How to Make Homemade Sauerkraut - A Delicious Probiotics Rich Side Dish for Gut Health
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- Опубликовано: 31 май 2024
- In this RUclips video Mary from Mary’s Nest Cooking School shows How to Make Homemade Sauerkraut- A Delicious Probiotics Rich Side Dish for Gut Health.
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In this video, Mary from Mary’s Nest Cooking School shows how to make Homemade Sauerkraut. If you would like more Easy Recipes using Real Foods for making Delicious and Affordable Meals, please visit: marysnest.com/join-our-real-f... and join our FREE Real Foods Cooking Community and receive a copy of “The 7 Best Books for Your Real Foods Journey”. Start your Real Foods journey today!
#MarysNest #HomemadeSauerkraut #TraditionalFoods
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****Disclaimer: I am not a doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, RUclips Channel, and related social media, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have read watched on this video or read on the corresponding website. 
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PS- And be sure to check out more great Sauerkraut videos including Brad Makes Sauerkraut | It's Alive | Bon Appétit at ruclips.net/video/snxb_PSe3Ps/видео.html and How to Make the Easiest Homemade Sauerkraut by Joshua Weissman at ruclips.net/video/mUwC7bTjLkQ/видео.html
Love, Mary❤️😘❤️
Thank you so much for visiting and for the kind words!! Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods who may not be able to afford the online programs that have a cost associated with them.
Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Mary's Nest marys
@@MarysNest Hi Mary, how many weeks do you let it ferment. Will be making Sauerkraut in a few weeks. Planning to add a Habanero pepper or two into it. Also, can one add some crushed garlic too? Thanks
LordStanley You can definitely add garlic or peppers. There are lots of recipes around for varieties of sauerkraut... ones with turmeric, with caraway, etc etc. Lots to experiment with! I’m going to be making some this week for the first time in a few years, and I’m very psyched. I’d love to hear how yours has gone, or how it goes.
LordStanley PS. Look at Dee Terra’s comment re: garlic 😄
Hi Mary! I've been making kraut for decades & as I have gotten older, I found a trick to save on some of the elbow grease required to break down the fibers. After shredding, I put the sliced cabbage into a heavy clear bag and use my rolling pin to work in the salt. It saves wear & tear on my arthritic hands. And I have an ancient designated crock for the fermenting. Old school, but it works great!
im trying it this way now now i have a great way to roll it out also, thats an amazing discovery, as i have the same problem, tks heyfunny
Thanks for the tip! The mangling was the only thing holding me back as I knew there was no way my hands/wrists would manage it.
👍❤️😊
Okay, so I just used this "tip." Can I just say THANK YOU!! You rock!
I looked at this a week ago and thought I'd remember it. I started making kraut today, all I had was a potato masher, I'm like "this sucks." :( I remembered that someone had a better way, so I went back through my comment history and there you were. I was done in no time and it didn't feel like I had just gone 3 rounds with a boxer. :) :) :)
I add salt in a large bowl, walk away for 1/2 hours and come back, it takes me one minute working the get ready to fill my quart mason jars. My mason jar lids got rusted . Save your lids from mayonnaise, it fits right in the quart jars. Try it out.
Apple does the trick. Turned out absolutely delicious. I’m eating it like a candy. I used to have heartburn and digestive problems regardless of how healthy and light I eat. Since the kraut is on my daily menu, the heartburn is completely GONE!!! Talking about naturally heal you guts flora. I highly recommend it to everyone. I made a huge jar about 2 -3 weeks ago and I have about 1/3 left. I’m making a new batch today from 7 cabbages. I’ll never run out of this wonderful dish. Love, love, love it. Thank you Mary. Love and gratitude to you and the whole world. Hey everyone! Make some kraut!
How do you use apple for the kraut,can I have the recipe. Please
Thank you 🙏 i will try it,,, been suffering for years 🙏
I have the same question. How does one use apples ?
I am in the process of making this recipe this morning. I found I was getting nowhere with my potato masher, so I put the cabbage in my stand mixer with the dough hook attachment. It’s working away right now and I can see the juices coming out
😃😃😃🎊🎉I DID IT!!! I finally made my own homemade sauerkraut!! It is SO much better than store bought!! Thank you Mary!!! Thank you for being such a wonderful teacher!
Zeew4dbcz🧯
For a seal on top of jar, use a sandwich bag and rubber band. Put the bag over the top with rubber band around the neck, you can then see the fermentation happening and gently pull the bag and rubber band away from the side and vent the gases. It re-seals easy peasy.
I love the way you cook, "Don't throw anything away. There is a use for it."
Thank you!! I really try to have a no waste Kitchen. Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists:
➡️How to Make Bone Broth: ruclips.net/p/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH
➡️How to Make Fermented Vegetables: ruclips.net/p/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr
➡️How to Make Fermented Condiments: ruclips.net/p/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj
➡️The Complete Guide to Sourdough: ruclips.net/p/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof
➡️The Complete NO KNEAD BREAD Playlist: ruclips.net/p/PLkRuW3pBo2U0ZnA45FadK99NvKZLKh-6N
➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: ruclips.net/p/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX
➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: ruclips.net/p/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 10 Seasoning Blends including Ranch Dressing Mix and Onion Soup Mix, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, and more!
And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: ruclips.net/p/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: ruclips.net/p/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: ruclips.net/p/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS
➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: ruclips.net/p/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd You may like some of these recipes.
➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: ruclips.net/p/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: ruclips.net/p/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK
➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: ruclips.net/p/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U
➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: ruclips.net/video/qjOJh8Cb_-k/видео.html
Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
@@MarysNest I do actually like it over past few months I have tried to watch all videos and get more info to say I used to cook learned from Grandma but you do way more than see did. I hope to get that onion broth recipe soon lol I have lots waiting I might just have to make veggie broth scraps then go to compost or chicken slop
@@MarysNest Wow! Am I ever so happy I ran across this comment 💖 This is wonderful having all this shared information at ones fingertips. Thank you so much!
I have NEVER fermented anything in my life but I am trying this today because you have given me COURAGE!!😂 Wish me luck! Thanks so much Mary for all you do!
You got this!❤️🤗❤️
Same, here - the video was so detailed that I finally got the courage here also and its pretty dang tasty!
@@MarysNest
Miss Mary, does this ever spoil? even if kept in fridge?
how was it?
This channel is so much better than watching all those that were on any mainstream media channel. Wholesome, healthy and educational. Great Job!
Wow!! Thank you!! ❤️🤗❤️
My saurkraut become dry after freezing@@MarysNest
I was spending 12 dollars a jar for raw fermented sauerkraut at Whole Foods and went through one a week which is pricey. I started making my own with a fermentation crock and soooo delicious. The batch that is fermenting now I added green apples and carrots to the cabbage. I spend pennies on the dollar now and it is so much fun!
How long does it take to ferment before I can eat it
@@elisamarro7356 I fermented the vegetables in a fermentation crock for a week but most people go much longer.
Did you add cut up green apples and carrots or what?,because I have a fermentation crock too and I made this once not good,thanks
Does this really help the gut health? I have been doing research, but haven't tried any fermented food in my life.
I love cabbage bit never considered fun?or making it is so jolly
Your taste test sounded absolutely delicious! My father used to make sauerkraut but I didn’t understand the process. I loved store bought all my life because that’s what Momma served. After my mother passed, my father made and kept his homemade stuff in the tool shed (he lived in Tampa) and I went to visit and saw those jars just bubbling away!! I told my father that he needed to throw those out because he was going to end up with botulism!! He told me to get my hands off his kraut immediately! He was protective of those jars. It took me several years before I found out that his kraut was doing just fine and I should keep my mouth shut about his recipes in the shed. He made strawberry jam and pie crusts too. I miss him and Momma. There is so much they could have taught me if I would just have just kept my mouth shut and listened.
My girls steer clear of kitchen. I would love the company of likeminded family cooking together in kitchen.
Even my growbag garden taking over our large deck, did alone.
This week I'm finally building my hoophouse with cattle panels.
These days they'll appreciate having our own garden and eggs to eat as food is too expensive... 🇺🇲🙏🌱🧄🥕🥔🪱🐞🌽🍆🥒🫑
@@myprtrump2207 My daughter and son in law have 3 girls and they have a small garden and chickens. They all know what to do. When I go there, its a real treat to walk out to coop and grab a handful of eggs, and veggies from the garden, make a salad with fried egg on top...like I was in some SOHO artsy fartsy cafe🤗 self sufficiency is intoxicating!
Thank you so much my dear Mary , suffering from long time stomach ulcer and acidity,,
Thank God now that I know sauerkraut are too good to someone with stomach problem,
Thank you for a good video helping me a.lot how to do.
God bless you ..
More videos to be uploaded.
😇😇😇👏
Gigi Quillian Re your last sentence, I think we can all say that, those of us who were lucky enough to have parents anyway.
Gigi Quillian, Oh, you said it so well! The same are we, all the humans in regard to our Father in the heavens' WORD, His LAW !!!! But we are giving each other our own wisdom and die...
Reading/listening to the BIBLE anyone can see/hear The TRUTH !!!! That is all there: One God, One Son of His = One LAW/Word, one people to be! It's just like our family: are we one? Or we are no family at all, but a bunch of gentiles...
The Lord, our Father in heavens, named Yah (YHVH),
has a Son - a Jewish Son,
named YAHoshua (literally meaning "Yah saves"!),
or simply Yeshua (Yeshu ---> Yisou(s), in Greek, which means ... nothing; it's only a transliteration/trans-letter... +s, as in Greek).
In English is Jesus, which has nothing to do with the Name of the LORD of everything: YAHoshua!
HE was NEVER a Greek! As HE was never an American, a Latin, etc.
Reading 1 chapter of the BIBLE takes +/- 10 minutes.
But it takes also an honest heart to receive it all. 💞
Without the Old Testament, one cannot understand correctly the New Testament, the Good News of the LORD.
The last one is not destroying the first one! The last one is an Appendix, an Additional Act to the first one, as God Himself said through the Prophet JEREMIAH:
I tried your recipes and made it about 5 weeks ago, left under the counter cabinet for about 5 days, then kept in refrigerator. OMG!! It tastes so good and it continues to taste better and better. I will make 3 more batches and will give one to my friend. Thank you.
Thanks. I was wondering how long to leave it out before refrigeration.
Just finished my first batch of sauerkraut with the apple slush…absolutely delicious after 8 day ferment! Bravo to your recipe! ❤️
Thanks for posting a timeline.
Thank you … I was hoping someone would reveal how many days it needs to ferment. ❤️
@@MaryOKCit needs to be fermented at least 2 weeks but 6 weeks is the best, hope that helps😊
I was wondering how many days, thanks for sharing.
7 days does it for me
To be honest the way she delivered the instructions on making this sauerkraut are so easy to follow 👏🔥 really enjoyed her honest perspective and clear instruction
She is a very sweet soul.❤
I just finished yesterday. How long should I let it ferment before I put it in the refrigerator?
