Excellent video! I am new to the computer age as I'm 57 and never learned to type, but finding such important health information about food has become critically important to me. My son has been educating me for years on the corrolation between diet and health and even though my daughter is an M.D. with two specialties, he is much better informed on the importance of nutrition. You gave me what I needed in a swift easily understood way. Thank you, Ma.
I recently made sauerkraut for the first time. I've lived 1/2 of my life in Germany and was missing it so much, I decided to try fermenting some cabbage myself. The fermentation process only took 14 days here in warm Hawaii and the sauerkraut tastes just like I've had so often in Deutschland.
Made my 1st batch and all worked really well. Thanks for the help. Also, after cleaning up, my hands, because of the hand-squishing of the veggies, smell insanely great. I'm going to come out with a fermented cologne :) I also added some red pepper flakes for a little heat to the finished product. Thanks again Sandor!
After watching several fermented veggie videos, YOURS is BY FAR the most thorough and specific. I cannot BELIEVE that so few people address what COULD go wrong, waiting time, pressure build-up, TASTING the veggie mix, and so forth.
Bravo Sandor, just followed your advice and just completed my first one gallon vegetable fermentation. I also ordered your book and look forward to reading it all. Thanks for what you do.
Thanks for such a great video! It would be really helpful to fermention newbies like myself if you would show what it should look like after some days/weeks fermenting, and also how to remove mold and discolored kraut out of the crock to get at the "good" stuff. I have tried making this on my own, but got scared when I saw mold floating in the liquid and threw it all away!
Received Sandor's book "Fermentation Journeys" for Christmas so looked to see if he had a channel and found this video. It is 13 years old at this viewing, but still nice to put a face and voice to the book I'm about to read. Really looking forward to making lots of ferments!
I have been loving your book! I am bringing it with me to a meeting I have to attend at work! I work in the healthcare field and as you well know, that industry needs to get healthy! Thanks so much for sharing! Many blessings to you!
i've been fermenting 7 napa cabbages a week, 1 tbs t.j sea salt for each cabbage, in a 5 gal food grade plastic bucket , plus mustard greens, cucumbers, zucchini, daikon radish, onion, fresh ginger root, garlic and cayenne pepper. it is delicious and ready to eat the next day. thank you sandor for this very helpful video. i hope you will make more videos. best regards
I didn't realise how easy it was to make sauerkraut, thanks for making it look so easy. We have just started studying micro-organisms and this would be a good project to start the students on to introduce bacteria in the food we eat and how it is good for the digestive system. Will let you know how it goes and some of their feedback on it ( give me 3 weeks)
Great video Sandor! I recently bought your book which is fabulous! Anyone interested in fermentation would be wise to get a copy. Thanks for bringing your wisdom to light and helping people achieve better health. Wishing you good health as well... xo
ok this is by FAR the BEST recipe on youtube!! thank you soooo much! i am planning to grow cabbages this fall/winter here and i have always wanted to make sauerkraut. and btw i LOVE your kitchen, so big and beautiful!!
I made this! For sauerkraut I would say that a week is a good time to let it ferment but in 4 days it tastes pretty good. What I do is cover the veggies with cabagge leaves and I put a shot glass to keep everything under the brine. Also regarding salt just taste the veggies, they should be slightly more salty than a salad but not unpleasantly salty.
How wonderful to see you Sandor. I treasure your book Wild Fermentation and would like to thank you for sharing it with the world. Very helpful Video & nice kitchen too!
I remember attending your class when you came to Peterborough Ontario a number of years ago! Just want you to know Im still doing it and helping others to learn how as well! Thank you so much Sandor! Hope all is well with you!
I do it, I don't own his book but I've seen tons of videos about fermentation and I've seen two very common methods. One is to make a brine with filtered water and salt (1 tsp of salt every 2 cups of water) and the other one is to ferment the vegetables in their own brine. I much prefer the second method since there's nothing better than the natural juices from vegetables. I first squeeze the vegetables and then leave them covered for an hour and then massage them again and put them in a jar.
Excellent video! I love your kitchen too. I currently have 7 large heads of lettuce that are fermenting and just about to the stage of sauerkraut that we want. Can't get any decent sauerkraut here in Honolulu - so decided to make our own in Hawaii after living for 26 years in Germany.
