This may seem dramatic, but I'm close to being in tears. I'm a stay at home dad with 2 Master degrees and 2 daughters on their day off. I was searching for a good pickling recipe and came across your video on pickling vs. fermentation and literally went down a deep rabbit hole. My degrees are not related to food, and I fashion myself to be healthy - but thank you for ridding me of my ignorance after all of these years. I want to ensure to pass along the right information to my daughter's, and so I say THANK YOU. In all of my years of doing research and consulting leaders, I feel like a fool. I spend so much money on probiotics, and you've just saved me thousands of dollars a year now. Thank you so much
That's exactly how we do it in Eastern Europe. And USSR actually made a standart. Use 20% carrots of the weight of cabbage and 2% salt (non-iodiezed, it can make your cabbage bitter and darker). And then you can modify your recipe as you like, but 20% carrots and 2% salt always are there. I grew up eating it. We make soups with it, salads, we simmer it with fresh cabbage (to cut down the sourness), we use it in pies and eat it by itself as a side dish. Absolutely amazing!
I absolutely confirm this, in Eastern Europe there is a true tradition in sauerkraut making :) The best thing about it is, if you make it well, the kids will love it. In our recipe, we use a little bit of onions instead of the carrots and add some laurel leaves, whole black pepper seeds and, very important, caraway seeds. IMO the flavour is at its best after 10-14 days (5 days in room temperature, afterwards the fridge), but tends to get rounder and rounder every week. If your jar is big enough though :P
@@katamunch No, it's the other way around! Iodine can make it bitter and dark, so salt should be non-iodized. We actually apply that rule to all canning and preserving. Iodized salt is only for immediate consumption. But I want to mention that growing up we didn't have a choice of salt like we have now. All salt was bleached and either iodized or non-iodized. I have no clue how fermentation works with salts that have natural iodine and minerals in them, I am only giving old soviet union standarts :)
I know this is an older video, but I wanted to give a little hack for pealing ginger. It's much easier to use a spoon & scrape the skin off as you hold the ginger piece under a trickle of water. Hope that helps someone out! 😏
TIP if you're going to save half for later use, then cut up the half that didn't have the heart. reserve the half that had the stem and heart intact because the leaves will live longer if they remain intact with the heart and stem. Don't core a cabbage or lettuce until ready to use it. If you only use part, take a section without disturbing the heart/core or rib. Goes for celery, kale, broccoli, colliflour, cabbage, brussel sprouts, iceberg, romain, and bibbed lettuce... it extends shelf life and freshness.
Dear Friends, please excuse my mis-speak when I said "Sea Salt" while holding a bag of Himalayan Pink Salt. I am aware of the difference (I even did a video on the difference!) For some reason I didn't catch that I kept saying "Sea Salt" when I was meaning to say "Natural Salt". Please forgive the error and good blessings to you!
*You are one of the Best Teachers Inhave found on the Internet! I'm Glad that I Found You Today. No Over-reactions, No Exaggerations, Just Straight to the Point, Honest and Humble. + More Scientifically Reasonable. This is wholesome! 💥* Thank You! 💥
I had older sister, SIL, and mom--they cooked, canned, preserved, pickled ect so I ate and played and grew and went to school. We came to US and everyone except mom went to college & work. She got busy with grandkids and I didn't learn to can, preserve, pickle, ect. Mom died when I was still in college and now at age 66 I'm making this for gut which is messed-up from drs slicing, dicing & sewing me up and pushing medications. You are calm, precise in your instruction and make it so easy. Thank you.
I grew up gardening and I love fresh vegetables. My granny taught me how to garden and a love for cooking. Growing up she canned EVERYTHING. The core that u took out and tossed she trimmed up, salted and ate. I still do. Anyone who survived the depression wasted nothing. I am so glad I found ur channel. Your going to be shared a ton, 😁👍
Sauerkraut Waldorf Salad - Serves 2 Ingredients: * 1/2 cup sauerkraut (drained) * 1 Tablespoon mayonnaise * 1 teaspoon (or just a drizzle) of raw honey * Peeled, cored, and chopped apple * Golden raisins * Freshly ground black pepper Preparation: Mix all ingredients. Serve immediately.
This is so much fun! To anyone reading this... I first saw a video from the lovely lady here 2 days ago. She has far better explained any question I was curious about and even replied to a direct question I had asked. With the videos she has posted I am not at all intimatated, matter of fact I am super excited. I write this while I am waiting for the salt to do what it needs to do. Thank you so much!!! Day 2- Omg 16hrs after my mix and it smells so great. Man I am so excited!!! Thank you CFL. The past 3 years I have on strong antibiotic therapy due to long term hospitalization and had a fistula then colostomy bad. My gut needs help and I found it here. Day 5. Cabbage is ready! This stuff is amazing. Thank you so much. It was easy to make. I appreciate it soooo much.
In 1989, I lost a kidney. In 2010, the other kidney was 1/3 functioning; dialysis was near. In 2014, I went plant based: No more arthritis, No dialysis, No more doctor, No supplement. I can run again. I am 67 yo. Vegan and ain't going back. The reason that made me change is that every month, for over 15 years: in the bathroom, kneel, sit, kneel, sit again then, faint, knock my head. The last time was after twoo weeks. Before every month it was years then, twice a year then, more often.
I used to throw out the core too, then I realized the the core is very tasty. I basically shred the core and the tougher leaves so when the fermentation is done, they are match the crunch of the leaves. Sometimes, I just chop the core, when fermentation is done, it's the first thing I go for.
This is the first video I have seen on your channel, and I loved it so much! I subscribed, immediately! You're so calm and make everything seem so easy - not too many details and simple instructions. Your voice is calming, as is the environment of your kitchen. What a breath of fresh air! Thank you so much!🥰
Indeed, calmness in these videos is scarce... it's like they are worried to make us sleep or it or just feeling that it's needed to fill every second with voice, , , I am enjoying much more this way most makeme go to the (settings ⚙️ ) to reduce reading speed to 75% yet still the verbal flow irritates me to the point to change vidéos Saint Leonard Qc Canada 🍁 🇨🇦
You are so sweet in the way you explain all the steps to the tiniest details. You would be a perfect elementary school teacher. The way you explain makes a seemingly complicated process simple for even kids! Thank you!
I so enjoyed this video and I am subscribing. A little tip that works so well, use the edge of a spoon to scrape the peel off your ginger. It comes right off and you don't waste a bit of that lovely root. It's also nice that there's no risk of cutting yourself. Give it a try!
Thank you for the video. I literally grow up eating lacto fermented vegetables all my life. At the end of the growing season, just before winter we used to make fermented vegetables called “ Turshu” from cabbage,sweet and chilli peppers, green tomatoes baby eggplant, quince fruit and used add aromatics like bay leaves, garlic, celery leaves, young and tender vine branches, dill etc. . also left over fermented liquid drunk at the dinner.
