How To Make Sauerkraut + Health Benefits
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- Опубликовано: 24 ноя 2024
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As a German who has never made homemade Sauerkraut but always wanted to try it this Brit lady gets me going. No more excuses. Keine Ausreden mehr 💪🏼. Thanks!
genau,Herr Major.Reiss dich zusammen !
I make an apple, beet, cucumber and red cabbage sauerkraut with dill and poppyseeds that my daughter loves. It's fun to play around with flavours once you have the basics down!
This delicious! I will try it, thank you.
That sounds delish!! Thank you for sharing your recipe❤
Thanks for such an interesting video! In my homeland, Russia, sauerkraut is very often eaten in winter and autumn. Typically at lunch or dinner. And they eat a lot of it. Previously, they used to salt it in barrels, now in 3-liter jars, you can also buy it by weight. The most common dish in winter is mashed potatoes with meat or meat cutlets and a lot of sauerkraut (about the same as mashed potatoes).
I really enjoy eating sauerkraut with a fresh white onion dressing and a little vegetable oil.
How is the onion dressing made? Would love to know! Thanks for sharing!
You can also use a bit of that pickling juice to a littre of fruit or vegetable juice, put it in a glass bottle and let ferment for a day or two and it will ferment the juice and turn it into a bubbly delicious fermented juice with no more sugar in it :) Then keep some of that juice (around 2 tbsp) and redo the process and bam you have unlimited fermented drinks
I am from USA....I could listen to this accent all day
Yeah, only LT could make making sauerkraut cute! ❤LT
I make it regularly in a big batch. I mix in some turmeric, cumin seeds, and caraway seeds which gives it a nice flavour. Sometimes I chuck in some chopped carrot and radish as well.
oh wow, radish! I'm on this!
Cumin and caraway traditionally got put in to help digestion. Laurelleaves, black peppercorns, jamaican allspice corns, cloves are other great for making the Kraut tasty.
Handwashing is important, nailbrushing is vital. Using gloves is a very good measure. As with all of these kind of préparations 100% hygiene is key . Be sure to look up botulism, a disease that can be fatal and can occur in badly preserved or contaminated preparations.
You may want to start of consumption by very small portions. Some people just don't match well with things fermented. It can be related to some gut or digestive system disorder or mean you just have to get your system used to Sauerkraut very slowly.
Bon appétit.
I just add some thinly sliced jalapeños the spicy sour flavors are excellent. I also reuse the ferment liquid at the end for the next ferment to speed it up
Yes, I do make my own. Add red pepper and chilli.
I use mostly cabbage (green and purple) with a few grated carrots, some garlic, onion, ginger and caraway seeds (plus the salt) ferment it for 28 days.
wow, I am going to try this exact process and recipe, thanks!
Fun tip learned from sandor katz (“wild fermentation “): for hot pink kraut use a combination of red and green cabbage. It’s a super fun way to add color to your meals.
LOVE! I will try this! 🌷
I made this yesterday. Can’t wait to see and try the finished product.
Yes! I love his books! Also Real Food Fermentation, by Alex Lewin.
My wife made it one year while canning other stuff and we thought it was just okay. I do love kimchi also but don't seem to eat enough of either one. Maybe this video can serve as yet another reminder!
I've been taking this with milk kefir which I also ferment, I love it.
Laura you are amazing. I have been watching all of your videos over the past couple of months. You have motivated me to get into a really good rhythm working out regularly with a trainer and I am going to get all of the fitness tests like you did! THANK YOU for doing what you do and being who you are!😊
Brilliant video, Laura! Just what I've been waiting for. Can't wait to try the fruits of my labour 😋
I'm pleased you liked the video mama d
I tried fermenting a little while back, but it was put on hold for several reasons. The results were... of various sorts, lol. But I plan on picking up again during this spring, as when the kitchen renovations are done! Then I'll be getting serious about my diet, which definitely need some changes! So thank you for your recent videos, as they've given me some ideas for changes to make!
