Tts the way to teach. Simple, precise , straight forward teaching. No excess chats. Now I can start making sauerkraut . Was putting it off for so long cos all e other videos I watched made it so labourous n time consuming tt I gave up before ever starting to try .
I learned to make sauerkraut from listening to Sandor on a podcast interview. His quick and easy explanations gave me the confidence to try it and I eventually bought his book, Wild Fermentation, which gives the chemistry/biology behind fermenting along with much more information. I have never found a kinder, or more confident and encouraging mentor than Sandor.
This was a great simple recipe. Thanks so much for sharing. I bought Sandor's book in Spanish--it's taking me a while to get through, because my Spanish is still pretty bad. I tried making Tepache last week--what fun!
I recommend that as people get into fermentation, that you eat up the food sooner. I started eating my sauerkraut after 3 days. And over time have added time to my fermentation concoctions.
We eat sauerkraut literally every week in my country 🇸🇻. We eat it as a salad with Cheese Pupusas, Yuca Frita or Fried Green Platains. It’s rich with iron and vitamin C!
Wow! My gentleman wow! What a great teaching and in a simple way, and very inviting to make the souerkraft and to our own taste. This part about making according to our taste is so critical, because I hear so many times that we have to rise because is too salty and I thought if we rinse what is the benefit on it. All the nutrients we are wasting and just eating the what we must waste;) Thank you again. I will subscribe to your channel now ty🎉💗👃😇
You need to push all the vegetables under the brine or else the top part will mold. The key is not to allow oxygen to hit the veggies that you're trying to ferment so they all need to be submerged. I use a glass weight in my jars to keep the veggies submerged.
@berviffy30, I store it in glass jars in the fridge. If you keep it on the counter it will continue fermenting. I put it in the fridge as soon as the taste is to my liking.
I've done it in a garage at 90 degrees or in the basement at 65 .Higher temps it goes faster but seems to get soggy quicker so I use a bit more salt when it is hot. There is a wide range and all it is is experimenting with more or less salt, temperature and time. It's really hard to mess it up regardless what you do.
My naturalpath talks constantly about the benefits of sauerkraut. Its not a food that I eat regularly but I would like to start incorporating it into my diet. I'm gonna try making my own.
Some recipes I’ve seen say the brine must cover the cabbage when you start. I could not tell from the video if you thought that was necessary or not. Thanks. I like your teaching style.
@@colinpierre3441if you put the lid on the jar tight you definitely need to loosen about once a day. If you keep it loose like Sandor suggests it shouldn't be a problem if you keep checking on it. It's easy and it is pretty hard to screw up.
Not the op of this video, but I don't see why not as long as it hasn't been too long in the jar where it eventually spoils. The main difference between in the fridge and outside is the doors of the fermentation. Just make sure the content will still all be submerged completely (creating the anaerobic environment) and depending on the set up you have that you may have to burp your product of the gasses once in a while.
Brine. The salt draws out the juices from the veggies and they should be completely submerged under their own juices while fermenting so that they are not exposed to air. That's why it's called anaerobic fermentation. Exposure to oxygen will cause it to spoil.
@@ratnaariyanti483 You can certainly eat it after 3 or 4 days, but it's only started to ferment after 7 days! To be sour, you need at least 3 weeks. And no. You only store it in the fridge after the fermentation is complete.
@@ratnaariyanti483 Great! A couple tips... Use around 2% salt (not iodized). If you don't have a scale, it should taste like sea water... on the 'light' side. Place something under the jar in case of an overflow. You WILL see expansion in the early days. I usually fill my jar to around 3/4 full. And last? Make sure the cabbage is completely covered with the brine. I fill a small ziplock bag with more brine and place it on top. Best of luck!
Here's the thing, after it has sat for fermentation and its time to store it in a refrigerator.. should i drain and discard the remaining liquid or should i keep the liquid??
Definitely keep the liquid! It's delicious and full of the beneficial bacteria. The vegetables should stay in the liquid while they are stored in the fridge.
Start with a couple of tablespoons (I use Celtic sea salt) and then mix and taste and adjust. The salt is what draws out the juices from the vegetables so the vegetables are completely submerged under the liquid as they ferment. Do not use iodized salt as the iodine can impeded the growth of the beneficial bacteria.