I just finished it. How long should I let it ferment before I put it in the refrigerator.
I stumbled upon your show and after watching a couple videos, I must say that you're very good at what you do and your delivery is excellent. You deserve your own network TV show.
This is true.
Cable tv is old and stale. She's in the best place here!😄
Every RUclips tutorial presenter needs to watch this whether they want to make sauerkraut or not. You are so considerate and efficient in how you instruct. I've watched other tutorials for Sauerkraut, but this is the first time I'm inspired to give it a try. Thanks, I have subscribed and will watch your videos.
Welcome! So happy you are joining us on this traditional foods journey! And thank you for the kind words!! Love, Mary
Mary, in EU you actually squeeze the cabbage with your hands as much as you can but if you can not, you just mix the salt into the leaves, cover with a clean kitchen towel and let it sit for about 3 hours and the salt does the job. You use the wooden masher to push the cabbage in the jar so it's pushed in really well so there is no air between the layers of cabbage, air between the leaves can cause yeast and mold to grow in your fermented product. We used stone/ceramic pickling jars too, but now it's impossible to find them, or they charge a fortune for them if you do.
My grandparents by adaption were born in Germany. They fermented everything. Kraut was a staple. She also used jars to age the kraut, but left the lids loose, set them on a lipped cookie tray that she lined with newspaper. Then as it fermented in the basement and burped up the extra juices, the newspaper caught the juices. My mom spent the money to buy extra large crocks. We made kraut and pickles in them all summer. So fabulous! Happy memories.
did they use just salt and cabbage to make them?
@@amandabass04 in Hungary we put some bayleaves, peppercorn, cumin seeds (not the Indian variant) and horseradish (root) as well. You can also put apples into it, just quartered. As kids we used to fight for the core though so they just got eaten 🙃
Hello I'm from South Korea and I grew up eating Kimchi my whole life my grandma made and sent to my family. I've now realized eating fermented veggies really helps my digestion and overall health and I'm here to try making sauerkraut since I wanted to make some fermented veggie food on my own. Thank you for sharing such a nice video with beautiful smiles!
I never heard of kimchi until today I am interested now!
Im an indian stayd six month in Seoul i felt korean do such things in comments one Korean reply amazed.super i love south Koreanand south koreans people.so lovely.
If you think about it kimchi is technically sauerkraut with spices and chili. Kimchi is my favorite too. I love eating it with anchovies, rice and Korean style seaweed.
@@MrAngryGorilla2000 Well sorry but I'd have to be a little defensive about the statement. The raw organism&making procedure of the food being cabbage and fermentation Versus baechu (asian cabbage) and fermentation doesn't mean the two foods are technically or basically the same.
I have made sauerkraut myself for several times and I've seen the process of making kimchi and fermenting it my whole life since when I was a little kid, like 4 or 5, as family gathering and making kimchi is a culture here in Korea since it's been a way of preparing a food supply throughout the cold wintertime.
The factors that make them different, in my opinion, is that the vegetation itself is quite different to start with, the container you store it in is different (now we store it in kimchi refrigerator and traditionally before the electronics era it's been Ong-gi: a voluminous earthenware container.) and as you mentioned, the spices used is totally different. If you take notice to how the spices consist the food that has well aged and let-wholesomed food, the role not like condiments on a hotdog, the spices does not only soak into the vegetaion; baechu, it also participates in the fermentation process and also in the role of preservation of the food (the spices in kimchi play a big role in it, from what I have been seeing and experiencing from making food).
There are so much more to talk about kimchi, but it seems I have wrote a bit too long. Anywhoo, I hope you enjoy what is offered from the big universe of civilization and take a full and wholesome use of the time and space that we've got. Sorry if I kinda surprised you with all these letters. Cheers and stay well!
@@ramya793 I love India too. Hope to visit and experience the culture one day. And as how it is is how it is, not all people here would be so lovely; some may be hurt and fierce. Hope you stay healthy throughout the trip here and make a happy and safe travel at the end of the itinerary here.
Her smile is EVERYTHING!!!
I love sauerkraut. I'm so excited to try this recipe 😋
Homemade sour kraut is soooo good! It taste totally different than store bought. My whole family and several friends always put their name on the list when i let them know im making a big batch. We all love it! ❤️
My goodness, I never knew about the apple & cabbage core slurry method (prebiotics) for the probiotics, wow, this is a huge learning curve for me, thank you so much Mary.
Have you tried using half red with the green, it gives a delightful cerise colour!
@@alicepocock6176 si0ymarin beñefits bñ n.
On Hungary, we have many variations we put in whole bay leaves, chillies, black pepper, quince, corn, carraway seeds, carrots, be brave and creative 😋😋😋
@@karocica I use caraway seeds and carrots but I have not thought of bay leaves! Thank you for the idea. I will use some in my next batch. Blessings upon your day!
Hi, I loved the way was made ; you took your time to explain and your serm to be such a wonderful soul. One problem with me is that I sm allergic to any foods that contain sulphur, and cabbage does, as well as onions and garlic. CanI I use another vegetable to make the saukraut?
You’re my kind of Gal... Grew up with living off the land, homegrown food vegs/meats & preserves, canned all our own foods. Milked cows- made fresh butter, in a churn most Friday or Saturday nights listening to old time music😊. Taking turn cranking the Churn❤️. Nothing like Home made food/Cookin’, Preserves, Baking, and simple life.... Just found your channel👍🏼 I unfortunately entered city life after high school & early years of adult/married & Career life.... Then started slowly returning to my Roots, canning, preserves & lots of home cooking on my away back to the good life,
Come and stay in the NE of India ...... no snow
Don't forget to pass on your knowledge! Maybe you should share on yt also?
