HOMEMADE SLAVIC STYLE SAUERKRAUT FROM START TO FINISH
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- Опубликовано: 11 июн 2024
- Sauerkraut is a fresh cabbage cut in fine slices and fermented in a salty brine. It is a very popular food in many European countries and well know here in the US. There are so many versions of sauerkraut, and here is my version. I try to make it just like my Russian mama made it a long time ago. My family loves it.
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If you massage your cabbage (in that big silver bowl) you won’t even have to use water. It makes its own cabbage flavored brine. Next time massage your cabbage with your salt and watch what happens! You will thank me for this tip!
Thank you! Absolutely, it will make it's own juice. I make it the way my mama made it without massaging. maybe to keep the shape. Also, one time it did not produce enough juice and the top half container turned gray. I ended up discarding the whole thing. Sad to waste food, especially home grown.
Thank you for the suggestion! Always welcome!
That’s how I normally make my kraut. I have a batch on the go just now but I didn’t think I had quite enough brine from my cabbage this time so I added a little brine to it. I’m really hoping it turns out ok. I e never made it with added brine. I know some folks will take the core of the cabbage add spring or distilled water to it and wiz that up in the food processors and add that in to the cabbage brine. I may give that a try as well. I have heard it gives it a little extra boost at getting the fermentation started.
How often do you make sowecroud?
I always make it in the summer (late summer) when I harvest my own cabbage. I make a big batch, so it could last me through the winter. However, right around St. Patrick's Day there is often sale on cabbage and I make more!!! 🍀
I don't like it massaged
I'm just a old hillbilly this is the best sauerkraut I've ever had and it doesn't take weeks well done.
Glad you like it! After keeping in the fridge it will keep slowly fermenting and go through the second fermention giving it a stronger taste, however, providing good probiotics.
I am also Slavic, from ex Yu. We usually add salt directly into the cabbage, massage it a bit and let it release its own juices. Then we do the same as you do. Sometimes we add tart apple slices instead of the carrots, just to speed up the fermentation.
Same method was back home as well where I grew up. However when we came here many people called "sourkraut " made with vinegar. I had to convince many of my American friends that there should be no vinegar. Also, most sourkraut is made plain without any carrots or apples. On top of everything, we discovered that most cabbage varieties did not produce enough juice to cover everything. That is why I have decided to add salty brine just like I do for fermenting my other vegetables. I call it Slavic because I add carrots and pepper corns 😉
It is usually made without anything else here as well, but it takes weeks to be ready, apples are added to speed up the process.
I have some slavic roots. My grandmother's side is Vlahovic and skojec, grandma spoke Russian and her mom did
The Vlahovic are from here, Montenegro:)))
@@lulishomestead6767 Thank you for your explanation!
This is the best, easiest to make, delicious, and clearest sauerkraut recipe on the web. Thankyou for keeping the old style ways, going forward.
Thank you!!!
Is it better to put the cabbage in the jar raw, like i saw on another video? Or is it a matter of preference?
I am Romanian and this is exactly the way my mom, Grandmother and I make sauerkraut. We spice it with dill and summer savory rolled up in cheesecloth packages. We put it up in November so it is ready for Christmas dinner of stuffed cabbage. We also sour whole cabbage leaves for the dish. My grandmother and mom are gone now but I am so happy to continue this tradition. Every time I make it I think of them and I'm sure you thinkof your family as well. Thank you for the wonderful video! Peace to you and your family. Pofta Buna!!
Thank you for sharing!!! That is so awesome!
It worked fine for us, in Romania, because of rigid winter temperatures. When springtime arrives and temperatures rise our traditional SAUERKRAUT is not that good anymore and we throw it away.
Nice comment. I too act the same, my mother was known for baking lovely bread, so I do the same, baking and thinking about my mother. Peace and goodwill.
I'm so glad I found your videos. I'm 66 and that's how my grandma made sourkraut.and that's hou she would serve it. I love it and you are so right it's so very very good for you too. Love you in Christ and God bless you and your family
God bless you!
Thank you very much for sharing your sauerkraut recipe. I'm from Australia-New Zealand (everybody's adding their place of birth and their different ways of preparing their dish which is fascinating so I thought I'd add my location) - and I'm new to fermenting. Besides you wonderful video with your clear instructions, I'm finding the comments invaluable. Everyone is sharing their history - how their grandma and mother taught them to make sauerkraut - and I'm starting to see that it does seem a forgiving recipe which can stand to be made different ways - I'm excited to try all the ways and all the seasonings and additions and seeing what may come from it all 😊
We make it just the same way. Glad to know that this has Russian roots, the best sauerkraut makers.