For half a cabbage of that size, slightly less than one tablespoon of salt will make up a rough equivalent of 2%, which is the recommended amount. For a whole medium sized cabbage I'd recommend about 1.5 tablespoons and for a whole large cabbage about 2 tablespoons.
But what is an average time. And how long can it set at room temperature. I know when I buy naturally fermented ready made in store, I put in refrigerator after I open it.
There shouldn't be any scum or fuzz during fermentation. There's going to be foam in the first 4-5 days, and this will disappear all by itself by day 7. If you have enough juices and you keep checking on your cabbage every day, pushing it down (with your fingers or a wooden utensil) once a day, nothing bad should happen to it. If any mold or yeast starts building up, then yes, get rid of it asap. I was able to save a couple of jars of pickles from spoiling by removing tiny specs of mold a few times a day. Once the juices get sour they'll prevent any unwelcome stuff from growing, so you really need to pay special attention to it for only about a week.
@@AlbertonBeastmaster same here, but I THINK there is a different name for it if you add vinegar....sort of takes a way the goodies but can be stored outside the fridge if you add vinegar....Im talking out of my improvisation hat of half baked ideas here...lol
Vinegar is a preservative, so won't allow the product to naturally ferment. I wouldn't do it, if I wanted vinegar in it, I would add it when all done fermenting.
Do not add vinegar as it will interfere with the microbes needed for fermentation. The fermentation process itself will produce the desired sour taste. Adding vinegar to veggies is pickling, not fermenting.
We have been making sauerkraut for years and about 30 years ago started making turnip kraut-same ratio of salt to cabbage-if you can get some turnips give it a go 👍✌️
Once it reaches the taste that you like, you have to put it in the fridge to slow down the fermentation. It will just get more sour with time, that's why you want to do it in small enough jars that you'll use up within a couple of weeks or so. You should not see any mold on it. This is anaerobic fermentation, so exposing it to oxygen for too long can cause it to mold.
Fermentation is a method of food preservation. There must be far more to the story than is mentioned here. How is the food preserved without a refrigerator. How long will it last in its stored condition. How does the fermented vegetable change over time in flavor, color, texture, etc.
@@fiberglass101 My neighbor does a big vat from the cabbages that she grows and she keeps the vats in her basement for months and just refills a smaller jar that she brings up to her kitchen for immediate use.
It is VERY important to NOT to over salt.. when you say, 'salt to taste' that is very misleading.. Too much salt is not good for anyone and not enough will result in a poor fermented Krawt.. Measure your cabbage then add the proper amount of salt.
PLEASE get someone who talks less and gives you a clear recipe. The most important thing is missing or not clear: The Amount of Salt per unit wt of Cabbage/vegetables. Your recipe list has "a head of cabbage" thats not a measure.
Y have to go by taste. I've followed some recipes that say 2-4 Tbsp per 8-10 lb. of cabbage but is too salty for my taste. I watched one German lady on YT make it without any salt.
He is keeping it very simple and not over-complicating it like some other videos. If you need more steps or explanations there are countless other videos. Start with a couple of tablespoons of salt (not iodized), massage into veggies and then taste and adjust. It should taste pleasantly salty. Press the veggies into the jar to extract more of the juice which should completely submerge the veggies to create anaerobic fermentation. The salt is what draws out the juices from the veggies. Use enough grated veggies to fill your jar. After the first time doing it, you'll know how much volume you need just by eyeballing it. If you end up with more veggies than can fit into your jar, either put the rest in a smaller jar and also ferment or make cole slaw with the left overs. :)
The product must be under the brine liquid, weigh it down if necessary. If you're short of liquid make up a little salt in water and top up the jar. And other veg and herbs can be added.
Well you guys are doing it the wrong way. If you add carrots and other things , then you won't have live cultures and beneficial bacteria you get from sauerkraut alone.
@@The_Rizz_Lord_ what do you know??? carrot is only added for taste, not for fermentation purposes🤣🤣 youre an american, this is the way we’ve been doing it for centuries, and other countries too like slovakia, ukraine, russia, belarus and lithuania. we have loads of fermented foods, „ogórki kiszone” a good example. what does america have? burgers and texas bbq?
![These lentil patties are better than meat! Protein rich, easy patties recipe! [Vegan] ASMR cooking](/img/1.gif)
Gosh, Sandor! I remember you in college - playing your guitar and singing. Small world. Glad to see you are well and happy!