Mary, you are an angel of fermenting! Re-taking your lessons and is always refreshing watching your lovely tender videos! Is so easy to follow you (first because of your beautiful persanlity and second becasue of your clear instructions)...can't believe it's been 4 years since I made Sauerkrout with you !!! Keep up the amazing videos!!!!
I made the sourkraut with red cabbage and added carrot. Everyone loves it.
Hi Mary I grew up around my maternal grandparents that immigrated from Germany, my grandmother was very old school when it came to cooking. My grandfather who was blind grew a massive garden in their back yard so my grandmother always had vegetables, with that said my grandmother always made sauerkraut , I never had store bought sauerkraut until I was a teenager (17) and needless to say I hated it. My grandmother taught me to make it the old fashioned way with the huge crock that made a ton of sauerkraut. I made it two or three times but the only one that ate it was my mom and dad and me until I got married. So I quit making it after my parents died. My current husband loves sauerkraut and now I can make it again only in smaller batches, ( when I made it before I used 10 heads of home grown cabbage & 25 bulbs of coarsely chopped garlic )so I thank you immensely for your video and I know my husband will thank you also. May your days be blessed and your blessings be plenty.
Oh Dee! Thank you so much for visiting and sharing this bit of family history with me. Your comment was a delight to read. And I am so happy that you can get back to making sauerkraut - just smaller amounts! :-) If you would like some recipes for other fermented veggies, be sure to check out my playlist: ruclips.net/p/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr And here is a playlist for homemade fermented condiments: ruclips.net/p/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj
BTW - Do you enjoy making other traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
Also…If you enjoy making homemade pantry type items, you might enjoy my playlist: ruclips.net/p/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc where I show how to make Apple Cider Vinegar, 10 Flavored Extracts including Vanilla Extract, Homemade 1-Minute Mayo, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, and more!
Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love and God Bless, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
I've never liked sauerkraut but I've never had homemade, only the stuff in cans. My husband is German and I would like to make a traditional Sauerkraut for him. I love Garlic and I was hoping you would share your recipe with me for a very small batch of good homemade Sauerkraut. My stepmother made Bavarian Sauerkraut and it was considerably sweeter then the canned stuff and it also had caraway seeds in it.
@@byteangelxi9178 8
Nice recipe. to add my two pence I remember my parents used shredded carrots instead of an apple, plenty of it. They also kept the sauerkaraut in an oak barrel in an underground cold room (12C-15C) over the wintertime. In cold Siberian winter, the sauerkaraut was absolutely delicious.
Also, shredded carrots add vitamins and improve the colour of the product.
I’ll add some carrots next time. Thank you for sharing this.
How long before you could eat it since you kept it cold?
@@judycallaghan4889 it was very long time ago. My parents stored fermented cabbage, tomatoes, apples, watermelons, gherkins in barrels over winter time . They were made in the beginning of Autumn but we started consuming all those fermented stuff in the end of Autumn. Guess it took at least one month. It has to be made in the beginning of Autumn, right from fields as there were no such things as supermarkets there. We started consuming it in late Autumn when no greens left around us.
Thanks for the carrot idea! I didn’t have apple, but an abundance of carrots. Two cabbages, so I grated 2 carrots and put 2 in with the cabbage cores to make the slurry. It sure does look yummy! Can’t wait to taste it.
Very similar in Poland :)
You are wonderful. Soft-spoken and adorable. Very well explained. 🥰 You earned a thumbs up and a subscriber. Keep up the wonderful work.
I have started my healthy whole foods journey with you.
I made sauerkraut last week and just put it on the fridge tonight.
My very first attempt at anything was your sandwich bread.
I am thankful for you.
I love Mary’s Nest! Mary, you are the Home Economics teacher we should have had ALL thru high school, not just 1 semester. Your delivery is personable, cheerful & comfortably encouraging. I’m so happy to have stumbled onto your RUclips. You hooked me with No Knead Sandwich Bread (which is delicious, by the way).
After trying that, I binge watched as many of your shows as time allowed.
Yesterday I tried my hand at Homemade Sauerkraut. We have Mason jars & recently purchased the new plastic lids but thought the Masontops Fermation Kit would be a modern convenience for our treasured old fashioned lifestyle.
The wooden pickle packer is very useful & the self burping rubber tops are genius!
The weighted glass tops did take up the headspace & this morning I was siphoning off an inch of juice from each (quart) jar. (Learning by doing.)
Today I’m going to make the red cabbage & will use the small 4oz jars for weights (but will still leave more space).
Mary, thank you so much! I’m learning key information in a subject I thought I knew well &
having the time of my 66 y/o retired life!
Keep smiling!
Thank YOU so much for visiting and for the kind words!! Do you enjoy making other traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists:
➡️How to Make Bone Broth: ruclips.net/p/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH
➡️How to Make Fermented Vegetables: ruclips.net/p/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr
➡️How to Make Fermented Condiments: ruclips.net/p/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj
➡️The Complete Guide to Sourdough: ruclips.net/p/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof
➡️The Complete NO KNEAD BREAD Playlist: ruclips.net/p/PLkRuW3pBo2U0ZnA45FadK99NvKZLKh-6N
➡️How to Make Bread with or without Yeast Playlist: ruclips.net/p/PLkRuW3pBo2U344nspo8zPj3O3LfyNVHZS
➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: ruclips.net/p/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX
➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: ruclips.net/p/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 10 Seasoning Blends including Ranch Dressing Mix and Onion Soup Mix, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, Breadcrumbs, Croutons, and more!
