Adding the centre of the cabbage helps in the fermentation process - l grate it into the mixture as it’s so hard - also that’s where the most vitamins can be found.
Age is just a mental thing but it doesn't matter, you can always learn something new! I just love that you are embracing it! Thank you so much for your sweet comment, Louise 💛 ~ Anja
I’m a new subscriber. Found your channel a few weeks ago. I can’t believe you don’t have more subscribers. I love your videos! I’m sharing with my friends and family. Hoping to get you more support. Thank you for sharing quality content with clear and home style advice. God bless you and your family ❤
So far I’ve spent my morning going from one of your videos to the next 😀 so very glad to have found you! I’m just starting to get into making kraut, some very useful tips here, thanks so much.
Nice video :) my hack is get a cut proof Kevlar glove for the mandolin. They are great (not grate), and hopefully no need then for bagged stuff. It’s a much more relaxing process, and keeps your sauerkraut vegetarian ...
I am a visual person and your Kraut is just beautiful! My birth state is CA. I grew up in Lake Isabella and started my married life and raising my babies in Pollock Pines. It was a beautifully amazing state back then. We've been in TX for almost 30 years now so I call this my home now. My paternal ancestry is from Germany and grandma's cooking resembles yours greatly though she was born here. You can see how things are passed down like your way of handling your sourdough starter. Thank you for sharing!!
We make 20 pounds of kraut every couple of years. We use 1 tablespoon of salt /3# of sliced cabbage. I press it down into a food grade bucket from a kitchen supply store to bring out the juices to cover the cabbage. We then cover with plastic wrap to lay on top of kraut and over the side of the bucket down the sides at least 6 inches or more. I criss cross 2 layers of this the kraut does not come all the way to the top we leave at least 6 to 8 inches head space. over the top of the food grade plastic wrap we put a kitchen garbage bag that fits the diameter of the bucket push it down on the kraut and pull it down over the sides it will form a well in the bucket top. fill with water to lip of bucket and put on the lid. we let it ferment for 30 to 40 days in our basement it does not form any scum. it does not smell while fermenting does not leak anything out and the top water does not leak in but weighs the kraut down and it comes out perfect every time.
Hellp, this sounds so awsome and easier than most other ways when you want to make large batches!!!🎉 ❤ 😊😊 I like to do your method, do you just gently set the lid on top or do you seal it up tight (snapping it down where it seals it and no air can get into it or critters either)?? Do you need to let any gasses escape?. ONE MORE QUESTION PLEASE ~~ Do. You can any of it in jars to make it last longer, for storage purposes. I just bought like over $100,00 USA dollar amount of food from the farmers market to do this. It will be my first time to do this, hope it all turns out and taste great and not extra salty. If you have a tried and true recipes that works for you, if you could share it with me I would GREATLY appreciate it.... I probably should of tried small batches first to even see if I can even make it, and taste good, with not (SCREWING) it up for how much it cost me..... Any suggestions and helpful tips and advice would be appreciated. My anxiety and worryness is getting the best of me. Thank you ever so much for reading and listening to me,and your support. Best to you and stay healthy and well, Sincerely Sandy from Wisconsin Rapids, Wisconsin. USA. 🎉 ❤ 😊😊😊
Thank you very much for sharing. I learnt that avoiding metal is better in the preparation - no jewellery , ceramic knife if possible, plastic funnel , wooden spoon… Having said that , l’ve used a mandolin with a metal cutter with no side - effects!
I have the exact same Martha Stewart mandolin and had no clue that insert could make two different widths! I just purchased a stainless steel one that is adjustable 🤦♀️
That is EXACTLY the mandolin I use ... and I've probably had mine even longer than the 20 years you mentioned. I even keep the set in the original box it came in. You could weigh the ingredients for the second batch in a plastic bag or a lighter container (after weighing it). Problem solved and only one more dish to wash. I love that tamper. Must get one of those for several recipes. The airlock is a great addition too. Thanks.