Oh I wish I would've seen your comment yesterday! I just made the last of my very plentiful eggplant season into pickled relish and canned it. I'll have to try adding the eggplant next year!
I bet you didn’t get sick much, huh ?? Do you drink any kefir milk or use kefir grains …. ? I’m wondering because, I’ve spent A TON of money on probiotics and with kefir milk, on the bottle they list all of the different strains (usually 12-16); different strains do different things so I’m curious as to what, and how many of each, are in this ……. +trillions are a lot of probiotics, a heck of a lot more in store bought stuff. But is it the same strain, or different strains …… ? I’m curious if there’s any different benefit from drinking Kefir milk, as opposed to eating sauerkraut (can’t hurt to eat both !)
It is easy to make your own kefir and it generally has more bacteria than shop bought. I bought my first kefir grains organic via Amazon and am still using them 3 yrs later as they keep multiplying
This is the most lovely cooking tutorial. I love the 1960s atmosphere and colours; made me feel safe! By all means I will try this recipe, in fact, both versions. Thank you!
Thank you. This is my first attempt to ferment. You made it sound so easy. On the counter top. Can't waite to taste in 5 days. Week later: the cabbage was delicious. Have been adding it to various food in meals or eating it by itself. Thank you.
I appreciate your instructions immensely. I have 134 oz of ferment product now in the refrigerator. I included cabbage, carrots, beet root, ginger, garlic and honey in each jar. ❤🎉😊
glad you emphasized washing in warm soapy water. my last sauerkraut got a black mold around the edge of the jar. I didn't know what I did wrong. Now I do. Thanks.
I am really going to try this Have been making traditional salt brined sauer kraut New tool in the tool box now Thank you Btw, if you dont have a glass weight, you can use a plastic bag filled with about 2 inches or so of water and tied off at the top. The bag must be able to go against all sides of the jar when its inserted into the jar. It will form a seal against the jar bececause the liquid pushes out against the jar. It works like a dream. Thanks so much
is it safe to put a plastic in the jar? I mean the fermentation process is still going on even though there is a plastic inside. I'm really new in this.
I made the kraut with fennel and I was soooo surprised how much I liked it. I also tried the dill and ginger versions and couldn't tell anything different about the dill but loved the ginger. The amount of salt was PERFECT! My husband was his normal "that ain't kraut" routine but guess who's been digging into mine, huh!? Everyone loves mine, or your version, because it is not overly salty nor mushy. The texture itself is very appealing and ppl love it. Thanks so much!!
Thank you so much for the great instructional video on fermentation. I feel ready to give the process a try since my husband brought home a huge cabbage and big bag of carrots from grocery shopping. Your kitchen is beautiful, BTW.
You're a great teacher! Many leave things out thinking the student would already know that portion. But you keep it right down to my level, you explain EVERYTHING perfectly clear enough! Thank you. I'll be making my cabbage just like yours, with the licorice-tasting fennel! I love that taste!
Hello from France , I don't speak English fluently, but you speak quite slowly and you explain so well that I understand everything. Thank you so much. I will try .
Great presentation of a good recipe. Also, no nail polish or crazy glued on fingernails, eyelashes, makeup, lipstick, piercings nor tattoos. A down to earth real woman who likes to use her hands. My compliments.
I did two batches last week to this week---one green, one red, both with carrots and garlic added----both came out excellently! Thank you! I look forward to learning and trying more. It's a lot of fun.
@@naturalPaths you will love it. Make your own scoby and don't get discouraged. Once you make it the first time it is so easy. Tea, organic sugar and water...then your flavors. My favorite is basil and strawberries.
Thank you so much. I am in so much better health then I was in my 20. I have really enjoyed your receipts. You have saved my life. Even on my IBS. it is totally gone now. I just have to say you have Blessed me and my Husband.
I haven’t fermented anything in a little while but I’m going to try the carrot ginger version very soon. Got my Polish crock back from my sister this week so I’m good to go. I do like to put a little sauerkraut on my arugula salad.
Thank you for this informative video. For me, I truly enjoy your vocal style. So very pleasant. You give precise instructions. Such a pleasure to watch, listen and learn the techniques that you offer. Your calm demeanor is GREAT ! I'm subscribing for more of the videos that you offer. A breath of fresh air, in my opinion.
Super! I have an updated version of this video. If you're interested you can see it here (it's packed with really helpful tips that this video doesn't have. ruclips.net/video/rKALDNykmSU/видео.html 😊
Absolutely amazing. Love the flavor of just plain fermented cabbage. I did make one batch with fresh dill weed and ginger together, I didn't have dill seeds but still so delicious!
I enjoyed watching your video...... No silly music or comedy attempts. Just well presented information in a soothing manner. I will follow the instructions and make my kraut..... Thank you.
Just made this today with the last of my garden cabbage, cannot wait to try it, I did the ginger, garlic, onion & dill seed version. I'm in Montana also, so glad I found your channel your explanations are so clear and informative, can't wait to try many more of your recipes. Thank you!
Hey great video! Here is a tip I learned in China, a spoon works perfectly to peel the ginger. Much easier and it seems to take only the skin/ peel off the ginger. Just scrapers off with the bowl of the spoon.
@Laura K your welcome. Of course, for tea, the Chinese don't bother peeling it at all. Only when you're going to end up eating the ginger itself do they peel it. even when it is in food, I have seen it left in large disks unpeeled so you can easily pick it out, work around it, or just eat it anyway. Most would not eat it in such big slices, but I have seen people eat it. I don't know if it is done that way for speed, laziness, or if it is how a particular recipe says it should be done. Me I only eat it when it is peeled and diced very small. (Or pickled) Good luck, enjoy your tea! FYI I recently started growing my own ginger it is a very pretty plant and doing well. It was easy to get going I just stuck a good size chunk of ginger root in the dirt and waited... it grows slowly, needs to be in a pot if it is cold outside. Lots of videos on how to grow it on YT.
I'm so happy I just found you. I make Sourdough bread, which is the only bread we've been eating since before the pandemic. I have been wanting to have fresh souerkraut but it's so expensive in the few stores that sells it that I've been yearning for a good and easy recipe. And here you are! I will also check your other videos. I'm so excited to be able to make it myself! Thank you so much! 🌹
@@patriciamcdowell3825 Check out Elly's Everyday. Simple, concise, everyday sourdough bread with no waste. Same teaching style as on this RUclips channel.
Good, instructional video. FYI, I use a beer bottle to smoosh the cabbage. I also cut my cabbage coarse like you do & don't over smoosh. Then after a few days when good fermentation starts, I put a teaspoon of sugar into each qt. The fermentation bacteria eat the sugar & make the kraut even more sour, which is the way I like it. I think I'll try adding dill seed as per your suggestion. Made red cabbage/beet kraut last fall turned out great.
