate that. It is more important at the beginning to help get the good bacteria to start the fermentation process (less air for the bad bacteria to take hold). It simply increased your chance for a positive result. Not an absolute necessity though. Cabbage fermentation has been happening long before this method. This is just an easier way. Have a GREAT Day.
Just FYI for you. My spouse is starting a new channel called Healthy Home Cooking that you may be interested in as well. She is releasing test episodes this year but plans to do a weekly show starting early next year. If you are interested, I invite you to check it out. Her first test video is at ruclips.net/video/VypUEYTHj9c/видео.html
Just FYI for you. My spouse is starting a new channel called Healthy Home Cooking that you may be interested in as well. She is releasing test episodes this year but plans to do a weekly show starting early next year. If you are interested, I invite you to check it out. Her first test video is at ruclips.net/video/VypUEYTHj9c/видео.html
I heard you can just use an old cloth or cheese cloth but you really have to make sure the liquid stays above the cabbage or you could get a bad fermentation. Hope that helps. Also, we just uploaded another video about fermentation at ruclips.net/video/p8NYtLffhW0/видео.html . We also value your comments and your viewership. Please consider subscribing to our channel if you have not already done so at www.RUclips.com/ResslerMania . Thank you.
Just FYI for you. My spouse is starting a new channel called Healthy Home Cooking that you may be interested in as well. She is releasing test episodes this year but plans to do a weekly show starting early next year. If you are interested, I invite you to check it out. Her first test video is at ruclips.net/video/VypUEYTHj9c/видео.html
Thank you zelen plav so very much for watching our video and taking time to comment. We really appreciate that. Yes, I have heard of the leaves being used as wraps as well. Thanks for sharing. Have a GREAT Day.
Just FYI for you. My spouse is starting a new channel called Healthy Home Cooking that you may be interested in as well. She is releasing test episodes this year but plans to do a weekly show starting early next year. If you are interested, I invite you to check it out. Her first test video is at ruclips.net/video/VypUEYTHj9c/видео.html
What is during my red cabbage once I get it into the jar. Do I need to pump the air out and my red cabbage spills out of the top of my easy lid during fermentation process, is that normal, good or bad?
Thank you Vinny Mattiello so very much for watching our video and taking time to comment. We really appreciate that. It is fine that you have some of the water/juice come out. It is normal. Just keep an eye on the juice level. If it goes below the level of the cabbage, simply add water so the juice/water covers the cabbage. You should then be fine. Have a GREAT Day.
Thank you cynthia calloway so very much for watching our video and taking time to comment. We really appreciate that. I have been told that it can keep in the fridge for a good 3 to 4 weeks but as I said in the video, it usually is eaten up in our household well before that time. Yes, you absolutely are able to CAN after fermentation. The only thing is you may lose some of the benefits from the good bacteria. Have a GREAT Day.
Very good question. I usually test it (taste test) after about 2 weeks. If it is not to my liking, I let it in longer to ferment a little longer. As long long as the cabbage is below the liquid you should be fine. At least it has been fine for me thus far.
Thank you Eva Olsson so very much for watching. at 16:07 I explain a little bit about that. In short, I put them in a corner out of direct sunlight. Best if you see the rest of the video for tips how to keep your counter clean if it bubbles over, etc. Hope this helps. Have a GREAT Day.
Are those 64oz jars your using? I just bought the easy ferment lids and am excited. Do you find the larger jars, 64oz, or better because they store more?
Thank you Brad Oliphant so very much for watching our video and taking time to comment. We really appreciate that. I like using larger jars that are wide mouth because they are easier to work with for me. You can use smaller ones if you like. This is just my preference. Smaller jars may also give you a different outcome or shorter fermenting time. You will need to keep an eye on that. Hope this answers your question. Have a GREAT Day.
Thank you Patricia Brusset so very much for watching our video and taking time to comment. We really appreciate that. I took a little time to research your question. I found that you CAN since it but you will lose "most" (but evidently not all) the probiotic benefits. Hope this helps. Have a GREAT Day.
Thank you Ccr Reilly so very much for watching our video and taking time to comment. We really appreciate that. I actually did not find much of a difference in failure rate (which is very small with any form of airlocks anyway) but the one with the water lock was not as convenient for my particular uses. Still fine results, just a little more awkward to work with and might night fit under really low counters. Have a GREAT Day.
Thank you Love Cycling so very much for watching our video and taking time to comment. We really appreciate that. I would read the bag VERY carefully. If they were pre-washed, they could have been cleaned with bleach water, which would have killed off the "good" bacteria that you will need for the fermentation process. Hope this answers your question. Have a GREAT Day.
Another video I watched said not to use pre-cut, bagged cabbage because the lactobacillus bacteria is not present on that pre-cut cabbage because it is washed.
I can't tolerate sour.But cabbage sauerkraut will be beneficial to me in respect of microbes. I continue to take sauerkraut but gastritis occurs.How could I take sour things?
Thank you Nilotpal Bhattacharya so very much for watching our video and taking time to comment. We really appreciate that. The way that canned sauerkraut is made is actually made in a different way. SOME (not all) people who have gastric issues can tolerate fermented cabbage better. Maybe give it a try. Best of luck to you. Have a GREAT Day.
You are very welcome. Thanks for the comment. I plan on showing the more traditional method in my next video. It should be available tomorrow. Have a GREAT day.
We just uploaded another video about fermentation at ruclips.net/video/p8NYtLffhW0/видео.html . We also value your comments and your viewership. Please consider subscribing to our channel if you have not already done so at www.RUclips.com/ResslerMania . Thank you.
Just FYI for you. My spouse is starting a new channel called Healthy Home Cooking that you may be interested in as well. She is releasing test episodes this year but plans to do a weekly show starting early next year. If you are interested, I invite you to check it out. Her first test video is at ruclips.net/video/VypUEYTHj9c/видео.html
Hi! Have a question here. I have ferment cabbage for 1 week now in room temperature, but when looking at the bottles the juice that covered it have alsmost dissapeared. Is that normal? And also, how long fermenting it in room temperature before putting it in the refrigerator, ready to eat?
