How to Make Sauerkraut
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- Опубликовано: 15 май 2024
- Learn how to make fermented vegetables with this simple tutorial. Fermented vegetables are an important part of any gut health regimen. They provide the body with beneficial bacteria and help to support a healthy microbiome.
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The salt I buy: amzn.to/2yRGQ4K
All of my favorite kitchen supplies are in the Farmhouse on Boone Amazon shop: www.amazon.com/shop/farmhouse...
I already blogged a little about probiotics and why they are so important in my Raw Organic Milk Kefir post: farmhouseonboone.com/farmhous...
Since they do so much to support a healthy immune system and regulate digestion, it makes sense to find a way to eat fermented foods daily.
You could spend $50 a month on good quality probiotic pills, or you can pick up a couple of heads of cabbage at about 50 cents a pound, depending on the season, and consume your proibiotcs with dinner.
Homemade sauerkraut is just so delicious! We eat it with almost everything, meatloaf, salmon, steak, burritos, eggs, pizza..seriously it is good with almost anything. Also, it is so nice to have an instant side dish ready at all times in the fridge.
Although fermenting vegetable sounds very intimidating and difficult, I can assure you it is a super simple and quick process.
SUPPLIES NEEDED:
a large bowl
sea salt (The salt I buy: amzn.to/2yRGQ4K)
three small heads of cabbage
a half gallon mason jar
a couple of ziplock bags
Pull off a few of the outer leaves and set aside for the last step.
Next, core the cabbage and cut it into pieces small enough to fit in your food processor. If you do not have a food processor, just cut it into shreds. If you do have one, this part will go a little faster.
Put the shredded cabbage in a bowl and sprinkle with salt.
For 5 pounds of cabbage, use 3 tablespoons of salt. I had 3.5 pounds, so I used 2 tablespoons.
Work the salt in with your hands until it starts to get juicy. This juice is the brine. You may have to work it for several minutes before it gets juicy enough to move onto the next step.
Next, put all the cabbage and the brine into a half gallon mason jar. Punch it down until all the cabbage is submerged beneath the brine.
Fold up the cabbage leaves you reserved earlier and place on the top to keep all the cabbage down beneath the brine.
Next, fill up a small ziplock bag with water and place it inside of another ziplock bag, so it doesn’t leak water into your ferment. Put the ziplock on top of the folded up cabbage leaves and the weight should be enough to keep all of your shredded cabbage beneath the brine.
If any is above the liquid it will be exposed to oxygen and possibly mold, so that is why it is so important to keep it under the liquid. I have also used heavy flat rocks wrapped in whole cabbage leaves to weigh it down. If you go on Amazon you can find special weights made specifically for fermenting, but these other methods work also.
Learn how to make sauerkraut with this recipe for fermented vegetables that promote gut health
Leave it out on the counter for 5 days-3 weeks. It will just become more pungent as it sits. If this is your first time trying homemade sauerkraut, it may be better to ferment it for less time.
Remove the plastic bags and folded up cabbage leaves, put the lid on the jar and store in the fridge.
Serve it daily with dinner and enjoy the probiotic benefits.
This simple recipe for fermented vegetables includes a video tutorial and step by step instructions.
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For anyone watching this- I have carpal tunnel, so I use my kitchenaid to massage the salt and cabbage to create the brine! Shove it all in the bowl with thr salt, put the paddle on, and mix for 30 seconds. Let it sit for a few minutes, then turn on again until you have plenty of juice. Makes kraut making a breeze!!!!
Amanda, why are you going through so much work. Just shred your cabbage, stuff it in the jars, use a pasta rolling pin to keep tamping it down. When it is well packed [1 inch from the top], you just put your salt, sugar and vinegar on top of that,, then cover with the scalding water. Put on the lids and rings but have someone else hand tightening them. Then Waterbath them [hot canning process]. After 20 minutes you will need someone else to lift the jars out of the waterbath when finished. That is what my sister has had to do for the past 40 years.
@@ms.farmgirl because she wants to ferment the cabbage rather than can it 🙂
I am going to try your method, Amanda. Also your letting it sit gives it a chance to produce more liquid.
@@libbyworkman1666 it works like a charm! Good luck! My husband, 2 year old, and 7 month old eat my kraut every day, and refuse to eat any other! It's my 2yo son's favorite food lol! I'm so happy my method was able to help people!