I ordered this book at my local Barnes & Noble a couple of days ago, because I heard about it on the show Virato Live. Tonight I found this video, and I am definately subscribing.
i made sauerkraut last year. this year im going to do more. i usually cook my veggies into glasses and also apples and marmalades. i love it and its so tasty.
Sandor, thank so much for this video, I just packed my first batch 3/4 gallon, of your sauerkraut into jars this morning. I used a bit to much salt but I will adjust that. I used half red half green and some carrots. I used an old crock pot insert and it started to ferment in one day. The ball jar didn’t work for me. Great video I am getting your book. Thanks
I love his book Wild Fermentations and I thought this video was helpful too. There's nothing quite like seeing a live demonstration. Hope to see more in the future!
Thanks, I'm off to my allotment to get Red Cabbage, Carrots, and Kohlrabbie. Power to the people! Great looking Kitchen Table you have.........................
Hi there! New subscriber here. I am Russian (and I just learned you are of Eastern European roots) and I am making the cabbage here in upstate NY same way as my mother and my grandmother and the generations of Russian women did before them. Looking forward to learning other ferments from other parts of the world. 💚🌱
sandorkraut you’ve mentioned in Healthy Meal Prep summit (this is how I found you) that you are a New Yorker who moved.... so did my husband, only not as far..... he loves it here by the foothills of Adirondacks, does not miss the city at all..... do you?
Chopped the cabbage, washed the crock. Fermenting away on a rainy friday night with mates. Great fun to watch you online after checking out your book. Cheers from DownUnder!!!
The first time I made kraut ever it was a revelation. I had leftover shredded cabbage and decided to give it a try after watching one of your videos. I took a canning jar, put a little bunch in, sprinkled one shake of iodized salt, then pressed and massaged with a pestle, and repeated that until I reached the top. Finished w dried chili flakes and brine. I couldn't believe something so bland and gross smelling (overly musky) would smell pleasant and taste so complex. it had a lovely tangy heat.
Hi Iodised salt NOT recommended, as it prevents the good bacteria! Use kosher or pink Himalayan! And spring or cooled boiled water if any is needed, water straight from the tap has bacteria killing chlorine, so don’t use that either! Shalom to us only in Christ Yeshua returning soon to reign over the world from Jerusalem!
Thanks brother. Gunna make a few this sunday plain cabbage, spicey, one with peppers (Sweet) and one with some grapes and apples (hoping to get 2-3% abv in this one) gunna be great.
The recipe asked to set it on the counter for 2 days, and then place in fridge for 2 weeks. After the two days, I checked the jars as all of the carrots even though they were packed tight, floated up a bit (they were still under water). Out of the 5 jars only one had nothing on top, and didn't smell like fermentation, the other 4 all had a white film on top and smelled like fermenting beer, and a little like the vinegar. It smelled nice. I skimmed the white stuff off, and put it in the fridge.
Sandor Katz`s way as describe here is the very basic yet very effected method. the "starters" are the veges juices plus salt ( to taste ). it uses the existing bacteria in veges to do the fermentation. listen to what he says, a lot to learn. if you want some variety in tastes, or more diverse good bacteria , you can add yakult, or water and or milk kefirs, all of which have live lacto cultures that will add diversity not only to the taste but to the colony of good germs :).
As long as it is food grade bucket - it should be fine! This is exactly what the local pickling vendors use. (You may have seen one at a farmers market.)
@Kenko706 For consistency's sake, I follow a recipe, which is a half tablespoon (1.5 teaspoons) of salt per one pound of shredded cabbage or cabbage plus veggies. I use the quart canning jar method, burping the jars once a day to release the gas pressure. A quart canning jar will hold about a pound and a half of shredded veggies.
it means less gas is being released during fermentation. I'm not expert at making sauerkraut, to be honest, so I may be wrong. However I do know how fermentation works. Pressure behind upon the lid is created from natural yeast releasing byproducts. Once it stops, fermentation is either finished or coming to a halt. Not a bad thing of course, it may be time to put in the fridge and close to eating. Depends on how long your batch has been going.