I have been using 1.5 to 2 teaspoons of salt per pound of cabbage. It seems to work. Thanks for the video. I just found your channel. Mary from Mary's Nest mentioned you in one of her videos. I also am in California. Biggest challenge is lack of rain, these days.
When I make sauerkraut, I add radicchio to it instead of the beets, but I’m going to try the one with the beet. I didn’t know you could do that. I did make a beet fermentation recently. Can’t wait to try it.
Looks so good. My mom used to buy cans of sauerkraut. I think they had caraway seeds in them. Those cans didn't look nearly as beautiful as yours! Thanks for another interesting video. Gotta give this a try. ❤
Oh I love this potato salad this is the way my Mom and grandma make and I make too. I’m enjoying your videos. I love that you are so organized and very clean kitchen. I love to keep my house always clean it makes me smile and my husband comes home and rest for the day.
Just wish that I could not the like button more than once! My dad used to make it when I was just a young teen. He had a crock, I'd say about 10 gal or so. Now I can make my own. Thank you, thank you, thank you!!!
Just want to get your opinion about my batch of sauerkraut. I made this once before and it all seemed that I did it correct and it tasted like sauerkraut. But this time, (I do use organic), I made it, let it sit on my kitchen counter for 7 days then put it in the refrigerator for now about 7 more days, it taste a little like sauerkraut but with a kinda spicy bite. Could it just be the cabbage being grown different? Should I toss it out? Thank you in advance and thank you for all your advice on sourdough starter and bread. I've now made my fourth loaf! : )
I like to keep my sauerkraut in the refrigerator after the 30 days but if you have a cool, dark spot in your house that would also work. Thank you so much for your nice comment 💛 ~ Anja
Is that a Solingen "Robert Herder" non-stainless knife? I LOVE those! I am in Bolivia, and mine have actually followed me from here to Ireland, Belgium and back!
After the 30-day ferment is done, do you change the lid to a regular lid? Where do you store it - fridge or shelf? I’m making dill pickles (first timer here) and I’m putting the jars in the fridge after their fermentation is done. I changed the lids to the screw-on leakproof plastic lids. I’m wondering if this is what you do. Your videos are terrific!
What is you don't have a fermentation lid? I so want to try this. My daughter in law was taught by her Grandmother who is German, but we're a continent apart. Hopefully I'll be seeing her around November 🙇🏼♀️ and shr can help me do this properly, but I really want to try by myself too.
If you look closely you can see that I am using fermentation lids that let gases escape. Maybe you dare to experiment before November, the worst that can happen is that your ferment spoils. But we lean from our mistakes, right 😊 ~ Anja
I have a question abput the whey that you add. Can you explain what type of whey and where can I purchase some like yours? Thx and I am do excited to start my very first fermentation soon!
@@OurGabledHome Would it be possible to use a vacumm suction thing for the jars to get rid of all the oxygen inside to make it shelf stable? Something similar to what people use for their dried goods
I am so excited to try this! My 2nd born daughter will love this! I love the red cabbage with the apple and bacon, however I do not believe you can ferment bacon, correct? I have the very same mandolin as you🙂 I love it. Do you make Rulauden(sp?) or the Wiener schnitzel with pork or chicken instead of veal? 🥰 would love to see a video on those
You can ferment meat but since the lactobacillus needs sugar, it is a bit more involved. I have never done it. Best to add it afterward. I usually make Rouladen with beef and Schnitzel with pork but hey, anything goes! Maybe I'll do a video on those sometime soon! I am so glad you enjoyed this video 💛 ~ Anja
Tank you, Anja, and yes, I do have a question. Since I like my Sauerkraut well sautéed ( lange geschmort), does the heat kill all the good bacteria ? Thanks in advance for your answer and liebe Grüße!
I know us German love to schmor everything forever. Unfortunately, heat kills the good bacteria so it's best to eat the sauerkraut raw for health benefits but there's nothing wrong adding it to cooked or braised dishes for taste. Hope this helps and liebe Grüße zurück 💛 ~ Anja
Question, when it is done after the thirty days do you just put a normal airtight lid on the jar and place it in the refrigerator? Also can you water bath it to seal the lid and store it until ready to use it?