I commented earlier this day 6/11/2024 on you yellow, purple cabbage video. My wife and I both love to cook. We are both Integrative Health Practitioners. I told her today...lets make our own kraut as we were talking about probiotics in yogurts. Many don't have any due to pasteurization. Even though marketed a healthy options but most are loaded with sugar. I found you by mistake. Your videos are amazing and so well done. Thank you for sharing and your hard work.
This is excellent I did a batch about a year ago and it was funky threw it out and never tried again. My sauerkraut that I started two days ago with the help of this video and I am now watching it again. Well the juice that came from the two large jars (5lbs of cabbage) the juice was so so delicious, carraway seeds garlic and ginger additions. I resealed and gave it a pump to expel the air. I cannot wait to try in weeks time and the other jar I will try for a further week. I do love sour. I see you suggested have it with a salad. I actually toss the sauerkraut with the rest of my salad so so delish. The mushroom I am going to start today I have wild grown chanterelle and organic buttons, Thank You So Much.
I've been making fermented veges for years and eat a mostly plant-based diet. I came upon your mucoid plaque cleanse video today and have subscribed to your channel. Your white and purple cabbage comparison also solved a question I've had. Thank you for all your research.
I'm almost at the end of a jar of fermented kale - prepared according to your video with kale from my garden. It's quite delicious. Then last week I made a jar of sauerkraut according to your recipe. I have made sauerkraut before, but I found your instructions particularly clear and easy. I had to buy a cabbage as mine are not quite ready yet. This morning I just had my first taste of the finished product and the cabbage is so crunchy and flavourful. The carrot in your recipes adds a whole new dimension. Can't wait to try more of your recipes. XX
Such lovely Hollyhocks! 🥰 We are just starting out and gathering tips. I've heard a few other fermenting people say that it's best to avoid antibacterial soap when handwashing before handling the veggies as it can kill the good bacteria, too. Such a wonderful new self sufficient resource for us!
Powfered probiotics even good brands like Dr Gundry probiotics are about 5 billion count but homemade fermented cabbage is in the trillions for sure. Thankyou for this recipe. It's much appreciated
Very clear, concise and calm presentation - right to the point. RE: salting. I put the cabbage in a gallon zip lock bag, add 2% of the cabbage weight in a good salt, shake, shake, shake, shakalaka....and that's it, because I'm lazy and busy. Leave it on the counter overnight- cabbage is at an excellent state of softened/ crunchy in the am. Proceed as usual.
Oooh, you got me at GINGER! 😂 I’ve been making my own fermented kraut for a few years, but never like this! I will definitely be giving it a try - both your hand technique and the added ginger! ❤
Thank you! I’m going to try the carrots & ginger! I can’t wait! Also I will be looking for the fermented weights. I loved your way of teaching and a few healthy information given. Thank you
I tried your cabbage recipe as my first attempt at fermenting veggies. Packed it on a Monday afternoon and just checked the ph this Friday night. It tested at 3.68 right where you said it should be! I'll try it tomorrow (Saturday). Can't wait! I may try cauliflower next. Thanks so much!!
@@CleanFoodLiving I tried the cabbage today not knowing exactly what to expect. It was fabulous! Slightly salty with an interesting subtle tang and still a nice crunch. I'm going to use it as a salad with some tomato tonight with my dinner.
It has been a week and our pickles are done. Man are they ever tasty and crisp, much more crisp than store-bought and their taste does not compare to the nonfermented store-bought - Thank you! We will be making our own from now on, thank you so much!
Great method, TH 👍 I always struggled with the waste when peeling ginger - worse is eating the ‘bark’, but I found it very easy to ‘peel’ when it’s fresh, just by scraping it with a small, sharp paring knife. No waste, faster.
You can ferment it in that big bowl or much bigger jar and then put everything in small jars to keep in refrigerator. It is better to ferment for 3 days at room temperature, otherwise the cabbage become too soft.
I was looking for a straight sided glass vessel, then noticed my coffee cafetière sitting largely unused on the counter. Perfect, and it comes with the mesh plunger that keeps the veg under water.
I bought fermenting kit last year and never used it. Yesterday I bought 2 huge purple cabbage and today ur video came in my feed. Thanks. I think it's fermenting time.
Just found your channel! I normally take a fiber powder, i.e. Metamucil, but have been trying to get into eating foods to help improve gut health. I'm not yet ready to delve into the world of at home fermentation but your videos are certainly helpful and informative. Thanks!
I'm also trying to improve gut health. I've been making my own water kefir probiotic drink. Purchased the grains from Amazon. Very easy. The Metamucil is a prebiotic, food for the probiotic bacteria. So you need both.
Years ago we would make 50 pounds of kraut in the fall and it would last my wife our Daughter and me a year- Great video and Thanks for sharing it with us 👍
Excellent presentation - thank you very much. This is such an important food and I just never realized - I really appreciate the education and am going to have a go asap!
I loved watching your video. You provide a lot of detail on the different steps involved, and you make things easy to understand. I will be sure to watch your other videos.
David's kosher salt works well with kimchi; I assume also Sauerkraut, as it doesn't contain iodine. I like the nutritional explanations 😊👍 Btw, peeling ginger works best with least loss by scraping with a knife. The skin is so thin, it doesn't take a peeler.
Salt is salt. Kosher salt is large grained, yes. Same as pickling salt. No chemical difference. Kosher salt is not supposed to contain additives.... like iodine. An essential item for human health. Unless you are eating lots of seafood, you are likely not getting enough iodine. Precisely why it was included as an additive. Look up "goiter". If you think having goiters is a good thing, keep avoiding salt with added iodine. Avoiding iodine because your religion demands an unaltered salt... yay religion!
I have been wanting to make fermented sourkraut for ages, but most recipies call for too much salt. When I saw your's, I am sure I found THE recipie. I will definitly make some. I have grey sea salt full of minerals... plus the goodness of the fermetted cabagge will be a treat. I mostly like the fact that it is raw and crunchy. Thank you for your video. I also love the comments belows who seem to attest to the goodness of it all. Healthy and delicious! What more can you ask for!?
We are about to eat our first spoonful, used crushed dill seed. It has been 6 days and it looks very good. Only some frothy bubbles on top in one jar. I used organic cheesecloth instead of a coffee filter. I’ll respond again after the tasting.
This was a great video. You’re very easy to listen to any explain things in a way that I can easily understand them. I’m just getting into making my own sauerkraut. I just made my first batch this morning. I can’t wait to see how it turns out. Thank you for the video.