Well, today I made my first batch. I covered top with some cabbage leaves on very top to keep veg. submurged(from some other ones idea) Then closed it & now I guess I'll open it every now & then to let out gas that builds up. Hope that's a good way of doing it & that it all works out fine :-)
I watch this video and have to laugh. My grandmother, a Czech made sauerkraut when I was young, like 50 years ago. She sliced the cabbage thinly or close to that by hand. She added Kosher salt and caraway seeds and pressed it, squeezed it and packed it. No measurements of salt. She went by taste. It all went into a big crock pot and a board and stone were placed on top to weigh it down. Let it go for at least two weeks in a basement with an average temp. of 67 F. I use the same method for years and people like my sauerkraut. I also will add at times shredded carrots to it along with red onions, green onions(scallions), garlic, fresh thyme, cracked black, red and white peppercorns and caraway seeds. I came across an old German lady in Ontario, Canada back in the late 1970's who also made her sauerkraut similar to my grandmothers. She used to made one particular batch with fresh juniper berries and shredded kohlrabi.
with basic lacto fermentation as described here, i will ferment my veges in 1 to 3-4 weeks , then chuck them in the fridge, that is if they last more than 4 weeks. i mean, i usually consume the batch within 3 weeks. but in the fridge i find it seems they can last foreever. the taste, textures, etc. , stays as if they are at 4 weeks stage. if it seems the taste gets a bit a boring, thats why they end up in the fridge, i add some rcv, a bit of honey to get another layer of taste.
Prashant Actually, I must be honest. It sat on the kitchen bench for a long time. I didn't feel it was quite right. I'm afraid it went in the compost. But I'll have another try one day. How did yours go?
Excellent video! I am new to the computer age as I'm 57 and never learned to type, but finding such important health information about food has become critically important to me. My son has been educating me for years on the corrolation between diet and health and even though my daughter is an M.D. with two specialties, he is much better informed on the importance of nutrition. You gave me what I needed in a swift easily understood way. Thank you, Ma.
I recently made sauerkraut for the first time. I've lived 1/2 of my life in Germany and was missing it so much, I decided to try fermenting some cabbage myself. The fermentation process only took 14 days here in warm Hawaii and the sauerkraut tastes just like I've had so often in Deutschland.
Sorry mate is it taste great or like 🤢 ciz i will smell it and it taste shit
This guy is great. Made my first few batches and I am very happy. I did a 7 day and 9 day batch, both were very tasty. Got more brewing now.
Im addicted to it!
Made my 1st batch and all worked really well. Thanks for the help. Also, after cleaning up, my hands, because of the hand-squishing of the veggies, smell insanely great. I'm going to come out with a fermented cologne :) I also added some red pepper flakes for a little heat to the finished product.
Thanks again Sandor!
Thank you Sandor for educating us on fermentation‼️🎊🏂
After watching several fermented veggie videos, YOURS is BY FAR the most thorough and specific. I cannot BELIEVE that so few people address what COULD go wrong, waiting time, pressure build-up, TASTING the veggie mix, and so forth.
I was amazed by the simplicity of the process. Great!
Bravo Sandor, just followed your advice and just completed my first one gallon vegetable fermentation. I also ordered your book and look forward to reading it all. Thanks for what you do.
Thanks for such a great video! It would be really helpful to fermention newbies like myself if you would show what it should look like after some days/weeks fermenting, and also how to remove mold and discolored kraut out of the crock to get at the "good" stuff. I have tried making this on my own, but got scared when I saw mold floating in the liquid and threw it all away!
great explanation. I love the sound of the wood thrush bird in the background. I really miss them now that I live in the south.
Received Sandor's book "Fermentation Journeys" for Christmas so looked to see if he had a channel and found this video. It is 13 years old at this viewing, but still nice to put a face and voice to the book I'm about to read. Really looking forward to making lots of ferments!
I have been loving your book! I am bringing it with me to a meeting I have to attend at work! I work in the healthcare field and as you well know, that industry needs to get healthy! Thanks so much for sharing! Many blessings to you!
Thank you!!!! Your approach really does take the fear out of trying it out.
not a single plastic pice in his kitchen. i love it.
i've been fermenting 7 napa cabbages a week, 1 tbs t.j sea salt for each cabbage, in a 5 gal food grade plastic bucket , plus mustard greens, cucumbers, zucchini, daikon radish, onion, fresh ginger root, garlic and cayenne pepper. it is delicious and ready to eat the next day. thank you sandor for this very helpful video. i hope you will make more videos. best regards
So, after 2 days of fermenting, I have bubbles. I am so excited, this is terrific!!
