Sauerkraut
HTML-код
- Опубликовано: 16 окт 2024
- Sauerkraut
Ingredients
1 head green cabbage
cooking salt (kosher)
1 tbsp caraway seeds
Method
1. Cut the cabbage in half, remove the core, then slice thinly.
2. Weigh the cabbage, then weigh 20g of salt for every 1kg of cabbage.
3. Working in batches, sprinkle the salt evenly over the cabbage and then massage it in well. Let it rest for 30 minutes.
4. Next, add the caraway seeds and mix well.
5. Pack the cabbage mixture into a glass or ceramic jar and cover it. Leave it in a cool, dark spot to ferment for 3 weeks, making sure you let any gas out daily to avoid an explosion.
6. After 3 weeks, it's ready to eat. At that point, store it in the fridge and enjoy!
As a German, I appreciate that you show people overseas to make their own, delicious Sauerkraut.
As a german I agree
EDIT:in Westerwald
As a Latvian I agree
As a Finn, agreed
aS a GeRmAn...
@@TheLetsComment lame
I used to can cabbage for sauerkraut every year. Used a huge crock and had to cut up about 25 cabbage heads. Layer, salt, layer, salt, til all in the crock, lay a clean, flour-sack dishtowel over and a plate on top with a couple bricks to weigh down the plate onto the cabbage inside the crock. This is what allowe it to “burp” as it fermented in lovely So. IL heat & humidity a good 3 weeks. Skim the foam and top layer off about every 3-4 days.
Bring inside, rinse thoroughly to remove the salty brine, pack tightly in jars, poking to remove air pockets, add fresh saline brine & water bath can.
My fav recipe was adding the jarred kraut to some chopped apple with some shredded raw potatoes sautéed in butter, red wine, a little onion and caraway, (sometimes some leftover bratwurst bits) simmered on low.
Taught by a nice German woman while living there.
We use huge plastic containers and we pickle the whole heads of cabage. Honestly had no idea you shouldnt do it in plastic containers.
@@bozokreso5555 micro plastics 🤷
Thanks for the memories of doing that exact recipe my mom's german grandparents taught my mom.
@bozokreso5555 You can use plastic. It's just better to use glass, or glass, because a lot of plastic containers that claim food safe, aren't as food safe as they say they are. The process of fermentation can build bacteria within the pores of cheaper plastics. It's something that you'll never be able to see really until it's too late and you're extremely sick. That being said, even food safe breaks down over time. Best to just use the right containers, but If you can't, just do some research on what you have and make a judgement call.
@@bozokreso5555 sad se otkrilo da je mikroplastika problem
I'm German and I miss my grandma's homemade sauerkraut! When I was little, she made it herself and had a pot like this but bigger and I was allowed to help mix in the salt, I know that even though it was over 30 years ago and I still remember the excellent taste 😍
German.. rusain do cabbage for ages
@@astyaworld2858 rusains should be humble. This guy gave us a story, he never said it's a german recipe. Also, the name is Sauerkraut so...
make it yourself, it's quite easy as shown in the video and fermented food is great for your gut + general health: lactobacillus produces various secondary metabolites that the gut can metabolize further and it turns into useful stuff for your body
plus you can also get creative with it and make almost any fermented stuff, my favorite is red cabbage with mustard seeds, garlic and bay leaves
I'm Latvian. We put the shredder cabbage in the wooden barrels, shredded on specially made blades on wooden tray and then stumped with big wooden stumper. Everyone had those at home those days.Would last till spring into the summer. Delicious. Scrumptious. Healthy. The same is done in Russia, Poland, Ukraine etc.
People should learn more about this stuff, how healthy it is.
@@RedTopNature
Healthy when home made or from small home makers at farmers markets. ; )
@@jmc8076 True...in general all fermented foods should be done at home, from scratch, then you know what you eat.
Un šķipsna ķimeņu, lai mazāk vēders gāzē :)
@@SwampWader negarso man kimenes 😉
As a Romanian, I approve of the recipe. This is how my grandma used to do it. :)
As a person with Western European descent or there abouts, I agree.