Thank you for your encouraging presentation. I did not realize I even liked any sauerkraut until I tasted the raw kraut a friend made. Wow, what a difference! I love the way you explain ways to adjust the flavor/ingredients and how clearly you explain all the details. Most of all, I enjoy your sweet, genuine happiness and enthusiasm. Tomorrow will be day 5 and I will get to taste my first kraut experience!
Thanks for the informative and visually pleasing video on preparing sauerkraut. I loved all the colors you chose, the way you dress, the color of your kitchen. Even the small appliance on the counter matches the color of your kitchen! I absolutely love the Holllyhocks at the end. I grew my own Hollyhocks once, second tear before you have blooms. Such a nice visually appealing, colorful video! I have done some canning before and now trying my first batch of sauerkraut. Just a plain and simple batch this time but may try other ingredients another time if I am successful this time.
Great video. I have been doing raw sauerkraut just like you did but I use an s-shaped bubbler (used in wine fermenting) to keep air out. Your way seems simpler. I didn't know that raw sauerkraut was probiotics.
Here is another WONDERFUL VIDEO I have watched today! I am a beginner, wanting/needing to learn, and I am so impressed by the way you are explaining things so clearly. Many thanks and all the best! Of course, subscribing.
Thank you for this easy-2-follow tutorial. I've started two quart jars today (8/10/22). I hope to share happy my update soon. Wish me well! Once again, thank you. Update: 8/18/22 The sauerkraut is amazing!! Best I've made so far and so easy too! Thank you most kindly! Shared some with a friend. She loved it too. 👍🏾👍🏾👍🏾
Thank you very much for that nice and easy way to make Sauerkraut. I’ll try it next. I was born in Germany in 1950. During my childhood we had raw Sauerkraut, my grandma made and later you could buy it raw at the butcher shop. I begged my mother to leave me a big portion before she cooked the whole, I only liked it raw. I make some every year in little jars and put them on a plate in a wooden box for fermentation in the dark and warm and have an eye on it. I never tried to add ginger or garlic or carottes.
In the phase of twisting and massaging I put the whole shebang that will fit into a gallon ziplock bag and roll it with a rolling pin. Saves on my sometimes arthritic fingers.
I am so excited to share with you my first ever fermentation of the cabbage carrot and ginger recipe. I waited the five days and this morning I tried one of my jars I only did two small jars because it’s only me and I am thrilled to announce I did it right I feel so excited and charged up to do more of different vegetables and even maybe try the oat one😊
Appreciate the detailed instructions! I saw so many videos and no one ever mentioned what to do with the cabbage leaf on top. It looked fine so I ate it anyways! Just made my 2nd batch of Sauerkraut yesterday. Will try your additional ingredients next!
don't forget to prick the sauerkraut once a day all the way to the bottom of the jar. it will let the bubbles and the air out and prevent the bitter taste
What I liked the most is your garden with real stuff to eat. I have the space but I do not know anything about gardening or plants. Could you teach me, I mean in a video? You're a an excellent teacher and a great inspiration.
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The way all videos should be, no music, short concise explanations and no repetition. Well done.
This may seem dramatic, but I'm close to being in tears. I'm a stay at home dad with 2 Master degrees and 2 daughters on their day off. I was searching for a good pickling recipe and came across your video on pickling vs. fermentation and literally went down a deep rabbit hole. My degrees are not related to food, and I fashion myself to be healthy - but thank you for ridding me of my ignorance after all of these years. I want to ensure to pass along the right information to my daughter's, and so I say THANK YOU. In all of my years of doing research and consulting leaders, I feel like a fool. I spend so much money on probiotics, and you've just saved me thousands of dollars a year now. Thank you so much
Cool! ❤
I love this comment ❤ hope you and your daughters are doing well! I just found this channel tonight and I'm close to tears as well.
I hope you were successful with the recipes! God bless
That's exactly how we do it in Eastern Europe. And USSR actually made a standart. Use 20% carrots of the weight of cabbage and 2% salt (non-iodiezed, it can make your cabbage bitter and darker). And then you can modify your recipe as you like, but 20% carrots and 2% salt always are there. I grew up eating it. We make soups with it, salads, we simmer it with fresh cabbage (to cut down the sourness), we use it in pies and eat it by itself as a side dish. Absolutely amazing!
I absolutely confirm this, in Eastern Europe there is a true tradition in sauerkraut making :) The best thing about it is, if you make it well, the kids will love it. In our recipe, we use a little bit of onions instead of the carrots and add some laurel leaves, whole black pepper seeds and, very important, caraway seeds. IMO the flavour is at its best after 10-14 days (5 days in room temperature, afterwards the fridge), but tends to get rounder and rounder every week. If your jar is big enough though :P
@@pavolhomola77 It souns delicious !!! 👍😋🥬🥕🌶 Thank you.🤗
So the salt SHOULD be iodized and Non-iodized is NOT recommended? I want to make sure I’m understanding correctly…thanks!!
@@katamunch No, it's the other way around! Iodine can make it bitter and dark, so salt should be non-iodized. We actually apply that rule to all canning and preserving. Iodized salt is only for immediate consumption. But I want to mention that growing up we didn't have a choice of salt like we have now. All salt was bleached and either iodized or non-iodized. I have no clue how fermentation works with salts that have natural iodine and minerals in them, I am only giving old soviet union standarts :)
@@olgavitiuc3357 how long can you store this for?
Thank You
I know this is an older video, but I wanted to give a little hack for pealing ginger. It's much easier to use a spoon & scrape the skin off as you hold the ginger piece under a trickle of water. Hope that helps someone out! 😏
TIP if you're going to save half for later use, then cut up the half that didn't have the heart. reserve the half that had the stem and heart intact because the leaves will live longer if they remain intact with the heart and stem.
Don't core a cabbage or lettuce until ready to use it. If you only use part, take a section without disturbing the heart/core or rib. Goes for celery, kale, broccoli, colliflour, cabbage, brussel sprouts, iceberg, romain, and bibbed lettuce... it extends shelf life and freshness.
What is the ideal temperature to keep it on the counter for fermentation?
Thank you for this valuable information-Much appreciated as I’m New to this. 🥰🇨🇦
Dear Friends, please excuse my mis-speak when I said "Sea Salt" while holding a bag of Himalayan Pink Salt. I am aware of the difference (I even did a video on the difference!) For some reason I didn't catch that I kept saying "Sea Salt" when I was meaning to say "Natural Salt". Please forgive the error and good blessings to you!
I used pink salt..is that okay
Good choice 👍
@@sohailakoda1680 of course
No need to apologize! The very first time you mentioned salt of any kind, you said “QUALITY” sea salt.
Thanks a lot for this video, especially with the varieties. Is it ok to add some chilli or will it affect the good bacterias?
