This was exactly what I needed to be successful at making sauerkraut! I am very grateful to you Phil. My first attempt yielded 5 pints and it is delicious. Your mother must be proud of you Phil for being such a kind and intelligent man. :-)
Very calm, clear and concise information. In one video I can finally begin fermenting food. I never felt like I was getting all the information from the other videos. Thank you.
Since I am older and have a little arthur in the hands, I took a suggestion from another page. I put the cabbage in a gallon bag and rolled it with a rolling pen ...
Best sauerkraut video indeed! Thanks. I want to buy everything as you show in your video, but i clicked your links and they take me to a display of many items of the same kind, not exactly the ones you used in your video. And the main link to the multi-pack kit in unavailable. I guess when i buy the products, i have to try to read each one to make sure they match, so i don't end up with different size items that do not fit with together.
I just started a half gallon jar of sauerkraut to go with home made bratwurst. Isn’t mandatory lockdown wonderful? I will keep you posted! Thanks for the info! Stay safe.
Sounds amazing! Yes, it is nice having more time to do the things that we enjoy, even if we don't have a choice about it. Let me know how it goes! I love hearing about what other folks are making. Be well 😊
ReviewedByPhil I do most of our food prep. Canning, dehydrating, meat curing, sausage making, and gardening. Why buy everything with all the garbage put into it? Make it at home. Let me know if you have any questions or would like to dabble further in to great eating
I have starting my fermentation process 4 days ago but I have not seen the bubbles you show in this video. Do you thing this is not working well? Thank you
No, after fermentation I take off the air locks and use regular plastic lids, with rubber seals: geni.us/pnC1 and here geni.us/oSMnlp [Amazon Affiliate Product Links] I put them in the fridge to slow.stop fermentation. If you use the metal rings and lids, if you're worried about additional fermentation creating too much pressure and the jar bursting, just don't screw them down too tightly, or open the jar every couple weeks to release any built up pressure.
@@bholdtlamb I also use with success small river rocks ( meant 4 fish bowels ) wash plastic zip bag and place 3oz of rocks in bag-zip closed and place in jar.
Yes, U can as many countries don't have ball mason jars and use whatever jar they have, and it works, I use both, mason & left over GLASS food jars with the lid it came with, all with great success.
Hm, there could be a few reasons for this. If your jar was packed too full and the final level of the liquid was too high, this may cause the brine to flow up into the airlock as fermentation produces CO2 gas that could push the liquid level up higher, allowing the brine to escape through the airlock. It's also possible the airlock was pushed in too deep and the tip was close to or submerged in the brine. To avoid this issue, you can pack your jars with less vegetable/liquid and leave more headspace, about an inch or so to allow for expansion during fermentation.
@@scarlettwinters5642 2-3 weeks is usually sufficient for sauerkraut. Timing is largely dependent on conditions like room temperature and salt concentrtion and personal taste preference. It's okay if it stops bubbling, as this is not a sign that fermentation has stopped (unlike beer/wine making). Sometimes the bubbling may stop after only a few days, but the lactobacillus will continue to produce more acetic acid (vingar) even if bubbling is not visible. So I'd say you're good to go to give it a taste and store in the fridge, you can always ferment for longer, though at 3 weeks it should be plenty sour already!
![Summer Walker - Heart Of A Woman [Official Lyric Video]](http://i.ytimg.com/vi/SFddctbZzw8/mqdefault.jpg)
This was exactly what I needed to be successful at making sauerkraut! I am very grateful to you Phil. My first attempt yielded 5 pints and it is delicious. Your mother must be proud of you Phil for being such a kind and intelligent man. :-)
Wow, thank you! I'm glad the video was helpful, and you had a successful first batch!
Very calm, clear and concise information. In one video I can finally begin fermenting food. I never felt like I was getting all the information from the other videos. Thank you.
Thank you for your kind feedback! I love the results from this fermentation kit. Best of luck and happy fermenting!