Thank you Tobbe so very much for watching our video and taking time to comment. We really appreciate that. I normally do not have the juice disappear. What I can tell you is that you should really add some non-chlorinated water to ensure the cabbage is completely covered. As far as how long to have it fermenting, it is really how you like it. I normally let it go for 3 weeks then taste it. If it is still not as fermented as I like it, I let it go for a 4th week. I have seen a couple people on RUclips say they like it after only 2 weeks. Hope this answers your questions. Have a GREAT Day.
Was wondering if anyone could help me out. I purchased the Easy Fermenting Lids and started a jar of cucumbers with cilantro and pepper four days ago. I just checked on it and all the water looks very milky. I opened it up and all the "pickles" are super soft and soggy. I tasted one and they are a little sour but what when wrong? Why are they so soft and why is the water milky? Thank you
Thank you Brad Oliphant so very much for watching our video and taking time to comment. We really appreciate that. I personally never had that happen to me but I am guessing bad bacteria got in it somehow. I always run my jars and lids through the dishwasher before use to ensure the bad bacteria is killed on those items. Salt kills the bad bacteria as well, thus the addition of salt or salt brine depending on what you are fermenting. Other than that, I am at a loss. I will keep your question in the comments with hopes someone had a similar experience and can help you more. Have a GREAT Day.
@@ResslerMania I asked several fermenters and a few have told me that milky water can be normal in a lot of ferments, and it went away after refrigeration. Also, someone suggested my cucumbers where larger rather than the really thin slices I added to the jar. I did a ferment jar of beets along side the cucumbers and they came out amazing. Wow love that tang and zist. Thank you for caring to respond. and try to help. I'll keep trying. The only think I am still puzzled about it how much salt is used with each different ferment and how long to ferment? I'm assuming a general rule for salt is 2 to 2.5 tablespoons per 2-3 cups of filtered water.
Thank you Pa. Fish Preacher so very much for watching our video and taking time to comment. We really appreciate that. for fermented cabbage, it has always worked for me with this particular method. Thanks for asking. Have a GREAT Day.
We just uploaded another video about fermentation at ruclips.net/video/p8NYtLffhW0/видео.html . We also value your comments and your viewership. Please consider subscribing to our channel if you have not already done so at www.RUclips.com/ResslerMania . Thank you.
Just FYI for you. My spouse is starting a new channel called Healthy Home Cooking that you may be interested in as well. She is releasing test episodes this year but plans to do a weekly show starting early next year. If you are interested, I invite you to check it out. Her first test video is at ruclips.net/video/VypUEYTHj9c/видео.html
Thanks for watching and thanks for the comment. Yes, it is actually very easy to make. I have friends who make big batches for themselves. They just have clean buckets they only use for this purpose. The over the buckets with cheese cloth and put in their garage for a few weeks (checking the water/juice level from time to time). THEN they can the sauerkraut.
Just FYI for you. My spouse is starting a new channel called Healthy Home Cooking that you may be interested in as well. She is releasing test episodes this year but plans to do a weekly show starting early next year. If you are interested, I invite you to check it out. Her first test video is at ruclips.net/video/VypUEYTHj9c/видео.html
Hi. Thanks for the video. I've just purchased my first fermentation kit from Nourished Essentials, and I'm studying up (by watching lots of different videos), before my 1st attempt. Here in TN, there is a local brand called Short Mountain Cultures Dilly Sauerkraut. It's delicious!! It tastes exactly like the kind dill pickles you put on your hamburger. I'm using the same ingredients they put on the label. I have some questions; 1). Should I add the garlic and fresh dill in the "cabbage massaging" step (before you put it in the jars), or just put the fresh dill in the jar when I put the peeled cabbage in? 2). How long does it take to get that super sour dill taste? A week? A month? A couple months? I appreciate your knowledge. TIA.
Thank you for your comment. I did a little research on your question. As with most fermentations, the answer is not as straight forward as you would think. "Done" is a relative term when you ferment. It really has to do with taste and how excited you are to taste the final product (how long you can hold your excitement to try your first batch). It also has to do with the altitude of where you live (yes, depending on where you live will dictate how long the fermentation process will take). For example, I like to ferment for about 4 weeks but start tasting it after 2 weeks to see when it is optimal (in regards to MY taste) but you may like it better at 3 weeks or 5 weeks. Also, I have not seen any definitive answer about WHEN to add the dill in the fermentation process. However, when I do my shredded carrot/cabbage mix, I just put the shredded carrots in at the massaging stage. I see no reason why I would change that in your case with the dill and garlic. Sorry I cannot give you a more definitive answer but that is the way fermentations work. Don't be afraid to experiment. You really can't mess it up. As they say "Fermentation Happens". :-) Has anyone else tried the recipe that Dianne is trying? If so, please chime in and let us know your experience and what steps you took. Thank you ... and have a GREAT Day.
We just uploaded another video about fermentation at ruclips.net/video/p8NYtLffhW0/видео.html . We also value your comments and your viewership. Please consider subscribing to our channel if you have not already done so at www.RUclips.com/ResslerMania . Thank you.
Just FYI for you. My spouse is starting a new channel called Healthy Home Cooking that you may be interested in as well. She is releasing test episodes this year but plans to do a weekly show starting early next year. If you are interested, I invite you to check it out. Her first test video is at ruclips.net/video/VypUEYTHj9c/видео.html
Just FYI for you. My spouse is starting a new channel called Healthy Home Cooking that you may be interested in as well. She is releasing test episodes this year but plans to do a weekly show starting early next year. If you are interested, I invite you to check it out. Her first test video is at ruclips.net/video/VypUEYTHj9c/видео.html
Yes, Tara May, canning is an option. Two reasons why we don't. 1) It does not last long enough at our house to do longer lasting storage. 2) canning usually kills the good bacteria that makes the fermentation process a success. Hope this helps.