*You are one of the Best Teachers Inhave found on the Internet! I'm Glad that I Found You Today. No Over-reactions, No Exaggerations, Just Straight to the Point, Honest and Humble. + More Scientifically Reasonable. This is wholesome! 💥*
Thank You! 💥
How did you get that print so heavy?...GODDAMN!
@@braumenheimer9607 Bold Font , Use Stars : * ( Content) *
I had older sister, SIL, and mom--they cooked, canned, preserved, pickled ect so I ate and played and grew and went to school. We came to US and everyone except mom went to college & work. She got busy with grandkids and I didn't learn to can, preserve, pickle, ect. Mom died when I was still in college and now at age 66 I'm making this for gut which is messed-up from drs slicing, dicing & sewing me up and pushing medications. You are calm, precise in your instruction and make it so easy. Thank you.
I know it's weird, but I love love love the sound of cutting the cabbage in half . It's sounds so fresh and wholesome
Hey, me too!
That's a cute thing. I love the sound some strawberries make when I pop their green stem out. Cheers
CHOP
I agree...that u r weird 😅
@2:31
And she just casually said: "I'm going to cut this baby in half"
Just saying 😅
I grew up gardening and I love fresh vegetables. My granny taught me how to garden and a love for cooking. Growing up she canned EVERYTHING. The core that u took out and tossed she trimmed up, salted and ate. I still do. Anyone who survived the depression wasted nothing. I am so glad I found ur channel. Your going to be shared a ton, 😁👍
I don't throw the core, either. I chop it and add it to the ferment. Great for gut health.
Sauerkraut Waldorf Salad - Serves 2
Ingredients:
* 1/2 cup sauerkraut (drained)
* 1 Tablespoon mayonnaise
* 1 teaspoon (or just a drizzle) of raw honey
* Peeled, cored, and chopped apple
* Golden raisins
* Freshly ground black pepper
Preparation:
Mix all ingredients. Serve immediately.
I’m ppp
I’m
OMG! This sounds delicious. Thanks so much for sharing the recipe.
Yum, that sounds delicious.
I thought Waldorf salad had walnuts??? 🤗
This is so much fun! To anyone reading this... I first saw a video from the lovely lady here 2 days ago. She has far better explained any question I was curious about and even replied to a direct question I had asked. With the videos she has posted I am not at all intimatated, matter of fact I am super excited. I write this while I am waiting for the salt to do what it needs to do. Thank you so much!!!
Day 2- Omg 16hrs after my mix and it smells so great. Man I am so excited!!! Thank you CFL. The past 3 years I have on strong antibiotic therapy due to long term hospitalization and had a fistula then colostomy bad. My gut needs help and I found it here.
Day 5. Cabbage is ready! This stuff is amazing. Thank you so much. It was easy to make. I appreciate it soooo much.
Intimidated 😉
I can't wait to make some 💚 I'm going to get some cabbage tomorrow ❤️
In 1989, I lost a kidney. In 2010, the other kidney was 1/3 functioning; dialysis was near. In 2014, I went plant based:
No more arthritis,
No dialysis,
No more doctor,
No supplement.
I can run again. I am 67 yo.
Vegan and ain't going back. The reason that made me change is that every month, for over 15 years: in the bathroom, kneel, sit, kneel, sit again then, faint, knock my head. The last time was after twoo weeks. Before every month it was years then, twice a year then, more often.
Hope you are getting on well. Must say I am thrilled to have found this lady . UK ..
To KG
I used to throw out the core too, then I realized the the core is very tasty. I basically shred the core and the tougher leaves so when the fermentation is done, they are match the crunch of the leaves. Sometimes, I just chop the core, when fermentation is done, it's the first thing I go for.
Great idea, thanks! Especially seeing its the heart :)
This is the first video I have seen on your channel, and I loved it so much! I subscribed, immediately! You're so calm and make everything seem so easy - not too many details and simple instructions. Your voice is calming, as is the environment of your kitchen. What a breath of fresh air! Thank you so much!🥰
I agree. Can't learn anything from ra ra ra other tubers belt out. Never made this till today. She is the best!
Me too lol 👍🏼♥️
Indeed, calmness in these videos is scarce... it's like they are worried to make us sleep or it or just feeling that it's needed to fill every second with voice, , , I am enjoying much more this way most makeme go to the (settings ⚙️ ) to reduce reading speed to 75% yet still the verbal flow irritates me to the point to change vidéos Saint Leonard Qc Canada 🍁 🇨🇦
You are so sweet in the way you explain all the steps to the tiniest details. You would be a perfect elementary school teacher. The way you explain makes a seemingly complicated process simple for even kids! Thank you!
I so enjoyed this video and I am subscribing. A little tip that works so well, use the edge of a spoon to scrape the peel off your ginger. It comes right off and you don't waste a bit of that lovely root. It's also nice that there's no risk of cutting yourself. Give it a try!
Grapefruit spoon is the best. If you have one.
Thank you for the video. I literally grow up eating lacto fermented vegetables all my life. At the end of the growing season, just before winter we used to make fermented vegetables called “ Turshu” from cabbage,sweet and chilli peppers, green tomatoes baby eggplant, quince fruit and used add aromatics like bay leaves, garlic, celery leaves, young and tender vine branches, dill etc. . also left over fermented liquid drunk at the dinner.
Oh I wish I would've seen your comment yesterday! I just made the last of my very plentiful eggplant season into pickled relish and canned it. I'll have to try adding the eggplant next year!
Wow ! That sounds good .
I bet you didn’t get sick much, huh ?? Do you drink any kefir milk or use kefir grains …. ? I’m wondering because, I’ve spent A TON of money on probiotics and with kefir milk, on the bottle they list all of the different strains (usually 12-16); different strains do different things so I’m curious as to what, and how many of each, are in this …….
+trillions are a lot of probiotics, a heck of a lot more in store bought stuff. But is it the same strain, or different strains …… ? I’m curious if there’s any different benefit from drinking Kefir milk, as opposed to eating sauerkraut (can’t hurt to eat both !)
It is easy to make your own kefir and it generally has more bacteria than shop bought. I bought my first kefir grains organic via Amazon and am still using them 3 yrs later as they keep multiplying
That sounds so interesting. Going to look that up.
This is the most lovely cooking tutorial. I love the 1960s atmosphere and colours; made me feel safe! By all means I will try this recipe, in fact, both versions. Thank you!
Thank you. This is my first attempt to ferment. You made it sound so easy. On the counter top. Can't waite to taste in 5 days. Week later: the cabbage was delicious. Have been adding it to various food in meals or eating it by itself. Thank you.
I appreciate your instructions immensely. I have 134 oz of ferment product now in the refrigerator. I included cabbage, carrots, beet root, ginger, garlic and honey in each jar. ❤🎉😊
Wonderful!
glad you emphasized washing in warm soapy water. my last sauerkraut got a black mold around the edge of the jar. I didn't know what I did wrong. Now I do. Thanks.