Name drop much 😂
@@DanWade-b3m as in, in the title of this video
OMG I found it complicated until I saw ur video, now im ready to make it Thank youuu
Tts the way to teach. Simple, precise , straight forward teaching. No excess chats. Now I can start making sauerkraut . Was putting it off for so long cos all e other videos I watched made it so labourous n time consuming tt I gave up before ever starting to try .
This is the simplest Sauerkraut recipe I've found so far. Thank you!
I learned to make sauerkraut from listening to Sandor on a podcast interview. His quick and easy explanations gave me the confidence to try it and I eventually bought his book, Wild Fermentation, which gives the chemistry/biology behind fermenting along with much more information. I have never found a kinder, or more confident and encouraging mentor than Sandor.
thank you for delivering this information succinctly in an informative way, without trying to be funny or clever, you really should get more views
I love this! No fancy tools, just jar, salt, and vegetables of choice.
Thank you!!!
Can I please ask if it's OK if cabbage is wet after being washed in water? Thanks
This was a great simple recipe. Thanks so much for sharing. I bought Sandor's book in Spanish--it's taking me a while to get through, because my Spanish is still pretty bad. I tried making Tepache last week--what fun!
I was lucky enough to take one of his classes, and it was amazing!
Every teacher in the world should be like you. Thanks so much. ❤
I agree, such a nice guy.
I recommend that as people get into fermentation, that you eat up the food sooner. I started eating my sauerkraut after 3 days. And over time have added time to my fermentation concoctions.
So nice video! Thank you!
great video . explained perfectly.
We love making our own sauerkraut so much better than store bought.
Can I ask do you have to burb the sauerkraut during the fermentation process?
We eat sauerkraut literally every week in my country 🇸🇻. We eat it as a salad with Cheese Pupusas, Yuca Frita or Fried Green Platains. It’s rich with iron and vitamin C!
I'm coming to your house.
I wanna start eating it everyday. See what happens to my health
@zaterranwraith7596 probably a cancer, don't eat it every day
😂😂😂😂
@@zaterranwraith7596probably good for sports ws Germany Austria Switzerland are good at sports
Thanks, going at it right now. I've recently discovered that I _DO_ love sauerkraut.
Lol meeee toooo!!!
I like that you don't throw in mega amounts of salt as most others seem to.
Hello, can we put homegrown garlic into this. Thank you for your vids
Yes, you can literally add almost any vegetable to this and experiment with different flavors.
Wow! My gentleman wow! What a great teaching and in a simple way, and very inviting to make the souerkraft and to our own taste. This part about making according to our taste is so critical, because I hear so many times that we have to rise because is too salty and I thought if we rinse what is the benefit on it. All the nutrients we are wasting and just eating the what we must waste;) Thank you again. I will subscribe to your channel now ty🎉💗👃😇
Dont pack the jar too much... proceeds to stuff d jar 😂
You need to push all the vegetables under the brine or else the top part will mold. The key is not to allow oxygen to hit the veggies that you're trying to ferment so they all need to be submerged. I use a glass weight in my jars to keep the veggies submerged.
@@elfin1358 Do you also leave the cover loosely closed like he did? And is there any risk of it exploding when doing it this way?
Open the lid everyday for the first week=burp it
Nice cutting board!!! Thanks for the lesson, I'm going to try this.
How do we store it? Wether in the fridge or counter? Is there a different process for both and how long they will last in both scenarios?
@berviffy30,
I store it in glass jars in the fridge. If you keep it on the counter it will continue fermenting. I put it in the fridge as soon as the taste is to my liking.
Hi, am I supposed to squeeze the vegetables to get the liquid out? @@bunkyman8097
thank you for a simple but easy to understand video, quick question though, i have heard that it needs 3-4 weeks at 75deg F to properly ferment?
I’m pretty sure temp can vary such as with all fermented room temp ideal is keep it in temp danger zone 40-140
I've done it in a garage at 90 degrees or in the basement at 65 .Higher temps it goes faster but seems to get soggy quicker so I use a bit more salt when it is hot. There is a wide range and all it is is experimenting with more or less salt, temperature and time. It's really hard to mess it up regardless what you do.