I'm half Romanian and half Scots-Irish, and I hate cooked cabbage, but I love sauerkraut!
This recipe is lacking some grated carrots
@@hughjazz64 Nah, that would be sacrilegious. ^^
As a German, what is crucially lacking is some dried juniper berries !!! 😮😮😮
Being Dutch, my parents use to tell me how they used to make it in big barrels, much like the wine barrels and it was kept in the cellar to ferment. It is my favourite probiotic.
en dan stamppot zuurkool
Zuurkool. Zo lekker❤
Big sauerkraut fan, wish I could just get a whole bunch of big jars for this purpose tbh. Sauerkraut, kimchi, and pickled vegg of all sorts are fantastic!
A German friend of my family when asked about real sauerkraut said she always remembered the awful pestilence coming from the cellar when she was a kid in Germany.
My grandmother made her sauerkraut in a small (
After how many days was the saurkraut ready to be eaten ? When it was ready, did you take the required quantity during meals and kept the left amount in the brine ?
@@sauravbasu8805
I don't know the answers to your questions. I was a child at the time and simply fascinated by the discovery. I think that at some point she canned the product for longer term storage.
Im from Germany, my grandma's recipe also includes bay leaves and juniper berries. And you have to massage the cabbage softly for a very long time
Ja, da fehlt was für gutes deutsches Sauerkraut!😂
You also need a little bit of sugar to intense the flavour.
@@TheNarganano. You don't want to artificially sweeten your sauerkraut, that just makes it unhealthy and way too sweet. It's called "sauer"-kraut for a reason and it tastes good anyway
@@Lost_Phoenix360It's all about a LITTLE bit of sugar, not about sweetening. If you can only handle pounds of sugar in cooking you might want to seek professional help to understand the concept of "a pinch". 🙈
Edit: checked granny's recipe, she used apple -must and way more salt (more salt=less sour). But even with the amount of salt used in this video it'll just be 5 g sugar on 30 g salt.
@@Lost_Phoenix360 By the way, it's called sauer because it's utilizing lactic acid fermentation. And guess what the bacteria needs to feast on: sugars.
Amazingly easy to make, and so much better than anything you can buy. I learned it from my grandmother, who lived by herself so would make small batches but she had them on rotation so she always had some available.
💖💖💖
Its great if you stamp the sauerkraut with a wooden stamper into the fermenting jar. That way you not only stuff it in tighter, you also break down the tough cell membranes of the cabbage and you get a more refined result thats much less leathery and more jello like.
Yeah. One of my grandmothers used a kraut hammer. The results were always preferable.
I don't think so. I like the crunchier version, and it's a lot less work.
I have a 1 inch wooden dowel. I have used it as a rolling pin and a cabbage smasher.
@@dagmarfrerking2235
Personal taste. To each their own. 😊
Fun fact. In the Balkans many people do this same procedure, except they'll only cut out the core of the cabbage, and once fermented they use the leaves for sarma. Pretty easy to make
Ilove sarma😊
I was looking for a Balkan in this comment section.
Yes but we also make chopped cabbage or as he showed here, sauerkraut. I do love sarma tho, can't wait to make some in the upcoming days.
In Russia we do pretty much the same stuff, but my mom adds a lot of grated carrots to the cabbage. Or you can add a little bit of cranberries.
My mom uses some big pot, packs it with cabbage and carrots mixed together and massaged with salt, then she puts a plate on top and presses it down with something heavy, like a big jar of water. A few days and you good to go.
Nice! Love that the same food or meal can have so many variations thru cultures and geography. Just look at the comments. : )
Pineapple also works.
My grandmother made hers in barrels...I hated going down into the basement to skim the brine but sure loved the finished product!
Why did you not like to skim the brine ?
@@sauravbasu8805 mostly because I was terrified of going down to the basement by myself 😆
In Poland we mastered sauerkraut or 'kapusta kiszona' to the highest perfection.😊
This is a basis of a few traditional dishes like bigos or kapuśniak.
Cabbage is just an important part of our cuisine.