Just FYI for you. My spouse is starting a new channel called Healthy Home Cooking that you may be interested in as well. She is releasing test episodes this year but plans to do a weekly show starting early next year. If you are interested, I invite you to check it out. Her first test video is at ruclips.net/video/VypUEYTHj9c/видео.html
Thank you Aura Main so very much for watching our video and taking time to comment. We really appreciate that. To answer your question, we usually eat them up in a matter of two weeks so I really do not know HOW long they would actually keep. We just go through them too quickly. Sorry. Have a GREAT Day.
6 months When kept in the refrigerator, sauerkraut will stay fresh for 6 months maybe more when the temperature is stable. It is important to keep the container tightly closed after every use. While you can store the sauerkraut without the pickling solution to extend its shelf life, we do not recommend this.
Just FYI for you. My spouse is starting a new channel called Healthy Home Cooking that you may be interested in as well. She is releasing test episodes this year but plans to do a weekly show starting early next year. If you are interested, I invite you to check it out. Her first test video is at ruclips.net/video/VypUEYTHj9c/видео.html
We just uploaded another video about fermentation at ruclips.net/video/p8NYtLffhW0/видео.html . We also value your comments and your viewership. Please consider subscribing to our channel if you have not already done so at www.RUclips.com/ResslerMania . Thank you.
Thanks for the video. How long does the kraut last in the fridge? Can I season it while fermenting such as caraway, dill, peppers? Lastly, does heating it kill the probiotics?
Unfortunately I cannot tell you exactly how long it will last in the fridge because it does not last any more than a few weeks in our house. YES, you can add any of your suggestions during the fermenting process. I add my stuff during the "massaging" stage. It seems to work just fine for me. Finally ... YES, from my understanding the probiotics are lessened when it is heated. I like putting the cold kraut on sandwiches and even eating it by itself as a snack. To be perfectly honest, I also heat it up anyway. It tastes good to me no matter how I prepare it, even though I know the benefits of the probiotics is significantly reduced. My personal favorite thing is to make it into "Pork and Sauerkraut" or put on top of a homemade pizza. I know this is contrary to the goal of getting the most out of our food, but I was brought up in Pennsylvania and "Pork and Sauerkraut" was a stable of our diet. :-) Hope all this rambling answers your questions. I wish you best in your fermenting future ... and as always ... have a GREAT day.
We just uploaded another video about fermentation at ruclips.net/video/p8NYtLffhW0/видео.html . We also value your comments and your viewership. Please consider subscribing to our channel if you have not already done so at www.RUclips.com/ResslerMania . Thank you.
Just FYI for you. My spouse is starting a new channel called Healthy Home Cooking that you may be interested in as well. She is releasing test episodes this year but plans to do a weekly show starting early next year. If you are interested, I invite you to check it out. Her first test video is at ruclips.net/video/VypUEYTHj9c/видео.html
Thank you Susan Schexsnayder so very much for watching our video and taking time to comment. We really appreciate that. What WE do is simply put them in the dishwasher or boil them in the hot water to kill the bad bacteria. So many people who do this for the first time clean the glass with a bleach solution but forget to do a thorough rinsing, thus inhibiting the growth of the good bacteria as well. Have a GREAT Day.
Just FYI for you. My spouse is starting a new channel called Healthy Home Cooking that you may be interested in as well. She is releasing test episodes this year but plans to do a weekly show starting early next year. If you are interested, I invite you to check it out. Her first test video is at ruclips.net/video/VypUEYTHj9c/видео.html
Thank you Gabriela Gabsambeli so very much for watching our video and taking time to comment. We really appreciate that. The weight is the easiest to answer. I have known people who have simply used a well cleaned rock as a weight. Two alternative methods U have seen with an airlock have been: 1) Using a regular lid and taking it off every day to release the gas (would not recommend this since it could ferment quicker than you can release the gases, then BOOM!!!) 2) Ensure the items stay below the water line by using that weight or rock, then covering with a cheese cloth. Bigger risk of fermentation failure but I have seen it done. Hope this helps. Have a GREAT Day.
Just FYI for you. My spouse is starting a new channel called Healthy Home Cooking that you may be interested in as well. She is releasing test episodes this year but plans to do a weekly show starting early next year. If you are interested, I invite you to check it out. Her first test video is at ruclips.net/video/VypUEYTHj9c/видео.html
Thank you Zeeeeeek so very much for watching our video and taking time to comment. We really appreciate that. Yes, we also love that sauerkraut. Have a GREAT Day.
Just FYI for you. My spouse is starting a new channel called Healthy Home Cooking that you may be interested in as well. She is releasing test episodes this year but plans to do a weekly show starting early next year. If you are interested, I invite you to check it out. Her first test video is at ruclips.net/video/VypUEYTHj9c/видео.html
Thank you ed so very much for watching our video and taking time to comment. We really appreciate that. Yes, I wedge the bottom part of the core but keep the bulk of it for the food processor when we make it for ourselves (assuming the core is still viable and it was grown without chemicals). We do not mind it when it is fermented with shredded core. When I make it for other people, I take the whole core out. Hope that answers your question. Have a GREAT Day.
Just FYI for you. My spouse is starting a new channel called Healthy Home Cooking that you may be interested in as well. She is releasing test episodes this year but plans to do a weekly show starting early next year. If you are interested, I invite you to check it out. Her first test video is at ruclips.net/video/VypUEYTHj9c/видео.html
Thank you for your question, and thank you for watching. Unfortunately I never tried this before. My first thought is to simply drink the wine AS you are making the sauerkraut. :-) My second that is that even though wine is a fermentation process, my understanding is that the wine is stabilized at the end of the process. Because of this, I would be reluctant to add it during the cabbage fermentation process. I would add it at the end (when you put it in the fridge). I hope this opinion helps.
Thank-you. I've often enjoyed a glass of wine while I prepare food. I used to say, "I cook with wine and sometimes I put a little of it in the food!" These days it's Kombuch I'm swilling back.. No buzz, but no hangover either. ;-)
HaHa. Thanks for the comment. That made my day. By the way, we also produced a video on a more traditional way of making fermented cabbage. If you are interested, you can find it here: Also, we have a lot of new videos coming out very soon on varying interests. On this channel we do a cornucopia of different things; so if a certain video does not interest you ... just wait a week or two and there will probably be something to perk your curiosity. :-) Please subscribe if you have not done to already; and as always, have a GREAT DAY.