And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: ruclips.net/p/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: ruclips.net/p/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: ruclips.net/p/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS
➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: ruclips.net/p/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd You may like some of these recipes.
➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: ruclips.net/p/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: ruclips.net/p/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK
➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: ruclips.net/p/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U
➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: ruclips.net/video/qjOJh8Cb_-k/видео.html
Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Yes! Home economics was phased out in my area of the country before I was in middle school and high school, sad to say. However, I concur she is awesome! i would have loved to have a home Ec course.
@@MarysNest how on earth do you find the time to do all that you do!?😇🥰
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My first sauerkraut! Just made it! I feels really good to make these recipes! I love how you teach us how and give us step by step instructions! So far I have made 4 vinegars, fermented lemons, and beets, and a whole chicken twice a month! Lots of chicken broth and now I am ready to try powdered chicken broth! I have made several different kinds of beans the way you teach to make dried beans and so far I have lots 10 pounds without even trying! Just eating healthy! I couldn’t be happier! Amazing how far these make ahead foods save time and money! I am hooked! Thanks Mary it’s wonderful to see and feel the results of these few changes I have made already! You’re so wonderful to teach and share your knowledge! You’re making a difference in so many lives! God Bless you!💗
Hi Marsha! Wow! I am so happy to hear all of this. Thank you for sharing! So glad you’re here! Love, Mary❤️🤗❤️
AMAZING energy Marsha 🙏😊❤️ God Bless 🙏
Good for you!!
How long did you ferment the sauerkraut?
Making my own Sauerkraut has been a HUGE help to treating my Colitis.
New to your channel and this is the fifth video I've watched this morning. I want to thank you for being so detailed in Every video!
I just want to tell you.
You make me smile 😃 I'm 60 and disabled.
But I been making Sourkraut for about 3 years. I played around with it before I found you.
Art made it with just salt.
But I added stuff like Caraway seeds, Kosher salt, always one APPLE 🍎
& HONEY.
I still make it this way best.
I have even made with 1 onion sliced. thin.
But I just love you and your channel. You are so sweet. I will be checking more of your videos out too. Thank you Sweetie for your channel. God Bless you.
I made sauerkraut for the first time a week ago following your method (I did add grated fresh turmeric, grated carrot 🥕 and cracked pepper). It worked out beautifully and tastes great! Thanks for the great tips!
Hi Karin, I am so happy to hear this!! Have you seen my playlist all about making different fermented vegetables? You can look through it here: ruclips.net/p/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr I think you will enjoy these videos. Love, Mary
Trying this next time! Thank you!
For how many days did you let it ferment?
Marlene Vargas I think I let it ferment for about a week. After day 3 I tasted it each day to see how far I wanted to go and then refrigerated it once I got the right flavour.
Karin S thank you! I want to try it with carrots too!
Hey Mary ❤. Every time i make sauerkraut (not often) i refer to your lovely video. I use the end of my wooden rolling pin to break down the cabbage. 😂 Thank you for your awesome teach-ins! Xx
I love your channel! Since I got married and became a full-time homemaker I have been interested in so many of the techniques you demonstrate, only back in early 2000’s there were not many resources so I learned by trial and error. I live in Texas too! But in the city of Austin. I always imagine how my beloved Great Grandmother would have cooked and preserved foods (chickens & livestock as well as produce from their orchard and garden) at the turn of the century in rural Nebraska with out any stores nearby! And without refrigeration. I find it fascinating and fun to learn and economical to practice, as well as very healthy and enjoyable. I love your detailed instructions and tips! Thank-you for all you do!
I can not count how many times I have watched ........her soothing voice.......with the headphones it is magic it makes you to sleep
I really like the way you patiently walk through the whole process so we don't miss anything.
you are a fantastic teacher! I'll surely try your way of making sauerkraut.
I feed the core to my dog as a chew bone, she loves it
How lovely! I felt like I was at home with a family member teaching me a family recipe! Thank you for the video 💜
me too :)
I love making everything from scratch. I have no idea why it took me so long to try making sauerkraut. Today, I watched several RUclips videos on sauerkraut making and yours was, by far, the best. You have a very pleasant manner and I loved how you get right to it. Tomorrow, I’m picking up a gorgeous organic cabbage from the market to start my sauerkraut making journey. Thanks so much.
Can u understand me abt the home made with out cooking ,oil organic veggies in probiotics and get fermented
We grew up on a farm and my mother canned everything from her garden and some things that just grew wild. If it was possible to eat then she would can it. A few weeks ago I met up with my sister-in-law and her daughter to can cabbage to ferment into sauerkraut. When I arrived they had cut up into hunks and pieces 10 large Amish grown cabbage heads about 80 pounds. They were stuffing and pressing tightly Into quart jars adding 1 1/2 teaspoons of canning salt and boiling water and then putting on the two piece lids very tightly. Done except waiting a few months to enjoying this awesome treat. The cabbage in the fermentation will cause seeping and the lids will become very tight and even sometimes rust around the outside. You can always tell when a jar is sealed by pressing the inside lid section and if it has no space then it’s done. If the lid doesn’t pop when pressed down then it probably is not sealed and quite possibly not going to be good after a few months. I have not watch the rest of this ladies instructions but the recipe my sister-in-law uses is the same one my mom her mom their moms and I’m down through the generations used.