My naturalpath talks constantly about the benefits of sauerkraut. Its not a food that I eat regularly but I would like to start incorporating it into my diet. I'm gonna try making my own.
my sauerkraut got mold on the top layer. after a week Is this normal? What did I do wrong?
If it is soft white mold, it is called Kham, and is harmless, just another yeast formation.
Great info.I live in Fl and my kitchen temperature sometimes gets to 77 or 78. Is that a safe temperature for fermentation?
Some recipes I’ve seen say the brine must cover the cabbage when you start. I could not tell from the video if you thought that was necessary or not. Thanks. I like your teaching style.
Is Sandor an older version of Jordan Schlansky?
Neat. I thought vinegar was added. I like your way.
It is so easy to make after you do it once. It's magic.
Is there any danger of it exploding? Or if you loosely cover the jar like he said, can you leave it to ferment without any worries?
@@colinpierre3441if you put the lid on the jar tight you definitely need to loosen about once a day. If you keep it loose like Sandor suggests it shouldn't be a problem if you keep checking on it. It's easy and it is pretty hard to screw up.
Question; can a batch of kraut already refrigerated (in original fermentation jar) be taken out of refrigerator and ferment more? Not sour enough.
Not the op of this video, but I don't see why not as long as it hasn't been too long in the jar where it eventually spoils.
The main difference between in the fridge and outside is the doors of the fermentation. Just make sure the content will still all be submerged completely (creating the anaerobic environment) and depending on the set up you have that you may have to burp your product of the gasses once in a while.
Yum!
May I know what's the name of the liquid?
Brine. The salt draws out the juices from the veggies and they should be completely submerged under their own juices while fermenting so that they are not exposed to air. That's why it's called anaerobic fermentation. Exposure to oxygen will cause it to spoil.
It must be sea salt other salts cause the prebiotic to not form
Do not use iodized salt. The iodine will inhibit the beneficial microbes that are needed for fermentation.
Caraway seeds?
What's that??
Can I do without it?
It looks like cumin seeds
Its optional
@@abu-faeq I did mine with peppercorns😄It was just fine
Yes, you can do without the caraway seeds.
Excellent video! 👍🏻
Nice
Short and sweet. Hits all the major points. Good vid. Katz's book Art of Fermentation is epic.
Interesting that you go by taste. How salty should it taste?
Your preferred saltiness
Typical Hungarian style 😊
I tried to do that and after a few days it smelled like ammonia and I had to throw it away.
Skip to 1:00 to reach for why you clicked the video
Uncommon sense fermentation. Thanks.
Do you use rock salt or normal table salt? Does it matter which salt you use?
Don't use table salt, use a good sea salt. I'm trying some with Baja Gold sea salt. U can use rock, or kosher salt, though.
Its can't be iodized salt. Iodine will kill the fermentation.
The iodine in iodized salt will inhibit the beneficial microbes needed for fermentation. I use Celtic sea salt.
3 or 4 days? LOL
I don't even think about trying it until 3 weeks has passed, and it's almost ALWAYS another week (4 weeks total) before it's ready.
3-4weeks ? R u serious ? Do I have to wait that long ? Do u store it in the fridge during that time ?
@@ratnaariyanti483 You can certainly eat it after 3 or 4 days, but it's only started to ferment after 7 days! To be sour, you need at least 3 weeks.
And no. You only store it in the fridge after the fermentation is complete.
@@oregonpatriot1570 ahhhhhaa......thank u so much for ur kind reply. Will try it this weekend... Have a blessed day ! Hugz from Indonesia🤷♂️💟🇮🇩
@@ratnaariyanti483
Great!
A couple tips... Use around 2% salt (not iodized). If you don't have a scale, it should taste like sea water... on the 'light' side. Place something under the jar in case of an overflow. You WILL see expansion in the early days. I usually fill my jar to around 3/4 full.
And last? Make sure the cabbage is completely covered with the brine. I fill a small ziplock bag with more brine and place it on top.
Best of luck!
@@oregonpatriot1570 aawwww....... thank u for all ur amazing tips ! I needed them since it'll b my first try making it... Hace a lovely day👋🌷
Do you need to burp it or it can just sit for the allotted time untouched?
That's why you don't tighten the lid too much, so the gasses can escape and not explode the jar.