@hansgans297as a Russia we cook the same dishes
❤ exactly, we have!😊 #kiszona #kapustakiszona
Proponuję również surówkę z kiszonej kapusty, startej marchewki, startego słodkiego jabłka, troszkę startej cebuli, pieprz i oliwka do smaku. Podaje się do wszystkich mięs, ale mi osobiście najlepiej smakuje ze smażoną rybą i ziemniakami w mundurkach.😊
Fantastyczne źródło witamin!!!! Baaaardzo smaczna surówka😊😊😊
Hapankaali in finnish same receipt😊
As a Romanian, we pickle full heads of cabbage and shredded. The pickled head cabbage we use for cabbage rolls, which is a traditional dish at any big celebration (wedding, christening, holidays,...). In my home we always have cabbage rolls for Christmas and a different dish with the shredded cabbage for New Year's feast (called "Cabbage a la Cluj", and you cook first separately: cabbage with oil and then add water and cook until it is soft, cook rice in water with a little salt, and fry ground pork with onions, pepper and salt, then in an oven safe pot you put a layer of cabbage, then rice, then pork, then again cabbage and so on until the last layer is cabbage. In between layering you put creme fresh on the cabbage layers and at the end you put it in the oven). I always look forward to the New Year's dish, it is very good and tasty and I love it more then the cabbage rolls 😃.
I miss my grandma's cabbage rolls, there's seriously nothing like it!
Romanian cabbage rolls are delicious!
wow..your recipe seems to be the Romanian version of the Italian lasagne..only with cabbage instead of pasta..and with less tomatoes...brilliant :) I love how people all over the world..seem to have invented their favourite comfort foods and traditional foods..and now..with the internet..we can find out that our GUMs...seem to like similar things...isn't that wonderful..?..food recipy sharing unites peoples and also appreciates cultural differences.. love it :)
As a Russian we did same thing
@@chrystal108reading4the Mexican (or possibly Mexican -American) version would be stacked enchiladas, my favorite comfort food 😋
I found using a whole leaf of cabbage to keep the top of the chopped cabbage below the brine really helps.
My friend taught me to use a gallon ziplock bag with water in it to cover the top of the cabbage; it works really well
@@Karenpayne47 oh oh oh. I keep the skin of the onion on top of the parts chopped off of a large onion and it lasts way longer in the fridge.
@@Karenpayne47 Good idea, I use a fermenting cap with a one way valve , (fancy) that fits the jar.
@@Karenpayne47ziplock bag is good BUT it has to contain water AND SALT! In case the bag explodes by accident, it won’t destroy your fermentation because it’s the brine (water and salt) of the fermentation!
@@truehappiness4U
My grandparents just put a plate on the kraut to keep it under the brine.
Thank you for the recipe. I'vs never seen such a jar.
In Romania we use a big barrel, we layer cabbage heads, salt, cabbage heads, salt, we add some beetroots, fill it up with water and let it sit for a few weeks. We use a small pipe ( non-metal) to blow in the water.
After that we keep the cabbage in the freezer, or in jars, and use the remaining liquid as a pro-biotic.
They can be called Harsch water crocks.
Chinese water lock crocks work well too
I’ve seen them but only in Chinese cuisine for making pickles. Interesting that there’s a European version
@@Emeraldwitch30 Very interesting. Thank you
@@CharlieApples The fermentation pot (Gärtopf) is the traditional way to make Sauerkraut at home in Germany.
A "pro-biotic". Is that a euphemism for "perfect cure for hangovers"?
Excellent how to. I'm a master food preserver and taught this stuff. My husband's stepfather was Jewish and he couldn't wait for those jars of saurkraut.
If you pay attention to the cabbages at times they get huge and other times they will be small. We'll the huge ones have the nickname kraut cabbages. Because they were left to grow longer and develop the natural sugars. This means they ferment better and develop lactic acid better making it more sour. Oh, and the fermentation is a lot more active and smelly. 😅
Now I don't have Herb waiting for his gifts to show up so I buy my saurkraut. 😢 I hope this helps all of you inspired by Andy's quick tutorial. Just remember to get in there and massage that cabbage good so it releases the juices. It's a great family project for energetic kids. 😂
Which ones do you buy? I’m currently obsessed with Cleveland Kitchens but you seem so knowledgeable I’d love a recommendation if you have one?
