Cabbage is one of the clean 15, so organic is not necessarily needed because its one vegetable which has natural protection against insects. Therefore its not heavily sprayed. BTW, organic crops are still allowed to be sprayed.
Cabbage is sprayed heavily because of the bug pressure what are you talking about lol. I grow cabbages for a long time always eaten by a few different things. I have organic sprays I use here on my homestead but yah no You're wrong about the commercial ones not being sprayed lmao 🤣
I've learned the hard way (3 times) to respect a mandolin. I invested in a heavy duty food service cut glove so I don't lose any more chunks of my fingers.
Allspice works well and bay leaf, Also what I do is put a layer of olive oil on top. That acts as a valve to allow air out but not in. Especially if you are not using a lid.
Red cabbage with apples; and white cabbage with grapes and champagne are the best. I actually come from the town with the probably most famous Sauerkraut company (Hengstenberg), so all sorts of Sauerkraut and pickles are part of my culinary memories
I found an easy way to mix in the salt is to put everything (shredded cabbage and salt) into a kitchen aid mixer bowl and let the mixer crush/mix the salt/cabbage together
I've been making homemade sauerkraut for years and I have found that 13 days seems to be the magic number. Unless it's really cold in your house and then it may take a bit longer. Thanks for sharing this vital information for folks to see how easy it is to eat healthy!
I took a fermentation course last year and the instructor said the amount of salt is "forgiving" to a certain point, of course. The more salt, the longer it takes to ferment. And after it reaches the taste you like (5-10 days), you should put it in the fridge to slow down the fermentation process. The timing of this video is perfect, I have a red cabbage in the fridge I have been thinking for days what I can do with. Thank you, Derek! 💚
My parents this every winter season and it's awesome.. I also like purple cabbage but the fun fact is that it's so strong in antioxidants that it actually slows down the fermentation process.. that's why the white cabbage is done so much faster like in a week. Awesome video thou thumbs up
@@Simnettnutrition Just showing those who don't know how to make it and touching on it is still wicked good! I'm making a small batch of fermented jalapenos tomorrow. I have a gallon jar already in a cool dark place and slowly have been working on it, I do a mix of both red and green cabbage.
I like the idea of a smaller jar filled with water as a weight. I used a baggie filled with rocks... and the sauerkraut juice seeped into the baggie... Thanks for your idea!
I am addicted to lacto-fermentation. One of my favorites was lacto-fermented hazelnuts (7 day) that were pureed afterward. They ended up tasting like a walnut encrusted cheddar ball!
@@Bri-vy7zx Add shelled walnuts to a 4% salt water solution in a clean airlocked container. Ferment for 7 days. Remove walnuts from solution and load into a food processor. Blend until smooth.
Traditionally a heavy clean stone is used to keep all submerged. A typical traditional spice is juniper berries. They are also antibacterial and antifungal. I love the colour of red cabbage!
My first batch is a week old now and it's doing well. I put a chopped hot chilli in it. I'm lucky to have an outside kitchen and the first few days were stinkers! Keep it outside if you can.
I'm Estonian, I've made some sauerkraut in my days, we usually layer the cabbage & the salt, stomp it ( We have a special tool made out of wood to do this, it's important to put some wheight in to it ) & then continue to layer it with more cabbage & salt. We also have whole kummin seeds in our sauerkraut. We also place a plate on top of the sauerkraut when it's fermenting, with wheights on it I've never used red cabbage, but it looks really tasty so I'll have to try it soon!
Traditional german sauerkraut has juniper berries, bay leafs and cumin seeds. Thats the traditional basic mixture. There are some with carots, onions and/or apple added. I personally tried this basic traditional mixture with cloves and/or kardamom seed pods. I guess pieces of cinnamon could be good too. Ginger and garlic goes more in the direction of a kimchi. I never saw these ingredients in german sauerkraut though. Amazing video! Thanks a lot!
@@somethingspecial1415 It depends on what else Im eating. I put around a dessert spoonful on salad and about half that in meat dishes. I don’t eat it without food though it’s too strong for me that way. You can put it in sandwiches if you eat bread, cheese sandwiches are good with about a teaspoon! 😀
One can use smaller mason jars (500mL) too. It saves waste if one doesn't get through a big jar quick enough or if a jar goes off, less is lost. My sauerkraut and kim chi stores (wong bok, chinese radish, spring onion,carrot garlic, ginger, chilli flakes ) over a year, in a cool dry dark place so I make it when cabbages are reduces to £0.15 (20 US cents) each at Easter. Just make sure the cabbage stays below the liquid. If you want to use up a lot make a bigos with offcuts of meat, sausages from the freezer, onions, carrots... Cuts which havefreezer burn are useable as the cooking in the slow cooker will rehydrate and tenderise them somewhat.