Yes, once it's done, I place it in the refrigerator but it doesn't have to have an airtight lid. You could can it but then you will loose the live active cultures. Hope this helps 😊 ~ Anja
I've watched a process where the brine is added to the cabbage and set the same as your method. others salt and set 20- 1hr then crush etc. Is there a real difference in your opinion.
@@OurGabledHomeHello, how do I know that nothing is going to (leach in) flavor from the rocks into the food to spoil it ?? Or should what would happen if I put the rocks in plastic wrap or baggies? Does it matter what kind of rocks to use?? I can't afford the fermenting lids. Wanted to try to use things I could find at home, Appreciate your time and support and love what you are doing for all of us out there. You explain everything very well and different scenarios which helps for when we don't understand one way. Keep up the excellent videos you are wonderful!!!❤ 🎉🎉 😊😊😊 Please stay healthy and safe. We need you around for a long time 😊😊😅 Sincerely Sandy, from Wisconsin Rapids, Wisconsin. USA love what you are doing Thank you
Hi, i have just come accross this item and would like to ask you a question. You add whey to your cabbage, I make kefir and sometimes pour off a similar liquid when I have let it split (oops) can I use this in my saurkraut ?
Hi Anja....lovely video but it leads me to a couple of questions.....have you ever used a YELLOW beet in your "plain" cabbage/carrot mix? And....is the beet you used raw?
What size mason jars did you use for the sauer kraft? Also what does one use if one doesn't have whey? I think you used used whey in them. I'm a bit confused. I love your show and I made the split pea soup you made a week ago and it was so delicious. Thank you Anya!
You need to ferment it at room temperature first but after 3 days you can put it in the fridge. It will slow down the fermentation a lot. Hope this helps 😊 ~ Anja
You have a few options: you could add some more water and cabbage or drain the salty brine (but keep it), rinse the sauerkraut with water, and put the brine back in. Depending on how you will eat your sauerkraut you could just not add any salt to your (other) dish. Hope this helps ~ Anja
Where do you live that you use the metric system........obviously not in the USA. Very interesting. I don’t eat sauerkraut as a “side” so Yi will probably just buy my sauerkraut for my wieners or sausages. But I do believe in homemade things. I rather have my cabbage in a slaw.
Even though I am German and used to metric, I believe that weighing salt in grams is more accurate. However you weigh it out, you're going for 2% salinity. Thank you for commenting 😊 ~ Anja
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What are your best sauerkraut tips? I'd love to hear from you!
Adding the centre of the cabbage helps in the fermentation process - l grate it into the mixture as it’s so hard - also that’s where the most vitamins can be found.
Thank you so much for sharing 👍 ~ Anja
I am so glad that I found you. It looks like even at my old age of 71, I can still learn something.
Age is just a mental thing but it doesn't matter, you can always learn something new! I just love that you are embracing it! Thank you so much for your sweet comment, Louise 💛 ~ Anja
I’m a new subscriber. Found your channel a few weeks ago. I can’t believe you don’t have more subscribers. I love your videos! I’m sharing with my friends and family. Hoping to get you more support. Thank you for sharing quality content with clear and home style advice. God bless you and your family ❤
Aww ... thank you so much for your sweet comment and for sharing my videos 💛 ~ Anja
The red-beet sauerkraut is so beautiful! I’m going to try that, for sure!
It's so good!
So far I’ve spent my morning going from one of your videos to the next 😀 so very glad to have found you! I’m just starting to get into making kraut, some very useful tips here, thanks so much.
Nice! I am so glad you're enjoying my videos 😊 ~ Anja
Nice video :) my hack is get a cut proof Kevlar glove for the mandolin. They are great (not grate), and hopefully no need then for bagged stuff. It’s a much more relaxing process, and keeps your sauerkraut vegetarian ...
