I was born in Germany. I'm 60 now. Thank you for sharing. I've added a sliced up 🍎 Apple to ½ gallon and I've let it sit for 4- 6 weeks. It was sooo sooo good 👍 Also with honey and carraway seeds and a few slices of Sweet Onions. I'm going to make this recipe too. I bought 6 weights. ½ gallon jars, and a Kraut pounder. Would love to talk to you. I don't know anyone that's been to Germany. My dad was American.. Both parents are gone now . I'm subscribing also. Ty ❤
Hi, Regina, Your recipe sounds amazing. Germany is one of my favorite countries in the world. I've spent quite a bit of time there on numerous occasions. I'll be happy to talk with you. You can contact me at info@timeforchangekitchen.com. Take care, Danielle
I used to love Ruben sandwiches and I quite agree with you about the contrast. I can't eat them any longer so I've made a vegan version that is nearly perfect. Enjoy! Danielle
THANK YOU! I've been living in Spain for 10 years and I've learned to make sauerkraut myself because it's so hard to get from a store here - only the Lidl has it (because Lidl is German) and they don't always have it in stock. But when I looked for the recipe for making sauerkraut, it was always just the basic cabbage+salt and maybe some grated carrot - it tastes fine, but it's just not the same. I recently went to a German restaurant here in Madrid for their Oktoberfest pork knuckle, and they had the sauerkraut I remember from when I was a kid... and I knew that mine was different, but I'd forgotten just how much, and how good the store-bought stuff is. So I've been looking for the recipe of this version, but just about all I can find for 'Bavarian sauerkraut' is recipes where you buy a jar or a can and then cook it with, like, bacon drippings etc... which is a great recipe, but if you can't get the sauerkraut they're using, then it's moot either way. And I didn't know what exactly to do to my cabbage to get it to taste like that. So thank you, and I'll be trying this recipe.
Thanks so much for the Bavarian Kraut recipe. It’s my favorite, but store bought has preservatives and I want to make some myself. Hope to gift some to family too.
I bought my seedling mat on Amazon. This is the one I have but you can buy whatever suits you smile.amazon.com/gp/product/B0001WV010/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&th=1
I really don't know, Tricia. I suspect so, once it has completed fermentation. I did a quick google search and it appears that quite a few people do that. I would check with the USDA site and see what you can find on it. Good luck! Danielle
If I don't have weights, I simply tighten the lids and turn the jars upside down. You'll have to loosen the lids periodically (several times a day) to let some of the gas escape. This is called burping the jars. Otherwise, it may actually break your jars. Do this for several days until the gases no longer release a gas. Then tighten the lids. Some of the liquid is likely to seep out, so take care that your jars don't dry out. Good luck, Crystal!
Yes, Crystal, I do have a seedling mat. I use it for many purposes. They are fairly inexpensive and can be found on Amazon. This is similar to mine, though I'm not familiar with this brand. The one I have is no longer available. It's a good price right now. smile.amazon.com/certified-Seedfactor-Waterproof-Germination-Hydroponic/dp/B074753J5V/ref=sr_1_5?crid=1WUKVE582L9BG&keywords=seedling+mat&qid=1657197761&s=lawn-garden&sprefix=seedling+mat%2Clawngarden%2C93&sr=1-5
To answer the actual question, no, the heating mat is not necessary, but the colder the air around your kraut is, the slower it will ferment. Mine tends to be done in only a couple of weeks in summer but in winter it can take over a month. So if you're making your kraut when it's already getting cool, I'd recommend keeping your jar(s) in a room of the house that's most frequently heated, or next to the stove, or keep it in some place where it'll be at least relatively warm.
Hi, Rich! You don't necessarily have to have a heating mat. It just speeds things up a bit. I do not reuse the juice, so I can't really advise you on that. You can try it as an experiment and see what happens. Good luck! Danielle
Hi, Gina, Thank you for your question. No, you don't have to have the heating pad. If you have a cold kitchen, you may want to leave it in your stove with the lights on. You can also eat this after five or six days. Enjoy! Danielle
First off you dont have to massage salt into the cabbage ,second get a 5gallon bucket and submerge the cabbage under salt water for 3 weeks then jar it.
I was born in Germany. I'm 60 now. Thank you for sharing. I've added a sliced up 🍎 Apple to ½ gallon and I've let it sit for 4- 6 weeks. It was sooo sooo good 👍
Also with honey and carraway seeds and a few slices of Sweet Onions.
I'm going to make this recipe too. I bought 6 weights. ½ gallon jars, and a Kraut pounder.
Would love to talk to you.
I don't know anyone that's been to Germany.
My dad was American..
Both parents are gone now . I'm subscribing also. Ty ❤
Hi, Regina, Your recipe sounds amazing. Germany is one of my favorite countries in the world. I've spent quite a bit of time there on numerous occasions. I'll be happy to talk with you. You can contact me at info@timeforchangekitchen.com. Take care, Danielle
Thanks for the video finally someone showed baravain krauts!!!!!
You're welcome. Eat it when it is ready. I've found it doesn't last as long as most fermented veggies, but it's really delicious!