Excellent , love the fact that you use the leaf to compress it down , so keeping it natural , thank you . Will use your way rather than the other videos that I’ve watched as yours is the most natural and environmentally friendly 😊
I just put mine in the fridge. 10 days was my sweet spot. It's summer in Georgia so it didn't take long for me. IT IS SO GOOD!! Thanks so much for this video!
You could do peppers, radish, even grated cucumber. I made one that was a white cabbage (store didn't have red), I added a few purple carrots i grew, peppers, a couple of garlic pieces, and some apple juice because I didnt have enough liquid. It was pretty vinegary after and had a good amount of heat too. Definitely recommend
I make my own hot fermented hot sauce with a Mason jar, some salt, whole garlic cloves and water and of course red chilli peppers. I weigh down the chilli bits with a plastic bag of water but you can buy glass "pebbles" to hold the chilli bits down. When it is ready - I blitz in a food processor and store in the fridge in jars.
I've never fermented at home... you can really just leave an open jar of cabbage / cabbage liquid sitting out for a month with no lid? I'd be terrified that I'd poison myself. But I want to try it.
I had to put mine in a bigger jar because it kept overflowing with liquid out of the secured lid. Now it's in an old Giant Pickle jar and it's getting happy there.
When I have done it I put the lid and then opening every two days or so because the bacteria creates gases, other people I've seen use a cooking rope, just to avoid dust or other polutants to get in the pot...
I’m liking the idea of one with black pepper and the one with apples. Also the jar with multiple ingredients sounds interesting and I will be trying one of those batches. Thanks for the video! 😎
Important points. I did a course once and I would like to share some infos too :) : 1. SALT MUST BE WITHOUT ADDED JODINE. 2. Always disinfect hands with apple cider vinegar and sterilize your tools and jars :) 3. the cabbage must be covered with the brine like Derek showed in the video. Amazing video derek, really appreciated. 🥰
I havent bought cabbage in a long time. What did I buy yesterday? Red cabbage which was plannes to be served fresh with a massage and some salt,vinegar and bit of olive oil. I always loved it but not eating it enough. Now this pops up in recommended. We do sauerkraut back in Romania with 1kg of coarse salt per 10Liters of water. I was looking for a reduced salt recipe:D Thank you:D
Made my own sauerkraut recently, same recipe you've given, but I used white cabbage and caraway seeds, soooooo good. I'm impressed with myself. I want to try red next, with apple in it (that's how I've had it before)
Adding cumin seeds is really yummy as well! 🥰 I love homemade sauerkraut. My great grandma used to make it all the time when I was little. I've never done it myself, but really wanna start 💜👍 Also sprouting broccoli 😃🥦
I have tried SO many times to make Sauerkraut and have failed miserably 😩😫, (aside from wasting a whole lot of cabbage and salt!)! However you made it look so easy that I'm gonna give it a last-ditch attempt. 🤗 I can't believe you think massaging the cabbage is "the hardest part"!! 😱For me it has ALWAYS been to keep everything submerged under the brine. 😡 But I LOVE your idea of making the. cabbage "lid" by cutting around the top of the mason jar, and then sticking a jar filled with water on top. 😆 Will definitely be trying that. Thanks ever so much! 👏👏👍🏽
Ok 😆, so I just made some Sauerkraut AGAIN after a very long break from all my past failures, and I am over the moon!!! 🤗 I did it your way with the lid, and I had tons of liquid for it to be submerged in, and its looking real good in my lovely huge jar. I'm gonna leave it for 4 weeks as you said, and then give it a taste. 😋 So thank you VERY much for your method and making it look so easy! Hopefully it will do great things for my health. 😊☺️👍🏽
It's easier if your put the kraut in a stainless steel pot, the stomp it with a 2X4 till the juice comes out. Salt.... 3 table spoons Himalayan salt for 5 pounds chopped cabbage.
Glad I'm living in germany because that stuff is one of the most common vegetables here. You can buy it literally everywere, pasteurized and nonpasteurized. I love that stuff! Will definitely try to make it by my self with your recipe! thanks!