@@susanhaylett7155 exactly! 2 different methods for 2 different outcomes
I love how easy you make this look...and not using a lot of “fermenting” tools...just extra cabbage leaves and a rock! I feel like I can actually do this!
Finally, after three years I’m trying this out. 😂 Will let you know how it goes.
Update: Cabbage kept floating to the top so I only made these once. A year later finally splurged and bought the glass weights. Used those in combo with the cabbage leaves and no more pieces floating to the top! Sauerkraut turned out great, and now I’m trying out her lacto-fermented pickles! Definitely recommend buying the weights.
Yup! Weights for me are a plus also. Definitely like having them on hand. 👍🏻
Did you know you can peel the core, eat the inside of the core raw or steam it add a little real butter, it tastes like a very mild rutabaga, I love it and wouldn’t consider throwing it away.
This is one of the recipes we made in microbiology when we studied fermentation. My group made kimchi, others made kefir, ginger ale, my teacher made cheap wine, and a few others. It was interesting. They all turned out very good
How creative and fun!!!!
Can you share the recipe for kimchi?
Can I just say that I LOVE how real your videos are. You're not all clean and fancy with everything set up perfectly to make this really pretty professional video. You're just doing your thing making a mess and not worrying about it. I've tried to make sauerkraut once before and it didnt go well but after watching this video I'm inspired to try again. Thank you for being real.
I agree!
True
I love that about her videos.
I grew up in Eastern Europe and we always made sourkraut from our homegrown cabbages. I remember sitting in my kitchen with my parents and grinding all this cabbage on this special cabbage grinder we had that sits over a big bowl. We would make it in big wine barrel to last whole winter. We would also leave few whole cabbages to ferment to make cabbage rolls later. So good. I also make salad with fresh cabbage. Just cut cabbage real fine like for sourkraut, salt and massage real good and then add oil and vinegar and black pepper. Guess you would call it coleslaw here but without all the other stuff in it. Yummy.
So delicious! And it makes the best side dish for just about everything.
@@FarmhouseonBoone Great with any Sausages, Or Polish Kilbasa also.
My dad told me his grandfather (from the Balkans) made sauerkraut with a few whole cabbages too and for the same reason.
Sorry to hijack this post, but would you please tell us here to buy those lower jars without any logos on it? (Knot the taller one from Ball). Much appreciated.
@@1947cisca you can, but then you kill all of the beneficial, gut friendly bacteria. Better to eat it as a side "salad" or atop baked potatoes, sausages, in sandwiches, mixed into soup just before eating, virtually anything,
Watching this for the 1st time. And it’s amazing how much your home has changed and how much you have changed 😊💕
This video is perfect. Thanks. I've watched several videos on sauerkraut making and yours is the most complete and practical. I'm making a batch today.
I’ve never been a great fan of sauerkraut, but I give this a try a year ago or so, and it tastes so nice, so different from the supermarket. Also the supermarket once opened you need to consumed in one week. I had yours in the fridge for four months and all good. Totally agree this is the quickest veggie side dish ever and it did rescue me so many times ❤️
Did anyone else eat the cabbage hearts as a kid..? I did, and they were quite hot ,.like a radish..
I have looked at dozens of "make your own sauerkraut" videos over the past week and this is the best!
One suggestion: Let the cabbage REST for 45 minutes or so after you've salted .and massaged. Then squeeze or pound to release the juice.
Also consider using an airlock to eliminate any mould problems.
Great video. Thank you very much.
The best video hands down! So real and natural in your approach ♥️
You are terrific at simplifying things I previously have found difficult! I have been sooo successful with bread this past year, can't WAIT to try sauerkraut!
Nicely done . Simple straightforward without a lot of needless chatter. I think I’ll try your method. Thank you.
Never thought about making sour kraut all our meals but I love sour kraut and how much better this is for us! I’m gonna plan meat and sour kraut next week. Heading to get some cabbage tonight! thank for this!
I had no idea how easy it was to make sauerkraut. Thanks Lisa ♥️
This was an excellent video. You just got right to it. I loved your down to earth method and tools ( ie. rocks, stock pot, usual lids.) And you gave us so much info while you worked. Thank you so much.