Great info Sandor! Keep spreading the word. Fermented veggies are SO important for the health of our digestive system.
I didn't realise how easy it was to make sauerkraut, thanks for making it look so easy. We have just started studying micro-organisms and this would be a good project to start the students on to introduce bacteria in the food we eat and how it is good for the digestive system. Will let you know how it goes and some of their feedback on it ( give me 3 weeks)
It's been 3 years, any updates? xD
Great video Sandor! I recently bought your book which is fabulous! Anyone interested in fermentation would be wise to get a copy. Thanks for bringing your wisdom to light and helping people achieve better health. Wishing you good health as well... xo
ok this is by FAR the BEST recipe on youtube!! thank you soooo much! i am planning to grow cabbages this fall/winter here and i have always wanted to make sauerkraut. and btw i LOVE your kitchen, so big and beautiful!!
I made this! For sauerkraut I would say that a week is a good time to let it ferment but in 4 days it tastes pretty good. What I do is cover the veggies with cabagge leaves and I put a shot glass to keep everything under the brine. Also regarding salt just taste the veggies, they should be slightly more salty than a salad but not unpleasantly salty.
all I can Say is: Amazing!!! you are the first guy that made this recipe the easiest to practice. i wanna thank you beyond my gratitude.
Omg I can't believe I found this page as I'm off Facebook this is wonderful that just made my day thank you:)
I’ve not fermented before and started this week. Looking forward to learning more
Thank you so much I bought a German Crock and also a fermenting jar... can hardly wait to try it.!
How wonderful to see you Sandor. I treasure your book Wild Fermentation and would like to thank you for sharing it with the world. Very helpful Video & nice kitchen too!
The best video ever ! So well
Explained ❤
I remember attending your class when you came to Peterborough Ontario a number of years ago! Just want you to know Im still doing it and helping others to learn how as well! Thank you so much Sandor! Hope all is well with you!
This is the video that got me fermenting kraut, and I think I will keep doing it from now on, thanks Sandor!
i bought your book after watching this video and checking out your website last week. the wealth of information in it is invaluable!
I do it, I don't own his book but I've seen tons of videos about fermentation and I've seen two very common methods. One is to make a brine with filtered water and salt (1 tsp of salt every 2 cups of water) and the other one is to ferment the vegetables in their own brine. I much prefer the second method since there's nothing better than the natural juices from vegetables. I first squeeze the vegetables and then leave them covered for an hour and then massage them again and put them in a jar.
Excellent video! I love your kitchen too. I currently have 7 large heads of lettuce that are fermenting and just about to the stage of sauerkraut that we want. Can't get any decent sauerkraut here in Honolulu - so decided to make our own in Hawaii after living for 26 years in Germany.
Thank you Sandor, it sounds easy so I'm going to try this today.
I just started fermenting and just fermented cabbage (sauerkraut) - I added apples. Can’t wait to taste it in one to three weeks ☺️
Awesome informative Video experience Y'alls God Bless Ya Prayers 🙏
I make kimchi by the gallon ,and it never goes bad I have one jar nearly 3 years old , good Visio easily explained thanks
So simple. So good. Sandor's books will show you that this is not rocket science. Highly recommend all of his books.
I've been making kimchi differently.
Your video will help me to make it much better.
Thanks.
I ordered this book at my local Barnes & Noble a couple of days ago, because I heard about it on the show Virato Live. Tonight I found this video, and I am definately subscribing.
Thank you SO much! How simple! I actually have these ingredients today, and will enjoy trying my hand at fermentation of veggies!
Just starting to making sauerkraut. Really like kimchee too. Thanks for the video with such clear help and advice.
i made sauerkraut last year. this year im going to do more. i usually cook my veggies into glasses and also apples and marmalades. i love it and its so tasty.
Sandor, thank so much for this video, I just packed my first batch 3/4 gallon, of your sauerkraut into jars this morning. I used a bit to much salt but I will adjust that. I used half red half green and some carrots. I used an old crock pot insert and it started to ferment in one day. The ball jar didn’t work for me. Great video I am getting your book. Thanks
great intro video. its so easy. i love kraut with eggs or meat. my mouth is watering right now....