I’ve made sauerkraut at home *once* (definitely not an expert yet)… and I blended up a whole apple and poured it in the jar along with the salt and water and the core of the cabbage- it’s a pre-biotic, so it helps start and encourage the ferment.
I have had sauerkraut with beetroot and turmeric in it, both together and separately. Any with turmeric had black pepper as well. Daikon radish works really well too. I have had regular radish in it as well. Celeriac works well but can be one of the pricier root veggies depending on where you live. Than-q for this excellent video. I have never seen anyone leave the tops of their jars open to the air as you do. Everyone else I have seen making sauerkraut has stressed putting cheesecloth or some sort of cotton/mesh on top to keep bugs or any bacteria in the air from infiltrating your jar. As you have not encountered any issues in your two attempts thus far you may either be lucky or it may be the time of year that makes it safe to do your way or maybe a top is not truly necessary after all. In the hotter months I wonder if it is more likely for bacteria from the air to infiltrate and grow. I guess only time will tell. Keep doing all you are doing. You provide excellent, well-researched information to help people make better choices and live healthier lives. You are indeed leaving this planet a far better place than you found it. You have much to be proud of! You are appreciated! With peace, gratitude and grace! Stay safe! XO
Thank You have actually fermented both of your recipes and both are great - I am crazy about sauerkraut and tried all different ingredients - I love the heat so have tried lots of different chill's from jalapeno to scotch bonnet , have added parsley , dill , chives , oregano , sage , have tried various different fruits as well including orange , pear , apple and passion fruit kraut , you can also try curtido from El Salvador or Kimichi from Korea - Cheers
I like your method for keeping the ‘kraut submerged. Definitely going to do this. I was playing with the idea of buying a specialized sauerkraut crock, but I have mason jars galore. Thanks!
Derek, Thank You ! I've been waiting for you to do this video for ages because I think homemade fermented veggies are a SUPER food, and your followers need to know about it. I've been doing it for years, it is a super IMMUNE BOOSTER in the gut. I like to use DAIKON radish, and BEETS, and KALE, and the Cabbage (of course) and ginger and garlic and seaweed. Here is my tip.....take some of the prior mature finished sauerkraut (like 1/4-1/3 cup) and blend it /liquify it. Then pour this "starter" liquid into the new batch that you are making and mix it up really well. This JUMP STARTS the fermentation, and I only wait 7-9 days and it is delicious and ready. It may bubble up and overflow your jar in 1.5-2.5 days, so watch it carefully, and don't overfill your jar. Note: once you put it into the fridge it continues to ferment...just more slowly. I love it, and I eat it almost every day with my meals.
Awesome video thank you so much for the great content you share in ALL OF YOUR VIDEOS.. YOU ARE TRULY AN EXAMPLE OF A HEALTHY AND COMPASSIONATE VEGAN... YOU HAVE TRULY INSPIRED ME TO EAT BETTER AND ALSO BE MORE POSITIVE..
love your page! you can also fill a little ziplock with water to put on top if you don't have fermentation weights! please do a kimchi recipe?! i madea unicorn batch years ago and gave up after many more failed
Thanks Derek, I know we are not all feeling really great now, being home bound in Parksville. I appreciate another home fermentation project to try. We have made Kombucha, Lemon ginger ale with a ginger bug and Mexican pineapple beer (gonna through this out). Thanks for posting a video like this right now.
Just wanted to add some info concerning temperature: It works best in 18-22°C (64-71°F) and no changes of more than 3°C (5°F) over the whole process of fermentation. Thanks for that vid, Derek! Greetings from a german Kraut😄🇩🇪
Much thanks man.i can't beleive its first time making this as i use and eat alot of cabbage.Thanks for the inspiration.Last week was cabbage rolls and now krout.
Awesome. Thanks Derek. I love the idea of adding ginger. I was going to buy some but now I will make my first batch. I didn’t know about the pasteurisation of commercial sauerkraut.
Thank you ! I plan on filming a what I eat in a day tomorrow so look forward to another fun one coming up soon. Maybe a live Q&A with Crystal soon too.