Hi Lisa, just wanted to let you know I finally got around to making yourSauerkraut recipe today! I’m super excited to see how it turns out! I filled one half gallon jar and one quart jar-two of the cabbage heads were on the smalll side- and I used my Himalayan pink salt. Anyway, just wanted to say thank you for all the ideas and inspiration! I have enjoyed watching you and your sweet family over the years. Blessings to all of you from Nicole in California! ♥️
I made it following your steps and it came out great! Thank you!
Ok I just made a quart and a pint. I hope we like it. We’ve never been a fan but you’ve convinced me to try your recipe! It was sooooo easy!!
That looks wonderful and simple! I’m ready to make some Reubens!😊
Smart technique with the cabbage leaf top and stone. Thx.
You got me started on sauerkraut. Never had it before but now I could easily eat it with every meal. You made it so easy that I have several jars. I need a larger fridge haha! The rock tip is great. I bought the glass weights. They are beautiful but dont fit in my jars.
You are my inspiration for healthier eating. I've recommended your videos to my daughter and sons. Xxx
Thank you, you have inspired me and I just made my first batch!
Just ordered the salt and jars...can’t wait to make this! I know my in-laws will really like this...my children...idk. TFS
Here's to my fermentation working. First time doing it tonight. Sauerkraut, fermented carrot sticks w/spices and a mix for finely dice onion, carrots and celery for soups and such. So excited and nervous. I'd love to see a video on different ways to use sauerkraut if possible. Thank you so much
Thanks from New Zealand I am going to give this a go tomorrow
I am so thankful to you that you have written down the complete method but u answered my query as to why do we need to put weight.. thanks tons.. i was also looking to know for how long do we need to rest on counter to ferment.. so yes u have explained everything..
Awesome video....first time making sauerkraut and it’s been almost 2 weeks since I started mine....taste Tested yesterday and it is delicious already… It’s been a fun and amazing time watching this process
Just listened to your podcast on fermented foods and loved it! I made sourdough pancakes for the first time this morning too! Wanted to share a tip for fermented cabbage that I learned one time on youtube. She saved a large cabbage leaf and also the cabbage core to use as a pressure/weight. She folded the cabbage leaf many times, placed on top of the cabbage/salt mixture in the jar, then put the core piece on top, and finally screwed in the lid to create pressure by pushing down the core. How cool, and nice to not have to purchase additional supplies. I’ll see if I can find the video and share below :)
Very helpful. I feel encouraged to give it a try!♥️
Your husband must absolutely love you and your children.
you are the best!
Best video of this ever thanks so much making it again after a a year of trying milk kifer
Wow. I learned alot from your techniques. I'm going to do it your way from now on.
Wow, it is easy. I just made my two first jars. Thanks.
Well Done Lisa!!
Nothing better than homemade sourkrout! We make a big barrel of it one a year then can it, so good.
love suerkraut!! grew up eating it
Excellent instruction, than you Lisa.
Watching this made me so hungry and reminded me that I needed to make up some kraut this weekend
If you put a damp kitchen towel or a piece of non-slip shelf liner under your cutting board it will help keep it from sliding around on you while you are cutting. I love watching your videos and seeing these awesome techniques and recipes!
A damp Towel works well also under your cutting board etc.
Thank you for this, so simple and easy to follow!
So happy to hear that!!
Thanks for the easy recipe!
I wanna try this,this very helpful to me since Im acidic one,hope I gonna ask you
Thank you, thank you! I LOVE sauerkraut! I make cabbage rolls in the slow cooker and my Mom always added sauerkraut in hers, so I do too. Now I can make my own! :)
Yay! Let me know how it goes! :)
Can’t wait to try this!
Came back to this video after just finishing getting my saurkraut in a jar. Hoping it works this time, I think I did everything right...so excited!
Yessss!!! I Love sauerkraut❤️!!! Definitely trying this, as opposed to buying it all the time. Thanks
I have the good fortune to live near Lake Erie where there’s an unending supply of hamburger patty shaped stones of every size from slider to Fat burger I’ve collected a nice range of them over the years I call them my pickling rocks
Love these videos!
Here I thought I was the only "NUT" that ate sauerkraut with eggs!!! Eggs and melted butter ! darn good breakfast! CHEERS from Western Canada!
You make everything look so easy! I love it! What kind of food processor do you have?
Nice. I haven't made it in a long time. I want it now..lol. thanks
From the UK and had never heard of this. I thought it had something to do with fish 😂🙈 wonder what this tastes like! Might give it a try one day
I cut up the cores bite size and add to my lacto ferment mixed veggies. They come out tart and crunchy, a nice addition.
