My grandfather and grand mother were from Poland and made a 50 gallon barrel every year. I remember when I was a boy opening the door to the cellar and the smell of sauerkraut, kobalsi, bacon, vodka, and curing cheese. The grand kids liked to drink the sauerkraut juice and snitch a piece of kolbasi. I had the greatest grandparents in the world. Both long gone, but alive in my mind.
What sweet memories! I'm from a military family and don't have many memories of my grandparents because we moved so often. Sacrifices unknown to most people.
@@sonshineandsong I know my wife and I did 30 years in the Army and then 12 as a DA civilian. Thank you for your family's sacrifice. My Son and Daughter sympathise with you!
just a mexican guy who heard about sauerkraut from a health channel (dr. berg) on youtube. I tried it and loved it. I thought I was eating the real stuff at first and then I realized that the sauerkraut sold at stores has preservatives, artificial coloring and flavors, and it's also heat treated. I'm trying to do my own sauerkraut now at home. wish me luck!
So glad you are showing this. My ancestors were "professional" sauerkraut makers, it was something you made every year in giant wooden barrels. My mother's parents in Poland used to make such a barrel, seal it with wax and then store it at the bottom of a lake! The barrel was attached to a chain so that when it sat at the bottom for a while, it was easily accessible. In my mom's village, everybody had such a barrel in the lake each with their own chains. In the 50s when food was scarce, it was the sauerkraut and other pickled things that helped my parents and grandparents survive. We uphold these traditions with our own pickling, especially with the war in Ukraine next door to us!
@@cupidok2768 probiotics is just a name for The bacteria that help your body and is found in almost all food. You cant really tell with the naked eye, but we assume they are there.
I'm half Russian from my mother's side and she makes fermented everything bless her heart, your method is just like hers thank you for spreading the good word, people really don't know what they are missing out on.
Never too late to learn, the amount of information available is mind blowing. Yet so many people are so sick in the world when so much healthy foods are known to exist.
So many are sick because they do not accept responsibility for their own health. Instead they get on a system that pays the doctors in the medical Machinery to take over that job. Wrong wrong wrong take care of yourself people❤
My mum was Polish and made this in a wooden barrel in the kitchen. When you grow up with this, you don't notice the smell so much. She also fermented small cucumbers too, much tastier than pickled in vinegar. Fermented foods are so good for you. Sauerkraut improves digestions, boosts your immune system, reduces stress and increases brain function
@@earlysda eating fermented foods can also boost the number of beneficial bacteria, or probiotics, in your gut. Probiotics are associated with a variety of health benefits, including improved digestion, better immunity, and even increased weight loss
That is not fully true. You get probiotics and vitimin k from fermentation and it is a method to preserve food so nessacary. Made as far as taste goes one might just perfer fresh food. But fermentation added complex flavous to otherwise a simple flavour. As well only so many fresh food ways to use cabbage. Rolls, and soups and slaw and stemmed. And that is about it!
Im a wild and healthy 82 year old. Every Sunday, for the past 10 years I buy shredded cabbage in a plastic bag and I add a heaping teaspoon of Himalayan salt and massage the bag several times throughout the day. The next morning I stuff it all into a clean 1 pint jar and lightly seal it and set it aside (in a very WARM corner of the room) on a plate to catch the drips. By Friday it's fermented! Great probiotic! Good to eat a scoop every day till the next weekly batch is ready. Healthy gut. Healthy life. Bless yourself with this easy csbbage ferment!
I remember a time, when traditional butchers here in Germany always had a wooden barrel with Sauerkraut in their shops (Sauerkraut and pork go so well together) and kids often got a small bowl out of it, and it was crunchy and salty and yummie - eaten with the fingers of course, just like you do 😉 Now, food regulations make it nearly impossible to have big containers with open food any longer. Another tradition from centuries gone... Strange when a RUclips video suddenly brings back memories from 60+ years ago.....
Kessler Ribken ! Not sure of the but I absolutely love it with mashed potatoes, I like to cover my potatoes with sauerkrout ! No gravy !my Wife is from Altenmitlou Soory my German is not strong, love pork roast with gravy and dumpling and sweet and sour Red cabbage! Gutentag!
@@patportran4683- yes, gone in just one generation! The government wants people to be stupid so they rely only on them (ie. They don't want people self-sustaining with food, they want them relying on companies). And China adds to the mix, by controlling Tick Tock algorithms which differ in North America (promoting assinine things like eating Tide pods) from The Tick Tock algorithms in China (ie. promoting math competitions) so that they can take over the world, and the sheeple will just bow down (bcuz in 1 or 2 generations of relying on government & companies, and eating Tide pods, all self-sustaining info will be lost to them). Bravo to the OP for uploading this video of valuable information! 👋🏼👋🏼👋🏼
@@patportran4683 Not lost, but no longer dominant, for sure. The scientific knowledge about the importance of fermented foods like sauerkraut, kim chee, and kefir to the microbiome is seeping into the collective understanding of more educated folks who are taking up cudgels on behalf of their own and their families' health! Slow growing, for sure.
We make several batches of sauerkraut every year. A woman i work with recently had her mid 30s year old son move back home and tells her to buy him dinner every night so she has been making things he hates, lol. One of those things he hates is sauerkraut, so naturally i gave her a jar and she said it was the best she has ever had, and the son said if she makes another jar he will leave. I helped her out and sent her a case! Glad to share the wealth with friends! She wants to join in on the next batch!
I am new to this process. Did yours smell bad early on?? At day 4 mine smelled horrible so I was afraid I needed to throw it put. No visible mold or colors just boozy smelling liquid. Maybe I didn't get salt ratio right? I would really love to master this as I love sauerqraut!
@jeaniemoore3453 fermenting cabbage can have a funky smell, but it shouldn't be over powering. Invest in a good scale. Also make sure to zero it out with your bowl on top of it. I use 3 pounds of cabbage to one ounce of salt. Also use a good kosher salt, and make sure to smash it into the cabbage in a bucket or something. Hope this helps
As a northern Ontario, Canada girl I can confirm the cabbage does sound like walking through the snow in March. We call the “Broken Snowshoe Moon” in my people’s languages of Nipissing and Ojibwe.
FYI - I've found that an old-school potato masher works well for punching down the fermenting sauerkraut. Just make sure it's "clean" beforehand. Works perfectly, and is likely something that everyone has in their kitchen arsenal.
Thank you for your suggestion! I was just wondering where the heck I could store a wooden tamper? I have a very compact kitchen with limited storage! But a potato masher I do have!
I just harvested 4 cabbages & made a huge bowl (a gallon after tamping) and I used two spoons, one in each hand. They cut and crushed the cabbage beautifully - from a FULL bowl to the 2 half-gallon mason jars. I love this video. It brings the 'mystery' down to real life and makes sauerkraut DOable.