Live Q&A yes!! We would all appreciate that a lot Derek! Have been binging on all your videos whilst on lockdown here in UK! Some new content would be great man! Peace ✌️
every autumn we make sauerkraut to preserve our cabbage. we always make 25 litres pot, every time we add carrot and dill, sometimes we add apples or cranberry. I'm obsessed with sauerkraut💘
Hello. Nice video remind me my grand dad he use to do it but a bit different way and like 10 or 20 litters in my country we have special big jars for it people before winter doing it (use to do it) high in vitamin c because in winter u don't get the fresh vegetables (long tme ago) u can add a bit of red peppers or chilly... People do it with beetroot as well. Peace
It's funny/weird. Sauerkraut is a German word (but not all Germans eat Sauerkraut daily! :D) but we have 2 different words for the white and red one. Sauerkraut is made of the white cabbage and the one you made (from red cabbage) is called "Rotkraut" ("rot" means red). 🙈
Sorry but that‘s not true. Sauerkraut just means fermented cabbage, no matter the color. White cabbage is called Weißkohl or Weißkraut (like here in Austria) and red cabbage is called Rotkohl or Rotkraut. That being said, Sauerkraut is usually made of white cabbage, I have barely seen any fermented red cabbage.
@@alaxy75 Don't call me a liar. ;) Maybe there a local differences? I'm German and there are a lot of ways to call a doughnut (Berliner, Krapfen, Pfannkuchen, all the same) ;) And where I life, Sauerkraut is made of white cabbage. Weißkraut or Weißkrautsalat is something total different and made of not fermented cabbage.
Cabbage is one of the clean 15, so organic is not necessarily needed because its one vegetable which has natural protection against insects. Therefore its not heavily sprayed.
BTW, organic crops are still allowed to be sprayed.
Cabbage is sprayed heavily because of the bug pressure what are you talking about lol. I grow cabbages for a long time always eaten by a few different things. I have organic sprays I use here on my homestead but yah no You're wrong about the commercial ones not being sprayed lmao 🤣
Τα φύλλα των λάχανων, τα τρώνε οι κάμπιες. Δεν κατάφερα ποτέ να καλλιεργήσω λάχανα. Οι καλλιεργητές βαζουν πολλά φάρμακα.
Can I put in the fridge after fermentation? Thank you for your video
I've learned the hard way (3 times) to respect a mandolin. I invested in a heavy duty food service cut glove so I don't lose any more chunks of my fingers.
Allspice works well and bay leaf, Also what I do is put a layer of olive oil on top. That acts as a valve to allow air out but not in. Especially if you are not using a lid.
I'm hearing this the first time. Thanks for the tip! 😉
Red cabbage with apples; and white cabbage with grapes and champagne are the best. I actually come from the town with the probably most famous Sauerkraut company (Hengstenberg), so all sorts of Sauerkraut and pickles are part of my culinary memories
Hi there, does the alcohol in the champagne burn off with the fermentation?
I found an easy way to mix in the salt is to put everything (shredded cabbage and salt) into a kitchen aid mixer bowl and let the mixer crush/mix the salt/cabbage together
TYSM now my kitchen aid sitting in the garage HAS FINALLY A HEALTHY PURPOSE ❤❤❤ GREAT IDEA💡 😄 🙌
Which attachment do you use the beater, whisk, or dough hook? Thanks
I make mine with Red Cabbage, Carrots, Ginger, fresh Turmeric and Beets. Absolutely delicious !
I've been making homemade sauerkraut for years and I have found that 13 days seems to be the magic number. Unless it's really cold in your house and then it may take a bit longer. Thanks for sharing this vital information for folks to see how easy it is to eat healthy!
I took a fermentation course last year and the instructor said the amount of salt is "forgiving" to a certain point, of course. The more salt, the longer it takes to ferment. And after it reaches the taste you like (5-10 days), you should put it in the fridge to slow down the fermentation process.
The timing of this video is perfect, I have a red cabbage in the fridge I have been thinking for days what I can do with. Thank you, Derek! 💚
Wow, you got 200 comments and you only posted it 4 hours ago? Way to go! This was obviously something people really wanted to hear about.
That was so nice that you talked to your mom when she called in the middle of the video! She must be an amazing person to have such a wonderful son! 😊
he's lucky he's got a ma who call...actually anybody who still has a caring mama is super lucky
I like the fact you cleaned everything and washed your hands.a lot of sites don't
I add Red Beat shredded to my red cabbage 🥬
My parents this every winter season and it's awesome.. I also like purple cabbage but the fun fact is that it's so strong in antioxidants that it actually slows down the fermentation process.. that's why the white cabbage is done so much faster like in a week. Awesome video thou thumbs up
Chatting with mom while massaging the cabbage- yay for you multi-tasking!👏👏🤣
1:41 I love old photos like that! They really do tell a thousand words. The whole town prepping their sauerkraut in cabbage season.