I now have the confidence to try this on my own
Since I am older and have a little arthur in the hands, I took a suggestion from another page. I put the cabbage in a gallon bag and rolled it with a rolling pen ...
Best sauerkraut video indeed! Thanks. I want to buy everything as you show in your video, but i clicked your links and they take me to a display of many items of the same kind, not exactly the ones you used in your video. And the main link to the multi-pack kit in unavailable. I guess when i buy the products, i have to try to read each one to make sure they match, so i don't end up with different size items that do not fit with together.
Thanks for this Phil. Great Video!
I just started a half gallon jar of sauerkraut to go with home made bratwurst. Isn’t mandatory lockdown wonderful? I will keep you posted! Thanks for the info!
Stay safe.
Sounds amazing! Yes, it is nice having more time to do the things that we enjoy, even if we don't have a choice about it. Let me know how it goes! I love hearing about what other folks are making. Be well 😊
ReviewedByPhil I do most of our food prep. Canning, dehydrating, meat curing, sausage making, and gardening. Why buy everything with all the garbage put into it? Make it at home. Let me know if you have any questions or would like to dabble further in to great eating
Thank you very informative. Will purchase some lids.
I have starting my fermentation process 4 days ago but I have not seen the bubbles you show in this video. Do you thing this is not working well? Thank you
Thank you for your video. Have you done pickles?
I have done cucumber pickles, in a simple brine solution for lactic acid fermentation and they came out wonderful.
Crunchy !
Do you leave locks on after everything has fermented and put in fridge or add a new jar top?
No, after fermentation I take off the air locks and use regular plastic lids, with rubber seals: geni.us/pnC1 and here geni.us/oSMnlp [Amazon Affiliate Product Links] I put them in the fridge to slow.stop fermentation. If you use the metal rings and lids, if you're worried about additional fermentation creating too much pressure and the jar bursting, just don't screw them down too tightly, or open the jar every couple weeks to release any built up pressure.
Where can I find the glass fermentation weights. Please
I got mine from Amazon!
@@bholdtlamb I also use with success small river rocks ( meant 4 fish bowels ) wash plastic zip bag and place 3oz of rocks in bag-zip closed and place in jar.
So i cant ferment in a normal jar with a regular lid?
Yes, U can as many countries don't have ball mason jars and use whatever jar they have, and it works, I use both, mason & left over GLASS food jars with the lid it came with, all with great success.
Can sugar be added
Yes!
Mine backed up into the top and overflowed any idea why?
Hm, there could be a few reasons for this. If your jar was packed too full and the final level of the liquid was too high, this may cause the brine to flow up into the airlock as fermentation produces CO2 gas that could push the liquid level up higher, allowing the brine to escape through the airlock. It's also possible the airlock was pushed in too deep and the tip was close to or submerged in the brine. To avoid this issue, you can pack your jars with less vegetable/liquid and leave more headspace, about an inch or so to allow for expansion during fermentation.
@@ReviewedByPhil thank you, I ended up letting some liquid out and it’s been fine over the last week
How Long will this continue to bubble and ferment? Mines about three weeks and doesn’t seem to be doing much anymore
@@scarlettwinters5642 2-3 weeks is usually sufficient for sauerkraut. Timing is largely dependent on conditions like room temperature and salt concentrtion and personal taste preference. It's okay if it stops bubbling, as this is not a sign that fermentation has stopped (unlike beer/wine making). Sometimes the bubbling may stop after only a few days, but the lactobacillus will continue to produce more acetic acid (vingar) even if bubbling is not visible. So I'd say you're good to go to give it a taste and store in the fridge, you can always ferment for longer, though at 3 weeks it should be plenty sour already!
@@ReviewedByPhil thank you ❤️
Best to use organic cabbage
👍
You had me until you started crushing into the microphone that was fucking rude
Seriously? It's real life....I think you (John Yates) need to get one! I enjoyed your video very much and my kraut is now fermenting....thanks Phil