LOL. The stripes disappeared after a few days. I have pink sauerkraut! We ate one batch for Christmas. It was really good. I still have the other jar fermenting. 7 weeks now. I'm resisting the urge to have a taste until next weekend. The fermented veggies are wonderful after 3 weeks. They were a hit. Cauliflower, carrots, garlic, onions and jalapeños.
That reminds me of the time I tried purple cauliflower in my giardiniera and it turned everything a burgundy color. Tasted great, though. I’m glad you are enjoying your ferments.
You actually sewed that silnylon. I've searched, and everyone talks and talks. But you did the most difficult fabrics, and even went around a curve. You are the real deal in a world of bs. And now this. Clear instructions with text included. It is so refreshing to watch the real deal. You have another subscriber and a fan. Happy New Year !
If you have one of those Pump N' Seal systems (especially with jar lid attachment, so you don't have to use the check tab seals) and some stainless steel lids, you can directly ferment in the half gallon glass jars. You just have to periodically suck out the air (once in the morning and once at night is usually ok). I always use some previous juice to help jump-start the process, seems to speed it up. Course warmer temps help. If you like firmer/crisper ferments, whether sauerkraut, pickles, or what not, a few bay leaves thrown in help (I think it is the tannic acid in same that does that). Nice video/tutorial though, thank you. I just don't have the space and money for one of those nice fermentation pots that you show in the video, so I thought I would give folks an alternative solution. Cheers
Fabulous, Jelly Fish! Who knew you had more talents that sewing and hammock camping? I've been making my own sauerkraut for quite a while, but just a quart mason jar or two at a time. Love the thought of a batch like this, just have to justify the cost of the crock to SWMBO.
Just think of all the $$$ you will save when you can get cabbage when it is cheap at the farmer’s market and preserve a big batch! Or compare it to the steep price of probiotic supplements. Sauerkraut is the best. ❤️
Great video. So nice to see so many people coming back around to fermenty goodness. I actually arrived looking for info on the K&K crock. I've used a cheaper one for quite some time as well as other random vessels and finally decided to get the real thing. Gartopf seems impossible to find around here. Wanted to know your thoughts on the K&K . I was looking at form-1 and now looking at yours (form 2) I'm torn. :) I do mostly kraut and even more dill pickles (my staple). :)
By the way - you can save yourself a LOT of pounding by simply salting the cabbage, mixing it well and setting it aside for half an hour before you pound. I just mix it with the salt and squeeze a bit as I do - leave it for a good while and come back and pound for a couple minutes, then I do the same same thing - leave it for 15 to 30 minutes, then come back and really give the good pounding. Saves so much work its silly. The salt does most of it.
Thanks! On a whim, just before I bought one, I checked the local craigslist and found a 7.5L Gartopf harsch for $90! Not quite the size I wanted but I wasn't going to argue with that sort of luck. :)
First off I want to wish you & your Family a Happy New Year and I really hope you had a wonderful Christmas as well. 🎄🎅🏻🎁. Secondly, Could I put in for flavoring either Habanero pepper's and/or Jalapeno's in instead of the other Veggies you talked about. I Love HOT🌶
Very helpful video. Do you keep refilling the ring with water every few days? Last time I did fermentation in crock pot it looked like the water disappeared after few days and when I moved the lid, the water came back out of nowhere, like If it was sucked under the lid.I also got mould in the ring. Do you know why did it happen? Could you help please? I think I didn't cover it properly with leafs.
Jacek Geisler keep the ring flooded. Sometimes the sauerkraut will create a suction and it will draw water in. Other times it will push brine out. It is a living thing, so don’t worry too much.
Your video was very informative, however i feel several things would be beneficial to your project. Firstly, a mandolin makes the cabbage grating thinner and more consistent, as well as easier on the one making the sauerkraut. Secondly, instead of using a stomping tool for twenty minutes, I find that hand kneading along with stompin is easier and faster, no more than 10 minutes. the amount of salt should be from one and one-half percent to two and one-half percent. This is easily determined by weighing the salt rather than relying on a tablespoon for measurement. Overall your video was excellent and I enjoyed it very much.
I think mandolins are dangerous. A knife is safer for me to use. I don’t have the hand strength to massage cabbage, so I prefer to mash. As for the salt, I know exactly how much a Tbsp weighs, and am happy with the level of salt in my sauerkraut. To each their own. Do what makes you most successful.
![BLACK BAG - Official Trailer [HD] - Only in Theaters March 14](http://i.ytimg.com/vi/Du0Xp8WX_7I/mqdefault.jpg)
Sauerkraut! Yea! A woman of many talents.
How did your sauerkraut turn out? How are the stripes after 6 weeks of fermentation?
LOL. The stripes disappeared after a few days. I have pink sauerkraut! We ate one batch for Christmas. It was really good. I still have the other jar fermenting. 7 weeks now. I'm resisting the urge to have a taste until next weekend.
The fermented veggies are wonderful after 3 weeks. They were a hit. Cauliflower, carrots, garlic, onions and jalapeños.
That reminds me of the time I tried purple cauliflower in my giardiniera and it turned everything a burgundy color. Tasted great, though. I’m glad you are enjoying your ferments.
I mean.... Who wouldn't want to listen to music while pounding cabbage??? Great video. Thank you :-)
You actually sewed that silnylon. I've searched, and everyone talks and talks. But you did the most difficult fabrics, and even went around a curve. You are the real deal in a world of bs.