Great comment!
@@DeeLite220 what are you looking for? Cabbage or saurkraut?
@@DeeLite220
Kraut from store: Bubbies or Kuhnes in U.S. and Canada.
I live in Texas and there is sauerkraut everywhere! Love it
Makes it way easier to digest the meat, meat and more meat diet most Texans seem to have. Also lots of vitamins in there.
My family used to own and operate the Sievers Sauerkraut Company in Chicago. Wonderful stuff.
Sounds wonderfully radioactive
@@kathrynmcmorrow7170 Believe that's "sieverts" with a "t." ☢️
@@gus473No, it was Sievers. I have the original recipe too...
@@gus473 I know, but just in case you dropped the t.😁
@@xidkidyou didn't get the joke 😅
Giving krauts massages is how my grandfather was born.
@@OneMoreDesu 😂🤣😂🤣
😂😂😂😂 best comment ever on a sauerkraut tutorial!!!
Underrated comment
Hahaha
🗿
Awesome. Together with a delicious Rostbratwurst and potato mash and you have a great traditional meal. :)
Mash mixed with lightly roasted onions!
we Russians also mix with carrot. My grandma used to make best of sauerkraut! Though called differently in our language.
Also with olive oil (not traditional seasoning of course, but still) and greens (like parsley) on top when it's ready. Delicious!
Thanks for the tips, Andy!
It's funny how we do this in Germany as well. At least in southern east Germany. Slavic roots are apparent.
Kislaya kapusta
@@radschele1815 I reckon it's moreso that it's just a part of the world where cabbages grew really well and a method like sauerkraut is good for preserving them through winters
@@xXramblertoo14Xxa.k.a. "kvashenaya kapusta"
@@keysmash_roa no, its the vitamin c.
the germans are called "krauts" not because everybody is eating sauerkraut. it is originated from the german sailors, who didnt had the luxury of colonies with citrus fruits, they used sauerkraut for this (lactic acid bacteria produces vitamin c as a byproduct)
you dont need that in italy, spain or south france because you can get fresh fruit year around.
you CAN really well cultivate cabbages in italy but you dont NEED to do this to prevent scurvy.
ask diocletan who had a unhealthy cabbage tick and DIDNT grew it in germania but in a mediteran country
Sauerkraut is just pale kimchi. I love it
saurkraut vs kimchi vs salsa 😂
No. Sauerkraut is only made with this type of cabbage. Kimchi is can be made either bok choi, radishes, Napa cabbage, cucumber or just about any other vegetable if you know native Korean people.
@@jerseyreddjc3569that is what we did in Uzbekistan, we learned from Korean friends
@@jerseyreddjc3569I love bok Choi. Good idea to pickle it together w cabbage.
You can pickle red cabbage too. But it´s never spicy, just sour.
The very best , most simple instruction for making sour I’ve ever seen. Love the crock, never seen one before.
Caraway marries well with cabbage.
My wife makes cabbage chopped up like this, fries it in a wide pot using onions, butter and some seasoning, but the key is that caraway, the flavour is really good.
Caraway is very good
@@mozeskertesz6398Without caraway you will fart all the time and have an explosion in the bathroom.
My grandfather had a perpetual kraut barrel out in the garage. It was a wood barrel and he would keep it going all the time. Hed always pull some out and make kapusta when we came over
As a Texan, I DEEPLY APPRECIATE THIS SOOOO MUCH. MUCHAS GRACIAS & DANKESCHÖN!!!!
All my ex'es live in Texas.
@@migaudiblenofourdigitbullshit Thank you, Jeff.