My dad is making perfect fermented cabbage for 40 years.. we add a bit of cranberries and keep cold pressing with a heavy stuff over the wooden plate. As it requires cold and we always make like 5 litres we do it when first colds start somewhere in November and keep in balcony throughout the winter.. it always comes out very crispy and extremely tasty.. I love the juice of fermented cabbage:) and soup made of it with some meat and potatoes :) also we stew it with potatoes and onions in a pan during the winter, perfect tasty dish for cold days
Last August I made this fermented cabbage following your exact recipe and instructions, it was my very first time fermenting anything by myself from start to finish. For comparison I also made another fermented cabbage recipe (from another channel) with brime. Both made on the same day and fermented side by side in the kitchen. Verdict: your recipe and method was the high winner in my household! I fermented for 6 weeks and then moved to the fridge. My family preferred your recipe because 1- the cabbage remained a bit crispy 2- it was not too salty 3- the overall appearance of it was more eye pleasing. Also, with your recipe I didn't get any Kham Yeast in the jars, whilst with the brine recipe Kham Yeast formed, note that all jars were cleaned the same way and the ferments were side by side in the same conditions. Thank you for this video, this is a recipe we love!
Had an uncle who was in the occupation forces in Germany after the second world War. He used to marvel at how in the German outhouses there was no odor, it was as clean as the outside air! Asking around he found out it was from the heavy use of sauerkraut, the healthy bacteria kept the people's intestines clean and there was no foul odor.
I add a handful of juniper berries to supply the proper starter for fermentation. The white powder on the berries is the good mold. Juniper berries also help to reduce unwanted top scum. They are a wonderful burst of flavour in the sauerkraut. Ancient German secret.
The white thing is not a mold but organic protective fruit wax which covers the juniper berries. The compaund of the berries is the one helping to suppres the white "scum" from forming on top of the fermented cabbage.
This traditional food-preserving knowledge is so valuable to have and thank you for passing it on! We take all our modern Western luxuries such as supermarkets, electricity/refrigeration etc for granted however all it takes is a war or natural disaster such a flood, hurricane, wildfire etc and peaple may find themselves cut-off & isolated and having to fend for themselves for an extended period. Then those with the knowledge to grow & hunt their own food and then be able to process and preserve these raw materials will be the ones with the best chance to ride things out. Was watching footage from Ukraine when rural town & villages were being liberated after months of Russian occupation and they were interviewing the mainly elderly residents who had survived through it. Many proudly showed-off their root cellars full of pickled, fermented and preserved foods that had allowed them to survive for months on end when no outside food supplies were available. Meanwhile many of the larger towns & cities were deserted, as the population were forced to flee when the supermarkets ran out of food and they had none of these traditional food sources to draw on.
I am Dutch and we are traditionally eating sauerkraut and mashed it with potatoes. I Holland you can by it on every street corner. But....we are living in Greec now and it is rare here. Cole on the other hand we have plenty! So now I am going to make it myself! Thank you!
That's how my pawpaw done. I can't remember the exact measurements but was thinking 7 tablespoons per head and realize now that's way to much. I'm thinking it was like 4 tablespoons a head for 7-10 days. We always can ours. He past last year so this is my first summer without him and I've got all his stuff including his huge 10 gallon croc.
As a sauerkraut enthusiast,, I'll make a few recommendations. 1) Get a mandoline and shred it thinner. 2) Use 1 cup of (unchlorinated) water to dissolve the salt and adjust salt to 2% accordingly. 3) use the kraft pounder to bruise the cabbage. Much easier and better that crushing with hands. 4) Sprinkle a few probiotics on top to jumpstart the lactobacillus 5) Use a kimchee box for fermenting. It's perfectly designed to submerge the cabbage and prevent smell. It's a game changer
I would use less salt too - I use any at all just as a preservative; don't need as a taste enhancer for cabbage. IMO, water shortens the life, and moreover, salt gets enough liquid out of cabbage, as I have observed
1) I weigh my cabbage AFTER cutting the cores out. 2) I cut the cores into chunks, boil them with water, and add miso [to taste]. Then turn off the heat. After it cools for a few minutes, I take a stick blender and make a sauce. Then freeze and add it to soups or sauces when needed. 3) I add the large leaves and a fermentation weight to keep the cabbage under the liquid. You don't need to watch the cabbage and worry about it going above the liquid. (If needed, you can add 2.5% water on top.) BTW: I found that soaking the fermentation wood pounder in vegetable oil prevents it from cracking.
For the first time I had fermented sauerkraut and I’ve just recently gotten into making fermented foods. You were absolutely right there’s no comparison with fermented foods and pickled foods. I just recently found your channel I’m from North Mississippi.
Welcome! I do a lot of cooking and preserving videos throughout the year though gardening is the main focus. Can't have food to eat without growing it first!
German way is juniper berries, and caraway seed. I didn't like bitting into the caraway seeds so I left them out on my second batch. I use the bigger leaves from the out side of the cabbage to put on top with a ceramic weight to hold it down below the water.
@@deadmanswife3625 I meant Juniper Berries not Caraway seeds. I have a tea strainer I use while the kraut is making just for the flavor, then take it out so no berries are in the finished kraut
@@sincerdagain6060 I wouldn't know where to get juniper berry but I've heard that they are a good way to start the fermentation I've heard it a million different places I'm a check it out
We make similar sauerkraut in northeast area of China, hundreds of served family vegetable need in cold monthes from December to April,several hundreds pounds of Chinese cabbage fermented in few big pottery jars that higher as 1 meter!!! We stew sauerkraut with pork，the simplest of its recipes is just mix the duo with water then boil 30m, delicious all of it, the sauerkraut, the pork or its bones, and the soup!!!
I made your style of Sauerkraut with Purple Cabbage and Caraway seeds three weeks ago. I got it all packed and into refrigeration today, and it is very very tasty. Thank you.
My only experience with fermenting was with five pounds of japanese plums i had growing on a tree in my yard. I layered the plums with rock salt(ice cream maker salt) at a 20% ratio. Then covered the plums in a pot using a dinner plate. The plate was weighed down with a five pound brick. after 10-14 days i had what the Japanese call UmeBoshi. Very salty which is good for a hard working man on a very hot and sweaty day. Try to only eat 3-4 per day
@@earlysda considering they have 1,000 mg sodium each, yes for unhealthy. I just wanted to replace lost electrolytes due to sweating so i could avoid muscle cramps.
thank you for doing a very basic walk thru - This is probably the most comprehensive video done in the easiest to understand/follow I've seen. I have been afraid of doing this myself out of fear of doing it wrong. I now feel comfortable enough now to do this myself. Thank you!
Germans often add some more ingredients for fine tuned taste : onions (quartered), bayleaves, juniper berries, black pepper corn, dry white whine, some sugar, honey or sweet redapple (for balancing the acidity). Try it out to your taste .
My late father made sauerkraut fairly often when I was a kid. I wish I had paid attention to how he did it. I am going to try your method. Great video. Thank you!
I'm a new subscriber. I enjoy your gardening lessons. Thank you for putting up videos. This is how I make mine...I'm eating some now. It's good stuff! It's not just for topping a sausage. You can even get it on salad when you're in Germany. Everyone should eat or drink something fermented everyday for good gut health.