Praise the *LORD* for creating vegetables!
I am really going to try this
Have been making traditional salt brined sauer kraut
New tool in the tool box now
Thank you
Btw, if you dont have a glass weight, you can use a plastic bag filled with about 2 inches or so of water and tied off at the top.
The bag must be able to go against all sides of the jar when its inserted into the jar. It will form a seal against the jar bececause the liquid pushes out against the jar. It works like a dream.
Thanks so much
I think I understand what you’re saying, and it’s such a genius idea. Thanks! Will try.
Do not recommend plastic bag inserted in fermenting food....very toxic...
@@thankamthekkepat i use FOOD GRADE FREEZER BAGS
is it safe to put a plastic in the jar? I mean the fermentation process is still going on even though there is a plastic inside. I'm really new in this.
C C, thanks for the tip about the plastic bag filled with water. That tip will speed up my making this!
I made the kraut with fennel and I was soooo surprised how much I liked it. I also tried the dill and ginger versions and couldn't tell anything different about the dill but loved the ginger. The amount of salt was PERFECT! My husband was his normal "that ain't kraut" routine but guess who's been digging into mine, huh!? Everyone loves mine, or your version, because it is not overly salty nor mushy. The texture itself is very appealing and ppl love it. Thanks so much!!
Fantastic! Loved the part about you husband doing some kraut mining, LOL!😀
I have put fennel in without grinding. Worked well
Can you make fermented beets this way too?
Since I lost the ability to tastes sweet to Covid, I love sour, fermented foods now.
Question….did you add the garlic/onion to both the ginger recipe and the fennel recipe ?
You did a wonderful job explaining the process……thanks!
The “i’m gonna” lady explained everything perfectly, thank you.
Beautiful presentation and less complicated that the precise measurements vids. This seems like the real old fashioned method. Thanks you.
Thank you so much for the great instructional video on fermentation. I feel ready to give the process a try since my husband brought home a huge cabbage and big bag of carrots from grocery shopping. Your kitchen is beautiful, BTW.
You're a great teacher! Many leave things out thinking the student would already know that portion. But you keep it right down to my level, you explain EVERYTHING perfectly clear enough! Thank you. I'll be making my cabbage just like yours, with the licorice-tasting fennel! I love that taste!
Wonderful, Let me know how it turns out!
@@CleanFoodLiving0
9
@@CleanFoodLiving +++++++q
Great video. Last time I made it , didn’t work out. Is there something else I can use in place of coffee filter?
Exactly what I came to say..
Hello from France , I don't speak English fluently, but you speak quite slowly and you explain so well that I understand everything. Thank you so much. I will try .
Great presentation of a good recipe. Also, no nail polish or crazy glued on fingernails, eyelashes, makeup, lipstick, piercings nor tattoos. A down to earth real woman who likes to use her hands. My compliments.
I did two batches last week to this week---one green, one red, both with carrots and garlic added----both came out excellently! Thank you! I look forward to learning and trying more. It's a lot of fun.
Puedo reemplazar las zanahorias por remolacha ?
I'm a kombucha maker. This is a great way to branch out. You have made it so easy. Next stop..cabbage, carrots, ginger. Thanks for sharing.
I’m not a maker of anything fermented, but I make salads and am comfortable with cabbage. I’m guessing kombucha may be my branch out!
Branch out! Its good to get a variety of fermented foods in your diet.
@@naturalPaths you will love it. Make your own scoby and don't get discouraged. Once you make it the first time it is so easy. Tea, organic sugar and water...then your flavors. My favorite is basil and strawberries.
I make kombucha too. This seems really easy compared to other videos. Lol my scoby is about 8 inches thick 😊
You are the best teacher. Such a simple format. You explain it so easy. Anyone can do it by watching you.
Thank you so much. I am in so much better health then I was in my 20. I have really enjoyed your receipts. You have saved my life. Even on my IBS. it is totally gone now. I just have to say you have Blessed me and my Husband.
I haven’t fermented anything in a little while but I’m going to try the carrot ginger version very soon. Got my Polish crock back from my sister this week so I’m good to go. I do like to put a little sauerkraut on my arugula salad.
I'm so glad I discovered you! My husband and I will be eating more and more fermented foods from now on. Thanks so much for sharing this information.
Thanks for a great video! Try a teaspoon to remove the skin from your ginger. It works great and you will save a lot of ginger!
Thank you for this informative video.
For me, I truly enjoy your vocal style.
So very pleasant. You give precise instructions. Such a pleasure to watch, listen and learn the techniques that you offer.
Your calm demeanor is GREAT !
I'm subscribing for more of the videos that you offer.
A breath of fresh air, in my opinion.
So glad the algorithm sent me this video. Subcribed and cant wait to try this!
Super! I have an updated version of this video. If you're interested you can see it here (it's packed with really helpful tips that this video doesn't have. ruclips.net/video/rKALDNykmSU/видео.html 😊
Absolutely amazing. Love the flavor of just plain fermented cabbage. I did make one batch with fresh dill weed and ginger together, I didn't have dill seeds but still so delicious!
Wonderful!
I can’t wait to make this! Thanks for the tips. Your method seems very simple for a newbie like me.
By far the best video on fermenting cabbage. You explained what you do and why. I feel confident now to try this at home. Thank you.
I enjoyed watching your video...... No silly music or comedy attempts. Just well presented information in a soothing manner.
I will follow the instructions and make my kraut.....
Thank you.
Just made this today with the last of my garden cabbage, cannot wait to try it, I did the ginger, garlic, onion & dill seed version. I'm in Montana also, so glad I found your channel your explanations are so clear and informative, can't wait to try many more of your recipes. Thank you!
That sounds wonderful!
Hey great video! Here is a tip I learned in China, a spoon works perfectly to peel the ginger. Much easier and it seems to take only the skin/ peel off the ginger. Just scrapers off with the bowl of the spoon.
Thanks! I knew there had to be a more efficient way! I'll pass the tip on to my daughter. We love Ginger green tea 🍵 😋
@Laura K your welcome. Of course, for tea, the Chinese don't bother peeling it at all. Only when you're going to end up eating the ginger itself do they peel it. even when it is in food, I have seen it left in large disks unpeeled so you can easily pick it out, work around it, or just eat it anyway. Most would not eat it in such big slices, but I have seen people eat it. I don't know if it is done that way for speed, laziness, or if it is how a particular recipe says it should be done. Me I only eat it when it is peeled and diced very small. (Or pickled) Good luck, enjoy your tea! FYI I recently started growing my own ginger it is a very pretty plant and doing well. It was easy to get going I just stuck a good size chunk of ginger root in the dirt and waited... it grows slowly, needs to be in a pot if it is cold outside. Lots of videos on how to grow it on YT.