And now this. Clear instructions with text included. It is so refreshing to watch the real deal. You have another subscriber and a fan.
Happy New Year !
snap1024 let me know if you try it. Sauerkraut is the best!
If you have one of those Pump N' Seal systems (especially with jar lid attachment, so you don't have to use the check tab seals) and some stainless steel lids, you can directly ferment in the half gallon glass jars. You just have to periodically suck out the air (once in the morning and once at night is usually ok).
I always use some previous juice to help jump-start the process, seems to speed it up. Course warmer temps help. If you like firmer/crisper ferments, whether sauerkraut, pickles, or what not, a few bay leaves thrown in help (I think it is the tannic acid in same that does that).
Nice video/tutorial though, thank you. I just don't have the space and money for one of those nice fermentation pots that you show in the video, so I thought I would give folks an alternative solution.
Cheers
Makes me think of grandpa.As he got old I pounded quite a bit of it.Thanks.Remembering playing with his homemade horseradish sauce as a kid too.
River rat that is a wonderful memory
There AIN'T Noth'n like the 0ld Way's to me. I have these same memories as well.
I'm drooling! Looks so good.
It was nice to see something other random your hands. Great videos.
Fabulous, Jelly Fish! Who knew you had more talents that sewing and hammock camping? I've been making my own sauerkraut for quite a while, but just a quart mason jar or two at a time. Love the thought of a batch like this, just have to justify the cost of the crock to SWMBO.
Just think of all the $$$ you will save when you can get cabbage when it is cheap at the farmer’s market and preserve a big batch!
Or compare it to the steep price of probiotic supplements.
Sauerkraut is the best. ❤️
"You going to work today?"
"Yeah, I gotta go pound cabbage."
Great video. So nice to see so many people coming back around to fermenty goodness. I actually arrived looking for info on the K&K crock. I've used a cheaper one for quite some time as well as other random vessels and finally decided to get the real thing. Gartopf seems impossible to find around here. Wanted to know your thoughts on the K&K . I was looking at form-1 and now looking at yours (form 2) I'm torn. :) I do mostly kraut and even more dill pickles (my staple). :)
By the way - you can save yourself a LOT of pounding by simply salting the cabbage, mixing it well and setting it aside for half an hour before you pound. I just mix it with the salt and squeeze a bit as I do - leave it for a good while and come back and pound for a couple minutes, then I do the same same thing - leave it for 15 to 30 minutes, then come back and really give the good pounding. Saves so much work its silly. The salt does most of it.
I love it. Worth every penny.
Thanks! On a whim, just before I bought one, I checked the local craigslist and found a 7.5L Gartopf harsch for $90! Not quite the size I wanted but I wasn't going to argue with that sort of luck. :)
Totally awesome ....where do you get the glass weights? got any suggest where to buy crocks other than EBay?
Judith Haufe these are the glass weights www.amazon.com/Luna-Glass-Crock-Weights-6-5/dp/B00RA1D9CI Amazon has nice crocks. So does Ace Hardware.
3:37 once you put those plastic lids on what will stop the jar from exploding from further fermentation?
Thanks
Joe
Thr cold of the fridge essentially stops the fermentation
@@jellyfish450 OK. ty!
First off I want to wish you & your Family a Happy New Year and I really hope you had a wonderful Christmas as well. 🎄🎅🏻🎁. Secondly, Could I put in for flavoring either Habanero pepper's and/or Jalapeno's in instead of the other Veggies you talked about. I Love HOT🌶
Danny Walker I ferment hot sauce. It is just peppers in brine and it is awesome
Many Thanks, Jelly Fish. I'm gonna try this as quick as I can in my next Sauerkraut batch. 😊
Very helpful video. Do you keep refilling the ring with water every few days? Last time I did fermentation in crock pot it looked like the water disappeared after few days and when I moved the lid, the water came back out of nowhere, like If it was sucked under the lid.I also got mould in the ring. Do you know why did it happen? Could you help please? I think I didn't cover it properly with leafs.
Jacek Geisler keep the ring flooded. Sometimes the sauerkraut will create a suction and it will draw water in. Other times it will push brine out. It is a living thing, so don’t worry too much.
Thank you. Glad I came across your video.
Jelly Fish, where did you find the crock and the glass weights?
10 L (2.6 Gal) K&K Keramik German Made Fermenting Crock Pot , Kerazo F2 www.amazon.com/dp/B00KADU3NG?ref=yo_pop_ma_swf
Luna Glass Crock Weights, 6.5" www.amazon.com/dp/B00RA1D9CI?ref=yo_pop_ma_swf
Your video was very informative, however i feel several things would be beneficial to your project. Firstly, a mandolin makes the cabbage grating thinner and more consistent, as well as easier on the one making the sauerkraut. Secondly, instead of using a stomping tool for twenty minutes, I find that hand kneading along with stompin is easier and faster, no more than 10 minutes. the amount of salt should be from one and one-half percent to two and one-half percent. This is easily determined by weighing the salt rather than relying on a tablespoon for measurement. Overall your video was excellent and I enjoyed it very much.
I think mandolins are dangerous. A knife is safer for me to use. I don’t have the hand strength to massage cabbage, so I prefer to mash. As for the salt, I know exactly how much a Tbsp weighs, and am happy with the level of salt in my sauerkraut. To each their own. Do what makes you most successful.
Lol! I saw the notification and thought it was a forum post. Oops!
I've been wanting to make kraut. Get outta my head!
The cabbage is really good this year. Get pounding!
Dr. Zach Bush brought me here.