Oh nice! I have always hated throwing those away.
I use a 4mm slice in my food processor, and I bruise the salted cabbage with a large muddle. I quickly rinse the cabbage, and then use the muddle to stuff the jars pretty firmly. It brines itself just fine.
I love the core of the cabbage, raw. Reminds me of kohlrabi which I ate a lot growing up.
Mmmm!! Yes! I salt the core, it's delicious.
woww.. sort video with all information needed
(BTW: Congratulations!! Blessings To You & Baby(ies)!
I made 12 qts earlier this year. I added 3 cloves of garlic for every 5 lbs of cabbage.
Hi Lisa, I just recently tasted sauerkraut and I loved it! We live in New Orleans, and down here we have a parade for everything. Mardi Gras is next week and gets really crazy; in March, we will have the Irish parade and the Irish Italian parade. During the Irish parade, the float riders will throw cabbage!! I will catch as much as I can and make home made sauerkraut. Thanks foir sharing this wonderful recipe.
Oh wow! I didn't know they loved it so much down there! :) We love it too. :)
Ok I just asked you why you serve this so often ! Oops should have watched this first ! Thanks Debra
This is exactly how I do mine
Although, I use my tapered rolling pin as a kraut pounder
Nice! Messy but yummy!
Briiiiiiiiiilllllllant idea with the rock!!!!!!!!! 😃👍❤️👏
I love your tips to make sauerkraut. I have never made it because usually other video's are trying to sell you stuff you "need" to buy to make it. Thank you!!! I just found your channel and am loving it. 😊
Thank you so much!
Useful info. Sharing
Just a tip if you live in a warmer area, you can only be successful fermenting in the winter time (under 70°)
I love this video! Best informative sauerkraut video I’ve seen. I just started reading Nourishing Traditions. You look like you’re having fun in this video :)
Thank you so much! I do enjoy making 'kraut. ;)
Thank you for video, my husband loves sauerkraut I will be making this for sure 😊
So glad this will be useful for you!
Love this video! How long can you leave it on the counter before refrigerating?
heading to my kitchen now 😃👍
I'm about to start the GAPS diet and was stressing about making my own sauerkraut, but this video has helped me learn so much!! I'm excited to start making my own! xoxo
Just found you! Loving your videos!! I hope you do a sourdough starter video!! Holly
Literally filmed it today! :) :) Thanks so much for following along!
Lisa Farmhouse on Boone yay I'm excited!!
How do you get your little kids to eat sauerkraut!?
Your arms are so strong😍💪🏼 Thanks for the tutorial!
Thank you so much!
I noticed as well, fit mom
Hi, Lisa. I love your channel and have learned a lot! Thank you! :) My family and I have become addicted to fermented kraut...what a treat it is. BUT...I'm having a hard time with consistency. For one thing, I think that using 1/2 gal jars is far less successful that using quart jars. The kraut takes way longer to ferment, doesn't taste nearly as tangy or salty, and it doesn't turn white like it does in quarts. Have you experienced this, too or is there something I'm doing wrong? Thank you again for your great videos.
I do it simpler than that, and it's great, in only a few days, even during winter in San Diego, in an unheated cold house:
Chop up Cabbage as desired.
Put in container, such as mason jar.
Start mashing/crushing the cut up cabbage with some sort of workable tool or piece of wood to fit through the jar top.
Add salt to taste.
Continue mashing to cause the cabbage juice, which occurs, and which the salt helps bring out plentifully more, to adequately cover the mash.
Cover the jar just so stuff doesn't go in.
The mash liquid makes the 'seal' for the fermentation to occur, - no 'fermentation lid' needed, the liquid is the 'fermentation lid'.
Although I put the jar lid on the top of the jar, but I keep it a bit 'ajar',.. so there is some air exchange.
Makes perfection in a few days, in 50F to 60F, minus and plus,… in San Diego near the ocean.
Yes I do refrigerate it after it's adequately cultured at room temp. @Taylor M
wow thank you!
Oh wow! It’s so easy! Thanks for the informative vid! I’ve made my own sourdough starter before but never sauerkraut! Need to get some big jars.
Oh, yes! Sauerkraut is so easy to make and it tastes so delicious!
Thank you for the info:, have you ever tried mixing the red with green cabbage together? would that be a good or not. hope to hear back from you. Thanks!