My fermenting list does contain some of the previous attempts, and hopefully I'll get it right this time. So sauerkraut (green and red), with and without carrot. carrot on its own and with ginger, red beets on their own and with star anise. I'll probably try all of these with variations and with different spices and garlic etc. Oh, and tomatoes with basil leaves! That is just soooo yummy!
One tip I found on YT but haven't tried myself, is to whizz up an apple in a blender and add to the sauerkraut. It helps to kickstart the process as well. For any who have some issues to get the fermenting process going, you could get one jar in the shop (non pasteurized as you said) and use the juice for that to get your own starting. And some recipes always include a big spoon of liquid whey as well for the same reason.
Another tip for those who are prone to forgetfulness, is to get mason jars with a valve in the lid so you don't have to burp the jar every day. I have a couple, and they are quite handy! Just remember to switch to solid lids when the fermented stuff is ready!
Good tips! You can also use fresh lemon juice.
Just today I made red cabbage sauerkraut with ginger and star anise added, so I was really pleased to see your video! I used a 1 litre preserving jar - the type with a clip-top lid and a rubber gasket. If you pull the little tab on the gasket you can burp the jar without having to open the lid.
The only time I ever had a failiure with making sauerkraut was when I didn't close the jar properly one time and some tiny flies got in. Had to chuck the whole batch...😢
You can cover your sauerkraut with a strong plasticbag fild with water. It couvers great! Every time I take out some sauerkraut, I wash the plasticbag, so it always stays clean.
I use my food processor to chop my cabbage and my kitchen aid to beat the juice out of the cabbage. These tools make it so much easier to make a batch every few weeks. I use red cabbage sometimes and green others. I add carraway seeds sometimes and go plain others. It is so fun and SO much more delicious than store-bought sauerkraut.
I love my homemade sauerkraut, i make different types, and i also ferment onions with lots if herbs. :)
You should try fully fermented red cabbage sauerkraut with just some added olive oil, it litteraly taste like you eat a bunch of olives.
Just bought the sauerkraut crockpot because of you! I better use it!!! 😮
I hope you do too! I prefer the crock to the jar- hugher success rate 👍
I add liquid from plain, quality yogurt to give it a kick start, either through straining it through cheesecloth, or just the liquid that collects in the hole left by my serving spoon in the yogurt.
I like your idea of saving some brine from previous batches -- I'll use that next time.
Also, filling a zip lock bag with salt water makes a nice weight to hold the cabbage down.
Instead of sauerkraut, try making Cortido. You will really like the spice addition. I like using Manzano peppers (pubescen variety).
I add fresh lemon juice to top up and it's also delicious! Or, if I have some sauerkraut still in my fridge, I take a tablespoon of the juice and add that to the next batch. Thanks for the tip about adding 2% saline solution if needed.
The best book I've found on all things fermented is The Cultured Club by Dearbhla Reynolds. It has things you wouldn't even think about fermenting, like all sorts of condiments.
With regard to the sprouting, I bought a sprouted from Freshlife back in 2007. It automatically sprinkles water on. I haven't used it for so long (or made sauerkraut, for that matter, since I fell off my bike and bent my thumb back and, after that recovered - it took over a year - I slipped on the stairs and bent my little finger back...ugh). You've inspired me to up my game!
Edited to add: oops you already said about adding existing sauerkraut juice.
Another great video as usual Laura!
So useful! I’ve been wanting to know how to make this! Looking forward to microgreens and maybe seeing what else is in that pickle fridge!
I just watched this after buying The Noma Guide to Fermentation, looking forward to homemade sauerkraut and lactofermented blueberries and other goodies.Thank you
Sauerkraut is awesome, and so simple to make!
I'm making some later and will likely put some cucumber in there as that should make it more liquidy. I'm trying to avoid using tap water as it's too hard around here
Top tip: swap the screw lid jar for IKEA "Korken" wire clip jars, so that the gases can vent on its own, without you having to open the lid every then and now. This decreases the risk of mold. Also from my experience you don't have to submerge the cabbage in liquid to prevent molding. Just clean the jar properly, then fill it right to the top with cabbage and keep it closed for at least 4-6 weeks in room temperature! Mind, you the juices will spill over time, so it's better to put the jar on some sort of plate. Alot of tutorials on youtube make it much to complicated. It's easy to make, delicious, cheap and healthy asf!