That sounds great, thank you so much for sharing and for commenting 😊 ~ Anja
lol
Oh my gosh!! Great idea to buy the bagged cabbage!! I can never get my cabbage thin enough. Thank you for sharing.
Hope you enjoy!
I am a visual person and your Kraut is just beautiful! My birth state is CA. I grew up in Lake Isabella and started my married life and raising my babies in Pollock Pines. It was a beautifully amazing state back then. We've been in TX for almost 30 years now so I call this my home now. My paternal ancestry is from Germany and grandma's cooking resembles yours greatly though she was born here. You can see how things are passed down like your way of handling your sourdough starter. Thank you for sharing!!
Yay! Thank you so much for sharing your story! Greetings back to Texas 💛 ~ Anja
We make 20 pounds of kraut every couple of years. We use 1 tablespoon of salt /3# of sliced cabbage. I press it down into a food grade bucket from a kitchen supply store to bring out the juices to cover the cabbage. We then cover with plastic wrap to lay on top of kraut and over the side of the bucket down the sides at least 6 inches or more. I criss cross 2 layers of this the kraut does not come all the way to the top we leave at least 6 to 8 inches head space. over the top of the food grade plastic wrap we put a kitchen garbage bag that fits the diameter of the bucket push it down on the kraut and pull it down over the sides it will form a well in the bucket top. fill with water to lip of bucket and put on the lid. we let it ferment for 30 to 40 days in our basement it does not form any scum. it does not smell while fermenting does not leak anything out and the top water does not leak in but weighs the kraut down and it comes out perfect every time.
That sounds awesome! Thank you so much for sharing 💛 ~ Anja
Hellp, this sounds so awsome and easier than most other ways when you want to make large batches!!!🎉 ❤ 😊😊 I like to do your method, do you just gently set the lid on top or do you seal it up tight (snapping it down where it seals it and no air can get into it or critters either)?? Do you need to let any gasses escape?. ONE MORE QUESTION PLEASE ~~ Do. You can any of it in jars to make it last longer, for storage purposes. I just bought like over $100,00 USA dollar amount of food from the farmers market to do this. It will be my first time to do this, hope it all turns out and taste great and not extra salty. If you have a tried and true recipes that works for you, if you could share it with me I would GREATLY appreciate it.... I probably should of tried small batches first to even see if I can even make it, and taste good, with not (SCREWING) it up for how much it cost me..... Any suggestions and helpful tips and advice would be appreciated. My anxiety and worryness is getting the best of me. Thank you ever so much for reading and listening to me,and your support. Best to you and stay healthy and well, Sincerely Sandy from Wisconsin Rapids, Wisconsin. USA. 🎉 ❤ 😊😊😊
Thank you very much for sharing.
I learnt that avoiding metal is better in the preparation - no jewellery , ceramic knife if possible, plastic funnel , wooden spoon…
Having said that , l’ve used a mandolin with a metal cutter with no side - effects!
Sounds good and thank you so much 😊 ~ Anja
I realy love your recipies. The only one is the sound is not clear…❤️
I have the exact same Martha Stewart mandolin and had no clue that insert could make two different widths! I just purchased a stainless steel one that is adjustable 🤦♀️
I just found your videos and I'm so glad I did!! I love doing everything from scratch in the kitchen.
Oh, that makes me so happy to hear! I am glad you're enjoying time in the kitchen as much as I do 💛 ~ Anja
That is EXACTLY the mandolin I use ... and I've probably had mine even longer than the 20 years you mentioned. I even keep the set in the original box it came in.
You could weigh the ingredients for the second batch in a plastic bag or a lighter container (after weighing it). Problem solved and only one more dish to wash.
I love that tamper. Must get one of those for several recipes.
The airlock is a great addition too. Thanks.
I have the original box, too!!! Good tip about using a bag for weighing. Thank you so much for sharing 💛 ~ Anja
I enjoyed your video. You explain directions very easily to follow.THANK YOU so much
Glad it was helpful!
Hello Anja, would love to try this, but I live in a condo and don’t have a cool place to ferment.