Here's the thing, after it has sat for fermentation and its time to store it in a refrigerator.. should i drain and discard the remaining liquid or should i keep the liquid??
Definitely keep the liquid! It's delicious and full of the beneficial bacteria. The vegetables should stay in the liquid while they are stored in the fridge.
@@elfin1358 thanks 👍
Best tutorial! 10 out of 10!
I wouldn't salt to taste, I’d measure 0.02 of the weight and measure out the salt
Also, if that leaf is above the brine it will invite mould, you need a weight on top of the cabbage leaf.
Traditionally we do something similar but add raw sesame oil,salt,fenugreek seed powder , can this process also cause fermentation?
This is almost exactly how I made it before. Still can't believe how simple it is
So, how much salt did you add the half head of cabbage you mixed up in the bowl?
Start with a couple of tablespoons (I use Celtic sea salt) and then mix and taste and adjust. The salt is what draws out the juices from the vegetables so the vegetables are completely submerged under the liquid as they ferment. Do not use iodized salt as the iodine can impeded the growth of the beneficial bacteria.
For half a cabbage of that size, slightly less than one tablespoon of salt will make up a rough equivalent of 2%, which is the recommended amount. For a whole medium sized cabbage I'd recommend about 1.5 tablespoons and for a whole large cabbage about 2 tablespoons.
But what is an average time. And how long can it set at room temperature. I know when I buy naturally fermented ready made in store, I put in refrigerator after I open it.
Awesome lesson ,your a great mentor !
Can it be put into the fridge after making it? Will it turn sour?
Yes, it should be stored in the fridge to slow down the fermentation process once it's ready to eat.
No vinegar?!
Absolutely not! The process of fermentation will give it the desired sour taste full of beneficial microbes. Vinegar would kill those microbes.
Where's the vinegar?
Good stuff rach... I’m in
Hello recitalist, love your vids. Thank you for your time
Do you regularly have to skim any kind of scum or fuzz off the top as the days progress?
There shouldn't be any scum or fuzz during fermentation. There's going to be foam in the first 4-5 days, and this will disappear all by itself by day 7. If you have enough juices and you keep checking on your cabbage every day, pushing it down (with your fingers or a wooden utensil) once a day, nothing bad should happen to it. If any mold or yeast starts building up, then yes, get rid of it asap. I was able to save a couple of jars of pickles from spoiling by removing tiny specs of mold a few times a day. Once the juices get sour they'll prevent any unwelcome stuff from growing, so you really need to pay special attention to it for only about a week.
Does it matter if you do it in the summer when it's over 100 degrees.
can I add a soup spoon of apple cider with the mother into the mix doing it this way? I mean what effect will it have?
I read/heard somewhere that vinegar kills the positive affects of the cabbage on the gut. Haven't fact-checked it myself though.
@@AlbertonBeastmaster same here, but I THINK there is a different name for it if you add vinegar....sort of takes a way the goodies but can be stored outside the fridge if you add vinegar....Im talking out of my improvisation hat of half baked ideas here...lol
Vinegar is a preservative, so won't allow the product to naturally ferment. I wouldn't do it, if I wanted vinegar in it, I would add it when all done fermenting.
Do not add vinegar as it will interfere with the microbes needed for fermentation. The fermentation process itself will produce the desired sour taste. Adding vinegar to veggies is pickling, not fermenting.
How to make kimchi
What so no vinegar?
It makes its own vinegar as it ferments.. You can make your own vinegar with all kinds of fruits, even raisons too
Vinegar is a preservation product, so won't let the natural fermentation take place.
Thanks, Captain Fermenter. Peace be unto you.
We have been making sauerkraut for years and about 30 years ago started making turnip kraut-same ratio of salt to cabbage-if you can get some turnips give it a go 👍✌️
Yes, turnips make a lovely kraut with a very distinctive flavor. It's called "Saurerruben" in German. Very tangy!
Benefits please tell for this . Actually I have seen first time saierkraut
Does the orter leaf of the cabbage also be under the brine?
I love doing this...
Thank you for easy explanation 🎉
I always thought you had to put conifer or salted water in the jar
Does sauerkraut go off at all? Wondering how long it can be kept. Thank you for sharing such a simple way
Once it reaches the taste that you like, you have to put it in the fridge to slow down the fermentation. It will just get more sour with time, that's why you want to do it in small enough jars that you'll use up within a couple of weeks or so. You should not see any mold on it. This is anaerobic fermentation, so exposing it to oxygen for too long can cause it to mold.