Thanks!
I am Armenian and we have done same way and always tasted super.Great Job!What I like about this version is maintaining the crispy nature of the cabbage.I dont like other versions when they squeeze the cabbage almost to a pulp.
Hello my Armenian friend! I love Armenian culture and food.
Are the azerbaijanys still attacking Armenia and its culture?
Armenia still holds parts of aryan culture that are lost in the rest of Europe.
I will try this version.
I agree! I like this recipe much better! I like my cabbage crispy 😂
For lunch I had a portion of fermented cabbage made without water and compressed sufficiently so it stays under the liquid of it own juice. I would say it was quire crunchy.
We had a big family and put it up in a 90 gallon wooden barrel. Sliced it up with a wooden frame very sharp slicer with a sliding box to hold the cabbage. Just put a layer of cabbage in and salt down, pound down the layers with a piece of peeled log with handles, continue this process until the barrel is close to full. Place some leaves on top if you like sour cabbage rolls. Put a board on top and a round rock to hold it down. When fermentation is finished then can it in jars. Went to a crock when the family became smaller. This method was brought here from Croatia by my Dad.
My мама and папа made it the same way!!!
After we moved to the US I could not find the wooden barrel or the wooden slicing board. Also, the cabbage in the fall did not produce enough juice. That's why I started asking Slovak older people for advice.
Thus how I developed my salt water brine idea.
@@lulishomestead6767 Thank you for your reply. I still have the cabbage cutter. My Dad made sure the blades were very sharp and well oiled for the next season. In west central Alberta Canada the cabbage always had enough moisture and we sometimes harvested the very big heads from under snow. We had lots of rain in this area of the foothills. Supper was a large pot of sauerkraut with a smoked ham shoulder and a slab of spareribs, boiled potatoes on the side. Still one of my comfort foods when it is 30 below outside. Merry Christmas and God Bless
Love this. The closest to the way to the way my mama made her kraute of anyone on You Tube. The difference is she didn't use peppercorns or brine. She stuffed all her qt or half gallon jars with the shredded cabbage then added salt to each jar and filled them with well water. She Placed them in the cellar and we ate kraute from canning season to canning season. None of this beating and squeezing the cabbage to death before putting it in the jars.
Sounds simple and delicious!
Thats right 👍 No squeezing massaging and pounding the cabbage. Just pour a bit salted water and wait for 3-4 days. It does all on its own.
@@test-bt5zz I've made sauerkraut twice. The first time was within the last month. I pounded it and banged it and this and that and massage it and waited an hour and blah blah. The second time I cut up the Cabbage salted it packed it in the jar put a half a cup of salt water over the top of it and left it alone just as good. No more beating up the Cabbage for me
In Poland we add a bay leaf as well. Tastes even better. We used to ferment it in a large oak barrel and store it in underground basement. It was a big part of our diet in different dishes for the whole winter. Make it yourself and enjoy it!
We used oak barrels as well! And stores in cold basements! Love Polish foods!
My one great-grandmother was from Czechoslovakia and all four of my husband's great-grandmothers were both from Poland - I am sure they must have made sauerkraut like this. (It's a shame our grandmothers wanted to be modern Americans and didn't cook the old ways or pass any recipes down!!!) - So I look for wonderful sites like yours to learn the old ways. Thank you. (I thank a temporary step-father of German heritage for introducing me to sauerkraut and brats.) Keep posting- you are a Godsend.
Czech Republic and Poland not too far away from where I grew up. Many foods are very similar. I am happy to share what my Russian мама taught me 😉
Best part of your cooking is that your processes are easy and straightforward. And delicious!
Thank you! I was taught by my Mama. She was a simple farm girl and now I pass it to others.
Please tell me if the brine is consumed as well...Am ready to learn.Thanks
I`m glad that I FINALLY found the right recipe. THANK YOU !
Hope you enjoy
God Bless Your Mum. This was a delight to watch and learn from. Sending much love from Australia.
Thank you!
My mum was Latvian.
She used onion instead of carrot
Still delicious with boiled potatoes, carrots and corned beef with white parsley sauce.
Eric
I grew up in 🇱🇻 ! Sveiki!