I'm so happy I just found you. I make Sourdough bread, which is the only bread we've been eating since before the pandemic.
I have been wanting to have fresh souerkraut but it's so expensive in the few stores that sells it that I've been yearning for a good and easy recipe. And here you are! I will also check your other videos.
I'm so excited to be able to make it myself! Thank you so much! 🌹
Sourdough bread is the healthiest bread, so you're on the right path :)
hi monica can i have your sourdough bread recipe
@@patriciamcdowell3825 Check out Elly's Everyday. Simple, concise, everyday sourdough bread with no waste. Same teaching style as on this RUclips channel.
Good, instructional video. FYI, I use a beer bottle to smoosh the cabbage. I also cut my cabbage coarse like you do & don't over smoosh. Then after a few days when good fermentation starts, I put a teaspoon of sugar into each qt. The fermentation bacteria eat the sugar & make the kraut even more sour, which is the way I like it. I think I'll try adding dill seed as per your suggestion. Made red cabbage/beet kraut last fall turned out great.
You should use something that is unbreakable please, or you might be back with a horror story of a missing fimger.
A muddler or stomper, their made out of wood, works great to pack it in. As a matter of fact, as I was looking at Ohio crock kits, they included one.
I commented earlier this day 6/11/2024 on you yellow, purple cabbage video. My wife and I both love to cook. We are both Integrative Health Practitioners. I told her today...lets make our own kraut as we were talking about probiotics in yogurts. Many don't have any due to pasteurization. Even though marketed a healthy options but most are loaded with sugar. I found you by mistake. Your videos are amazing and so well done. Thank you for sharing and your hard work.
Thank you so much! Let me know how it turns out!🙂
This is excellent I did a batch about a year ago and it was funky threw it out and never tried again. My sauerkraut that I started two days ago with the help of this video and I am now watching it again. Well the juice that came from the two large jars (5lbs of cabbage) the juice was so so delicious, carraway seeds garlic and ginger additions. I resealed and gave it a pump to expel the air. I cannot wait to try in weeks time and the other jar I will try for a further week. I do love sour. I see you suggested have it with a salad. I actually toss the sauerkraut with the rest of my salad so so delish. The mushroom I am going to start today I have wild grown chanterelle and organic buttons, Thank You So Much.
Wonderful to hear!
I've been making fermented veges for years and eat a mostly plant-based diet. I came upon your mucoid plaque cleanse video today and have subscribed to your channel. Your white and purple cabbage comparison also solved a question I've had. Thank you for all your research.
I'm almost at the end of a jar of fermented kale - prepared according to your video with kale from my garden. It's quite delicious. Then last week I made a jar of sauerkraut according to your recipe. I have made sauerkraut before, but I found your instructions particularly clear and easy. I had to buy a cabbage as mine are not quite ready yet. This morning I just had my first taste of the finished product and the cabbage is so crunchy and flavourful. The carrot in your recipes adds a whole new dimension. Can't wait to try more of your recipes. XX
That is wonderful to hear!
Such lovely Hollyhocks! 🥰
We are just starting out and gathering tips. I've heard a few other fermenting people say that it's best to avoid antibacterial soap when handwashing before handling the veggies as it can kill the good bacteria, too. Such a wonderful new self sufficient resource for us!
@bina nocht thank you for the helpful clarification and tips 😊
Powfered probiotics even good brands like Dr Gundry probiotics are about 5 billion count but homemade fermented cabbage is in the trillions for sure. Thankyou for this recipe. It's much appreciated
Very clear, concise and calm presentation - right to the point. RE: salting. I put the cabbage in a gallon zip lock bag, add 2% of the cabbage weight in a good salt, shake, shake, shake, shakalaka....and that's it, because I'm lazy and busy. Leave it on the counter overnight- cabbage is at an excellent state of softened/ crunchy in the am. Proceed as usual.
Oooh, you got me at GINGER! 😂 I’ve been making my own fermented kraut for a few years, but never like this! I will definitely be giving it a try - both your hand technique and the added ginger! ❤
Thanks for sharing! I can tell you are eating properly by the radiance of your skin. I’m about ready to try my first batch.
Thank you! I’m going to try the carrots & ginger! I can’t wait! Also I will be looking for the fermented weights. I loved your way of teaching and a few healthy information given. Thank you
I tried your cabbage recipe as my first attempt at fermenting veggies. Packed it on a Monday afternoon and just checked the ph this Friday night. It tested at 3.68 right where you said it should be!
I'll try it tomorrow (Saturday). Can't wait! I may try cauliflower next.
Thanks so much!!
Exciting! Hope you love it!
@@CleanFoodLiving
I tried the cabbage today not knowing exactly what to expect. It was fabulous! Slightly salty with an interesting subtle tang and still a nice crunch. I'm going to use it as a salad with some tomato tonight with my dinner.
Thanks for the update... love hearing about your success!
It has been a week and our pickles are done. Man are they ever tasty and crisp, much more crisp than store-bought and their taste does not compare to the nonfermented store-bought - Thank you! We will be making our own from now on, thank you so much!
Great method, TH 👍 I always struggled with the waste when peeling ginger - worse is eating the ‘bark’, but I found it very easy to ‘peel’ when it’s fresh, just by scraping it with a small, sharp paring knife. No waste, faster.
Using a spoon is even more efficient.
You can ferment it in that big bowl or much bigger jar and then put everything in small jars to keep in refrigerator. It is better to ferment for 3 days at room temperature, otherwise the cabbage become too soft.
@bina nocht Nothing goes wrong. At least I’ve never had that happen for years doing that in my home!
I was looking for a straight sided glass vessel, then noticed my coffee cafetière sitting largely unused on the counter. Perfect, and it comes with the mesh plunger that keeps the veg under water.
Fantastic!
brilliant!!!!
I bought fermenting kit last year and never used it. Yesterday I bought 2 huge purple cabbage and today ur video came in my feed. Thanks. I think it's fermenting time.
Thank you, this appears to be foolproof. It's now on on my to do list.
I'm definitely going to try the option B. That addition of garlic and ginger set the deal for me.
Just found your channel! I normally take a fiber powder, i.e. Metamucil, but have been trying to get into eating foods to help improve gut health. I'm not yet ready to delve into the world of at home fermentation but your videos are certainly helpful and informative. Thanks!
I'm also trying to improve gut health. I've been making my own water kefir probiotic drink. Purchased the grains from Amazon. Very easy. The Metamucil is a prebiotic, food for the probiotic bacteria. So you need both.
What's super weird to me is how metamucil has artificial sweetener which has been proven to be detrimental to gut microbiome.