We just uploaded another video about fermentation at ruclips.net/video/p8NYtLffhW0/видео.html . We also value your comments and your viewership. Please consider subscribing to our channel if you have not already done so at www.RUclips.com/ResslerMania . Thank you.
Thank you for your question, and thank you for watching. The air does not go in but if the fermentation really gets going extra good, the liquid does come out the top. This is why I put the jars in bowls ... just in case it overflows during fermentation.
We just uploaded another video about fermentation at ruclips.net/video/p8NYtLffhW0/видео.html . We also value your comments and your viewership. Please consider subscribing to our channel if you have not already done so at www.RUclips.com/ResslerMania . Thank you.
Just FYI for you. My spouse is starting a new channel called Healthy Home Cooking that you may be interested in as well. She is releasing test episodes this year but plans to do a weekly show starting early next year. If you are interested, I invite you to check it out. Her first test video is at ruclips.net/video/VypUEYTHj9c/видео.html
Thank you Nahed Kashak so very much for watching our video and taking time to comment. We really appreciate that. I have opened up the translation to the general public. Hopefully someone can make your with come true. Have a GREAT Day.
Just FYI for you. My spouse is starting a new channel called Healthy Home Cooking that you may be interested in as well. She is releasing test episodes this year but plans to do a weekly show starting early next year. If you are interested, I invite you to check it out. Her first test video is at ruclips.net/video/VypUEYTHj9c/видео.html
I like your video, you speak clearly and do not use abusive language.......and, you make a person want to go and experiment ......thanks for sharing .....bless you our friend
Thank you Carol Burnett so very much for watching our video and taking time to give such a positive comment. We really appreciate that. Have a GREAT Day.
I suggest you fill jars holding it in one hand over the bowl and fill with the other hand, so no waste onto countertop. Also some people use a plastic baggie filled with water or even garden rocks inside a plastic bag as a weight atop the cabbage leaves. I tuck a towel over the jar and stuff the edges into the saucer so it acts as a sort of blotter in case there is overflow, then I will change out the towel. Very nicely done thank you.
Thank you BarbaraL Lowell so very much for watching our video and taking time to comment. We really appreciate that. And thanks for the tips. Have a GREAT Day.
Clear and easy to follow tutorial...thank you very much 👌
I am so happy I was able to help. Have a great day 😀
The good part that after you press cabbage with your hdbds you can add fresh cucumbers, fresh onions and a but vinegar and oil - you've got super tasty fresh cabbage salad
Thank you ph1shk4 so very much for watching our video and taking time to comment. We really appreciate that. Have a GREAT Day.
AWESOME, easy to fix, truly great way to do it.
Thank you Chuck so very much for watching our video and taking time to comment. We really appreciate that. Have a GREAT Day.
Thanks💫
Thank you Isa Goldfield so very much for watching our video and taking time to comment. We really appreciate that. Have a GREAT Day.
thanks for such a great video, regards from australia
Thank you William Palacio so very much for watching our video and taking time to comment. We really appreciate that. Have a GREAT Day.
Great tutorial. I noticed you didn't used the pump to remove the air.
Thank you Fritz J so very much for watching our video and taking time to comment. We really appreciate that. You are correct. In fermenting cabbage it has such a fast reaction, as you see at the end of the video, I have found extracting the air with the pump is not needed. The air is pushed out by the fermentation process just like it does with the air lock top does in the other container. Nothing wrong with using the pump, it just simply is not needed with fermenting cabbage. Hope that answers your question/comment. Have a GREAT Day.
I'm here for a link to the cool air lock lids. I appreciate that I instantly could find the link in the description. Thanks
Thank you jthepickle7 so very much for watching our video and taking time to comment. We really appreciate that. So glad I could point you in the right direction. Have a GREAT Day.
Great video , I add a few carraway seeds and it makes it realy tasty
Thank you Vapor Space so very much for watching our video and taking time to comment. We really appreciate that. I also occasionally add other items like carrots or caraway seeds. I agree, it gives it a unique but good flavor. Have a GREAT Day.
Thanks, I enjoyed watching your video.
Thank you Elizabeth O'Brien so very much for watching our video and taking time to comment. We really appreciate that. Have a GREAT Day.
Video was very clear and simple to understand. Thanks for your details as well.
Thank you for your comment and thanks for watching. We really appreciate it. We just released a similar video that shows a more traditional method of making fermented cabbage. You can view it at ruclips.net/video/dRUgTqItIEI/видео.html
As always, Have a GREAT Day.
We just uploaded another video about fermentation at ruclips.net/video/p8NYtLffhW0/видео.html . We also value your comments and your
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Just FYI for you. My spouse is starting a new channel called Healthy
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test episodes this year but plans to do a weekly show starting early
next year. If you are interested, I invite you to check it out. Her
first test video is at ruclips.net/video/VypUEYTHj9c/видео.html
I massaged the salt into the cabbage for about 10 minutes and I had more than enough brine for my sauerkraut. I filled 2 pickle jars, and now they are sitting in a corningware dish in the oven (not turned on) because it's a dark place where the fermentation can start. This is my third attempt. The first time I had some cabbage exposed to air, and it went mouldy. The second time a fruit fly got in 🙄 I'm really hoping nothing goes wrong with this batch. I want to start healing my gut bacteria without having to take expensive probiotic pills.
Thank you Shenandoah so very much for watching our video and taking time to comment. We really appreciate that. Glad you have not given up and it sounds like you have created your own unique method. Sounds great. Have a GREAT Day.
To avoid these problems just put it in mason jar. Use a plastic lid off a mayo jar or a canning lid to cover. Save a big leaf and use it to hold everything under the brine. You can ferment it right on the countertop. Just keep out of direct light. So easy and no waste. Have been doing this for years.
You are great man , easy & simpl thank’s a lot 🙏🍀
Thank you mohaned salim so very much for watching our video and taking time to comment. We really appreciate that. So happy I could help you. That is the main reason why I have this channel, to help people. Have a GREAT Day.