I love his book Wild Fermentations and I thought this video was helpful too. There's nothing quite like seeing a live demonstration. Hope to see more in the future!
you are a huge inspiration for me! nice to count on your nice exprience to develop nice and healthy food for this times and the future! rock on!
Very cool! I love fermented veggies!
You changed a lot buddy. Kind regards from South Africa.
Thank yiou for sharing this fermentation wisdom✍️👌💛🙏
Awesome, so simple
Thanks, I'm off to my allotment to get Red Cabbage, Carrots, and Kohlrabbie.
Power to the people!
Great looking Kitchen Table you have.........................
Hi there! New subscriber here. I am Russian (and I just learned you are of Eastern European roots) and I am making the cabbage here in upstate NY same way as my mother and my grandmother and the generations of Russian women did before them. Looking forward to learning other ferments from other parts of the world.
💚🌱
Thanks Elena. My grandparents came from Belarus. This summer I've been making lots of pickles! Keep fermenting....
sandorkraut
you’ve mentioned in Healthy Meal Prep summit (this is how I found you) that you are a New Yorker who moved.... so did my husband, only not as far..... he loves it here by the foothills of Adirondacks, does not miss the city at all..... do you?
I have the book he mentions and the newer one (the Art of Fermentation). they are awesome!
Beautiful! Thank you. I'm going to make my 1st batch today :) Cabbage, carrot, onion, garlic, and a little ginger. okay, call me a copycat LOL
Looks good I will be getting your book, thanks.
This gets me so excited!! Thank you Sandor!
I love this, I do a lot too, of pickles, peppers, beets, and green beans with whey.
Pam's Tactical Kitchen
Thanks very much for the helpful videos.
Chopped the cabbage, washed the crock.
Fermenting away on a rainy friday night with mates. Great fun to watch you online after checking out your book.
Cheers from DownUnder!!!
just getting into fermentaion, found your video very informative thanks
Thank you for sharing this Sandorelli... making the video, writiing the book... I can't wait to try some of my own.
The first time I made kraut ever it was a revelation. I had leftover shredded cabbage and decided to give it a try after watching one of your videos. I took a canning jar, put a little bunch in, sprinkled one shake of iodized salt, then pressed and massaged with a pestle, and repeated that until I reached the top. Finished w dried chili flakes and brine. I couldn't believe something so bland and gross smelling (overly musky) would smell pleasant and taste so complex. it had a lovely tangy heat.
Hi
Iodised salt NOT recommended, as it prevents the good bacteria! Use kosher or pink Himalayan! And spring or cooled boiled water if any is needed, water straight from the tap has bacteria killing chlorine, so don’t use that either!
Shalom to us only in Christ Yeshua returning soon to reign over the world from Jerusalem!
awsome ! i heard about your book from Dr Jerry Brunetti. Great person ! Thank you for your very fine, explanation.
Great stuff. thanks alot. all the best.
Very cool, I'm getting into fermented food, and am really pleased to have found your channel. I'm checking out your web page and your book too!
I love you Sandor, you rock!
Thanks brother.
Gunna make a few this sunday
plain cabbage, spicey, one with peppers (Sweet)
and one with some grapes and apples (hoping to get 2-3% abv in this one)
gunna be great.
never had sauerkraut ever. but I've always like the idea of fermenting food. will try it
شکمو شدی حسین! همش با خورنیها میپری . یه عکس جدید شیر کن ببینیم الان تو چه وزنی کشتی نمیگیری ... !
Ali Aghaie haha, shekamoo boodam, tazeh daram share mikonam :D
Thank you for making it clear and easy.
LOVE this guy.
The recipe asked to set it on the counter for 2 days, and then place in fridge for 2 weeks. After the two days, I checked the jars as all of the carrots even though they were packed tight, floated up a bit (they were still under water). Out of the 5 jars only one had nothing on top, and didn't smell like fermentation, the other 4 all had a white film on top and smelled like fermenting beer, and a little like the vinegar. It smelled nice. I skimmed the white stuff off, and put it in the fridge.
you inspired us to make sauerkraut and now we're fermenting everything! It feels so awesome, thank you =)
Great Video! Thanks Sandor, I love your book!
Please more videos like this one.... love it!!!