I have been using 1.5 to 2 teaspoons of salt per pound of cabbage. It seems to work. Thanks for the video. I just found your channel. Mary from Mary's Nest mentioned you in one of her videos. I also am in California. Biggest challenge is lack of rain, these days.
That's great that you found a ratio of salt and cabbage that you like! And yes, it's very dry here in California 😌 ~ Anja
My Neice and I are making Mary’s nest’s apple cider vinegar. We will have to add this to our list of things to make❤️
Thank you so much and happy making 💛 ~ Anja
When I make sauerkraut, I add radicchio to it instead of the beets, but I’m going to try the one with the beet. I didn’t know you could do that. I did make a beet fermentation recently. Can’t wait to try it.
Radicchio sounds like a great addition - thank you so much for sharing!
Really enjoying all your videos.
Awesome, thank you!
More sauerkraut recipes please
Looks so good. My mom used to buy cans of sauerkraut. I think they had caraway seeds in them. Those cans didn't look nearly as beautiful as yours! Thanks for another interesting video. Gotta give this a try. ❤
That sounds great! Sauerkraut is so good and I really like the addition of beets and ginger. Thank you so much for sharing and commenting 💛 ~ Anja
The weight, stone is a great idea.
Thank you, I came across those by coincidence 💛 ~ Anja
Oh I love this potato salad this is the way my Mom and grandma make and I make too. I’m enjoying your videos. I love that you are so organized and very clean kitchen. I love to keep my house always clean it makes me smile and my husband comes home and rest for the day.
Nice and thank you for sharing and commenting 😊 ~ Anja
I want to try making sauerkraut when I get the proper equipment. I have heard it is so good for you.
Yes, it's very good for you (and your gut)! Happy sauerkraut making 💛 ~ Anja
Just wish that I could not the like button more than once! My dad used to make it when I was just a young teen. He had a crock, I'd say about 10 gal or so. Now I can make my own. Thank you, thank you, thank you!!!
Hi Paul, that 10 gal crock sounds amazing! I bet his sauerkraut was delicious, too! Happy making 😊 ~ Anja
My mother wore the same apron in the 50’s + 🙂
Thanks for sharing!
Just want to get your opinion about my batch of sauerkraut. I made this once before and it all seemed that I did it correct and it tasted like sauerkraut. But this time, (I do use organic), I made it, let it sit on my kitchen counter for 7 days then put it in the refrigerator for now about 7 more days, it taste a little like sauerkraut but with a kinda spicy bite. Could it just be the cabbage being grown different? Should I toss it out? Thank you in advance and thank you for all your advice on sourdough starter and bread. I've now made my fourth loaf! : )
Yum! I’ve got the bratwurst to go with it, too. 😋
Haha, I'll be right over 😜 ~ Anja
Very good video. I have a question. Do you store the sauerkraut in the refrigerator after the 30 days?
I like to keep my sauerkraut in the refrigerator after the 30 days but if you have a cool, dark spot in your house that would also work. Thank you so much for your nice comment 💛 ~ Anja
Can you put a good recipe up for apple pie please
I'll see what I can do! Thank you for your suggestion 💛 ~ Anja
Is that a Solingen "Robert Herder" non-stainless knife? I LOVE those! I am in Bolivia, and mine have actually followed me from here to Ireland, Belgium and back!
Yes, love them! They are great travelers 😅 ~ Anja
Any alternatives to another type of top? I want to make this today but do not have tops. Thanks!
You can use the mason jar lids but then you need to "burp" your sauerkraut every so often ~ Anja
After the 30-day ferment is done, do you change the lid to a regular lid? Where do you store it - fridge or shelf? I’m making dill pickles (first timer here) and I’m putting the jars in the fridge after their fermentation is done. I changed the lids to the screw-on leakproof plastic lids. I’m wondering if this is what you do. Your videos are terrific!
Yes, regular lid is fine!
@@OurGabledHome where do you store them?
I made this and it’s my new favorite!