ResslerMania your chanel is very useful helped me to make easiest sauerkraut thanks again 🙏💝
Thank you
Thank you @vivekdesai8500 so very much for watching our video and taking time to comment. We really appreciate that. Have a GREAT Day.
For you beginners making kraut, don't go buying weight pebbles or airlock lids you don't need the extra expens e but A Kilner jar it burps itself.. Use the core and the cabbage outer leaves to keep your cabbage below the brine...don'tbuy to wasting money..I've been fermenting cabbage 10 plus years and always used this method ..
Pete, thanks for the alternative method. I and my viewers surely appreciate it. Have a great day and keep fermenting.
OK, help the boy here. When you are placing the cap on to put it in the fridge do you need to leave the weight in?
Thank you Don Rollins so very much for watching our video and taking time to comment. We really appreciate that. I have not kept the weight in and it has done fine for me. It is in the fridge, no light when the door is closed, so the fermentation process slowed to almost nothing. Of course, my fermented cabbage does not last long after it is made. Have a GREAT Day.
@@ResslerMania ty
That's very well explained, my mother used to make something very similar, it was yummy :)
Thanks for watching and thank you for your comment. Somehow we can never make things as yummy as our parents or grandparents made them. Funny how that is most times. :-) Have a great day.
Just FYI for you. My spouse is starting a new channel called Healthy
Home Cooking that you may be interested in as well. She is releasing
test episodes this year but plans to do a weekly show starting early
next year. If you are interested, I invite you to check it out. Her
first test video is at ruclips.net/video/VypUEYTHj9c/видео.html
Thanks for your informative video. But please, should it be necessarily salty?
Thank you Life Is War God Is All so very much for watching our video and taking time to comment. We really appreciate that. I actually use less salt than most people. As I mentioned in the video, salt is needed to kill the bad bacteria that would make the cabbage rot. Hope this answers your question. Have a GREAT Day.
@@ResslerMania Agreed. Thanks a lot
lol that is sauerkraut. Exactly how we made it on the farm 50 years ago and who knows how many hundred years before that. People like to pickle things now days with vinegar because it's fast and easy. And less smelly lol. Essentially both ways are pickling with the use of acid (provided or created) lowing pH to kill unwanted bacteria. Very different flavor though, same name. Technically pickled cabbage came long after fermented cabbage (sauerkraut) and should be called something different. Not the other way around.
Well said and thank you Bee Bop so very much for watching our video and taking time to comment. We really appreciate that. Have a GREAT Day.
Good video, thanks!
Thank you Loncho so very much for watching our video and taking time to comment. We really appreciate that. Have a GREAT Day.
What is different when you use an air pump the first time to get the air out? Thanks.
Thank you R B so very much for watching our video and taking time to comment. We really appreciate that. It is more important at the beginning to help get the good bacteria to start the fermentation process (less air for the bad bacteria to take hold). It simply increased your chance for a positive result. Not an absolute necessity though. Cabbage fermentation has been happening long before this method. This is just an easier way. Have a GREAT Day.
Thank you brother
Thank you Bob so very much for watching our video and taking time to comment. We really appreciate that. Have a GREAT Day.
Very nicely done. Thanks for the video. I think I will come back to this video to make my own sauerkraut soon :)
Great to hear. Hope it helps. :-)
Just FYI for you. My spouse is starting a new channel called Healthy
Home Cooking that you may be interested in as well. She is releasing
test episodes this year but plans to do a weekly show starting early
next year. If you are interested, I invite you to check it out. Her
first test video is at ruclips.net/video/VypUEYTHj9c/видео.html
Not what I was expecting but I really enjoyed this video! Thanks for sharing!
Thank you for watching and giving such a nice comment. We really appreciate it.
Just FYI for you. My spouse is starting a new channel called Healthy
Home Cooking that you may be interested in as well. She is releasing
test episodes this year but plans to do a weekly show starting early
next year. If you are interested, I invite you to check it out. Her
first test video is at ruclips.net/video/VypUEYTHj9c/видео.html
What can we use to cover the jars if we don't have these types of lids? Thank you!
I heard you can just use an old cloth or cheese cloth but you really have to make sure the liquid stays above the cabbage or you could get a bad fermentation. Hope that helps. Also, we just uploaded another video about fermentation at
ruclips.net/video/p8NYtLffhW0/видео.html . We also value your comments and your viewership. Please consider subscribing to our channel if you have not already done so at www.RUclips.com/ResslerMania . Thank you.
Just FYI for you. My spouse is starting a new channel called Healthy
Home Cooking that you may be interested in as well. She is releasing
test episodes this year but plans to do a weekly show starting early
next year. If you are interested, I invite you to check it out. Her
first test video is at ruclips.net/video/VypUEYTHj9c/видео.html
Paper towel and rubber band.
I grew uo with the whole head being done and the leaves used as wraps.
Thank you zelen plav so very much for watching our video and taking time to comment. We really appreciate that. Yes, I have heard of the leaves being used as wraps as well. Thanks for sharing. Have a GREAT Day.
Just FYI for you. My spouse is starting a new channel called Healthy
Home Cooking that you may be interested in as well. She is releasing
test episodes this year but plans to do a weekly show starting early
next year. If you are interested, I invite you to check it out. Her
first test video is at ruclips.net/video/VypUEYTHj9c/видео.html
What is during my red cabbage once I get it into the jar. Do I need to pump the air out and my red cabbage spills out of the top of my easy lid during fermentation process, is that normal, good or bad?
***if not is
Mine does bubble but water is coming out the top of Easy Fermenter
Thank you Vinny Mattiello so very much for watching our video and taking time to comment. We really appreciate that. It is fine that you have some of the water/juice come out. It is normal. Just keep an eye on the juice level. If it goes below the level of the cabbage, simply add water so the juice/water covers the cabbage. You should then be fine. Have a GREAT Day.
ResslerMania thank you
Good video thanks im from iraq 🇮🇶🇮🇶😔corona died💔😩🙈😢☹️🖤😘
Thank you Mom M so very much for watching our video and taking time to comment all the way from Iraq. We really appreciate that. Have a GREAT Day.