My grandpa would grow cabbage in his garden the size of bowling balls, literally! He would slice it on an antique meat slicer that had what looked like a steering wheel with a handle that stuck out. The table would go back and forth as you turned the wheel. He sliced it about an 1/8" . Grandma had a couple of 5 gallon crocks on the back porch she would make it in. I remember taking off the cheese cloth and eating it. She can it an put it under the house.
Reminds me of my grandmas house, in the cellar the wooden Vat w.the " Sauerkraut". We use to put a wooden top and a heavy stone to hold it down. Grrat memories.
Great video. Your salt ratio is a bit off though since you weighed it before you took the cores out. I always weigh my bowl so I have a tare weight, cut the cabbage and put it in the bowl and then I can either subtract the tare weight or zero it out with the bowl and then do the ration so that I have a more exact weight. Love that you stress the cleanliness as I've seen many who I shudder to think people are eating their food! :)
I use Himalayan pink salt which has a little less sodium chloride than pure salt, so I've always simply guesstimated and eyeballed how much salt to add. I think it's usually around a tablespoon full for each head to get started. If it takes too long to get some briney water in the bowl from kneeding, then I will add some more. If my fingers start to get raw and red then I know I have a pretty salty brine and I stop adding salt.
As far as the cleanliness. I sorta think the idea is to get your hands into that cabbage to inoculate the solution with exactly the right bacteria for your specific environment. It helps build a specific immunity response to the things in your environment.
His 2.5 % is correct, as he based it off his previous attempt at fermenting. What was incorrect was his mathematical description. He did not, as you accurately stated, have a 2.5% mixture of salt to cabbage.
Pretty much every meal at our house growing up had homemade kraut on the table. My father would make kraut all year long and occasionally horseradish a couple times a year in our basement. You could always tell when my father stirred the horseradish by his big bugged eyes.
Does anybody know where I can find horseradish I can't even find the seeds or anything anywhere to grow my own horseradish I can't even find parsnips seeds also
@@ladyhawk1083 I just bought some on Amazon. It was a less than $15 for two pretty good-sized roots. I peeled it cut it in chunks put it in the Vitamix with white distilled vinegar and made two good-size jars of horseradish prepared. Then I took a couple of little slices with little hairs on them lay them on top of some potting soil in a pot put a plastic bag over it of course watered it thoroughly and I now have three horseradish plants started. I did not disturb them so I have no idea if the little hair Roots have taken hold. maybe in the spring if they live that long I'll have them Outdoors
Thank you for letting me know that I never buy anything from Amazon or anyting online which soon you'll find out why of how they're going to try to make everybody use the credit card when there's no cash anymore and I'm totally against it
Don’t worry about that pocket Scott, you’re a proper dapper Dan. I was very impressed by your video and your own cabbages too! I’m definitely going to try making this. Very best wishes from the U.K.
You can eat the core of the cabbage row, my mother gave me always the core when I was a child and I LOVED IT ! It taste a bit sweet and can literarily taste all the vital vitamins and packed minerals in it. some part of the core taste nice and small kids usually LOVE IT to eat next to it is healthy... do not give the child if they are lacto sensitive
I really loved seeing how much this guy really loves and enjoys home made raw fermented saur kraut. 👍😁 I really appreciate his enthusiasm as it's contagious - that and the instructions on how to make it helps me to want to try this myself and gives me the confidence and encouragement to know I'll be able to not only do it successfully myself but that it will be worth it. Also, I love caraway seeds too! Of COURSE I'll want to add them! 👍😁
I just recently tried my hand at making sauerkraut. Your method is so much easier than the method I used! Thank you thank you, because I've been putting off doing another batch even though I enjoyed the results. (And you are right. It tastes so much better than the store bought pickled stuff.) Thank you for sharing. Best wishes from the northeast. Subscribed!
I've been researching / looking for good how to videos on this and this video might be the best and most helpful one I've found (and there are good ones out there). His enthusiasm is contagious and encouraging especially for someone like myself - a newbie to raw saur kraut and making homemade fermented foods in general - who hasn't made this yet.
Thank you so much for producing this video showing from start to finish. I like to see different variation how people make sauerkraut. This video was simple. No fancy that I keep seeing in so many videos that just seems sort of arbitrary yet I know they are helpful . It’s also lovely to see it shines your happiness . Thank you.
I'm watching this video again. I watched multiple other videos and it seems you make the most sense. Easy to understand and just enjoyable! I think I'll wash my cabbage and hands and glove up. Thank you for the great video!!!
Many thanks for showing this Scott! I just made my first sauerkraut exactly as you told and it tastes great. It' s crunchy as you said,15 days, spot on. Thanks!
This is exactly the video I wanted to see. I love sauerkraut with caraway seeds. Who in their right mind doesn't like the smell of freshly cut/chopped cabbage? That is a delicious smell. I've never made kraut or coleslaw, but I have had the pleasure of being around when slaw has been made and the cabbage smell is lovely. I really want to try my hand at making some sauerkraut.
53 years old and think I just figured out why no other sauerkraut taste as good as my Grandmothers on my dad's families side. I just don't like the vinegar taste. I am going to try this. And just subscribed.
My cousin eats something fermented every day. Huge believer. My dear mother in law made kraut this way. Taught me so much. Still hooked on your channel. Already telling everyone I know!
Great job Scott!...from garden to table, it's so important that we don't lose these basic life skills. We recognize more multinational corporate logos than local plants these days...
Great looking kraut! Just finished a class on fermenting, and asked the professor a question about my mother’s habit of eating directly out of the kraut container and sticking it back in the fridge, drinking directly out of her kefir bottle and putting it back in the fridge. He said that will set up a whole new set of harmful bacteria, and to throw the fermented food out if a person has contaminated the container (unless they’re going to eat/drink the entire container within a day or two), even if it is only THAT ONE person eating/drinking from the container. Thought that might be helpful for others to know.
My family comes from Bavaria. It was tradition to make sauerkraut in the fall and then freeze it. (In the old days they would simply leave it outside). Given as gifts for Christmas, it was eaten on New Years Day to bring good luck. I'm going to try this.
LOL! I never noticed your shirt or it's pockets. You are so interesting and informative that I just listen to everything you are teaching us. Thank you!
Excellent, just filled up three jars, while your video was the background music to my action. Home gardening and home cooking will bring us personally to another level.
Mmm.....yummy. Tip - It' s much safer to remove your ring before handling the kraut. Rings on fingers ( or any decorative items on hand and fingers) contain crazy amount of pathogen that are not removed with regular hand washing.
Mom used a well seasoned oak plank with a brick to hold it down inside a 5 gal crock when she made hers. She said we need to eat something fermented 3-5x a week to keep our health. Thank you Sir for sharing this. Wish I had paid more attention when she was canning our winters food. As for cramps, I woke up around 2am cramping so bad I had to roll out of bed in the fetal position, a quick home remedy lookup and a few swallows of pickle juice and I was right as rain in about 15 mins. Salt tablets from then on when sweating a lot.
@@Matira269 its usually an imbalance between electrolytes: sodium, potassium, and magnesium. Pickled/fermented liquids have all of these in ready supply. The body can quickly absorb them from the brine, stopping the cramps. Not just vegans have that issue, but many of us are depleted in many nutrients because of how our food has been grown, or raised, and the environment they are raised in. Fermented foods, and home grown foods (grown in good soil), provide so much more nutrition that many of our commercially available products.