The red cabbage, beet and ginger is my fav
That is so awesome 💛 ~ Anja
@@kathyballard8589 I love that one, too 💛 ~ Anja
What is you don't have a fermentation lid? I so want to try this. My daughter in law was taught by her Grandmother who is German, but we're a continent apart. Hopefully I'll be seeing her around November 🙇🏼♀️ and shr can help me do this properly, but I really want to try by myself too.
If you look closely you can see that I am using fermentation lids that let gases escape. Maybe you dare to experiment before November, the worst that can happen is that your ferment spoils. But we lean from our mistakes, right 😊 ~ Anja
I have a question abput the whey that you add. Can you explain what type of whey and where can I purchase some like yours? Thx and I am do excited to start my very first fermentation soon!
You can use whey from yogurt that's often collecting.
Oh, I saw that they are quart sized jars. So 😞 sorry. Cheers, but I should I say Post, right? Thank you muchAnya
I think most scales will tare out weight of bowl.
How do you like to sterilise the weights/stones and jars?
Usually just in the dishwasher
If I don’t use whey, how long should I leave it on the counter to allow the good bacteria to grow before transferring it to the “crawl space”?
Hi Connie, you can leave it on your counter for 3-5 days and then move it to a cooler spot for long-fermentation. Hope this helps 😊 ~ Anja
Hi Anja, what is the best way to make these shelf stable?
Unless you pasteurize (and lose the probiotics), it won’t be shelf stable
@@OurGabledHome Would it be possible to use a vacumm suction thing for the jars to get rid of all the oxygen inside to make it shelf stable? Something similar to what people use for their dried goods
I am so excited to try this! My 2nd born daughter will love this! I love the red cabbage with the apple and bacon, however I do not believe you can ferment bacon, correct?
I have the very same mandolin as you🙂 I love it. Do you make Rulauden(sp?) or the Wiener schnitzel with pork or chicken instead of veal? 🥰 would love to see a video on those
You can ferment meat but since the lactobacillus needs sugar, it is a bit more involved. I have never done it. Best to add it afterward. I usually make Rouladen with beef and Schnitzel with pork but hey, anything goes! Maybe I'll do a video on those sometime soon! I am so glad you enjoyed this video 💛 ~ Anja
How long will the sauerkraut last after it’s finished?
About 1-2 months in the fridge
Where you purchase your enamel bowl?… hard to find to buy them.
Here's a similar bowl: amzn.to/3okqbC9 Hope this helps 💛 ~ Anja
Anja thank you for your video. Question when you ferment it for a further 6 mths do you leave those tops on or change the lids to seal the jar.
I usually put it in the refrigerator after about 4 weeks or so with a tight lid. Happy fermenting 😊 ~ Anja
Tank you, Anja, and yes, I do have a question. Since I like my Sauerkraut well sautéed ( lange geschmort), does the heat kill all the good bacteria ?
Thanks in advance for your answer and liebe Grüße!
I know us German love to schmor everything forever. Unfortunately, heat kills the good bacteria so it's best to eat the sauerkraut raw for health benefits but there's nothing wrong adding it to cooked or braised dishes for taste. Hope this helps and liebe Grüße zurück 💛 ~ Anja
@@OurGabledHome I was afraid so, thank you !
Question, when it is done after the thirty days do you just put a normal airtight lid on the jar and place it in the refrigerator? Also can you water bath it to seal the lid and store it until ready to use it?
Yes, once it's done, I place it in the refrigerator but it doesn't have to have an airtight lid. You could can it but then you will loose the live active cultures. Hope this helps 😊 ~ Anja
Can you use the whey strained from yogurt?
Yes, you can 😊 ~ Anja
Any tips?
You can always place it on the floor in a dark, cool closet (heat rises up so the floor will be coolest) ~ Anja
@@OurGabledHome Thanks. I will try that.
I've watched a process where the brine is added to the cabbage and set the same as your method. others salt and set 20- 1hr then crush etc. Is there a real difference in your opinion.
I am not sure that there is a difference between the 2 methods 🤷♀️ ~ Anja
Have you made Harzer Käse?