HOW LONG DOES THIS KEEP IN FRIDGE OR CAN YOU CAN IN PRESSURE COOKER LONG ENOUGH TO SEAL LIDS AND KEEP ON SHELF.
Thank you cynthia calloway so very much for watching our video and taking time to comment. We really appreciate that. I have been told that it can keep in the fridge for a good 3 to 4 weeks but as I said in the video, it usually is eaten up in our household well before that time. Yes, you absolutely are able to CAN after fermentation. The only thing is you may lose some of the benefits from the good bacteria. Have a GREAT Day.
Dumb question can I open the jars and check them then put the tube back on and continue or will that mess it up if I open it up as for the oxygen
Very good question. I usually test it (taste test) after about 2 weeks. If it is not to my liking, I let it in longer to ferment a little longer. As long long as the cabbage is below the liquid you should be fine. At least it has been fine for me thus far.
Were do you store them under the process?
Thank you Eva Olsson so very much for watching. at 16:07 I explain a little bit about that. In short, I put them in a corner out of direct sunlight. Best if you see the rest of the video for tips how to keep your counter clean if it bubbles over, etc. Hope this helps. Have a GREAT Day.
Are those 64oz jars your using? I just bought the easy ferment lids and am excited. Do you find the larger jars, 64oz, or better because they store more?
Thank you Brad Oliphant so very much for watching our video and taking time to comment. We really appreciate that. I like using larger jars that are wide mouth because they are easier to work with for me. You can use smaller ones if you like. This is just my preference. Smaller jars may also give you a different outcome or shorter fermenting time. You will need to keep an eye on that. Hope this answers your question. Have a GREAT Day.
Can you rinse the brine without loosing the probiotic benefits ? Great video btw😀
Thank you Patricia Brusset so very much for watching our video and taking time to comment. We really appreciate that. I took a little time to research your question. I found that you CAN since it but you will lose "most" (but evidently not all) the probiotic benefits. Hope this helps. Have a GREAT Day.
I was wondering if your second one tasted the same to compare lid options?
Thank you Ccr Reilly so very much for watching our video and taking time to comment. We really appreciate that. I actually did not find much of a difference in failure rate (which is very small with any form of airlocks anyway) but the one with the water lock was not as convenient for my particular uses. Still fine results, just a little more awkward to work with and might night fit under really low counters. Have a GREAT Day.
Could you use those precut bags of cabbage and carrots for this? Thanks for sharing.
Thank you Love Cycling so very much for watching our video and taking time to comment. We really appreciate that. I would read the bag VERY carefully. If they were pre-washed, they could have been cleaned with bleach water, which would have killed off the "good" bacteria that you will need for the fermentation process. Hope this answers your question. Have a GREAT Day.
Another video I watched said not to use pre-cut, bagged cabbage because the lactobacillus bacteria is not present on that pre-cut cabbage because it is washed.
Thank you Shenandoah for adding this information. Appreciate it. Have a GREAT Day.
I can't tolerate sour.But cabbage sauerkraut will be beneficial to me in respect of microbes. I continue to take sauerkraut but gastritis occurs.How could I take sour things?
Thank you Nilotpal Bhattacharya so very much for watching our video and taking time to comment. We really appreciate that. The way that canned sauerkraut is made is actually made in a different way. SOME (not all) people who have gastric issues can tolerate fermented cabbage better. Maybe give it a try. Best of luck to you. Have a GREAT Day.
Great video. Really helped me. Thank you.
You are very welcome. Thanks for the comment. I plan on showing the more traditional method in my next video. It should be available tomorrow. Have a GREAT day.
You can see the other video here: ruclips.net/video/dRUgTqItIEI/видео.html
Again, Thanks for watching and have a great day.
We just uploaded another video about fermentation at ruclips.net/video/p8NYtLffhW0/видео.html . We also value your comments and your
viewership. Please consider subscribing to our channel if you have not already done so at www.RUclips.com/ResslerMania . Thank you.
Just FYI for you. My spouse is starting a new channel called Healthy
Home Cooking that you may be interested in as well. She is releasing
test episodes this year but plans to do a weekly show starting early
next year. If you are interested, I invite you to check it out. Her
first test video is at ruclips.net/video/VypUEYTHj9c/видео.html
Hi! Have a question here. I have
ferment cabbage for 1 week now in room temperature, but when looking at the bottles the juice that covered it have alsmost dissapeared. Is that normal? And also, how long fermenting it in room temperature before putting it in the
refrigerator, ready to eat?
Thank you Tobbe so very much for watching our video and taking time to comment. We really appreciate that. I normally do not have the juice disappear. What I can tell you is that you should really add some non-chlorinated water to ensure the cabbage is completely covered. As far as how long to have it fermenting, it is really how you like it. I normally let it go for 3 weeks then taste it. If it is still not as fermented as I like it, I let it go for a 4th week. I have seen a couple people on RUclips say they like it after only 2 weeks. Hope this answers your questions. Have a GREAT Day.
Was wondering if anyone could help me out. I purchased the Easy Fermenting Lids and started a jar of cucumbers with cilantro and pepper four days ago. I just checked on it and all the water looks very milky. I opened it up and all the "pickles" are super soft and soggy. I tasted one and they are a little sour but what when wrong? Why are they so soft and why is the water milky? Thank you
Thank you Brad Oliphant so very much for watching our video and taking time to comment. We really appreciate that. I personally never had that happen to me but I am guessing bad bacteria got in it somehow. I always run my jars and lids through the dishwasher before use to ensure the bad bacteria is killed on those items. Salt kills the bad bacteria as well, thus the addition of salt or salt brine depending on what you are fermenting. Other than that, I am at a loss. I will keep your question in the comments with hopes someone had a similar experience and can help you more. Have a GREAT Day.
@@ResslerMania I asked several fermenters and a few have told me that milky water can be normal in a lot of ferments, and it went away after refrigeration. Also, someone suggested my cucumbers where larger rather than the really thin slices I added to the jar. I did a ferment jar of beets along side the cucumbers and they came out amazing. Wow love that tang and zist. Thank you for caring to respond. and try to help. I'll keep trying.