I didn't catch what kind of seeds you mentioned? Thank you for this 💞
Caraway seeds
CARAWAY SEEDS
I think dill seeds would be interesting too.
Very nice. Thank you!
all that juice you were squeezing out after the initial salting, does it go in the jars also or down the drain?
In the jar, it's needed for the brine.
Thank you for the lesson. Once it's kraut to taste, how do we store it without further fermentation? How do we store it at all?
Keep it is the fridge
Fermentation is a method of food preservation. There must be far more to the story than is mentioned here. How is the food preserved without a refrigerator. How long will it last in its stored condition. How does the fermented vegetable change over time in flavor, color, texture, etc.
@@fiberglass101 My neighbor does a big vat from the cabbages that she grows and she keeps the vats in her basement for months and just refills a smaller jar that she brings up to her kitchen for immediate use.
@@elfin1358 Thanks. In a world of hermetically sealed, make believe food it's difficult to wrap ones head around natural preservation.
"salt to taste" doesn't sound very safe
👍👍👍
! Thank you that was great!
Thank you Sir! You are great
how bout if you put vinegar and sugar?
That's pickling, not fermenting.
It is VERY important to NOT to over salt.. when you say, 'salt to taste' that is very misleading..
Too much salt is not good for anyone and not enough will result in a poor fermented Krawt..
Measure your cabbage then add the proper amount of salt.
Yummy.
nice
Can you add garlic to it?
Yes
PLEASE get someone who talks less and gives you a clear recipe. The most important thing is missing or not clear: The Amount of Salt per unit wt of Cabbage/vegetables. Your recipe list has "a head of cabbage" thats not a measure.
Y have to go by taste. I've followed some recipes that say 2-4 Tbsp per 8-10 lb. of cabbage but is too salty for my taste. I watched one German lady on YT make it without any salt.
He is keeping it very simple and not over-complicating it like some other videos. If you need more steps or explanations there are countless other videos. Start with a couple of tablespoons of salt (not iodized), massage into veggies and then taste and adjust. It should taste pleasantly salty. Press the veggies into the jar to extract more of the juice which should completely submerge the veggies to create anaerobic fermentation. The salt is what draws out the juices from the veggies. Use enough grated veggies to fill your jar. After the first time doing it, you'll know how much volume you need just by eyeballing it. If you end up with more veggies than can fit into your jar, either put the rest in a smaller jar and also ferment or make cole slaw with the left overs. :)
Is it necessary to use a glass jar??
You can use plastic. The only thing you DON'T want to use is a metal container that reacts with salt. Such as aluminum.
@@oregonpatriot1570
Just make sure it's food save plastic.
@@johnaplank5406 Brother... At my age? I don't worry about cancer causing stuff in plastics. LOL
Definitely glass, as the acids from fermentation will leach the plastic. Gross!
Can you add garlic to it?
If u want.
The product must be under the brine liquid, weigh it down if necessary. If you're short of liquid make up a little salt in water and top up the jar. And other veg and herbs can be added.
Sauerkraut should not contain carrots or onions !
Not true
I never added onions but with carrots it will be ok
as a polish person, you are completely wrong. Every Pole adds carrots to sauerkraut.
Well you guys are doing it the wrong way. If you add carrots and other things , then you won't have live cultures and beneficial bacteria you get from sauerkraut alone.
@@The_Rizz_Lord_ what do you know??? carrot is only added for taste, not for fermentation purposes🤣🤣 youre an american, this is the way we’ve been doing it for centuries, and other countries too like slovakia, ukraine, russia, belarus and lithuania. we have loads of fermented foods, „ogórki kiszone” a good example. what does america have? burgers and texas bbq?
Let’s do less talking and more work
Just get on with the subject, too much of yourself in the intro.
He is not using gloves. So gross.
I certainly will not be using gloves to make my own food. However, I always wash my hands well before handling any food.
You need to fast forward to 1:05 to get rid of the rubbish personal story intro and straight to the actual information ...
What do you do to the brine juices from the squeezed out veggies? Pour them over?
Yes, the veggies must be completely submerged under their juice to maintain anaerobic fermentation.