Could you tell if the sauerkraut consumed after a week has less healthy bacteria than if you wait a month? I never really found an answer to that... thanks :)
@@FlavioFloripa I would need a lab to answer this question ;) but I would say patience is key here. The tutorials I've seen so far suggested to let it sit for at least a couple of weeks (2-3), so that the fermentation can do it's thing (e.g. boost vitamine C). The rest is personal taste really, from my own limited experince (I've made 4 batches so far) the cabbage tastes like Sauerkraut should taste after 6-8 Weeks. Of course you could absolutely eat it after a week and probably get some health benefit out of it, but then it tastes like more like coleslaw. Try it and see for yourself. It's cheap and easy and kinda fun really :)
@@Winston.S.1984 ok, thanks a lot! I made it, and I'm excited to see the result! :)
My tips:
1. when I'm starting new batch for fermentation I add 1-2 table spoons of the juice from previous one as a "starter"
2. Mandoline (I have Borner V shaped) is perfect for chopping cabbage very finely - it means that you will obtain more juice :)
I just started looking into making sauerkraut and by far your video and information has helped me the best. thank you!
Thank you for this informative and cheerful video! 😊
I love to make Sauerkraut according to my Swiss great-grandmother's family recipe (late 19th century). The Swiss consume (or used to consume) a lot of Sauerkraut, especially in the colder months to stimulate the immune system. Traditionally, my great-grandmother added juniper berries, which give the sauerkraut an incomparable wintery flavour. I like to experiment with Eastern and Far Eastern spices, buds, and barks.
Thanks for the tim ferris tip, I never know when to pull the sauerkraut in, I will try first thing in morning and also the quantity is a good guide. Good look luck sprouting, I tried sprouting broccoli for the sulforaphane based on Rhonda Patrick’s advice, but found it to be a faff separating the greens from the seed casts. I tried cos the micro greens from the supermarket some one said they are highly contaminated. What’s your thoughts ? 😊
I have learned so much health gems from you!
I love it, I add a looooot of garlic slices to mine cabbage 🥰. In my home country we ferment also garden cucumbers and beetroots 😊
Yuuuuum!!!!! 🧄 🥒
I can't wait to try❤ and yes, I will vlog it. A friend gave me a kombucha scoobie for Xmas too, still in my fridge cuz I'm still working too much to pay bills, but I'll get to it eventually 🎉🎉🎉
Thank you for this. I'm experimenting with fermentation myself and it's nice to see and learn from others 😊
I also bought my own kefir grains about 18 months ago and use them to ferment milk - I have that daily. 🥛
You also may ferment red beets, cauliflower,... these don't have to be massaged (the cabbage has to). I just stuffed it tightly into a cylindrical formed glass (I used glasses for one portion) and gave brine over it(around 2 - 3 percent of salt). The filling should stay 3 - 4 cm under the rim. The brine has to cover the filling slightly. I prepared the glasses during heating season, because they went on/close to the heating system for 3 days, while the lid wasn't closed tightly. During the 3 days the filling started producing air bubbles. After 3 days I closed the glasses tightly and brought them to a cool place.
When moving I found a glass of fermented green beans in my cupboard. I must have forgotten it there for quite some time😅. Since being curious, I opened the glass, it was still fresh and tasty! But I don't remember, if they were shortly boiled before fermenting...
Hi Laura! I just came across your videos tonight and they’re so fun, funny & informative!! Love your content and I’m a new subscriber 🤓. Have already watched a couple and I’ll be seeking out the sprouting/seed ones next! Thank you and keep them coming! 🎉❤
I've been on carnivore diet for 60 days and I can't believe the results I've had. Lost fat. Blood pressure is down from very high to normal. Liver alt levels are down from 170 to 51. More energy. Better sleep. My eczema has cleared up. It's unreal. I've just been having 2 meals a day. 20% mince beef with 3 egg yolks and second meal is a 1lb of steak with 6 egg whites and 3 yolks scrambled. Great video laura. Keep up the good work. I would of tried making sauerkraut if carnivore wasn't working so good. Take care everyone.