The only think I am still puzzled about it how much salt is used with each different ferment and how long to ferment? I'm assuming a general rule for salt is 2 to 2.5 tablespoons per 2-3 cups of filtered water.
Thanks for the update. I will keep it in the comments section so hopefully it will help others as well. Have a great day.
did you say1 tb spoon of salt per head? Seems little low
Thank you Pa. Fish Preacher so very much for watching our video and taking time to comment. We really appreciate that. for fermented cabbage, it has always worked for me with this particular method. Thanks for asking. Have a GREAT Day.
Thanks for the video
You are very welcome. Thank you for watching, and thank you for subscribing.
We just uploaded another video about fermentation at ruclips.net/video/p8NYtLffhW0/видео.html . We also value your comments and your
viewership. Please consider subscribing to our channel if you have not already done so at www.RUclips.com/ResslerMania . Thank you.
Just FYI for you. My spouse is starting a new channel called Healthy
Home Cooking that you may be interested in as well. She is releasing
test episodes this year but plans to do a weekly show starting early
next year. If you are interested, I invite you to check it out. Her
first test video is at ruclips.net/video/VypUEYTHj9c/видео.html
Great tutorial. It doesn't look that hard to make.
Thanks for watching and thanks for the comment. Yes, it is actually very easy to make. I have friends who make big batches for themselves. They just have clean buckets they only use for this purpose. The over the buckets with cheese cloth and put in their garage for a few weeks (checking the water/juice level from time to time). THEN they can the sauerkraut.
Just FYI for you. My spouse is starting a new channel called Healthy
Home Cooking that you may be interested in as well. She is releasing
test episodes this year but plans to do a weekly show starting early
next year. If you are interested, I invite you to check it out. Her
first test video is at ruclips.net/video/VypUEYTHj9c/видео.html
Hi. Thanks for the video. I've just purchased my first fermentation kit from Nourished Essentials, and I'm studying up (by watching lots of different videos), before my 1st attempt. Here in TN, there is a local brand called Short Mountain Cultures Dilly Sauerkraut. It's delicious!! It tastes exactly like the kind dill pickles you put on your hamburger. I'm using the same ingredients they put on the label. I have some questions; 1). Should I add the garlic and fresh dill in the "cabbage massaging" step (before you put it in the jars), or just put the fresh dill in the jar when I put the peeled cabbage in? 2). How long does it take to get that super sour dill taste? A week? A month? A couple months? I appreciate your knowledge. TIA.
Thank you for your comment. I did a little research on your question. As with most fermentations, the answer is not as straight forward as you would think. "Done" is a relative term when you ferment. It really has to do with taste and how excited you are to taste the final product (how long you can hold your excitement to try your first batch). It also has to do with the altitude of where you live (yes, depending on where you live will dictate how long the fermentation process will take). For example, I like to ferment for about 4 weeks but start tasting it after 2 weeks to see when it is optimal (in regards to MY taste) but you may like it better at 3 weeks or 5 weeks. Also, I have not seen any definitive answer about WHEN to add the dill in the fermentation process. However, when I do my shredded carrot/cabbage mix, I just put the shredded carrots in at the massaging stage. I see no reason why I would change that in your case with the dill and garlic.
Sorry I cannot give you a more definitive answer but that is the way fermentations work. Don't be afraid to experiment. You really can't mess it up. As they say "Fermentation Happens". :-)
Has anyone else tried the recipe that Dianne is trying? If so, please chime in and let us know your experience and what steps you took. Thank you ... and have a GREAT Day.
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Just FYI for you. My spouse is starting a new channel called Healthy
Home Cooking that you may be interested in as well. She is releasing
test episodes this year but plans to do a weekly show starting early
next year. If you are interested, I invite you to check it out. Her
first test video is at ruclips.net/video/VypUEYTHj9c/видео.html
Awesome
Thank you. We appreciate your comment and thank you for watching.
Just FYI for you. My spouse is starting a new channel called Healthy
Home Cooking that you may be interested in as well. She is releasing
test episodes this year but plans to do a weekly show starting early
next year. If you are interested, I invite you to check it out. Her
first test video is at ruclips.net/video/VypUEYTHj9c/видео.html
Have you ever canned this? I know it will last a long time in the fridge but I’m wondering about even longer term storage. Great video by the way.
Yes, Tara May, canning is an option. Two reasons why we don't. 1) It does not last long enough at our house to do longer lasting storage. 2) canning usually kills the good bacteria that makes the fermentation process a success. Hope this helps.
Just FYI for you. My spouse is starting a new channel called Healthy
Home Cooking that you may be interested in as well. She is releasing
test episodes this year but plans to do a weekly show starting early
next year. If you are interested, I invite you to check it out. Her
first test video is at ruclips.net/video/VypUEYTHj9c/видео.html
😍
Thank you Maryam so very much for watching our video.. We really appreciate that. Have a GREAT Day.
Thank you. Enjoyed your video. How long does the fermented cabbage last in the fridge?
Thank you Aura Main so very much for watching our video and taking time to comment. We really appreciate that. To answer your question, we usually eat them up in a matter of two weeks so I really do not know HOW long they would actually keep. We just go through them too quickly. Sorry. Have a GREAT Day.
6 months
When kept in the refrigerator, sauerkraut will stay fresh for 6 months maybe more when the temperature is stable. It is important to keep the container tightly closed after every use. While you can store the sauerkraut without the pickling solution to extend its shelf life, we do not recommend this.
Just FYI for you. My spouse is starting a new channel called Healthy
Home Cooking that you may be interested in as well. She is releasing
test episodes this year but plans to do a weekly show starting early
next year. If you are interested, I invite you to check it out. Her
first test video is at ruclips.net/video/VypUEYTHj9c/видео.html
Das Recht!
We just uploaded another video about fermentation at ruclips.net/video/p8NYtLffhW0/видео.html . We also value your comments and your
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Thanks for the video. How long does the kraut last in the fridge? Can I season it while fermenting such as caraway, dill, peppers? Lastly, does heating it kill the probiotics?
Unfortunately I cannot tell you exactly how long it will last in the fridge because it does not last any more than a few weeks in our house.
