Loved the recipe! But even more the added reason at the end: being able to know what's in your food while enjoying something you made yourself. Thank you!
Does anyone remember when a cabbage that size was $1 CDN? Those were the days. The other advantage of homemade sauerkraut is that it is a natural probiotic. I too try to make smaller batches, but sometimes I have to can it, and then I usually use it in soups. Another recipe I love is the sauerkraut added to gnocchi that has been cooked and then lightly sauteed in butter. Add the sauerkraut last, and don't heat too long so you can save some of the probiotic properties. Yum. Yum, yum, yum.
I've been pondering homemade for awhile, and was even going to get one of those fermenting jars/lids. I like this much better. And sausages, dogs, reubens, pork ribs, grilled cheese, potato pizza, and well, so on and so forth.. Thanks!
I have a mixed Slavic ancestry, which includes Polish and Ukrainan. I have had homemade sauerkraut many times. It's very good. My dad would make homemade sauerkraut with cabbages he grew on his farm in Alberta, Canada. He would chop the cabbages up, put them in a ceramic crock, mixed in with pickling salt, with a board and a weight on top. My (late) paternal grandmother would also make homemade pierogies, which she taught me how to make when I was a child. One of the pierogi fillings had sauerkraut and onion. Very, very good. I have made pierogies with a filling of sauerkraut, onion, garlic, chopped cooked bacon, caraway seeds, salt, and black pepper. They were awesome. You got that sauerkraut made perfectly. So many great uses for it. Cheers, Ry! 👍👍✌️
Man, this looks so good. I wonder if it would be the same process to make pickled cabbage. Someone let me try theirs one time and it was delicious. Always wanted to try making it.
Lord NO! Of course you could try it, but it only takes minutes and is rather sensual as well. And I found out when someone dropped by inconveniently, just add the salt and let it sit for a half hour. The water will start rendering out all by itself. It is so little work for such great benefits.
@CookingWithRy i assumed kraut was pickled. Like you, I really only use it on sausages. I don't go through much. Not sure what else I might use it for. I'm not a big fan of warmed saurkraut like in a typical German meal, so small batches would be nice.
Loved the recipe! But even more the added reason at the end: being able to know what's in your food while enjoying something you made yourself. Thank you!
Does anyone remember when a cabbage that size was $1 CDN? Those were the days. The other advantage of homemade sauerkraut is that it is a natural probiotic. I too try to make smaller batches, but sometimes I have to can it, and then I usually use it in soups. Another recipe I love is the sauerkraut added to gnocchi that has been cooked and then lightly sauteed in butter. Add the sauerkraut last, and don't heat too long so you can save some of the probiotic properties. Yum. Yum, yum, yum.
Thank you for the video. I add just a bit of jalapeño in mine nice taste.
I've been pondering homemade for awhile, and was even going to get one of those fermenting jars/lids. I like this much better. And sausages, dogs, reubens, pork ribs, grilled cheese, potato pizza, and well, so on and so forth.. Thanks!
I have a mixed Slavic ancestry, which includes Polish and Ukrainan. I have had homemade sauerkraut many times. It's very good.
My dad would make homemade sauerkraut with cabbages he grew on his farm in Alberta, Canada. He would chop the cabbages up, put them in a ceramic crock, mixed in with pickling salt, with a board and a weight on top.
My (late) paternal grandmother would also make homemade pierogies, which she taught me how to make when I was a child. One of the pierogi fillings had sauerkraut and onion. Very, very good.
I have made pierogies with a filling of sauerkraut, onion, garlic, chopped cooked bacon, caraway seeds, salt, and black pepper. They were awesome.
You got that sauerkraut made perfectly. So many great uses for it. Cheers, Ry! 👍👍✌️
That’s true home cooking!
Man, this looks so good. I wonder if it would be the same process to make pickled cabbage. Someone let me try theirs one time and it was delicious. Always wanted to try making it.
I have made thousands of gallons of kraut.. nice job RY. awesome
I'll have to try that, thanks! 👍
really enjoyed this! thanks for publishing. I'm off to buy some cabbage....
Going to try this 👍
Should definitely be a smoked corn beef reuben sandwich in your future with that delicious kraut!
Cool. Curious if the massaging could be done with a stand mixer on low speed with dough hook.
Lord NO! Of course you could try it, but it only takes minutes and is rather sensual as well. And I found out when someone dropped by inconveniently, just add the salt and let it sit for a half hour. The water will start rendering out all by itself. It is so little work for such great benefits.
Interesting idea 😊
@CookingWithRy i assumed kraut was pickled. Like you, I really only use it on sausages. I don't go through much. Not sure what else I might use it for. I'm not a big fan of warmed saurkraut like in a typical German meal, so small batches would be nice.
Hey Ry, missed your content mate. Hope all is good with you fella 👍