Stainless steel bowls or glass bowls are always the safest when canning. Plastic can hold residue from past foods. “Store bought “ sauerkraut can have preservatives in it. Salt is the preservative.
I love that such a simple food with very little preparation can be so valuable to our gut.
Well.... i did it! You inspired me so much. I bought a one gallon glass cookie jar and made my moms recipe. I meant to tell you about the pickling spice. I boil about 1/4 cup in cheesecloth with about 2-3 cups of water for a tastier brine. I also added some white onion. I used pickling salt rather than sea salt. My process is the same as yours. Mush up the cabbage with salt...and submerge with weight. Ready in 10-14 days. Oh... I also mix once per day. Its so delicious. Thank you for being such an inspiration. May God Bless you richly in every way. 🙏 ❤
That sounds good. I used pickle juice o e time and it was delicious. I don't think it fermented correctly though. Does vinegar stop the fermentation?
Thanks for helping me make a yummy batch with me! My 3 year old and one year old asked for more and more from Aldi’s saukraut and so I decided to make it a regular staple in our home. Thanks for teaching about the high doses of probiotics it contains and adding apple as a prebiotic to facilitate the cabbage probiotic. You are very thorough and informative. I love it! Bless you for all your efforts to share with the world!!!
You're the mother in law I always wished I had. Will be trying this for first time this week. I want to add a thin sliced ghost pepper to add some spicy kick. Thank you!
But seriously this was the most informative sauerkraut video I've ever seen. I had tried before and failed, but now I have a good understanding as this solved so many questions. Definitely want to see how to make natural apple cider vinegar too!
This video was really helpful. For some unknown reason the only probiotic sauerkraut they sell near my place costs 5 pounds, and for a tiny plastic tub of it too! I decided it would be better to try to make it myself and this video was really useful.
Madam Mary,
You have very well explained procedure for making homemade saurkraut.The in incubation time for fermentation at room temperature is about 7 days which probably you forgot to mention.
We the professor of Microbiology have been teaching fermented foods in Food Microbiology to college students,highlighting the types of microorganisms involved in fermentation process and their role.
I am thrilled you are teaching this to the young! Please get funding to actually make them physically do the job, even in groups of 3, and only 1 recipe per group. If they do it once, they continue for life. Or bring a cabbage/apple to class so each does their own jar, finish in class, fement in class, get graded and take home to use.
Your calmness, clear and simple explanation with no music is what makes this video stand out of the dozens of videos I've been watching this week about making SeiurKraut! So far you're the best instructor in this field.
I commented while I was half way! Just finished watching the video, didn't know we are in the same state :)
Truly wonderful! For English people, a clean rounders bat will do nicely as a kraut pounder; just the right size. And the tip about caraway seeds - pure gold =] Thank you.
Mary you are a life saver, I love your recipes!
Ok, the crunch at the end is a total knockout. Can't wait to make my first batch
I have made sauerkraut for decades, but never heard of grinding up the core and using it. I have always just put it in my compost bin, or grind it up for my worm bin. Thanks so much for this informative video.
I always heard the core is bitter.
I’ve just recently started chopping my cores as well and it’s just as good as the rest - and more kraut!
Lisa80mba no! It’s not bitter at all. Tastes great!!
You are an amazing teacher! Thank you!
I appreciate how she doesn’t waste anything, all leftover scraps have some useful purpose
I make a batch of Kimchi in a gallon wide mouth jar. I sealed out the air with a gallon plastic bag filled with water in top and then clipped it shut with a clip with no metal. The bag keeps the air out and ingredients in the fluid. It was real easy to check it and I didn’t have to worry about damaging my jar. I put a plastic tray underneath that you find pies in so it would be easy to clean up if any fluid went over the top of the jar. I did put the lid on the jar so the bugs couldn’t get into the jar. I made the next batch with cauliflower and it is all gone. The bag works so nice with water but I did not use a zip lock bag since it has a hard edge and the bag had to not leak any water. What I needed the most was how much salt since we used to use a ceramic crock with a wood disk (can swell and break the crock) and a rock to keep the content covered with fluid. We would skim the top when we opened it to check it but the soft plastic bag is so nice and you can just wash it and put it back in the jar. You don’t even have to dump the water when you take it out just pull slowly so you don’t damage the bag.
I made my kimchi with Chinese cabbage so no pounding was needed and we never pounded regular cabbage either but i did try to make sure I didn’t have any air pockets.
Thanks so much for this video, I found the tips and hints you've given us so helpful.
Now, I looked on Amazon for the sauerkraut packer, and I found a nice wood one for about $20. But since I wanted to make mine today, I discovered a nice little work-around. My solution had a label on it, which I had to carefully remove, but the label identified it as "Lambrusco." Cost me about $10 since I'm not a connoisseur of fine wines, but it di,d, after all, come with a nice relaxing interior. And if you don't have one that's empty, while you're taking a break from mashing, mashing, a sip or two does nothing but help the process.
Thanks again, this is an invaluable little primer. Now the hard part begins. Patience is not one of my biggest virtues.
Great idea! Thanks for sharing!
I found a wooden kraut packer at antique mall just in case in a hurry.i found it that day and only about 7 dollars and I'm recycling.havent found weight yet using jelly glass.vietnam bet said he saw them use a smooth stone
Sauerkraut is also super high in vitamin C. I've just started making kifer and bought 6 half gallon jars so I'm definitely going to make this. Thank you for such a detailed and informative tutorial!😊
Can you share here on how to make kifer? Thanks
I love Mary she's always smiling, serious and practical. Thank you.