Magnesium malate before bed is great for the muscles of the colon to move everything on through.
I am so happy I found this channel, thank you so much for the excellent explanation and instructions.
Ah some are just enjoyable to listen to, they have that spark true teachers have; you're one of them. Thank you the Lord bless you
Years ago we would make 50 pounds of kraut in the fall and it would last my wife our Daughter and me a year- Great video and Thanks for sharing it with us 👍
Excellent presentation - thank you very much. This is such an important food and I just never realized - I really appreciate the education and am going to have a go asap!
I loved watching your video. You provide a lot of detail on the different steps involved, and you make things easy to understand. I will be sure to watch your other videos.
David's kosher salt works well with kimchi; I assume also Sauerkraut, as it doesn't contain iodine.
I like the nutritional explanations 😊👍
Btw, peeling ginger works best with least loss by scraping with a knife. The skin is so thin, it doesn't take a peeler.
Nice. But my sauerkraut fermentation developed white mould in the jar above the water, is it still safe, please?
Salt is salt. Kosher salt is large grained, yes. Same as pickling salt. No chemical difference. Kosher salt is not supposed to contain additives.... like iodine. An essential item for human health. Unless you are eating lots of seafood, you are likely not getting enough iodine. Precisely why it was included as an additive. Look up "goiter". If you think having goiters is a good thing, keep avoiding salt with added iodine.
Avoiding iodine because your religion demands an unaltered salt... yay religion!
Iodine has nothing to do with religion. It prevents fermentation, that's why I don't use it.
I have been wanting to make fermented sourkraut for ages, but most recipies call for too much salt. When I saw your's, I am sure I found THE recipie. I will definitly make some. I have grey sea salt full of minerals... plus the goodness of the fermetted cabagge will be a treat. I mostly like the fact that it is raw and crunchy. Thank you for your video. I also love the comments belows who seem to attest to the goodness of it all. Healthy and delicious! What more can you ask for!?
We are about to eat our first spoonful, used crushed dill seed. It has been 6 days and it looks very good. Only some frothy bubbles on top in one jar. I used organic cheesecloth instead of a coffee filter. I’ll respond again after the tasting.
How was it ? ❤
This was a great video. You’re very easy to listen to any explain things in a way that I can easily understand them. I’m just getting into making my own sauerkraut. I just made my first batch this morning. I can’t wait to see how it turns out. Thank you for the video.
Thank you for your encouraging presentation. I did not realize I even liked any sauerkraut until I tasted the raw kraut a friend made. Wow, what a difference! I love the way you explain ways to adjust the flavor/ingredients and how clearly you explain all the details. Most of all, I enjoy your sweet, genuine happiness and enthusiasm. Tomorrow will be day 5 and I will get to taste my first kraut experience!
Thank you for such clear instructions. I’m trying your recipe with the ginger today. I think the hardest part will be waiting for it to be ready😂
I am SO GLAD I came cross your channel!! You are a good teacher
Thanks for the informative and visually pleasing video on preparing sauerkraut. I loved all the colors you chose, the way you dress, the color of your kitchen. Even the small appliance on the counter matches the color of your kitchen! I absolutely love the Holllyhocks at the end. I grew my own Hollyhocks once, second tear before you have blooms. Such a nice visually appealing, colorful video! I have done some canning before and now trying my first batch of sauerkraut. Just a plain and simple batch this time but may try other ingredients another time if I am successful this time.
Those hollyhocks are amazing.
Great video. I have been doing raw sauerkraut just like you did but I use an s-shaped bubbler (used in wine fermenting) to keep air out. Your way seems simpler.
I didn't know that raw sauerkraut was probiotics.
Yes!
Good job on presenting the processing of this healthy recipe.
Thank you!
I added carrots, ginger and garlic to my sauerkraut and it is soooo yummy. Thank you!
Here is another WONDERFUL VIDEO I have watched today! I am a beginner, wanting/needing to learn, and I am so impressed by the way you are explaining things so clearly. Many thanks and all the best! Of course, subscribing.
This is my first fermenting tutorial and first video on your channel. Loved it! Can’t wait to make this! TY 🙏
Trying today!! Had leftover cabbage from making cole slaw. So excited to do this and use all our provisions.
This channel is EVERYTHING, Thank you so much for such simple yet detailed tutorials and explanations, just wonderful indeed! 🙏🏽
Glad you enjoy it!
Thank you for this easy-2-follow tutorial. I've started two quart jars today (8/10/22).
I hope to share happy my update soon.
Wish me well!
Once again, thank you.
Update: 8/18/22
The sauerkraut is amazing!! Best I've made so far and so easy too! Thank you most kindly!
Shared some with a friend. She loved it too.
👍🏾👍🏾👍🏾
Exciting! Look forward to hearing how it turns out😊
Thank you very much for that nice and easy way to make Sauerkraut. I’ll try it next. I was born in Germany in 1950. During my childhood we had raw Sauerkraut, my grandma made and later you could buy it raw at the butcher shop. I begged my mother to leave me a big portion before she cooked the whole, I only liked it raw. I make some every year in little jars and put them on a plate in a wooden box for fermentation in the dark and warm and have an eye on it. I never tried to add ginger or garlic or carottes.
I made my first fermented cabbage. I made both of them and they were delicious! Thank you for sharing!
Wonderful!
such a pleasure watching you make this sauerkraut, thank you 🥰
Great instructional video! Many thanks. I'm so looking forward to making a batch of kraut your way.
In the phase of twisting and massaging I put the whole shebang that will fit into a gallon ziplock bag and roll it with a rolling pin. Saves on my sometimes arthritic fingers.
I am so excited to share with you my first ever fermentation of the cabbage carrot and ginger recipe. I waited the five days and this morning I tried one of my jars I only did two small jars because it’s only me and I am thrilled to announce I did it right I feel so excited and charged up to do more of different vegetables and even maybe try the oat one😊
That's wonderful! Congratulations!
Very impressed with your clear and informative instruction. Thank you!
Appreciate the detailed instructions! I saw so many videos and no one ever mentioned what to do with the cabbage leaf on top. It looked fine so I ate it anyways! Just made my 2nd batch of Sauerkraut yesterday. Will try your additional ingredients next!
that's great!😃
I'll definitely be trying it out over this weekend. Many thanks looking forward for nutritious and
practical recipes
don't forget to prick the sauerkraut once a day all the way to the bottom of the jar. it will let the bubbles and the air out and prevent the bitter taste
What I liked the most is your garden with real stuff to eat. I have the space but I do not know anything about gardening or plants. Could you teach me, I mean in a video? You're a an excellent teacher and a great inspiration.
Excellent tutorial! I can't wait to try your techniques out. Thank you!!!
Making it's own brine! What an awesome idea! Thank you!