Cabbage core is perfectly edible. Just chop it into chunks and boil for a few minutes with other vergetables, Broccoli stalks chopped up go into the same pot. Add other conveninet vegetabls.
In my family in Ukraine we would also add a little bit of carrot strips (cut to strips on a small grate of a cheese grater, maybe like 2mm thick) and some whole black pepper. Not exactly sure what carrot adds, but pepper adds nice hint of black pepper flavor
This is the exact recipe I found on RUclips from a polish woman. She said the carrots add sweetness. I think it's too sweet, I must have added too many carrots. Next time I know better. Edit: I left it fermenting longer and tried it today. It's perfect now! That first taste was too salty also. I can't understand why it tastes perfect now but I'm so happy 😊 My first time making my own kraut.
I prep cooked at a Bob's Big Boy when I was fifteen. One trick I learned was to core heads of lettuce and cabbage by firmly and sharply slamming the stem down on the stainless steel tables. Then you can grab the stem and give it a twist, and it should come right out. I had to chop two boxes of each every morning. But that trick and an autofeeding deli slicer made it much quicker.
Good video, I'm approaching 3 weeks on my current batch so just about done to my liking. I do just a quart at a time, 2 lbs. of cabbage to 1 tblsp. of salt which about equals your 2.5% ratio by weight. I also use jars and venting lids made for this, with a spring inside to hold the cabbage down into the brine (which is where the big retained leaf comes in handy, layered on top).
Thanks Cobber from Downunder Christchurch New Zealand, I love sauerkraut and make my own but you gave me a few tips to help my process, so thank you. Yes I agree properly made Sauerkraut made the fermented way! Apparently Abel Tasman and Captain James Cook both brought large quantities of Sauerkraut on their voyages as it retained Vitamin C, Cook was also known for his use of lemons and limes, hence the reason why the Yanks called the British Limeys! They recon it is a way of keeping bowl cancer away!
Prevent bowel inflammation sure and good bacteria and Ph balance in the bower which is the huge part of the secret to the bowels health... yet one even need tons of it a bit here a bit there through out the winder is SUPERB good for the health for those who can tolerate
I heard that they were called limeys because they ate limes to keep from getting SCURVY, which apparently at one time killed many sailors, due to long periods of time without eating/ingesting Vitamin C ....
I made some yesterday and saw your video today. I haven't made any for a few years and I forget to add the caraway seeds this time. I use a jar with the lid that latches down and just release the gasses a couple times a day.
FYI ... you should cut up that core and put it into the mix because it has a lot of probiotics and nutrients. Also, I would not use metal ... use a glass bowl ... and generally, I only use one tablespoon of salt per head of cabbage. When I crush the cabbage with the salt the brine is produced without any problem. In fact there is enough brine solution to cover up the cabbage unless you get a dehydrated one. I love the stuff ... and yeah ... I did enjoy your video ... learned some things too by the way. Thanks.
My grandfather and grand mother were from Poland and made a 50 gallon barrel every year. I remember when I was a boy opening the door to the cellar and the smell of sauerkraut, kobalsi, bacon, vodka, and curing cheese. The grand kids liked to drink the sauerkraut juice and snitch a piece of kolbasi. I had the greatest grandparents in the world. Both long gone, but alive in my mind.
❤️❤️❤️
What sweet memories! I'm from a military family and don't have many memories of my grandparents because we moved so often. Sacrifices unknown to most people.
@@sonshineandsong I know my wife and I did 30 years in the Army and then 12 as a DA civilian. Thank you for your family's sacrifice. My Son and Daughter sympathise with you!
@@ralphgreenjr.2466 please let them know how much I appreciate that.
@@sonshineandsong I'm looking at my daughter right now, done.
just a mexican guy who heard about sauerkraut from a health channel (dr. berg) on youtube. I tried it and loved it. I thought I was eating the real stuff at first and then I realized that the sauerkraut sold at stores has preservatives, artificial coloring and flavors, and it's also heat treated. I'm trying to do my own sauerkraut now at home. wish me luck!
Hope you succeed!
So glad you are showing this. My ancestors were "professional" sauerkraut makers, it was something you made every year in giant wooden barrels. My mother's parents in Poland used to make such a barrel, seal it with wax and then store it at the bottom of a lake! The barrel was attached to a chain so that when it sat at the bottom for a while, it was easily accessible. In my mom's village, everybody had such a barrel in the lake each with their own chains. In the 50s when food was scarce, it was the sauerkraut and other pickled things that helped my parents and grandparents survive. We uphold these traditions with our own pickling, especially with the war in Ukraine next door to us!
Such a great story of survival...
Thanks for sharing that!!
How can u tell if there probiotics
@@cupidok2768 probiotics is just a name for The bacteria that help your body and is found in almost all food. You cant really tell with the naked eye, but we assume they are there.
Im really honored you shared this! Is there a recipe you might share? What country are you from? Great history!
I love this man crunching on fermented cabbage happily while his family is annoyed by the smell. Keep it up sir, you are awesome.
Ungrateful family. Keep at it, Scott. ❤
Yeahin the middle of filming they kick him out 😮 supportive fam!!
😂😂😂😂
I'm half Russian from my mother's side and she makes fermented everything bless her heart, your method is just like hers thank you for spreading the good word, people really don't know what they are missing out on.
Everyone needs to do this. I love Sauteed onions and garlic with cooked Polish smoked sausage mixed in... delicious!!!😊😊😊
Love the no-nonsense approach, nothing finicky, no overly specialized tools, very accessible. Thank you for posting this.
Never too late to learn, the amount of information available is mind blowing. Yet so many people are so sick in the world when so much healthy foods are known to exist.
and for a modest price for this RICH vegetable...
So many are sick because they do not accept responsibility for their own health. Instead they get on a system that pays the doctors in the medical Machinery to take over that job. Wrong wrong wrong take care of yourself people❤
Most of the people believe that health comes from pharmaceutical companies, and here they miss the train .!!
@@deadmanswife3625 I couldn't agree with you more!
My mum was Polish and made this in a wooden barrel in the kitchen. When you grow up with this, you don't notice the smell so much. She also fermented small cucumbers too, much tastier than pickled in vinegar. Fermented foods are so good for you. Sauerkraut improves digestions, boosts your immune system, reduces stress and increases brain function
Fresh food is much healthier than fermented.
@@earlysda eating fermented foods can also boost the number of beneficial bacteria, or probiotics, in your gut. Probiotics are associated with a variety of health benefits, including improved digestion, better immunity, and even increased weight loss
@@timguinn5376 Tim, there are some benefits to fermented foods And there are some downsides. Fresh food doesn't have those downsides.
That is not fully true. You get probiotics and vitimin k from fermentation and it is a method to preserve food so nessacary. Made as far as taste goes one might just perfer fresh food. But fermentation added complex flavous to otherwise a simple flavour. As well only so many fresh food ways to use cabbage. Rolls, and soups and slaw and stemmed. And that is about it!