My parents were from Latvija ~ sveiks from Adelaide, South Australia! I made a batch last week using 2% himalayan salt and some caraway seeds. The cabbage released enough water to cover the kraut. Will leave it for a month. Fingers crossed!
Спасибо что продолжаете русские, украинские рецепты наших Мам. Спасибо что помните язык, на котором говорили с рождения. Моё Вам уважение и от души благодарность.
Спасибо за приятные слова!
Этот рецепт не имеет ничего общего с русскими или украинскими рецептами, потому что мы никогда не используем солёную воду. Засолка капусты должна быть только сдавлением капусты пока она не пустит сок. В этом и изюминка рецепта. Только хозяйки, которые были в состоянии мять капусту до того, как она пустит сок получали хорошую кислую капусту и конечно не через три дня. Это рецепт "ленивой" кислой капусты и значительно уступает по вкусу настоящему рецепту и конечно не может называться "Russian style".
@@viktoriyabreedlove6309 with all due respect... obviously you are wrong, you just don't realize it, yet.
It’s been over a year since I have been making your sauerkraut recipe and I absolutely love it and so do all my friends. This year I tried adding.Dill out of the garden and it really gave it a nice flavor as well. it makes wonderful Christmas gifts. I have a 3 gallon crock that I just leave on my counter and I don’t even refrigerate it. I just draw from that for my own personal use throughout the year thank you for giving this video.
Thank you!
Love your channel. Homesteading is my passion and I make everything I possibly can from scratch, including foraging herbs for natural medicines. Your instructions are easily understood and your personality is so likeable... like a friendly neighbour. ❤️
Thanks, so nice to hear your kind words.
I do the same! ❤
I used to have a neighbor like that.. she got me through the first five years of my marriage I was SO inept if people ever have someone like that hold on for dear life!! I let myself lose touch when we moved out of state. she was elderly so she's probably gone now.. that was thirty years ago! biggest regret of my younger life! I was so ungrateful 😕
Very nice, thanks for cutting all by hand! I will follow you from now on.
Thanks Luli!!!
🙂
Thank you so much for sharing this traditional way. Your method is the most simple as I found on the internet. The taste is what I like the most.
Thank you
I always purée an apple and mix it with the cabbage and some salt. It makes its own brine. If I don’t have enough brine I mix distilled water with a little bit of salt. I love sauerkraut! I also put the outer leaves on top then some weights.
Apple sounds like a wonderful idea, thank you
I made it Luli, absolutely delicious! Even my younger picky eaters are enjoying it. I saved the leftover juice and drink some every day. Thank you!
That is the most favorite way of making sourkraut. Even not super juice cabbage will work. The key is to keep everything under the liquid!
I make my saurkraut without brine and always get enough natural juices from the cabbage to cover it. I thought there would be a lot of spillage adding brine, especially such a large amount but it looks like there was very little that overflowed. I might try the brine method to save some for drinking like you do!
@@pepsime6895 that's how I make mine.
@@pepsime6895 wind breaking so much
I teaspoon the brine also because it helps me control my IBS.
Thank you, thank you, thank you. I've been wanting to make sauerkraut for a while now, but even after watching multiple videos on how to, I didn't feel at ease with the idea. But your video has struck me differently! It felt like I was in your kitchen, sitting across the counter from you, as you were showing me how your mama taught you, bake when you were a kid, how to make the family sauerkraut. Tomorrow I'll be buying a great bid head of cabbage & a couple of carrots, sterilizing my tools, and chopping up my very first batch of Slavic Russian Sauerkraut! And I have no doubt I will be thanking you again, four days later, when I serve my family their taste of your mama's recipe. :-)
So happy to read your post! Best wishes! What kind of water will you use? Remember , no chlorinated water. What about salt?
Remember to taste if after a few days, in the current cool temperature it may take a couple of weeks to reach good fermentation.
We do it this way in Ukraine. Very good video, thank you.
Great video Luli. Thanks for sharing your mother's recipes with us.
Happy to share
I assisted my mom and dad making sauerkraut back years ago in the late 50s and early 60s. Previously they had been farmers, but had moved to the city, so dad shopped the farmers market year round. We made the kraut very much as you have here but we used a 5 gallon crock pot with a plate and towels on top. It sat on our back porch under a huge oak tree. The order became very potent, but tolerable if not appetizing. We ate kraut and sausages, ham, or bacon throughout the winter. It was delicious.