Bitteschön✌🏻
@@migaudiblenofourdigitbullshitthat’s why I hang my hat in Tennessee
Sheldon? Jk
since the 1990s I remember my dad making cabbage in a plastic barrel, beaten in layers. It was packed in galoshes, my dad covered the top with boards and a field stone, and then she stood in the heat for two weeks and then at the end of autumn and the beginning of winter on the balcony. Only once did the cabbage last almost until August and it was still good to eat. I also drank cabbage juice, although it is said to be the best for a hangover.
I'm from Bulgaria . Sourcraft and other delicious pickles and preservatives are traditionally made here for thousands of years . Every family used to make huge variations of them with its own secrets in the recepies. Amaizing culinary heritage! Your recepy is a basic one for fast and short- term use but it's a good one 👍
Hello , i am Romanian-Hungarian and I lived in bouth countries and people in this countries make it plastic containers and smaller companies make it in plastic because it is cheaper when you make sauerkraut out of 30-40 cabages, and this are not the only countries that make it in plastic containers, and believe me cause i make it to now for over 10 and my parents every year and I am 42 that it is very good . Regards Patrick
We in Serbia usually make it in plastic batches nowadays too, but i don't think that's healthy... It was wooden batches back in the days before plastic...
@@ChikaNeca That sounds not healthy. Im german and i never saw sauerkraut in plastic. Every grocery store sell it in glas.
@@xxklesx1 totally agree..
Lactofermentation produces acid - it's sauerkraut after all. Now, if you want to soak plastic in acid for weeks and then eat the contents... I guess that's on you.
@@xxklesx1How do you put 30 to 40 cabbages in glass containers? That's nearly Impossible. If you only make Sauerkraut for a small family, than glass might work.
In Poland we eat sauerkraut from ages, its a perfect option next to the pork cutlet (schabowy) or as a filling into pierogi ❤ Sauerkraut is in our blood 🇵🇱🇵🇱
Sauerkraut is very high in vitamin C and K2, good for your heart🎉
Also, we like to add carrot to the cabbage :)
Fermented cabbage Is found all around the world
@jacopograsso2933 Africa and South America is not into fermented cabbage, that's quite a chunk of the world.
Sauerkraut pierogies are the best
Hey Andy , thats almost the way to do a German cabbage salade. After you add the salt and massage it in , add some vinegar and oil. caraway for sure.as well fried bacon can be added. Great with fried sausages for bbq. Greetings from Germany 🇩🇪
My family is Croatian and we have that too! Only ours lets it sit for an hour or so before squeezing the water out, then just uses Olive Oil, Vinegar, and Black Pepper. Best part of the holidays!
Instead of bacon, could I use sausage hunks?
Bacon is best, but sure @@jordanbridges
Especially in the summer, Try squeezing some lemon juice instead of vinegar and then add crushed black pepper . Very refreshing
@@jordanbridgesIn Germany and Austria a Bratwurst (sausage) goes with Sauerkraut and a Knödel (dumpling) on the side.
Excellent got the ceramic container 😊❤
Thanks ❤️ love
From an AUSTRALIAN 😊
Excellent video! No bs , straight forward, easy old fashioned recipe! Thank you
I like to use a mandolin slicer for thin, consistent shredding. I like the mouth-feel better.
You look like you are going to teach me how to cook meyh, but you somehow always cook such amazing looking food. You are a living representation of never judge a book by its cover
My family makes saurkraut every year since the dawn of the dinosaurs... I never saw granny "burping" her jars and none of them ever exploded....
It's absolutely delicious with a nice homemade sausage and eggs in the middle of the winter when the snow keeps us all inside! Of course it's delicious with many other things...
Dear, which country are you from ? In our hot and humid country we have pickles but we don't experiment with preserving cabbages. That would become too odorific, I suppose. From India
As a german Sauerkraut-Expert I can tell you you made a wonderful job.
As a Hungarian …. So happy to see you are using caraway seeds. That’s a must with this. We doing the same process plus put a whole had in it in a barrel to make cabbage rolls.
This was a great quick fermentation vid 👏 👌 from the master of cooking
As a Romanian who was weaned on sauerkraut I can vouch for the fact that you can, indeed, pickle it in plastic (we use 50 liters plastic barrels) and it tastes quite awesome. However, we brine the cabbage whole, not chopped up
That's wrong!!