Wow, how brave of you, what with all the studies showing such a great increase in all-cause mortality for that diet but then that's not for a good six months to a few years, so you might have a while before the bad stuff kicks in. In the meantime please stop trying to put other people falsely onto something that destroys their health, destroys the environment and increases animal cruelty, if you care about any of those things.
Fermented veg is a great match with an animal based way of eating! Depending on the reasons for going carnivore, after the initial elimination phase of 2-6months you can start to broaden your horizon a little bit again.
@@mvers6671 Hi thanks for that. I think after 6 months I will start adding venison & lamb but carnivore only is where I'll stay. I cook my steak and beef mince in beef tallow for extra nutrients and if this keeps working I'll add different meats like venison & lamb and remove them if I need but right now I'm feeling unbelievable. Where I was 60 days ago to where I am now physically and mentally is nothing short of a miracle. Again thank you for your comment 🙂
Carnivore here - 5 years :) no idea why I am watching this video...
@@staytrue5307 nothing short of a miracle was exactly how I felt when I was a few weeks in. And I was not even feeling that bad when I started.. never realised I could feel even better, until I tried. Have not looked back, am animal based for 2 years but I tolerate some veg additions very well, and I like the variety. Carnivore is my safe space though! Best of luck in your journey ❣️
Thank you for this tutorial on making this, I have watched three other vids, and I have to say that yours was the best explained and best choices to add to this making. I appreciate it,
Thank you so much. I’m pleased you enjoyed it. Happy Pickled Cabbage!
if you use a cabbage leaf at the top under the weights just make sure that is also completely under the salt water and it won't go moldy.
Thank you so much for these videos Laura, I enjoy following your health and fitness journey👌🏻
Oh no! Now I have to go make sauerkraut! Lol, I have already made homemade soap this year plus growing heaps of flowers I have never tried before. But it seems so easy to do I shall give it a try. Thanks Laura!
Bc I took microbiology during intercession all the labs were accelerated so we didn’t go through as a normal semesters class would have but this vid was a wonderful adjunct to what I learned there. Thanks for the reminder- can’t wait to finally try myself!
I've been wanting to try making my own sauerkraut! Thanks for the recipe (AND for trying it out first :))
Please let me know how you get on.
It's so enjoyable to make, so easy and so much goodness.
I tried making a batch of red sauerkraut with cinnamon added. The salty-cinnamon taste is very interesting!
I've been wanting to make this a while so very happy to see this!!!
Ha, great timing going to start my home kimchi and sauerkraut this weekend. Also have a recipe for lactobacillus blueberries as well! I'll do that next month. Can't wait! 🤙
Loved this video. Can't wait to learn about the greens.
Love your videos! Tried to make my own a couple of weeks ago but it never "burped"... I guess it was the freezing weather and cold kitchen! Will try again with your tips xxx
Love love love 💓💓💓
What happens if you forget to burp the jar? Does it explode?😅
Great vid Laura! I'm really enjoying these types of video - blood work, protein diet etc, very informative and easy to understand. How does this daily dose of sauerkraut fit into your diet plan from Phil Richards? Thanks
Hey Mark, I'm pleased your enjoying these videos.
I just add a small pile of sauerkraut to my meals, ideally breakfast, most days 😀
@LauraTryUK thanks Laura!
great fermenting tips laura!
You sir/madam, are a genius.
I use to make it, it is wonderful❤
I have a request in case you are interested! I love kombucha, find it very expensive and also very sugary and when I drink it at night doesn’t let me sleep so I was wondering if there is a kombucha that is lower in caffeine /teeine and in sugar maybe that we can make at home! I am already saving all of the tainted kombucha bottles from the store! And yes there are many videos on this but no one is as good as you putting things together in an understandable manner! Just an idea! No pressure! 💞
another great video, thank you Laura !
Fantastic. I'm on it👍
Let men now how you get on 🥬
Put it in a fermenting crockpot? I need to find one on Amazon. Any suggestions? And maybe some alternate things we could,use as a pot for fermenting cabbage.