@@XxxXxx-fm3wo xxx, please read both my comments above on this thread.
Im a wild and healthy 82 year old. Every Sunday, for the past 10 years I buy shredded cabbage in a plastic bag and I add a heaping teaspoon of Himalayan salt and massage the bag several times throughout the day.
The next morning I stuff it all into a clean 1 pint jar and lightly seal it and set it aside (in a very WARM corner of the room) on a plate to catch the drips.
By Friday it's fermented!
Great probiotic!
Good to eat a scoop every day till the next weekly batch is ready.
Healthy gut. Healthy life.
Bless yourself with this easy csbbage ferment!
I remember a time, when traditional butchers here in Germany always had a wooden barrel with Sauerkraut in their shops (Sauerkraut and pork go so well together) and kids often got a small bowl out of it, and it was crunchy and salty and yummie - eaten with the fingers of course, just like you do 😉
Now, food regulations make it nearly impossible to have big containers with open food any longer. Another tradition from centuries gone...
Strange when a RUclips video suddenly brings back memories from 60+ years ago.....
I always add either kabanos, other kielbasa or cooked pork belly to my bigos. Tastes wonderful
Kessler Ribken ! Not sure of the but I absolutely love it with mashed potatoes, I like to cover my potatoes with sauerkrout ! No gravy !my Wife is from Altenmitlou Soory my German is not strong, love pork roast with gravy and dumpling and sweet and sour Red cabbage! Gutentag!
@@walterzook7751 Guten tag. Kassler Rübchen. Smoked pork chop. Tastes like ham. You did good.
also weigh cabbage after cleaned and shredded not before.
Sauerkraut+pork=bigos 😋
Honestly it's the first time I actually understood the difference between fermentation and pickling, and you explained it all beautifully, thank you!
Pickling = chemistry
fermentation = biology (life).
Me Too!
It's so sad when we realize how much knowledge we have lost in a generation!!
@@patportran4683- yes, gone in just one generation! The government wants people to be stupid so they rely only on them (ie. They don't want people self-sustaining with food, they want them relying on companies). And China adds to the mix, by controlling Tick Tock algorithms which differ in North America (promoting assinine things like eating Tide pods) from The Tick Tock algorithms in China (ie. promoting math competitions) so that they can take over the world, and the sheeple will just bow down (bcuz in 1 or 2 generations of relying on government & companies, and eating Tide pods, all self-sustaining info will be lost to them). Bravo to the OP for uploading this video of valuable information! 👋🏼👋🏼👋🏼
@@patportran4683 Not lost, but no longer dominant, for sure. The scientific knowledge about the importance of fermented foods like sauerkraut, kim chee, and kefir to the microbiome is seeping into the collective understanding of more educated folks who are taking up cudgels on behalf of their own and their families' health!
Slow growing, for sure.
We make several batches of sauerkraut every year. A woman i work with recently had her mid 30s year old son move back home and tells her to buy him dinner every night so she has been making things he hates, lol. One of those things he hates is sauerkraut, so naturally i gave her a jar and she said it was the best she has ever had, and the son said if she makes another jar he will leave. I helped her out and sent her a case! Glad to share the wealth with friends! She wants to join in on the next batch!
I am new to this process. Did yours smell bad early on?? At day 4 mine smelled horrible so I was afraid I needed to throw it put. No visible mold or colors just boozy smelling liquid. Maybe I didn't get salt ratio right? I would really love to master this as I love sauerqraut!
@jeaniemoore3453 fermenting cabbage can have a funky smell, but it shouldn't be over powering. Invest in a good scale. Also make sure to zero it out with your bowl on top of it. I use 3 pounds of cabbage to one ounce of salt. Also use a good kosher salt, and make sure to smash it into the cabbage in a bucket or something. Hope this helps
As a northern Ontario, Canada girl I can confirm the cabbage does sound like walking through the snow in March. We call the “Broken Snowshoe Moon” in my people’s languages of Nipissing and Ojibwe.
Hello Renee
How are you doing today/
That's neet 💙
I'm Sault Tribe from Sault, Michigan and totally agree about the sound. Have a great day!
FYI - I've found that an old-school potato masher works well for punching down the fermenting sauerkraut. Just make sure it's "clean" beforehand. Works perfectly, and is likely something that everyone has in their kitchen arsenal.
Thank you for your suggestion! I was just wondering where the heck I could store a wooden tamper? I have a very compact kitchen with limited storage! But a potato masher I do have!
I just harvested 4 cabbages & made a huge bowl (a gallon after tamping) and I used two spoons, one in each hand. They cut and crushed the cabbage beautifully - from a FULL bowl to the 2 half-gallon mason jars. I love this video. It brings the 'mystery' down to real life and makes sauerkraut DOable.
My dad is making perfect fermented cabbage for 40 years.. we add a bit of cranberries and keep cold pressing with a heavy stuff over the wooden plate. As it requires cold and we always make like 5 litres we do it when first colds start somewhere in November and keep in balcony throughout the winter.. it always comes out very crispy and extremely tasty.. I love the juice of fermented cabbage:) and soup made of it with some meat and potatoes :) also we stew it with potatoes and onions in a pan during the winter, perfect tasty dish for cold days
Does it not get frozen over winter??
man, when you hit the part about taters and onions, made my saliva glands open up full!!
Last August I made this fermented cabbage following your exact recipe and instructions, it was my very first time fermenting anything by myself from start to finish. For comparison I also made another fermented cabbage recipe (from another channel) with brime. Both made on the same day and fermented side by side in the kitchen. Verdict: your recipe and method was the high winner in my household! I fermented for 6 weeks and then moved to the fridge. My family preferred your recipe because 1- the cabbage remained a bit crispy 2- it was not too salty 3- the overall appearance of it was more eye pleasing. Also, with your recipe I didn't get any Kham Yeast in the jars, whilst with the brine recipe Kham Yeast formed, note that all jars were cleaned the same way and the ferments were side by side in the same conditions. Thank you for this video, this is a recipe we love!
Had an uncle who was in the occupation forces in Germany after the second world War. He used to marvel at how in the German outhouses there was no odor, it was as clean as the outside air! Asking around he found out it was from the heavy use of sauerkraut, the healthy bacteria kept the people's intestines clean and there was no foul odor.
Now that's interesting information.
Sauerkraut with ginger a sliced green apple! Yeah!
I'm thrilled to see someone make sauerkraut the way my mom did. Thank you 😊
I add a handful of juniper berries to supply the proper starter for fermentation. The white powder on the berries is the good mold. Juniper berries also help to reduce unwanted top scum. They are a wonderful burst of flavour in the sauerkraut. Ancient German secret.
Going to pick berries right now!
Any particular type of juniper bush?
@@k8eekatt i have Juniperus californica but i think you can use any.
The white thing is not a mold but organic protective fruit wax which covers the juniper berries. The compaund of the berries is the one helping to suppres the white "scum" from forming on top of the fermented cabbage.
@@test-bt5zz thank you for letting me know about juniper berries in sour kraut!
Interesting and very well presented! Not the average hysterical presentation we all have to endure. More of this, please! :)
Agree very much
I like Greta Thromberg/ save the 🌎
With hysterical you mean standard US tonality I guess. Agree.