Thanks for sharing.
What an amazing memory! Sourkraut is not just appezing, but good for our immune system.
Milton here from southeastern North Carolina. You say a lot - this is how Mama or Mama made this way. Horner and respect you have. Nothing but great.
Thank you.
Looks wonderful and so healthy! It’s so sad to see people canning in a pressure cooker they loose all of the amazing benefits...sometimes people come over and ask WHAT VINEGAR DID YOU USE? I have to laugh and try to,educate them on the wholesome wonders of this simple food...I grew up in Bavaria and this was a common as bread...but we added caraway seeds...another benefit for the digestive system ...thank you for sharing from your corner of the world...stay blessed.
Thank you. My friends in Germany and Hungary add caraway seeds. Love caraway seeds!!! It was not common in my culture. I learned from my Russian мама. She only used cabbage, carrots, pepper corns and salt. No brine. However, she used the juicy, early varieties of cabbage. Every time I tried following that methods my cabbage went moldy. Probably because my cabbage didn't produce enough liquid. Therefore, my recipe based on another Russian method using salty brine.
Thank you so much for your kind words. Be blessed.
I love the Bavarian sauerkraut that i buy in the store. It seems to have a hint of brown sugar added along with the caraway. I want to make that version this summer. Is there sugar in real Bavarian kraut?
I’m making German sauerkraut next week. I’ve never brined but I love this recipe so I will make both. I love that this is your mama’s recipe. It’s worth trying and I’ll probably share both with close friends and see which one wins! :)
Many thanks. Love old skool stuff!!
Best wishes!
Would you post your German recipe? I’d love to try it!
@@fionaproctor6330 Its pretty similar, but usually leaves out any additional veggies. Also, traditionally you fill in a bit, then squeeze out the moisture of the cabbage in the glass ( clay pots traditionally ) so it already fills up with the water contained in the cabbage a little, sprinkle a tiny bit of salt on top and repeat that until the glass is barely full. then you fill up the rest with salted water ( 2% salt ) and make sure its all fully submerged, optionally can add some dill, juniper berries, pepper corns or bayleaf or you just do it plain
There's probably a jar shortage because of the economy being so unstable and people are jarring and pickling to put things back storing food as I would also if I had the capability ... the thrift stores have five gallon pickle jars for about a dollar and I always use those for my sun tea..etc... and those are very handy for doing things like this, pickled eggs, gardiniera.. and whatnot. I'd say that would get me through a disaster type event so instead of emerging skin and bones I'll be fat and sassy! Lord knows I could stand to lose a couple of pounds! Anyway good luck on your searching, now I'm on a quest for some pickled eggs 🤔
Thank you for the Video, I am happy to see I am not alone in the world making lots of fermented food. Good fermentation has 2 stages, the first one a fast ferment takes 3-5 days, then the slow ferment takes 2-3+weeks in a cellar or basement. Btw nothing Russian about that recipe, I am fermenting that way for quick consumption for the last 60 years taught to me by my German grandma that learned it from hers and so on. Sauerkraut for quick consumption will go through 3-5 days of fermentation but unfortunately it doesn't have a long shelf life. Sauerkraut for longer storage needs to go through both phases of fermentation and one is able to store it for up to 7 month in a fridge. I ferment 3 10 gal fermenting stone jars (with air lock)every year for long term and 1 5gal for short term. After the ferment, I fill it into 1/2 gallon canning jars and store them in one of my large fridge that I use solely for that. I also ferment other fresh vegetables from the garden my fermented vegetables area large part of my food during the winter with ample of vitamin C. I have sauerkraut and fermented veggies all winter long into April / May sometimes June of the next year. I ferment in stages with the last ferment of the year in November with cabbage and root vegetables from the cold storage.
Thank you for sharing! You are totally correct about the two stages! And my krout keeps for a year in my cool basement. I called it Russian, because we add carrots shredded and peercorns
Love it! German farm boy from North Dakota; German heritage, helping mom make quarts of it, lining peach boxes with newspaper to catch the overflow under the quarts of sauerkraut. We would occasionally use accordion mayonnaise jar, and it would break because the glass was thinner. We used zinc lid caps with white plastic sealing discs in them!
That's sounds so interesting ! Love to hear of your traditions.
That was white glass under the zinc lids
Oh, I can’t wait to try this! My Ukrainian mother made huge jars of this, and used it in one of my favorite dishes which was a cold version of stuffed peppers. So refreshing in the summer!