@@meghasinghaniahmu and who tf are u to tell an entire people that one of their national foods is prepared wrong? We dont tell u how to eat your rice, don't tell us how to make sauerkraut, mind your own kimchi or whatever tf u have in ur own country
@@vald9698 aprob! Bine i-ai zis 😂
Of course you can, even in a baby pot but....this is wrong and UNHEALTHY way. Traditionally sauerkraut was made in wooden barrels or big clay jars.
@@kasiasobczyk6939 plastic is more affordable and accessible to the masses though. Is there anything actually wrong with using plastic other than it not being traditional? If we have to do things the traditional way to be "right" we'd all still be cooking in pottery or cast iron over firewood, and exchanging smoke signals instead of sending messages online.
So now Andy make Bigos please 😅!
Bigos is a Polish Sauerkraut dish with Meat an sausage.
My mother used to make that for my sister and me, when we were younger.
She's not polish or anything, just enjoyed cooking and introducing some interesting variations to our palette.
She found the recipe and tried it... Man, did we love it!! It was a regular request along with Bumbu Bali and rice! 😋🤤
I had bigos for the first time last week in a mountain hut in the Polish Tatras. One of the most comforting and delicious dishes I've ever had.
@lukemiller7952 so let's try to get Andy make this dish.
Brilliant! We do that every autumn and the amount should last throughout winter. As a child I used to stomp it with my feet i a big ceramic barrel. Now my kids do that. One has to keep the traditions. ;-)
And fermentation
requires the bacteria those little feet carry. Just like with wine when girls stomp the grapes in big tubs.
My great grandpa used to make it in his cellar with bayleaf and juniper berries in a big wooden barrel with a stone on top and a big screw to push down that stone to apply pressure on the Kraut, it was lovely- way better than the bought ones.
That man became 104 years old, born in 1918.
Never seen that container with the self burping bit. Cool idea and definitely gonna try for other things I ferment(I don’t like sauerkraut)
Red chilies, yum
Garlic, hot chili pepper, corn pepper, cabbage, sliced carrot, sliced celery, it fucking slaps
Fermentation jars come with the self burping parts. If you have seen people making homemade mead or wine. You would have seen the little contraption they add to their lids. That allows for extra carbon dioxide from the fermentation process to escape the air tight containers by dissolving into the water. There by preventing unwanted explosions. Andy follows the same logic by having water on top of the pot.
It's a 2,000-year-old Chinese pickle jar design that's pervasive in China, but this is the first time I've seen one with a straight-sided modern aesthetic. Very neat.
@@YinHuang This is the kind of fermentation jar we traditionally use in Germany for Sauerkraut (Gärtopf), usually ceramic these days but older ones are mostly stoneware. The modern design is usually straight like this, especially for smaller ones. There is also some with a bit of a curve in the walls but nothing as curvy as most chinese designs I have seen. My grandma had several of them in different sizes in her basement and my parents also have one. The water lock might come from China but I have no idea tbh....there is not a lot of documentation on the history of the german design specifically...
One key to sauerkraut is to "bruise" the cabbage not just letting it sit. Andy may have meant that by the strong massage. Theres good stuff inbetween the fibres that ferment to make even better stuff but only come out if you crushed the fiber (kind of like crushed garlic vs sliced)
With a baseball bat?
@@isoEH Use a Sauerkrautstampfer! 😂
Adding some grated carrots will be nice flavor bonus
I didn't like sauerkraut as a kid, but as an adult I came to appreciate it from time to time. I especially love a good reuben.
One of my three favorite chefs. Andy is brilliant!
I just made a batch with garlic, caraway, and dill seed. Delicious!
It's so cool how similar the method is to kimchi. Convergent culture.
There are only a few traditional methods to conserve food, fermentation, drying it and or using salt before canning and refrigerators were invented.
@@matthias4037fermentation
Salt brine
Sugaring (like when making a jam)
Drying
@@segevkrespi8609 also smoking, and jarring which is covering completely with clarified butter. Not typical much anymore, but still fun!