Amazing!
Dude. Try the Celtic grey salt. It's awesome with veggies.
Finally, more people sharing the benefits of fermented food!
Yes, I definitely understated the benefits for our gut, but didn't want to bore people.
@@Simnettnutrition Just showing those who don't know how to make it and touching on it is still wicked good! I'm making a small batch of fermented jalapenos tomorrow. I have a gallon jar already in a cool dark place and slowly have been working on it, I do a mix of both red and green cabbage.
@@SimnettnutritionAre you kidding me? Your content is the farthest thing from boring! I love your channel.
Was hoping for the standard Simnett taste test at the end, you'll have to show us in a later video.
Yes yes, I know. Haha, I didn't want to wait 2 weeks to put it up. I'll give it a try when it's ready.
Can we add bell pepper
just wanted to let you know they both taste amazing! I am really stoked with how they turned out.
Thank you for showing us to wash things before starting. I definitely feel like it makes a difference for me to see the hygiene before the process.
I like the idea of a smaller jar filled with water as a weight. I used a baggie filled with rocks... and the sauerkraut juice seeped into the baggie... Thanks for your idea!
We experiment with different salts. Hawaiian black salt tastes smokey. Mountain rose herbs has a selection of different salts.
I am addicted to lacto-fermentation. One of my favorites was lacto-fermented hazelnuts (7 day) that were pureed afterward. They ended up tasting like a walnut encrusted cheddar ball!
Wwhhaaattt l have to check that out 🥸
Recipe please!
@@Bri-vy7zx Add shelled walnuts to a 4% salt water solution in a clean airlocked container. Ferment for 7 days. Remove walnuts from solution and load into a food processor. Blend until smooth.
“I’ve done it twice, so I’m basically a professional” 😂
😂😂
Professional meat slicer?
Try adding dried cranberries! Sometimes its even made with apples and cranberries combination which is also awesome ;)
Radishes are my favorite fermented veggie! Spice and crunch all in one:)
Traditionally a heavy clean stone is used to keep all submerged. A typical traditional spice is juniper berries. They are also antibacterial and antifungal. I love the colour of red cabbage!
@yourlittleplantbasedglitch My pleasure
@Sandra Carli Don't the juniper berries make your Kraut taste like gin?
@@olwill1 Actually they don't. They are similar to blueberries. Gin is very refined and in Kraut only few berries are used.
Antibacterial? Isn't the point to get the probiotics? Good bacteria.
@@olwill1So where is the downside ? 😂🫶🏼😃
Just made this after watching your vid - thanks Derek! I’m a huge fan, you’re making a real difference in the world.
On your *Cabbage* Check your grocery receipt for the weight, If you didn't weigh it before you put it in your cart.
My first batch is a week old now and it's doing well. I put a chopped hot chilli in it. I'm lucky to have an outside kitchen and the first few days were stinkers! Keep it outside if you can.
Let it sit with salt so it softens before massaging it
I'm Estonian, I've made some sauerkraut in my days, we usually layer the cabbage & the salt, stomp it ( We have a special tool made out of wood to do this, it's important to put some wheight in to it ) & then continue to layer it with more cabbage & salt. We also have whole kummin seeds in our sauerkraut. We also place a plate on top of the sauerkraut when it's fermenting, with wheights on it I've never used red cabbage, but it looks really tasty so I'll have to try it soon!
Try the red cabbage!
Traditional german sauerkraut has juniper berries, bay leafs and cumin seeds. Thats the traditional basic mixture. There are some with carots, onions and/or apple added.
I personally tried this basic traditional mixture with cloves and/or kardamom seed pods. I guess pieces of cinnamon could be good too.
Ginger and garlic goes more in the direction of a kimchi. I never saw these ingredients in german sauerkraut though.
Amazing video! Thanks a lot!
I use red cabbage, red onion, garlic, ginger and pear. Then I add some grated allspice.
Hi,how long dies this usually last?
@@somethingspecial1415 Mine lasted two months in the fridge, it was eaten by then! 😃
@@NannyOggins thanks,one more question how much spoons do you eat ,every day or every other day?