Peppers stuffed with sourkraut? That sounds wonderful.
@@lulishomestead6767 Yes, she made it all the time in summer. Same sauerkraut as your recipe I think, because I remember the taste of the peppercorns. And garlic, though that may have been in with the tomatoes. Braised in a pot with tomato sauce using green peppers, then stuffed in a glass jar and kept in the fridge.
I guess my Ukrainian grandmother did that but I don’t remember. I remember in her back porch she had bunchs od dill hanging to dry out. I can’t remember her ever speaking English.
@@garyfrancis6193 In the summer, our back porch always had jugs of fermenting strawberries, cherries, and mulberries percolating away for homemade cordials. Cut half/half with vodka, that stuff was like rocket fuel! Then the spent fruit was put on the compost pile where the birds would get drunk and stagger around the back yard. Good memories.
@@loonyTlu the alcohol fermentation is different kind and is from yeast acting on simple sugars. This is a lactic acid producing fermentation from a different bio-culture.
Been making kraut for years in a stonewear crock. I use 3 tablespoons of salt for five pounds of cabbage and very seldom have to make a brine. I age mine for 21 days on the counter then transfer it to one quart jars for storing in the refrigerator. Adding a tablespoon of caraway seeds at the beginning adds a very nice flavor.
That sounds delicious!
That's a pretty German approach. Caraway is good for digestion as the Kraut can be quite a bit to deal with. We usually also drop in some bay leaf and juniper berries. If you want to try that, please be careful. Those flavors can easily overpower the whole batch.
What a wonderful Momma you had.
Thank you so much for sharing her ways of doing things.
I miss her every day.
Thank you so much from Australia. You are the clearest and most straight forward channel I have found. 💕🇦🇺
Thankyou so much for this video on slavic sauerkraut. Started it last Friday morning. Just tried some now, not as salty as I expected more sweet. Still has a good crunch. I added onion & caraway to mine because that’s what I had to hand. Thanks again for all of your lovely videos 💖
Thank you! I've never done onion, but sounds delicious.
Thank you for showing how to make Russian pickled cabbage at home. I used to buy it in the market in Central Asia but now I can try making it at home.
You are welcome. Just remember to keep everything under the brine and after fermentation store in a cool place.
Next time I will make it this way! It would be good for people with chronic illness, arthritis or disabilities so you don't have to massage the cabbage. I am put off making bread by hand as I don't want to knead it, my hands hurt and I get tired (I have a chronic illness) so the easier the better for me.
I made some the other day (using the massage method) but wondered if it would do anything as my kitchen is pretty cold. I need to check it today, I put a plate under it too after learning the hard way the other year haha! I am tempted to try and grow cabbages just so I can make with my own grown
Also I forgot to say I really like your style of video and presentation, very comforting to watch. Thank you and greetings from Wales!
No massage method would be perfect for people with painful joints!
Excellent, excellent video. Easy clear steps and no nonsense ingredients ! Thank you for making and posting this!
Happy to share
I have always pounded my cabbage to get its own juices going. I liked your idea so I tried your recipe. With a 10 day ferment I achieved a PH of 3.5, the taste is much better , much more juice to drink and I love the crisper texture! You have won me over!
The only thing I did differently was I first used 2 tablespoons for the first quart of water but I needed more to completely cover a gallon container so I only put 1 Tablespoon in the next quart of water. It took about 2/3 of that 2d quart to top off. I’m not sure what the salt ratio would be at that point but it turned out perfectly.
Great to hear that! Enjoy!!!
Very interesting, I always thought sauerkraut was sauerkraut. I didn’t realize that there are very different types to what we think of as “traditional sauerkraut”. I also make my own sauerkraut, but I make it in the German traditional way which involves adding 2-2.5% salt by weight and then pounding the cabbage soft until desired consistency and we use the salted cabbage liquid as it’s own brine. Then we allow the cabbage to ferment at room temperature for 7 weeks (yes I said WEEKS, we like very sour sauerkraut). I’m definitely going to try yours now too, i sounds like a very mild, slightly tangy, salad as opposed to mine. Thank you for the insight into your culture.
There are do many versions of sourkraut. Some people add caraway seeds or green apples
We call this cabbage salat and the way you described the German traditional way we call sauerkraut, mind you if you keep this fermenting for weeks it's going to be sauerkraut. and that is usually used in cooked dishes like stuffed cabbage. With regards from Hungary
I like mine sour too and leave it at least a month.