@@TheAngryBare My grandma talked about how they’d hang meats in the well as the air was cold enough back then. Not sure it would be anymore!
Lmao the only thing I thought when learning what sauerkraut is with the video is "oh so its white people kimchi"
If Andy was on iron chef, he’d be the Jack of all trades chef. He’d be pulling inspiration from many types of cuisine
I'm german and this is the first time I've seen someone make Sauerkraut, nice to know how to do it.
My grandmother alway packed it in mason jars and let it sit for 6 weeks. We never burped the jars or had an explosion. The cabbage “worked” as she called it, which meant it bubbled out of the loose fitting lid. Once it was finished with the working process the jars sealed themselves and was shelf stable for at least 2-3 years. They never lasted that long because this is what we ate on through out the entire year. I still do it the same way and never have a problem, except where to store it while it “works,” simply because it smells up wherever it is stored until the process is complete. Everyone should learn to make this amazing tasting and health beneficial food. 💚
That’s really cool! We just had sauerkraut for lunch! (Yes my German is showing..)
Andy holding a featherless chicken:
"Behold! Sauerkraut"
Done this, 100% correct. My last batch I added gokujong it was more like kimchi
Ppl who spell it Gokujong smoke mids
@@m4st0rnoob-10 yea, evryone 👃 it spelled geauxchoojiang
We had one of these jars (it shattered during a big move), and they are amazing. Made different krauts and pickles. Absolutely worth the price.
Always make fast fermented cabbage with carrots for myself, superfood in terms of vitamins
Loving the one glove look!
I was rather Curious About the Story on that one myself!!! 🤔
My grandmother used to add some grated carrot as well.
Never been so early! Love your recipes ☺️
I just bought two heads to make some more for my family. One of my favorite ferments!
I started making my own kraut about 15 years ago, now I find it difficult to eat store bought product. I do add shredded carrots, an apple, 1 clove of garlic, and a gold beet to each batch. Heaven in a jar!
Thanks for showing the end result!
Now PLEASE do Choucroute Alsacienne, Chef!
I think that the best of the supermarket brands is William Saurin, but I'm definitely interested in doing the recipe myself.
It's perfectly fine to use plastic. Our family has been amking Sauerkraut in plastic barrels since I can remember.
'Perfectly fine'? Do some research into how much stuff from plastic leaches into our food and how it affects us. Safer to use glass.
😢
Rodney, you hit the nail on the head. Didnt miss the man one day, but i missed my baby. Now i actually look forward to getting a little break on his weekends, but it took time to get there.
My neighbor makes her kraut with shredded carrots and radishes! So good
“Give your Kraut one last massage “ had a very different meaning in the 1940s 😂😂😂
You should do a kimchi video!!!
Also I was told in the village my friends family is originally from in Germany they'd traditionally boil it and whenever possible add small chunks of whatever protein was handy. He likes his with bacon chunks but we experimented with adding pulled pork bbq and it was pretty amazing actually.
Yeah, you can use it as a side or as a main. You can mix in rests of sausages or meats, different kinds are okay too. There is so many things to do with it!
@@haraffael7821 it sure is a versatile way to extend your produce. And the vinegars in olden days were apparently way softer and more well rounded flavors too. We are gonna experiment with making some soon.
In Poland we used to add a little bit o shredded carrot also, very good for digestion ^^
Much love ✌️
Wow! Never saw how to make sauerkrauts. Always bought at supermarket. Next time will prepare your recipe. Thank you.
Please include a link for the burp itself container.
😂😂😂😂 you ain’t getting one so don’t t bother. It was an Aldi special buy a few weeks ago.
Amazon has them
What search terms do I use to find this?
@@rwac88 water seal fermenting crock
@@ihadaface thanks!
I have been making this for years, the caraway adds just the right flavor.
Great to see the method. I enjoy it fermented with red bell peppers, onions, garlic, tomatoes and a little Anaheim or jalapeño peppers. Variations on the theme. Also known as Kimchi.