Are you going to sprout Mungbeans? Great and very interesting video! Never tried Sauerkraut, but the process was pretty cool.
While fermented products are widely touted for their health benefits, some of the ingredients used in the fermentation process may increase the risk of stomach cancer.
Epidemiological studies have shown that the risk of stomach cancer increases by nine percent for every 20 grams of salt-preserved vegetables eaten daily.
I'm fermenting the "Homemade slaw" from Laura's Meal Plan video...
are you actually???? If you did it, did it work?????
When I make kimchi, I add Dulce to give it a salty sea flavor. I suppose I could do the same thing with sauerkraut.
I just couldn't resist and opened a jar of sauerkraut minutes ago. I am actually munching it 😂😂
Yum yum yum! I am about to do the same.
@@LauraTryUK Cheers Laura!!
I love Sauerkraut whereas my dear wife cannot stand it. However, one thing we both agree on is that we would love to give Laura a try!
(Can’t believe I have the courage to say that! 😅)
You should make Kimchi next, followed by raw milk Kefir.
You must be reading my mind! ✨
Thank you 😊
On;y watch your channel occasionally, noticed a remarkable improvement in your facial volume, you’ve definitely gained collagen and associated volume but not in a ‘filled’ way. Are you eating more animal based diet? I’m 50 and eat a ton of animal stuff, it’s incredible what it does for the face!
I came here to learn more about Sauerkraut...and I did. But now I'm obsessed with how incredible your skin looks!!! Please tell us your secrets!! Is it just the sauerkraut???
hahaha, was it you that commented on Instagram?
I am going to make a video about my skincare routine soon.
@@LauraTryUK Yes! I’m obsessed! 🤩
Can we also make homemade pickles?
And can we also ferment other vegetables?
And what is kimchi?
Thank you
That is really helpful. Thank you. 👍🙂
I don't know why but love your face
What other things can we ferment? I’m ready for school! Do a live demo and allow several to join with a charge of a small amount of money. We’ll make it a fun ZOOM party !
Have you tried freet? A British company that makes minilist shoes
Bon appetit! ❤
I have always been scared of sauerkraut, maybe I need to try it
Thanks for the video. Does kefir have the same or similar attributes as sauerkraut
Can you do it with other veggies or just cabbage?
I'm not too sure.... perhaps someone else will answer.
Kapusta kiszona, tastes and sounds better, you can make bigos from fresh and kiszona cabbage ;)
Omg... Zack Afron.... 😂 I didn't know he's your type.... hahahaha
Hahahaha, he’s not really, I saw someone else make a joke about him getting better with age, and it made me laugh so much. Thought id steal it.
Handsome guy though, ah?
Hi Laura, will Himalayan Salt also work?
Love your videos :) , I make my own always,
Im really interested it this can use kale?
That is the real high!
Sauerkraut and kimchi are underrated superfoods.
Its importend not to use iodized salt, because it blocks the bacteria-growth.
Don't use soape to wash your hands bevor touching th sauerkraut-cabbage, because the yeasts on your hands are the bacteria-starter for your sauerkraut.
If the large is clean and under the water is fine, I have been, I have made my sauerkraut like this for years
I love kimchi but it's hard work to make.
非常棒，你很可爱
❤❤
I bet LT had really stinky farts 😂😂
So instead you an put cabbage leaf on your head :D
I have made this before, not from Laura's recipe, but similar, and I found it too soft, I didnt like the texture. Was this because I let it ferment too long can anyone tell me? Thanks
How long did you leave it to ferment?
Try chopping the cabbage thicker and leave for less time = more crunchy, yum!
wow, so cheap. fantastic
Yes, but how does one...eat sauerkraut??
With any meal! It’s particular good with meat or eggs, also great with salad. BBQ. You name it. Sauerkraut for the win!
It’s great with sausages and mustard German style
YUM!!!!!!
Or in a hot dog, yum!
Laura is a cutie
I have some in my fridge it tastes foul to me
And im the type of guy who eats anything