And I use chlorinated tap water and salt with iodine and never had any problems with fermentation.
@@lulishomestead6767 I have big bushes of rosemary, wonder how that would work?
Yes the caraway seed is a very German way to prepare it along side some grilled bratwurst, adding apples and brown sugar while cooking is polish style served with potatoes, and then there is a Chinese variety that uses napa cabbage either rolling up the leaves or large rough chop and the same short 5 day ferment called Suan Cai. (I did quite a bit of research after watching your video 😁) now I need to try them all😋!
My husband and I just made your sauerkraut recipe. Super easy and no canning or cooking. We filled a Qt jar to give away and a half gallon jar to keep. Love your channel!
Thank you. Now give it some time to ferment! May take 5-7 days or even longer, depending on the room temperature
I am a beginner, and I like your teaching instructions. You are very clear and easy to understand.
Thank you
I just found this channel ,Best and easiest recipe on the web ! Thank you !
Thanks! 🙂
When I was little my mom used to make sauerkraut (I am Polish). Thank you for sharing!
Hello to my Polish friends!
@@lulishomestead6767 🙂
This is great. Thank you. Love the music. Lived in Germany for a time and can appreciate the Slavic food.
Thanks
It's SO nice to see the correct sized bowl for a job... so many food videos show attempted mixing in clearly a bowl too small for the task... props to you Luli.
Thanks!
I learned something new from you. Thanks so much. I have been using a Thai style mortar and pestle, and pounding the cabbage until juices flow, then placing it all in a Japanese pickle press, pressing until the juices are above the cabbage. (I throw in sea salt, cumin seeds, fennel seeds, and thinly sliced dulse (and maybe sliced ginger/garlic/ carrot, etc etc etc.) into the shredded cabbage . YUMMMY.. I love saurkraut and going to use this idea of salty brine.
Your recipe sounds delicious!
I just watched your video and subscribed. The sauerkraut looked delicious, and I will try to make it, too. Also, I loved the music in the background.
Thank you
Awesome music in the video. My grandmother was of German descent. I grew up in SE 'Misery'! She put the cabbage in a big bowl and sprinkled the cabbage with salt. Then she squeezed the cabbage and worked it until it released its liquid. She stuffed quart jars and added a yellow banana pepper. If she needed more brine, she would add well water and screw on a rubber and zinc lid with a glass insert inside the lid. Store it in a dirt floor cellar until ready to eat. It was awesome! Try adding a banana pepper instead of the pepper corns. Keep the videos coming!
Thank you for sharing. Such wonderful memories!
My family loves the fermented cabbage with this method. My son especially. He says the more garlic & peppercorns the better!
The sauerkraut looks wonderful, but your serving bowl is beautiful!!! Thank you for sharing this recipe!!
You are welcome!
Amazing recipe! Thanks a lot ❤️
You are welcome. 🎄
Wonderful! This just makes my mouth water!
I have to make more!
Живу в г. Виктория, Канада.
Делаю квашенную капусту осенью ,ежегодно, 100% также -(но без перца).
Добавляю семена укропа, тмина.
Квашу (там же ) немного зелёых яблок(на дне). Обём капусты 10+ кг.
Посуда - пищевое пластмассовое ведро -до верха. + Груз.
Протыкаем капусту при газообразовании . Когда готова + - 5 дней, Фасуем в мешочки и в морозильнак. Вкусно, хрустящая.
Делаю также:
"по-грузински, со свеклой + чесноком" кусками -лист с кочерыжкой.
и иногда по украински "пэлюстка", слегка отварная - баушкин рецепт! Мягкая - листом.
Всё - объедение.И просто -почти на год.
Thank you for sharing!
Loved this video! Thank you! Can’t wait to make this recipe!
Awesome!
Lovely work! I cut almost the same fine cuts that ferment evenly. I usually add dark green shreds of Plantago , green onions or even Fig leaves! Small amount of fig leaf shreds as you did the carrots. Midsize leaves are tender enough and add a sweet fruity flavor that is wonderful. What a surprise! Sometimes I have a handful of almonds and a small dish of raw Kraut for Breakfast. Great video Luli! I wish to visit your land someday and see wonderful gardens and spiritual friends...
I love reading your recipe of Kraut! Sounds so good!