Oh I hope I am not guilty of this! Please let me know if you watch my cooking videos.
Completely agree -RUclips for grown ups 😊
This traditional food-preserving knowledge is so valuable to have and thank you for passing it on! We take all our modern Western luxuries such as supermarkets, electricity/refrigeration etc for granted however all it takes is a war or natural disaster such a flood, hurricane, wildfire etc and peaple may find themselves cut-off & isolated and having to fend for themselves for an extended period. Then those with the knowledge to grow & hunt their own food and then be able to process and preserve these raw materials will be the ones with the best chance to ride things out.
Was watching footage from Ukraine when rural town & villages were being liberated after months of Russian occupation and they were interviewing the mainly elderly residents who had survived through it. Many proudly showed-off their root cellars full of pickled, fermented and preserved foods that had allowed them to survive for months on end when no outside food supplies were available. Meanwhile many of the larger towns & cities were deserted, as the population were forced to flee when the supermarkets ran out of food and they had none of these traditional food sources to draw on.
I am Dutch and we are traditionally eating sauerkraut and mashed it with potatoes. I Holland you can by it on every street corner.
But....we are living in Greec now and it is rare here. Cole on the other hand we have plenty!
So now I am going to make it myself!
Thank you!
What is Cole?
She meant cabbage, 'kool' in Dutch.
@@jybuys thanks
@@Random-xw1fg Yes in German wich is not so different from dutch the cabbage is called "Kohl" too.
@@SD_Alias In my language Kohl is dark black eye liner 😊
Dad’s recipe was 1/4 cup salt to 10 lbs of cabbage layered and weighted in a crock. Delicious!
That's how my pawpaw done. I can't remember the exact measurements but was thinking 7 tablespoons per head and realize now that's way to much. I'm thinking it was like 4 tablespoons a head for 7-10 days. We always can ours. He past last year so this is my first summer without him and I've got all his stuff including his huge 10 gallon croc.
As a sauerkraut enthusiast,, I'll make a few recommendations. 1) Get a mandoline and shred it thinner. 2) Use 1 cup of (unchlorinated) water to dissolve the salt and adjust salt to 2% accordingly. 3) use the kraft pounder to bruise the cabbage. Much easier and better that crushing with hands. 4) Sprinkle a few probiotics on top to jumpstart the lactobacillus 5) Use a kimchee box for fermenting. It's perfectly designed to submerge the cabbage and prevent smell. It's a game changer
I would use less salt too - I use any at all just as a preservative; don't need as a taste enhancer for cabbage. IMO, water shortens the life, and moreover, salt gets enough liquid out of cabbage, as I have observed
@carpe diem it's 5% by volume. 🙄
Like the lunches box idea! I had never heard of one!
I've tried sourkrat and like it. I love kosher dill pickles. Can you use dill pickle spice in the cabbage and get it to taste like that too?
There's always someone who knows better. Leave the man to do his own thing. He does it his way, I do it mine and you do it yours.
1) I weigh my cabbage AFTER cutting the cores out. 2) I cut the cores into chunks, boil them with water, and add miso [to taste]. Then turn off the heat. After it cools for a few minutes, I take a stick blender and make a sauce. Then freeze and add it to soups or sauces when needed. 3) I add the large leaves and a fermentation weight to keep the cabbage under the liquid. You don't need to watch the cabbage and worry about it going above the liquid. (If needed, you can add 2.5% water on top.) BTW: I found that soaking the fermentation wood pounder in vegetable oil prevents it from cracking.
Raw cabbage cores are nice.
I love the core raw, dad from Italy him and I used to eat it.
For the first time I had fermented sauerkraut and I’ve just recently gotten into making fermented foods. You were absolutely right there’s no comparison with fermented foods and pickled foods. I just recently found your channel I’m from North Mississippi.
Welcome! I do a lot of cooking and preserving videos throughout the year though gardening is the main focus. Can't have food to eat without growing it first!
Cute corgi. I love saurkraut with frankfurters. Good job.
German way is juniper berries, and caraway seed. I didn't like bitting into the caraway seeds so I left them out on my second batch.
I use the bigger leaves from the out side of the cabbage to put on top with a ceramic weight to hold it down below the water.
Couldn't you just grind the seeds up before adding them?
@@MumrikDK No thats not the traditional way to do it.
@@sincerdagain6060 I love caraway seeds. I love the flavor of them I love biting into them or not biting into them
@@deadmanswife3625 I meant Juniper Berries not Caraway seeds. I have a tea strainer I use while the kraut is making just for the flavor, then take it out so no berries are in the finished kraut
@@sincerdagain6060 I wouldn't know where to get juniper berry but I've heard that they are a good way to start the fermentation I've heard it a million different places I'm a check it out
We make similar sauerkraut in northeast area of China, hundreds of served family vegetable need in cold monthes from December to April,several hundreds pounds of Chinese cabbage fermented in few big pottery jars that higher as 1 meter!!! We stew sauerkraut with pork，the simplest of its recipes is just mix the duo with water then boil 30m, delicious all of it, the sauerkraut, the pork or its bones, and the soup!!!
I think it originally came from China. I read that somewhere
@@hiswillbedone642 really? nice to know it.
I made your style of Sauerkraut with Purple Cabbage and Caraway seeds three weeks ago. I got it all packed and into refrigeration today, and it is very very tasty. Thank you.
Thank you, I loved this video. It is great to see someone so happy with their fermenting results. Great stuff.
Hello Elizabeth
How are you doing today?
My only experience with fermenting was with five pounds of japanese plums i had growing on a tree in my yard. I layered the plums with rock salt(ice cream maker salt) at a 20% ratio. Then covered the plums in a pot using a dinner plate. The plate was weighed down with a five pound brick. after 10-14 days i had what the Japanese call UmeBoshi. Very salty which is good for a hard working man on a very hot and sweaty day. Try to only eat 3-4 per day
I live across from an ume orchard! 1000 trees.
@@mohergenrader2113 April fools day must be a very busy day
@@gottagift They share. They make vinegar and umeboshi. They are good to have as neighbors.
Three or four umeboshi a day is unhealthy. I like the Kishuu salty ones, not the honey ones, but the fresh ones are of course better for the body.
@@earlysda considering they have 1,000 mg sodium each, yes for unhealthy. I just wanted to replace lost electrolytes due to sweating so i could avoid muscle cramps.
thank you for doing a very basic walk thru - This is probably the most comprehensive video done in the easiest to understand/follow I've seen. I have been afraid of doing this myself out of fear of doing it wrong. I now feel comfortable enough now to do this myself. Thank you!
Germans often add some more ingredients for fine tuned taste : onions (quartered), bayleaves, juniper berries, black pepper corn, dry white whine, some sugar, honey or sweet redapple (for balancing the acidity). Try it out to your taste .
I always use the core. That is my treat when it is all finished!
My late father made sauerkraut fairly often when I was a kid. I wish I had paid attention to how he did it. I am going to try your method. Great video. Thank you!
Phoebe Sharona is a little doll; nothing better than Sauerkraut with a fur buddy.