YES, you can add any of your suggestions during the fermenting process. I add my stuff during the "massaging" stage. It seems to work just fine for me.
Finally ... YES, from my understanding the probiotics are lessened when it is heated. I like putting the cold kraut on sandwiches and even eating it by itself as a snack. To be perfectly honest, I also heat it up anyway. It tastes good to me no matter how I prepare it, even though I know the benefits of the probiotics is significantly reduced. My personal favorite thing is to make it into "Pork and Sauerkraut" or put on top of a homemade pizza. I know this is contrary to the goal of getting the most out of our food, but I was brought up in Pennsylvania and "Pork and Sauerkraut" was a stable of our diet. :-) Hope all this rambling answers your questions. I wish you best in your fermenting future ... and as always ... have a GREAT day.
We just uploaded another video about fermentation at ruclips.net/video/p8NYtLffhW0/видео.html . We also value your comments and your
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Just FYI for you. My spouse is starting a new channel called Healthy
Home Cooking that you may be interested in as well. She is releasing
test episodes this year but plans to do a weekly show starting early
next year. If you are interested, I invite you to check it out. Her
first test video is at ruclips.net/video/VypUEYTHj9c/видео.html
Plus clean your jars and wipe your jars down
Thank you Susan Schexsnayder so very much for watching our video and taking time to comment. We really appreciate that. What WE do is simply put them in the dishwasher or boil them in the hot water to kill the bad bacteria. So many people who do this for the first time clean the glass with a bleach solution but forget to do a thorough rinsing, thus inhibiting the growth of the good bacteria as well. Have a GREAT Day.
Is this like a kimchi but easier yummy!
Yes. This is very much like kimchi only much easier. I hope this asnwers your question. Thanks for watching and commenting.
Just FYI for you. My spouse is starting a new channel called Healthy
Home Cooking that you may be interested in as well. She is releasing
test episodes this year but plans to do a weekly show starting early
next year. If you are interested, I invite you to check it out. Her
first test video is at ruclips.net/video/VypUEYTHj9c/видео.html
Hello i want to try and make this but i dont have the weights or the air locks is there any alternative technique? please answer thank you
Thank you Gabriela Gabsambeli so very much for watching our video and taking time to comment. We really appreciate that.
The weight is the easiest to answer. I have known people who have simply used a well cleaned rock as a weight.
Two alternative methods U have seen with an airlock have been:
1) Using a regular lid and taking it off every day to release the gas (would not recommend this since it could ferment quicker than you can release the gases, then BOOM!!!)
2) Ensure the items stay below the water line by using that weight or rock, then covering with a cheese cloth. Bigger risk of fermentation failure but I have seen it done.
Hope this helps.
Have a GREAT Day.
@@ResslerMania thank you so much for the fast reply and the help God bless!
Just FYI for you. My spouse is starting a new channel called Healthy
Home Cooking that you may be interested in as well. She is releasing
test episodes this year but plans to do a weekly show starting early
next year. If you are interested, I invite you to check it out. Her
first test video is at ruclips.net/video/VypUEYTHj9c/видео.html
Sauerkraut is best kraut
Thank you Zeeeeeek so very much for watching our video and taking time to comment. We really appreciate that. Yes, we also love that sauerkraut. Have a GREAT Day.
Just FYI for you. My spouse is starting a new channel called Healthy
Home Cooking that you may be interested in as well. She is releasing
test episodes this year but plans to do a weekly show starting early
next year. If you are interested, I invite you to check it out. Her
first test video is at ruclips.net/video/VypUEYTHj9c/видео.html
Don't you remove the core of the cabbage?
Thank you ed so very much for watching our video and taking time to comment. We really appreciate that. Yes, I wedge the bottom part of the core but keep the bulk of it for the food processor when we make it for ourselves (assuming the core is still viable and it was grown without chemicals). We do not mind it when it is fermented with shredded core. When I make it for other people, I take the whole core out. Hope that answers your question. Have a GREAT Day.
Just FYI for you. My spouse is starting a new channel called Healthy
Home Cooking that you may be interested in as well. She is releasing
test episodes this year but plans to do a weekly show starting early
next year. If you are interested, I invite you to check it out. Her
first test video is at ruclips.net/video/VypUEYTHj9c/видео.html
The core is the best part, it's crunchy
can I put white wine in Saurkraut? If yes, do I add it when it goes in the jar or when the jar goes in the fridge?
Thank you for your question, and thank you for watching. Unfortunately I never tried this before. My first thought is to simply drink the wine AS you are making the sauerkraut. :-) My second that is that even though wine is a fermentation process, my understanding is that the wine is stabilized at the end of the process. Because of this, I would be reluctant to add it during the cabbage fermentation process. I would add it at the end (when you put it in the fridge). I hope this opinion helps.
Thank-you. I've often enjoyed a glass of wine while I prepare food. I used to say, "I cook with wine and sometimes I put a little of it in the food!" These days it's Kombuch I'm swilling back.. No buzz, but no hangover either. ;-)
HaHa. Thanks for the comment. That made my day.
By the way, we also produced a video on a more traditional way of making fermented cabbage. If you are interested, you can find it here:
Also, we have a lot of new videos coming out very soon on varying interests. On this channel we do a cornucopia of different things; so if a certain video does not interest you ... just wait a week or two and there will probably be something to perk your curiosity. :-) Please subscribe if you have not done to already; and as always, have a GREAT DAY.
Sorry. For some reason the link did not take in my first response. Here it is. ruclips.net/video/dRUgTqItIEI/видео.html
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the Go Ferment the liquid does not come out ?
Thank you for your question, and thank you for watching.
The air does not go in but if the fermentation really gets going extra good, the liquid does come out the top. This is why I put the jars in bowls ... just in case it overflows during fermentation.
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Just FYI for you. My spouse is starting a new channel called Healthy
Home Cooking that you may be interested in as well. She is releasing
test episodes this year but plans to do a weekly show starting early
next year. If you are interested, I invite you to check it out. Her
first test video is at ruclips.net/video/VypUEYTHj9c/видео.html