Luly, great recipe and channel! Thank you! One tip. In the beginning of cutting onions or, if someone is not used to cut onions it'll make them cry, if you want a trick from my momma to avoid crying in your beginnings, get a mouth full of water, hold it in your mouth, cut all the onions you need to, once finished with cutting the onions, throw the water away. Test it. You shouldn't cry. This crying eventually will pass as you keep consuming or cutting more often onions!
Thanks for the tip
Love your style of cooking!
Thank you 😊
Thank you for this recipe and method. I use the salt and rub technique that I learned from my father. I think the advantage to that is that you can pack a whole lot more kraut in a jar or crock, We never processed it like people seem to nowadays and I still use wax on my jams and jellies. I make my kraut with juniper berries and fennel since I grow both . I am going to try this crispier version next.
I like the idea of juniper berries!
@@lulishomestead6767 I think they help with fermentation. The dusty white covering is natural yeast. keep in mind that it takes a year for juniper berries to mature. If you pick them before they are ripe they will be bitter and too strongly flavoured.
Spasiibo !
You have the best video on “kvasena kapusta” done exactly like with what I grew up with….
And I loved your garden.
You must be a happy person.
👍👍👍
Thanks! I am very blessed!
I love your recipe. It's easy and clean with no fuss. Thank you so much.
You are welcome
I am so glad to have found you and your beautiful channel!
Thank you! Enjoy!
Love the way you serve it!! I must try it!
Thank you
I definitely want to try your method! It looks wonderful and no fancy valves used.
Best wishes
Thank you for sharing the special traditional recipe. You've inspired me to start fermenting again. I can't wait to make this.
Happy fermenting!
I believe that rose patterned salad plate she is using is a Rosenthal signature Moss Rose pattern. Very lovely.
Thanks
I have tried making fermented cabbage, but you mentioned using non-chlorinated water. I just checked the water quality report for my tap water and there is probably enough chlorine to kill off the friendly bacteria on the cabbage to deter the process. I am going to try buying jugs of distilled water. Thanks for the encouragement to try this again.
There is another method of removing chlorine from the water. Fill up a large vessel and leave it uncovered over night. Chlorine quickly evaporates.
amen David, so just think what chlorinated water does to our friendly bacteria in our stomachs.......this is why I quit drinking city municipal water..........the quality of our healthy flora in our stomachs really affects the health of our body.......
Distilled water isn't recommended. It isn't meant for cooking or drinking. Better to use filtered or bottled drinking water.
Boil the water and let it cool down, or just do as luli said, chlorine evaporates really fast.
I tried another method I've seen on youtube. It's just added salt to the cabbage and squeezed every half hour (4-5x) then packed into a jar. Water is coming out of the cabbage itself, no need to add extra water. That guy also left his sauerkraut for 2-3 weeks before it was done (to his liking).
FABULOUS! The best way to make sauerkraut! Thank you!
🙂
Lovely garden. Thank you for this recipe and your clarity.
Happy to share.
Thank you Luli for making such a great video. I will try this recipe. Thanks for your hard work.
Thank you for your kind words.
Dear Luli, your video is excellent. I will make this. My grandparents used to make "kislo zelje" sauerkraut back in my homeland Slovenia. Really enjoy your friendly, natural presentation.
Thank you.
Thank you for sharing. This is a great dish. My grandparents used to make a similar dish and I lost the recipe. Thank you again. Excellent.
And the music accompanying it all was perfect!
Thanks
Thank you, I will be making some of this, and I am glad you made it just like mama made it. Looks delicious 😋
Thank you!
Thank you for this really inspiring video! 🙏❤️
I’m definitely going to do my sauerkraut! 👍😀❤️
Happy to share.
Excellent!! Very easy to follow. Love it!!!
Glad to share.
I'm from Eastern Europe, oh wowwww...I needed this recipe, and I'll make stuff cabbage with the natural method .....Thank YOU so much !!!
Enjoy!
That looks amazing.🤤
Thank you!
I enjoyed your sauerkraut recipe very much. It is a little different than my German-from-Russia Grandma's recipe, but every mother and grandmother has their own way that their family loves. I am looking forward to seeing more of your videos and recipes. God bless you. 🌸 Michele
Thanks. I love to learn about different traditional cooking. If we don't preserve these traditions they will disappear.