Sandor Katz`s way as describe here is the very basic yet very effected method. the "starters" are the veges juices plus salt ( to taste ). it uses the existing bacteria in veges to do the fermentation. listen to what he says, a lot to learn. if you want some variety in tastes, or more diverse good bacteria , you can add yakult, or water and or milk kefirs, all of which have live lacto cultures that will add diversity not only to the taste but to the colony of good germs :).
im just making. thanks for the well explanation u did a very good job. thanks
great explanation, gonna do it tonight
As long as it is food grade bucket - it should be fine! This is exactly what the local pickling vendors use. (You may have seen one at a farmers market.)
Good ol’ Katz, fighting the good fight in a world saturated with blogs of cookies and cakes and butter-fried bacon macaroni.
Thank You Sandor!! Beautiful!!
SQUEEZE IT! Great tip!
@Kenko706 For consistency's sake, I follow a recipe, which is a half tablespoon (1.5 teaspoons) of salt per one pound of shredded cabbage or cabbage plus veggies. I use the quart canning jar method, burping the jars once a day to release the gas pressure. A quart canning jar will hold about a pound and a half of shredded veggies.
Fantastic ❤❤❤
Sandorkam! Very proud of you! Great video!
Awesome video from Thrand I wanna buy your book ordering tomm. Keep up the old ways!!!!!
WOW I'VE Been WAITINg a lonG TIME FOR A New video...anD PERFECT TIMINg i just bOUGHT SOMe cabBage to fermenT yesterday.....KEEP IT UP!! YOU RULE!
it means less gas is being released during fermentation. I'm not expert at making sauerkraut, to be honest, so I may be wrong. However I do know how fermentation works. Pressure behind upon the lid is created from natural yeast releasing byproducts. Once it stops, fermentation is either finished or coming to a halt. Not a bad thing of course, it may be time to put in the fridge and close to eating. Depends on how long your batch has been going.
I just love this!
I'll try this technique...and I love your kitchen's decoration! :)
Looks delicious! can't wait to try it out.
Well, today I made my first batch. I covered top with some cabbage leaves on very top to keep veg. submurged(from some other ones idea) Then closed it & now I guess I'll open it every now & then to let out gas that builds up. Hope that's a good way of doing it & that it all works out fine :-)
Wow man eat a steak.Just playing.I loved your video.Your a very good teacher.Thanks.
Great video!!!
a great help, well done. thanks!
I watch this video and have to laugh.
My grandmother, a Czech made sauerkraut when I was young, like 50 years ago. She sliced the cabbage thinly or close to that by hand. She added Kosher salt and caraway seeds and pressed it, squeezed it and packed it. No measurements of salt. She went by taste. It all went into a big crock pot and a board and stone were placed on top to weigh it down. Let it go for at least two weeks in a basement with an average temp. of 67 F.
I use the same method for years and people like my sauerkraut. I also will add at times shredded carrots to it along with red onions, green onions(scallions), garlic, fresh thyme, cracked black, red and white peppercorns and caraway seeds.
I came across an old German lady in Ontario, Canada back in the late 1970's who also made her sauerkraut similar to my grandmothers. She used to made one particular batch with fresh juniper berries and shredded kohlrabi.
Queen Rainy... He has a story... Sometimes that tells more
Saw you on Cooking Up A Story's note on Facebook. Nice & subscribed. Thanks.
with basic lacto fermentation as described here, i will ferment my veges in 1 to 3-4 weeks , then chuck them in the fridge, that is if they last more than 4 weeks. i mean, i usually consume the batch within 3 weeks. but in the fridge i find it seems they can last foreever. the taste, textures, etc. , stays as if they are at 4 weeks stage. if it seems the taste gets a bit a boring, thats why they end up in the fridge, i add some rcv, a bit of honey to get another layer of taste.
Thank you.
Thank you. I've just stuffed my glass jar. First-time sauerkraut maker here. I'll let you know how it goes.
great I want to do this
***** Have a look at mine next week! And maybe even a taste!
absolutely
Tracy Sorensen Anddd? You haven't let us know yet. Please let me know how it went, about to try my first sauerkraut now.
Prashant Actually, I must be honest. It sat on the kitchen bench for a long time. I didn't feel it was quite right. I'm afraid it went in the compost. But I'll have another try one day. How did yours go?
Merci beaucoup !