I'm a new subscriber. I enjoy your gardening lessons. Thank you for putting up videos. This is how I make mine...I'm eating some now. It's good stuff! It's not just for topping a sausage. You can even get it on salad when you're in Germany. Everyone should eat or drink something fermented everyday for good gut health.
I LOVE your food inspector. She's so cute! She's doing a good job too!
As a child, I remember so well how I helped with canning. Love Sauerkraut!
My grandpa would grow cabbage in his garden the size of bowling balls, literally! He would slice it on an antique meat slicer that had what looked like a steering wheel with a handle that stuck out. The table would go back and forth as you turned the wheel. He sliced it about an 1/8" . Grandma had a couple of 5 gallon crocks on the back porch she would make it in. I remember taking off the cheese cloth and eating it. She can it an put it under the house.
Reminds me of my grandmas house, in the cellar the wooden Vat w.the " Sauerkraut". We use to put a wooden top and a heavy stone to hold it down.
Grrat memories.
Your family is lucky to have you! Excellent job.
Great video. Your salt ratio is a bit off though since you weighed it before you took the cores out. I always weigh my bowl so I have a tare weight, cut the cabbage and put it in the bowl and then I can either subtract the tare weight or zero it out with the bowl and then do the ration so that I have a more exact weight. Love that you stress the cleanliness as I've seen many who I shudder to think people are eating their food! :)
I use Himalayan pink salt which has a little less sodium chloride than pure salt, so I've always simply guesstimated and eyeballed how much salt to add. I think it's usually around a tablespoon full for each head to get started. If it takes too long to get some briney water in the bowl from kneeding, then I will add some more. If my fingers start to get raw and red then I know I have a pretty salty brine and I stop adding salt.
As far as the cleanliness. I sorta think the idea is to get your hands into that cabbage to inoculate the solution with exactly the right bacteria for your specific environment. It helps build a specific immunity response to the things in your environment.
His 2.5 % is correct, as he based it off his previous attempt at fermenting. What was incorrect was his mathematical description. He did not, as you accurately stated, have a 2.5% mixture of salt to cabbage.
Great video.
Thanks for sharing your recipe.
I like to use Red Cabbage which is nice to.
Pretty much every meal at our house growing up had homemade kraut on the table. My father would make kraut all year long and occasionally horseradish a couple times a year in our basement. You could always tell when my father stirred the horseradish by his big bugged eyes.
Does anybody know where I can find horseradish I can't even find the seeds or anything anywhere to grow my own horseradish I can't even find parsnips seeds also
@@ladyhawk1083 do an online search for "where to buy horseradish root for planting" to find the root. Same for the parsnip seeds
@@ladyhawk1083 it’s a root. Not sure you can use seed. I have a ton. It multiplies.
@@ladyhawk1083 I just bought some on Amazon. It was a less than $15 for two pretty good-sized roots. I peeled it cut it in chunks put it in the Vitamix with white distilled vinegar and made two good-size jars of horseradish prepared. Then I took a couple of little slices with little hairs on them lay them on top of some potting soil in a pot put a plastic bag over it of course watered it thoroughly and I now have three horseradish plants started.
I did not disturb them so I have no idea if the little hair Roots have taken hold. maybe in the spring if they live that long I'll have them Outdoors
Thank you for letting me know that I never buy anything from Amazon or anyting online which soon you'll find out why of how they're going to try to make everybody use the credit card when there's no cash anymore and I'm totally against it
Awww...live with folks in peace. Love it! Thanks for sharing your skill!
Don’t worry about that pocket Scott, you’re a proper dapper Dan. I was very impressed by your video and your own cabbages too! I’m definitely going to try making this. Very best wishes from the U.K.
Just discovered you and watched the sauerkraut video and subscribed looking forward to watching more from you
You can eat the core of the cabbage row, my mother gave me always the core when I was a child and I LOVED IT ! It taste a bit sweet and can literarily taste all the vital vitamins and packed minerals in it. some part of the core taste nice and small kids usually LOVE IT to eat next to it is healthy... do not give the child if they are lacto sensitive
I really loved seeing how much this guy really loves and enjoys home made raw fermented saur kraut. 👍😁 I really appreciate his enthusiasm as it's contagious - that and the instructions on how to make it helps me to want to try this myself and gives me the confidence and encouragement to know I'll be able to not only do it successfully myself but that it will be worth it.
Also, I love caraway seeds too! Of COURSE I'll want to add them! 👍😁
I just recently tried my hand at making sauerkraut. Your method is so much easier than the method I used! Thank you thank you, because I've been putting off doing another batch even though I enjoyed the results. (And you are right. It tastes so much better than the store bought pickled stuff.) Thank you for sharing. Best wishes from the northeast. Subscribed!
I've been researching / looking for good how to videos on this and this video might be the best and most helpful one I've found (and there are good ones out there).
His enthusiasm is contagious and encouraging especially for someone like myself - a newbie to raw saur kraut and making homemade fermented foods in general - who hasn't made this yet.
Thank you so much for producing this video showing from start to finish. I like to see different variation how people make sauerkraut. This video was simple. No fancy that I keep seeing in so many videos that just seems sort of arbitrary yet I know they are helpful . It’s also lovely to see it shines your happiness . Thank you.
I'm watching this video again. I watched multiple other videos and it seems you make the most sense. Easy to understand and just enjoyable! I think I'll wash my cabbage and hands and glove up. Thank you for the great video!!!
Just weigh AFTER coring, which is the mistake I made here. Still worked but meant the brine was a bit more like 3% instead of 2.5% which I stated.
Many thanks for showing this Scott! I just made my first sauerkraut exactly as you told and it tastes great. It' s crunchy as you said,15 days, spot on. Thanks!
This is exactly the video I wanted to see. I love sauerkraut with caraway seeds. Who in their right mind doesn't like the smell of freshly cut/chopped cabbage? That is a delicious smell. I've never made kraut or coleslaw, but I have had the pleasure of being around when slaw has been made and the cabbage smell is lovely. I really want to try my hand at making some sauerkraut.
53 years old and think I just figured out why no other sauerkraut taste as good as my Grandmothers on my dad's families side. I just don't like the vinegar taste. I am going to try this. And just subscribed.
This is what I call good food, good guy, good knowledge sharing, good goodie. Thank you.
My cousin eats something fermented every day. Huge believer. My dear mother in law made kraut this way. Taught me so much. Still hooked on your channel. Already telling everyone I know!
Looks wonderful! I love sauerkraut, and cabbage in general.
I truly love the smell of cabbage, it is such a clean, clear aroma. Love it! Thanks!!
Yeah 🎉. Two years later found your wonderful video. I enjoyed so much! And I will try your recipe. And thanks from Panamá 🇵🇦!!!
I use that same jar for making kombucha. Now I can make sauerkraut too. Thank you!
Great job Scott!...from garden to table, it's so important that we don't lose these basic life skills. We recognize more multinational corporate logos than local plants these days...