Bavarian style is my favorite . I prefer the subtle sweetness on my Ruben, I think it contrasts nicely with the salty beef and cheese.
I used to love Ruben sandwiches and I quite agree with you about the contrast. I can't eat them any longer so I've made a vegan version that is nearly perfect. Enjoy!
Danielle
THANK YOU!
I've been living in Spain for 10 years and I've learned to make sauerkraut myself because it's so hard to get from a store here - only the Lidl has it (because Lidl is German) and they don't always have it in stock. But when I looked for the recipe for making sauerkraut, it was always just the basic cabbage+salt and maybe some grated carrot - it tastes fine, but it's just not the same.
I recently went to a German restaurant here in Madrid for their Oktoberfest pork knuckle, and they had the sauerkraut I remember from when I was a kid... and I knew that mine was different, but I'd forgotten just how much, and how good the store-bought stuff is. So I've been looking for the recipe of this version, but just about all I can find for 'Bavarian sauerkraut' is recipes where you buy a jar or a can and then cook it with, like, bacon drippings etc... which is a great recipe, but if you can't get the sauerkraut they're using, then it's moot either way. And I didn't know what exactly to do to my cabbage to get it to taste like that.
So thank you, and I'll be trying this recipe.
So glad I coul help, Trisha. I hope you enjoy it!! Danielle
Thanks so much for the Bavarian Kraut recipe. It’s my favorite, but store bought has preservatives and I want to make some myself. Hope to gift some to family too.
You are so welcome! I hope you enjoy it! Danielle
@@TimeForChangeKitchen Made a batch today, used commenter’s suggestion and used ambrosia apple instead of sugar. we’ll see how it goes.
Just like my mom made after returning home from Munchen. Thank you!
You're so welcome, Melissa! I would love to try your mother's sauerkraut. Danielle
turning the jars upside down is genius! I would have never thought of that.
Thanks, Sally! Danielle
What’re can you purchase that heating mat?
I bought my seedling mat on Amazon. This is the one I have but you can buy whatever suits you smile.amazon.com/gp/product/B0001WV010/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&th=1
I tried to find recipe on website but can’t find it…
Is there a safe way to can this with the water bath canning method?
I really don't know, Tricia. I suspect so, once it has completed fermentation. I did a quick google search and it appears that quite a few people do that. I would check with the USDA site and see what you can find on it. Good luck! Danielle
What would work as a substitute if I don’t have the weights?
If I don't have weights, I simply tighten the lids and turn the jars upside down. You'll have to loosen the lids periodically (several times a day) to let some of the gas escape. This is called burping the jars. Otherwise, it may actually break your jars. Do this for several days until the gases no longer release a gas. Then tighten the lids. Some of the liquid is likely to seep out, so take care that your jars don't dry out. Good luck, Crystal!
You could also fill a plastic bag with water or stones, seal it with a plastic clip or something and lay it on top.
Do you have to have a seedling mat?
Yes, Crystal, I do have a seedling mat. I use it for many purposes. They are fairly inexpensive and can be found on Amazon. This is similar to mine, though I'm not familiar with this brand. The one I have is no longer available. It's a good price right now. smile.amazon.com/certified-Seedfactor-Waterproof-Germination-Hydroponic/dp/B074753J5V/ref=sr_1_5?crid=1WUKVE582L9BG&keywords=seedling+mat&qid=1657197761&s=lawn-garden&sprefix=seedling+mat%2Clawngarden%2C93&sr=1-5
To answer the actual question, no, the heating mat is not necessary, but the colder the air around your kraut is, the slower it will ferment. Mine tends to be done in only a couple of weeks in summer but in winter it can take over a month. So if you're making your kraut when it's already getting cool, I'd recommend keeping your jar(s) in a room of the house that's most frequently heated, or next to the stove, or keep it in some place where it'll be at least relatively warm.
Looks good. I don't have a heating mat.
Can u re-use the juice left? Put fresh cabbage in it?
Hi, Rich! You don't necessarily have to have a heating mat. It just speeds things up a bit. I do not reuse the juice, so I can't really advise you on that. You can try it as an experiment and see what happens. Good luck! Danielle
@@TimeForChangeKitchen Thank You
I will have to try this! The caraway has got to give it a great flavor... is it necessary to have the heating pad?
Hi, Gina, Thank you for your question. No, you don't have to have the heating pad. If you have a cold kitchen, you may want to leave it in your stove with the lights on. You can also eat this after five or six days. Enjoy! Danielle
Yummy very nice.Beautiful video..
Thanks so much!
Instead of adding sugar to mine I use a grated apple like my grandmother did.
That's an excellent idea!! I'll try that next time! Thanks, Danielle
Veggin out and about: have you ever tried fennel seeds instead of caraway seeds?
Yes, I have. They were a little strong for my taste, but you can certainly do it if you like. Happy Cooking, Danielle
First off you dont have to massage salt into the cabbage ,second get a 5gallon bucket and submerge the cabbage under salt water for 3 weeks then jar it.
What kind of weight are you putting in there
They are called fermentation weights. You can buy them in various sizes on Amazon.
Sad sound, and when you put your used smal glass bowels on the table ! Use a thin towel to put them on so the noice is not there ....
Good tip, thanks!