Not yet, probably because there are other types of cheese I enjoy more but I think it's not that difficult 😊 ~ Anja
How did you steralize the rocks?
You can either boil them in water for 10 mins or sterilize them in your dishwasher if it has a "sanitizing" cycle. Hope this helps 💛 ~ Anja
@@OurGabledHomeHello, how do I know that nothing is going to (leach in) flavor from the rocks into the food to spoil it ?? Or should what would happen if I put the rocks in plastic wrap or baggies? Does it matter what kind of rocks to use?? I can't afford the fermenting lids. Wanted to try to use things I could find at home, Appreciate your time and support and love what you are doing for all of us out there. You explain everything very well and different scenarios which helps for when we don't understand one way. Keep up the excellent videos you are wonderful!!!❤ 🎉🎉 😊😊😊 Please stay healthy and safe. We need you around for a long time 😊😊😅 Sincerely Sandy, from Wisconsin Rapids, Wisconsin. USA love what you are doing Thank you
Can you ferment it in the fridge as well?
Not sure. I think that at least in the beginning you need room temperature to get the fermentation going 😊 ~ Anja
Hi, i have just come accross this item and would like to ask you a question. You add whey to your cabbage, I make kefir and sometimes pour off a similar liquid when I have let it split (oops) can I use this in my saurkraut ?
That should work 😊 ~ Anja
Hi Anja....lovely video but it leads me to a couple of questions.....have you ever used a YELLOW beet in your "plain" cabbage/carrot mix? And....is the beet you used raw?
sounds raw to me.
@@grandmak. I thought so to but also thought I'd try for confirmation
@@heatherinparis sure, we don't want to do it the wrong way , do we?
You can absolutely use yellow beets in your krauts! And yes, you want to use raw beets. Thank you so much for your sweet comment 💛 ~ Anja
What size mason jars did you use for the sauer kraft? Also what does one use if one doesn't have whey? I think you used used whey in them. I'm a bit confused. I love your show and I made the split pea soup you made a week ago and it was so delicious. Thank you Anya!
Additionally, I will be in heaven when it comes to the red cabbage kraft. I love beets and then putting ginger sounds divine.
They are quart size mason jars ~ Anja
Yes, the color and taste is fabulous!
Can it ferment in the refrigerator?
You need to ferment it at room temperature first but after 3 days you can put it in the fridge. It will slow down the fermentation a lot. Hope this helps 😊 ~ Anja
Can you help me rectify sauerkraut I made which is very salty is there anything o can add to it
You have a few options: you could add some more water and cabbage or drain the salty brine (but keep it), rinse the sauerkraut with water, and put the brine back in. Depending on how you will eat your sauerkraut you could just not add any salt to your (other) dish. Hope this helps ~ Anja
Thank you your mate the sweetest person to answer even now
I meant you are the sweetest person to have replied to my question so long after this video
@@valthompson5809 No problem 😊 ~ Anja
How do I know it’s done?
It all depends on your preference: you can eat it after 3 days or wait as long as 6 weeks. Hope this helps 😊 ~ Anja
Please wear a cut proof kitchen glove when using the mandolin slicer with out the guard. You are so nice I couldn’t stand to see you cry.
Thanks for the tip!
A Goods & Greats German,S Apple Pie
Where do you live that you use the metric system........obviously not in the USA. Very interesting. I don’t eat sauerkraut as a “side” so Yi will probably just buy my sauerkraut for my wieners or sausages. But I do believe in homemade things. I rather have my cabbage in a slaw.
Even though I am German and used to metric, I believe that weighing salt in grams is more accurate. However you weigh it out, you're going for 2% salinity. Thank you for commenting 😊 ~ Anja
I really enjoyed your video, but at this time in my life (I’m 70) I would probably not make it.
Aww ... I don't think there is an age limit on sauerkraut making ... I am glad you enjoyed it 💛 ~ Anja
I'm older than that, and I'm really getting into fermentation, it's so much fun!
@@Jen.O Love it ~ Anja