Great looking kraut! Just finished a class on fermenting, and asked the professor a question about my mother’s habit of eating directly out of the kraut container and sticking it back in the fridge, drinking directly out of her kefir bottle and putting it back in the fridge. He said that will set up a whole new set of harmful bacteria, and to throw the fermented food out if a person has contaminated the container (unless they’re going to eat/drink the entire container within a day or two), even if it is only THAT ONE person eating/drinking from the container. Thought that might be helpful for others to know.
That was great! Thanks!
I mixed purple and green cabbage together.
My family comes from Bavaria. It was tradition to make sauerkraut in the fall and then freeze it. (In the old days they would simply leave it outside). Given as gifts for Christmas, it was eaten on New Years Day to bring good luck. I'm going to try this.
We eat cabbage on New Year’s Day for wealth and blackeye peas for health that’s our tradition in South Louisiana, USA.
Both of y’all remind me of the fine people in Pittsburgh Pennsylvania.
LOL! I never noticed your shirt or it's pockets. You are so interesting and informative that I just listen to everything you are teaching us. Thank you!
Excellent, just filled up three jars, while your video was the background music to my action.
Home gardening and home cooking will bring us personally to another level.
Sauerkraut is one of my fav foods ever. Thanks so much for posting. Such an easy process.
Mmm.....yummy. Tip - It' s much safer to remove your ring before handling the kraut. Rings on fingers ( or any decorative items on hand and fingers) contain crazy amount of pathogen that are not removed with regular hand washing.
You’ve got one of the best gardening channels on RUclips.
Haha, I never noticed your pockets. I was busy watching and learning how to do cabbage/sauerkraut , 🤣
Mom used a well seasoned oak plank with a brick to hold it down inside a 5 gal crock when she made hers. She said we need to eat something fermented 3-5x a week to keep our health. Thank you Sir for sharing this. Wish I had paid more attention when she was canning our winters food. As for cramps, I woke up around 2am cramping so bad I had to roll out of bed in the fetal position, a quick home remedy lookup and a few swallows of pickle juice and I was right as rain in about 15 mins. Salt tablets from then on when sweating a lot.
Pickle juice is my cramp remedy of choice.
@@ScottHead How does that happen, does a vegan diet cause tis cramping?
Why does the cramping occur, are you a vegan?
@@Matira269 Cramping from loosing too much salt thru sweating. Pickle Juice is an old home remedy
@@Matira269 its usually an imbalance between electrolytes: sodium, potassium, and magnesium. Pickled/fermented liquids have all of these in ready supply. The body can quickly absorb them from the brine, stopping the cramps.
Not just vegans have that issue, but many of us are depleted in many nutrients because of how our food has been grown, or raised, and the environment they are raised in. Fermented foods, and home grown foods (grown in good soil), provide so much more nutrition that many of our commercially available products.
Looks delicious! I know what I'll be doing with my next head of cabbage.
TX for sharing. Caraway seeds also help to relieve gas . We use to put these in baby's water bottle to relieve colic.
I made MY first batch ever. I added apples. YUM
Love how you just get right into it!!
Cabbage core is perfectly edible. Just chop it into chunks and boil for a few minutes with other vergetables, Broccoli stalks chopped up go into the same pot. Add other conveninet vegetabls.
My mom always gave me the core I ate it raw as a kid
@@sophiakubash7856 Raw is best!
My mouth is watering. Kraut and a Johnsonville, jalapeno brat, and a splash oh dijon mustard. OMG
I watched two other videos on this but you were the first one explained what is going on. Excellent presentation. Thank you
This is the best video on fermented sauerkraut. Thank you!!
In my family in Ukraine we would also add a little bit of carrot strips (cut to strips on a small grate of a cheese grater, maybe like 2mm thick) and some whole black pepper. Not exactly sure what carrot adds, but pepper adds nice hint of black pepper flavor
This is the exact recipe I found on RUclips from a polish woman. She said the carrots add sweetness. I think it's too sweet, I must have added too many carrots. Next time I know better.
Edit: I left it fermenting longer and tried it today. It's perfect now! That first taste was too salty also. I can't understand why it tastes perfect now but I'm so happy 😊 My first time making my own kraut.
Carrot can add a littlest bit of sweet.
Yes that is a tradition in eastern Germany too. Here in western germany we most have it without carrots… Both versions are very tasty.
My grandfather used to tell me how he would sauer krauts back when he was in the service. Thank you for bringing back such wonderful memories!!
I can hardly wait to get this started! Thank you so much for sharing this ❤
Hello Cheryl
How are you doing today?
I saw beautiful cabbage a few weeks back. I made cabbage roll soup, added lentils. I’m going to try this when I see good cabbage again
I prep cooked at a Bob's Big Boy when I was fifteen. One trick I learned was to core heads of lettuce and cabbage by firmly and sharply slamming the stem down on the stainless steel tables. Then you can grab the stem and give it a twist, and it should come right out. I had to chop two boxes of each every morning. But that trick and an autofeeding deli slicer made it much quicker.
I made this according to your instructions and it came out really really nice. I am very happy with it.
Good video, I'm approaching 3 weeks on my current batch so just about done to my liking.
I do just a quart at a time, 2 lbs. of cabbage to 1 tblsp. of salt which about equals your 2.5% ratio by weight. I also use jars and venting lids made for this, with a spring inside to hold the cabbage down into the brine (which is where the big retained leaf comes in handy, layered on top).
They have lids for the mason jars that have airlock flaps in them. They work great.
Thank you! I'm making a half gallon tonight.
Thanks Cobber from Downunder Christchurch New Zealand, I love sauerkraut and make my own but you gave me a few tips to help my process, so thank you. Yes I agree properly made Sauerkraut made the fermented way!
Apparently Abel Tasman and Captain James Cook both brought large quantities of Sauerkraut on their voyages as it retained Vitamin C, Cook was also known for his use of lemons and limes, hence the reason why the Yanks called the British Limeys! They recon it is a way of keeping bowl cancer away!
Prevent bowel inflammation sure and good bacteria and Ph balance in the bower which is the huge part of the secret to the bowels health... yet one even need tons of it a bit here a bit there through out the winder is SUPERB good for the health for those who can tolerate
I heard that they were called limeys because they ate limes to keep from getting SCURVY, which apparently at one time killed many sailors, due to long periods of time without eating/ingesting Vitamin C ....
Thank you very much for this video. Straight to the point without a lot of irrelevant chatter. Appreciate it ☺
I made some yesterday and saw your video today. I haven't made any for a few years and I forget to add the caraway seeds this time.
I use a jar with the lid that latches down and just release the gasses a couple times a day.
Im from Costa Rica 🇨🇷 but i love this and i practice making it thank you very much 😊
My dad would make it and taught me. Delicious and simple.
Cool lanterns! I've always wanted to try and make this. Gonna try it for sure!
FYI ... you should cut up that core and put it into the mix because it has a lot of probiotics and nutrients. Also, I would not use metal ... use a glass bowl ... and generally, I only use one tablespoon of salt per head of cabbage. When I crush the cabbage with the salt the brine is produced without any problem. In fact there is enough brine solution to cover up the cabbage unless you get a dehydrated one. I love the stuff ... and yeah ... I did enjoy your video ... learned some things too by the way. Thanks.