I love your videos, I have learned so much from your videos…I made sour dough starter. Is the sauerkraut salty? Do you rinse it in water to remove the salt before you eat it?
Thanks Lisa! Question: how do I know if I need to add water to my fermenting sauerkraut? Mine has been fermenting 2 days and has been "sweating" quite a bit and also producing bubbles/foam at the top. I can see through the jar that there are some pockets of air in between the cabbage now, but there's still some brine near the top... not sure if that makes sense, but would love your input! Thanks!
Lisa I know that you said how you eat it. But would love to see some videos on how you prepare it and fix it in the different ways that you do eat it I’ve made sauerkraut and then didn’t know what to do with it. Enjoy watching your videos so much thank you for your time.
I have that in my "what we eat in a week" videos! :)
Sauerkraut on hot dogs with mustard and baked beans are exceptionally delicious.
Could you also add some water to the blended cabbage before you add the salt. Thanks for the video.
hi thanks for sharing ! can i just wash the cabbage with vinegar water solution before begining the whole process for non-organic cabbage?
Hi, I live in a hot climate with a day time temperature of 32c. I would like to know if I can make this and keep it out in my pantry table top. Please advise as I have never made this before and would like to start. Thanks
thank you
I don't have a food processor and can't afford one right now, so can I still make this? Found your channel a few days ago and am loving it so much!! Your video on getting stuff done with more kids really resonated with me as I already get overwhelmed with two and, though I want more, I don't know how I'll ever get things done if I have more, haha. Thanks for all of your inspiration! 😊 - blessings
You can totally still make it! Just chop it finely. :)
Farmhouse on Boone Awesome! Thank you for the reply!!😊
Me neither, I chop all of my cabbage using a Mandolin, Or a Chef knife works great also, You can fine chop it this way also etc.
Or use the slicer on the side of a box grater.
Thank you for the video Lisa, can you tell me how long the sauerkraut will be safe to eat if I made a gallon and left it on my counter? I love sauerkraut, I would be the only person eating it though.
Nice ...PBA in brine. Yummy
I thought you could only ferment with vinegar. Learn everyday! Looks good.
Vinegar is pickling
@@KatarinaS. Thank you! I was trying to figure out the difference.
This is so simple I’ve been looking out for several videos but this seems to be the best one thanks.. although I have 2 questions, how long do we need to keep outside for fermentation and after how many days we can take it to the fridge
Leave out for at least 5 days. Then taste daily until to you liking. I'm not sure about refrigerated time, but if I remember, it is at least a year.
Watching several videos and loved yours the best! I have a question! Since it isn't pressure sealed, once you are done letting it ferment what do you do? Seal it up tight and store like you would any canned items or do they all have to be stored in the fridge? I'm just a little confused about how it preserves and how long it lasts.
My first time great sauerkraut yesterday. I think for long storage, should stop fermentation after reach the level that you like by put the jar in hot water bath.
I was wondering the same! I don’t have space in my fridge for three large Masson jars so I’m trying to figure out how I can keep them safely.
I have been wanting to make homemade sauerkraut for awhile now. Your video looks easy and encouraging. But I do have a question. Do you drain all the liquid out before consuming the product?
Can you do it with red cabbage? If so, are there differences with the amount of salt added?
What do you do with the liquid afterwards??
Where do you get the lids for the 1/2 gallon pickle jars? At least I'm assuming that's what the slightly shorter jars are in the video?
Love your videos so much. ♥️
Add a green apple in it and it will develop prebiotics also.
I've gone through several iterations of a sauerkraut fermenter and have finally settled upon the perfect one. I now use a glass jar with a lid. In the glass lid, I have drilled a hole where I have installed a rubber bung with a small, very low pressure check valve. The lid is sealed to the jar with a homemade silicon o-ring. The lid is held tight against the o-ring with the use of a dual spring/wooden yoke apparatus. This system keeps out oxygen and keeps CO2 in. I get no mold whatsoever. I normally ferment my sauerkraut for 4 weeks, and when I take it out, it looks like the day I put it in, except it smells great and is fermented. I'm gonna have to make a video of it and upload.
It's called an Air Lock System They work great for Fermenting every thing, I bought , A Gallon glass jar that had the lid already installed with the airlock in it on E Bay, It works great also Thanks.
Please make that video! I'm afraid to try this without a method to ensure mold won't grow.