@@lulishomestead6767 true. It is so important we teach our children our heritage ways of cooking, gardening, and preserving foods. ~Michele
My Hungarian grandma made home made sauerkraut. Thank you for sharing this. I am going to try it.😁
You are welcome. I believe Hungarian recipe includes caraway seeds
I tried all three - Bavarian (German), Polish and Slavic. Each has a distinct flavor and all are delicious. Danke schoen, Junkoje, Spasiba
Awesome!
I grew upon on sauerkraut my mom is German and she puts fennel seed with a pork roast and potatoes. And I have been making it fermented. Going to try it with the carrots. Thanks
Your mom's kraut sounds delicious
My mother-in-law served it hot with fennel seeds and sour cream mixed in but that was the mushy good German style. I have to try this way too. Thank you.
I had the same no jars problem and pickling spices at the end of summer 2020 - back to normal 2021 BUT more expensive now. Never used carrots will try my next batch, thank you Luli
I was able to find more jars just last week. And as you have also observed, the prices are up. Feels like the prices are up on everything.
Yes, carrots add a good mild sweetness.
I am trying your recipe and it’s on its 3rd day fermenting. It makes my mouth water just seeing it in the jar. Thank you for sharing this recipe.
Good! Are there fermentation bubbles? In a few days start tasting. Depends on the room temperature it maybe ready on day 5, 6 or 7. One time it took two weeks to get the fermentation
Love the accordion music. Thank you!
❤
I just found you and love your tutorial! I'm Italian and of course did not grow up with sauerkraut. I love sauerkraut and have a beautiful crop of cabbage this year. You're way of making sauerkraut is so easy and simple. I love that you're teaching us how your mom and grandmother used to make sauerkraut the old fashion way. My mother also did things the old fashion way and I am following suit. I have 2 questions. When the sauerkraut is ready for cool storage, does it need to be topped up with more brine and if so can the 'over flow' brine be used for top up or for further batches of sauerkraut? Also, I'm guessing once you store it you need to put a lid on the jar - correct?
Thank you!
Hi! Glad you find me! I would not use the overflow fluid again, it might risk of bad bacteria or fungus growth. Just keep all cabbage pushed down under the fluid. After the fermentation is over a cover is a good idea.
Thank you for sharing your version. I've never seen the olive oil added with the onions and chives. I'm looking forward to trying it once my batch is fermented!
Happy fermenting!
Thank you!! My husband and 4 year old daughter love Sauerkraut.
I made a gallon of your recipe. Worked perfectly and I myself am one third through that delicious gallon. Thank you
That's awesome!!!
Hi first time follower your video is very informative and easy to follow I will be making some I love sauerkraut my mom used to make sauerkraut perogies as a filling and they were really good and sauerkraut is nice to put around your cabbage rolls too My husband use to add pickling spice when he made sauerkraut and also added onions so there are many preferences Well cheers from Canada 🇨🇦
Welcome to the channel! There are so many different recipes. Best wishes!
Ok, just letting you know that you got my vote! 👍
I'm officially subscribed.
Keep up the good fermentation!
Thanks and thank you for subscribing! I love fermenting veggies, so good and delicious!
I loved this video! I have made homemade sauerkraut many times without brine, but it always comes out too salty. I've never seen specific instructions on salt to water ratio for brine--turns out it is exactly the same ratio I ferment other vegetables. I should have known! My friend from Ukraine makes wonderful homemade sauerkraut and finishes it with toasted sesame oil and parsley. I've never been able to get mine to taste as good as hers. Maybe now I will! Thank you for these very clear directions and doing everything with food safety in mind!
Try my method!
That topping made such a difference to how I now enjoy eating sauerkraut. Thank you for sharing ❤
Please stay safe during these crazy times. Hellos from Georgia! You did a great job going through the process and I appreciate the fact that i can now attempt this myself 😁 . I love my Kraut!!!
Hello in Georgia! Best wishes!
Just beautiful! You've done the perfect kraut! (But I like to add dried red pepper too!)
And I've recently stopped fermenting, but need to start up again!
I absolutely love a kielbasa roll on a homemade bun with sauerkraut AND homemade mustard!
Now I am getting hungry!!!
I'm wondering if a tannic leaf of oak will continue to keep the crispy...
Now I'm hungry too!! 🤣. Hot peppers flakes is a great idea. I personally don't like the flavor of an oak leaf, but I know it's often used in the fermentation recipes
So happy to see the peppercorns going in your kraut. I love pepper.
Oh yes! They add good taste!
Thank you for this good delicious Russian sour kraut recipe
Happy to share