I loved watching your video on how to make sauerkraut. I was raised on homemade sauerkraut. My dad's family are Germans from Germany. My Grandmother made lots of sauerkraut in crocks in the basement. She mostly canned it though. I had forgotten how to make sauerkraut and was pleased to run across your video, which inspired me to make some and give your recipe a try. I blended a red delicious apple and the cabbage core just like you did and added it to the cabbage brine. I packed down the sauerkraut in a ½ gallon mason jar. I used the Ball fermentation kit that includes a lid that allows the CO2 to escape and a spring to keep the cabbage submerged, which works great. I noticed the next day the juice at the top of the jar became brown. The sauerkraut looks ok and is not brown. Did something go wrong? Is it bad? It's only been a couple of days so I haven't opened it yet. I prefer to wait 2 weeks before tasting it, if it is good in spite of the brown juice at the top. Love your sweet personality and explanation of recipe details.
You've made this process seem doable and given me the confidence to finally try it myself. Thank you for breaking this down and easy to understand!
Bless to you ,Mary.
I grew up eating this as a child and loved it and still do my parents came from Germany 73 yrs ago
I loved the recipe!! It's simple to make, the crunchiness is perfect and the taste is delicate. It was my first time making fermented food. Thank you, Mary, hugs from Brazil, God bless!! ☺️💕
We are doing this from ancient times in Romania. In barrels not in jars. B careful to not catch unhelty bacteria there.
In winter is wonderful. We all do that. Sauerkraut is used in a dish called sarmale whit polenta( whit meat and herbs inside ). Very good, whit a lot of herbs. Yummy!...Juice of sauerkraut is used too in a dish.Ciorba. Tasty! Ciorba can b made whit sauerkraut juice or whit borş ...and whit more. Green fruits , lemon juice or vinegar...r so many dishes named ciorba. More tasty then soup sometimes...
Is and a salad made from sauerkraut. A winter one.
Sauerkraut is healty. But is smelly lol!!!
We blow barrels ( wher cabbage is not shredded!!)and when we ...pfoai is moving ur nose:))))))... but sauerkraut is great.
Fermantation depends on temperature.
Love the recipe sure will make make mine
@@googleuser5149 I have a friend who’s Romanian and I would go to their house for church meeting/fellowship and there would be like 30 people and the ladies would prepare much food and most meat was pork and all the food was delicious so I know that Romanians sure know how to cook!! 👩🍳 🥖 🍮 🥩 🍖 ❤️
You have such a natural gift as a teacher, so welcoming and informed and generous. Thank you, and I look forward to learning more and more!
Oh Tom!! Thank you for the kind words!! 🤗
Absolutely magical!! What a pro!!
Mary, this is a great video! Just wonderful! Thank you! ❤️
Thank you, Mary, for your share. I simplify by working the cut cabbage to juicing by hand, it is a 3 minute workout, benefiting my hands... then I place the cabbage into a glass jar, pressing it down by hand until it releases its juice a finger thick, put a weight on and it is done. The apple is a good idea, I will add it to my way. I also add a few cloves and bay leaves.I grew up with an Austrian annual tradition of making sauerkraut in a 200 liter oak barrel. We, the kids had so much fun in the stampede / taking turns in smashing the cabbage with our feet. Grandma used to gradually adding new layers of the sliced cabbage, and large heads of cabbages = for stuffed with meat and rice cabbage meals, also adding whole apples, a lot of them, and even small watermelons that did not make it to a full ripe. When it was finished, the barrel was loaded with cabbage juice, a good 10 inches. There was a heavy rock placed on an wooden platform as weight. It was a riot for us, kids to do the cabbage pow wow.
Burcsi Kanov by juicing by hand do u mean u mash the cabbage with your hands?
I'm going to shock your socks off; I've never tasted saurekraut. My family didn't put up kraut but ate cabbage cooked in different ways and in coleslaw. I am willing to try this, though. I was aware that it's very nutritious, and that's another reason to try it. Thank you, Mary.
Oh wow you like a granny explaining everything in detail, so gentle and patient. I feel like I'm physically in your kitchen and learning step by step, and even the extra secrets like only a Gran Ma will share. Thank You for this video.
Even to the others who posted their tips on the chat, I'm inspired to start.
Thank you very much.
When making sauerkraut, I find it convenient to simply quarter the cabbages, then, using a box grater, I grate the core away. Then I can easily shred the rest of the cabbage with my best chef knife or on the mandolin.
Mary I think you’re wonderful! You bring so much joy in all your videos. Thank you from the bottom of my heart.
Janet Lovell - Oh Janet!! Thank you SO much for visiting and for the kind words!! Your comment was a joy to read!! You may have already seen some of these but if you enjoy making traditional foods, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists:
➡️How to Make Bone Broth: ruclips.net/p/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH
➡️How to Make Fermented Vegetables: ruclips.net/p/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr
➡️How to Make Fermented Condiments: ruclips.net/p/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj
➡️The Complete Guide to Sourdough: ruclips.net/p/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof
➡️The Complete NO KNEAD BREAD Playlist: ruclips.net/p/PLkRuW3pBo2U0ZnA45FadK99NvKZLKh-6N
➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: ruclips.net/p/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX
➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: ruclips.net/p/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 10 Seasoning Blends including Ranch Dressing Mix and Onion Soup Mix, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, and more!
And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: ruclips.net/p/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: ruclips.net/p/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: ruclips.net/p/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS
➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: ruclips.net/p/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd You may like some of these recipes.
➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: ruclips.net/p/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: ruclips.net/p/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK
➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: ruclips.net/p/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U
➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: ruclips.net/video/qjOJh8Cb_-k/видео.html
Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Thank you, Mary! You are amazing! 🥰💕🙌
This lady is so natural, engaging, and lovely. Thank you for that great lesson.
I tried it with red cabbage and it’s delicious and gorgeous!!!! Thank you!
Hot Dogs, Sauerkraut and Mashed Potatoes!
One of my families favorite meals!
Pork Roast, Sauerkraut and Mashed Potatoes is another!
Thank you for this simple recipe. I'm excited to try it!
Many thnks from Lebanon❤
TY Mary! You’re a lifesaver! This year my husband had a great harvest, TG, and asked me for homemade Sauerkraut! As I’m not too skilled in fermenting, safety, I surfed RUclips and found several sources, with him by my side. Guess what? He liked your easy and safe version. It tastes scrumptious! I went back to your channel, liked, shared and subscribed. Now I feel like a joyous kid on Christmas morning! From now on, yours will be my “go to” channel. GBY and, please, keep playing with food & posting. Abundant blessings to you, your family, neighbors, and viewers!
I’m allergic to milk, especially whey. So I’m so glad you have a different way to make sauerkraut. Thank you.
Thank you Mary, I love your super easy to follow and delicious recipes. ❤
Thank you both for making all these wonderful videos ❤
I grew up in the country and we had a huge garden and my mom planted cabbage and she always said to start your saurkrout on the night of the full harvest moon as the gravity pull from the full moon gave it a good start and used a large pottery crock barrel and she used a l large plate with a heavy rock on top of the plate as a weight and then covered it with cheese cloth and let once a week she would remove any foam from on top and let it fement for about A month and it was delicious .
Hi Jane, Thanks so much for sharing your memories. This was wonderful to read. Have you seen my playlist all about making different fermented vegetables? You can look through it here: ruclips.net/p/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr I think you will enjoy these videos.
BTW - Do you enjoy making other traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
And if by chance you are especially interested in learning about sourdough, be sure to check out my Complete Guide to Sourdough: ruclips.net/p/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof I think you will enjoy some of these videos.
And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, and more be sure check out this playlist: ruclips.net/p/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX
Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: ruclips.net/p/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc where I show how to make Apple Cider Vinegar, 10 Flavored Extracts including Vanilla Extract, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, and more!
And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through it here: ruclips.net/p/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd You may like some of these recipes, especially at this time of year after all the heavy holiday eating!
And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: ruclips.net/p/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h You may enjoy these videos.
And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: ruclips.net/p/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U
Oh…And here is my 2020 Channel Update for everything I have planned for this year: ruclips.net/video/qjOJh8Cb_-k/видео.html
Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Jane Morris m
@@MarysNest 6
I always like to add caraway seeds. I’ve never thought to put apple in the sauerkraut! I will definitely try this next time. Thank you!
Thank you for the lovely video Mary! Just a little kitchen hack for saving the elbows from extra work. Simply move around the shredded cabbage w/potato masher for 3-4 min. and leave it to sit, and saturate for 20 minutes. When you return, it's ready for you to place in the jar.
We just finished our first batch, following your recipe - so easy, so tasty and we will be doing this again. I feel like the apple really helped tone down the tartness a bit and of course, next to no waste with using the pureed core. Thank you for a great video and the ability to have a printed recipe!!
Fascinating stuff. Thank you and very concisely explained.
I used to have a German friend who used to make her own sauerkraut and cooked it with bacon, juniper berries and added chopped sausage to it. I had some Polish friends who did something similar, although they used caraway seeds. One of the most moreish and tastiest things I ever ate in my life! 😉😉
I Love this video, I have some memories of my father and mom making sour kraut so I made it a few times but I didn't remember everything so before I found you I watched a few Polish natives videos, they throw the core out and and a lot of leaves from the outside, I am so glad I found your channel because I love that you don't waste anything. Thank you Mary
Thank you Grace! You are such a sweetheart!! Love, Mary
Thank you so much. Absolutely amazing.
Oh no!!!! Homemade sauerkraut!!! I have memories of walking into homes that made sauerkraut. The smell is still branded into my memory.
Great video, straight to the point and I love the bonus of the optional tools to use. And thanks for being straight to the point and not over talking
Excellent job teaching us all how to make sauerkraut. I remember my mom and my aunt making sauerkraut when I was a teenager. I never learned how to do it, but now I do💚
I have heard that you should eat the sauerkraut cold and make sure that it's unpasteurized to get the best health benefits. When sauerkraut is heated, it supposedly kills the beneficial probiotics.
Wonderful!! Thank you, Mary👏
Looks so good
I’m German and love sauerkraut! I will definitely be making this soon. I didn’t realize it was so easy to do! TY
Ich auch! Früher als Kind meiner Oma geholfen frisches Kraut einzumachen. Super gesund und lecker, meine Grosseltern sind glücklich und gesund in hohem Alter von uns gegangen 😊 Mögen sie in Frieden ruhen
@@MrRefrath Ganz bestimmt! Sie auch!
My Granny used to put a batch of that yumminess in the butter churn and it was my job to use the churn to pound it down, but I also loved the kraut taste in every stage of development. 😁 Now, thanks to you helping me remember I can make my own!
Hello Mary, I just found your channel and I absolutely love it. I love how you use all the fruits and vegetables and nothing is wasted. And you have such a lovely attitude. Thank you!