In Russia we usually make it with carrots and more rarely with cranberries. Put the cabbage in a wide glass bottle, almost to the top but it needs some space for extra juice. Place it in a bowl or a plate. Put a heavy object above. Wait and get rid of extra juice. Also use a knife to go through your cabbage couple of times a day.
Nice Andy. Ate Sauerkraut with Kartoffeln and Rauchenden today. You're my favourite chef.
A lot of people dont like it.
But my grandma used to do it back i. Mexico from an old recipe of my grand grandma.
I didn't know she was a part German.
And I love it.
We call it Col de mi Abue.
The caraway is a must try for this. It's aroma is wonderful.
The Dutch make an amazing dish out of this: _stamppot zuurkool_
You need to mash potatoes with some milk and butter, then stir the _zuurkool_ (=sauerkraut) and bacon through it, add a bit of apple if you like, and serve it with smoked sausage. Perfect winter dish to keep you warm and win any iceskating contest.
Oh and I forgot: you need to serve it with a hole that you fill with gravy.
As {insert nationality here that believes they alone invented pickled/fermented foods}, I appreciate you teaching the rest of the world about how {we} do it. This is how my {insert nickname of beloved old lady} used to do it.
Too fancy :D You can make sauerkraut in food grade plastic buckets easily. Here in Baltics, they were made in wooden barrels. No airlock required, just put a few large leaves of same cabbage on top, to prevent floating of small pieces, pieces of flat wood on top of the cabbage leaves, and rocks on the planks. Leave a few days in the room, then move to the cellar to keep fermenting slowly. It stops on its own when ready and keeps for a VERY long time in the same buckets/barrels.
My family and people I know in Slovenia have been making sauerkraut in plastic barrels for as long as I remember, and it always worked fine... :D
German here. I recommend shredding the cabbage even finer (maybe with a mandolin) so you really get all the juices out for a thorough fermentation. Also, caraway isn't only a matter of making it tasty, but on top it aids with the digestion of cabbage, avoiding bloat :)
I used to make sauerkraut with my grandpa. We used the same ceramic jar, only much bigger so that we could step in the jar in a pair of new white socks to pack the cabbage by stepping on it. ( using your own weight to weigh it down as much as possible )
I miss those days. I miss my grandpa.
I need to go make some sauerkraut!
Oohh!! One amazing trick- you can put some whole apples in the middle of your cabbage. When sauerkraut is done your apples will be so delicious!! They get sour and juicy and just TOP. Also they pack on vitamins by doing this.
I tried to make sourkraut one time and I had to throw it out, b/c I didn't use the right container for it, plastic! I'd love to try again. Thanks for the lesson, I just might do that! 😊
Glass!
As a Bavarian I appreciate this 👍
Good job bro 👍
I always thought sauerkraut was pickled cabbage, you learn something new everyday
Sorprendente. Saludos desde Asunción, Paraguay 🇵🇾.
You just reminded me that I made some sauerkraut a few weeks ago, so I think I'll go and see how it's going. Thanks for the heads up.
Grüße aus Deutschland! Eine sehr gute Erklärung!
Greetings from Germany! A very good explanation!
Saurkraut made in a natural way like this contains more vitamin C than anything you could buy anywhere (as long as you don't cook it). It's immensly healthy for your gut. Absolutely delicious.
My grandmother used a large ceramic crock. Wood on top, on top of the wood was a large jar with water. Hated the smell but like kraut. My mother used canning jars. Since I tend to be scatterbrained, have never tried to do either. So far.
I will not give up trying to make this at home!! 😂 I love the Wildbrine brand from the grocery, but it is so expensive! It has the exact same ingredients, but for some reason I haven’t been able to mirror the taste of it! You’ve encouraged me to try again!
Regarding TO's jacket whilst seated Jesús just reminds us that you are the epitome of sartorial elegance!
I make mine with garlic. It's so good 😊
As a German: I'm all ears👂
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Edit, adding: Caraway seeds are just great. Also a nice addition: Juniper berries.
But the most important ingredients are indeed: Time. And patience. Nice video👍