@@somethingspecial1415 It depends on what else Im eating. I put around a dessert spoonful on salad and about half that in meat dishes. I don’t eat it without food though it’s too strong for me that way. You can put it in sandwiches if you eat bread, cheese sandwiches are good with about a teaspoon! 😀
@@NannyOggins thanks ❤
One can use smaller mason jars (500mL) too. It saves waste if one doesn't get through a big jar quick enough or if a jar goes off, less is lost.
My sauerkraut and kim chi stores (wong bok, chinese radish, spring onion,carrot garlic, ginger, chilli flakes ) over a year, in a cool dry dark place so I make it when cabbages are reduces to £0.15 (20 US cents) each at Easter.
Just make sure the cabbage stays below the liquid.
If you want to use up a lot make a bigos with offcuts of meat, sausages from the freezer, onions, carrots... Cuts which havefreezer burn are useable as the cooking in the slow cooker will rehydrate and tenderise them somewhat.
Excellent , love the fact that you use the leaf to compress it down , so keeping it natural , thank you . Will use your way rather than the other videos that I’ve watched as yours is the most natural and environmentally friendly 😊
I just put mine in the fridge. 10 days was my sweet spot. It's summer in Georgia so it didn't take long for me. IT IS SO GOOD!!
Thanks so much for this video!
I made it with fennels and apples and it was very good!!
You could do peppers, radish, even grated cucumber.
I made one that was a white cabbage (store didn't have red), I added a few purple carrots i grew, peppers, a couple of garlic pieces, and some apple juice because I didnt have enough liquid. It was pretty vinegary after and had a good amount of heat too. Definitely recommend
I didn't know that, sounds yumish lol yum/delish.Thanks.
Nice! Throw it all in there. Haha.
I make my own hot fermented hot sauce with a Mason jar, some salt, whole garlic cloves and water and of course red chilli peppers.
I weigh down the chilli bits with a plastic bag of water but you can buy glass "pebbles" to hold the chilli bits down. When it is ready - I blitz in a food processor and store in the fridge in jars.
I've never fermented at home... you can really just leave an open jar of cabbage / cabbage liquid sitting out for a month with no lid? I'd be terrified that I'd poison myself. But I want to try it.
I had to put mine in a bigger jar because it kept overflowing with liquid out of the secured lid. Now it's in an old Giant Pickle jar and it's getting happy there.
When I have done it I put the lid and then opening every two days or so because the bacteria creates gases, other people I've seen use a cooking rope, just to avoid dust or other polutants to get in the pot...
I’m liking the idea of one with black pepper and the one with apples. Also the jar with multiple ingredients sounds interesting and I will be trying one of those batches.
Thanks for the video! 😎
Cocoa nibs sweet and sour after it ferments plate it Tabasco and nibs sprinkled in it
Oh wow, we've got a seasoned sauerkraut maker on our hands here! Thanks for the idea!
Important points. I did a course once and I would like to share some infos too :) : 1. SALT MUST BE WITHOUT ADDED JODINE. 2. Always disinfect hands with apple cider vinegar and sterilize your tools and jars :) 3. the cabbage must be covered with the brine like Derek showed in the video. Amazing video derek, really appreciated. 🥰
Francesca Donati what is jodine?
*iodine
You can also just place the mason jar lid on but don't screw it down tight so the air / Co2 can escape.
cheers Derek. Reminded me to make my own first batch. Used half a white cabbage 3.5tsp of salt and added a minced garlic glove.
Yum! I’ve heard of adding radishes.
He who has health, has hope and he who has hope, has everything.
✨✨
Thanks for the nice quote. I totally agree!
@@Simnettnutrition that is god 💪same her
I like your method like cutting around the cabbage leaf with the jar. I wish I had discovered fermented food earlier! :)
Curry powder into the sauerkraut mix is fab!!!
This was helpful, I'm pickling red onions with lime juice and salt, got bored of vinegar, twice as good though.
I havent bought cabbage in a long time. What did I buy yesterday? Red cabbage which was plannes to be served fresh with a massage and some salt,vinegar and bit of olive oil. I always loved it but not eating it enough. Now this pops up in recommended. We do sauerkraut back in Romania with 1kg of coarse salt per 10Liters of water. I was looking for a reduced salt recipe:D Thank you:D
funny guy...love this! Cannot tell you how excited I am about finding this recipe..thank you!
What would come in handy is a ball wide mouth funnel and wide mouth glass weights. Interesting video. Thank you
So good for your gut health. Thanks for the additional and important information about the process 🙏 ❤❤
Made my own sauerkraut recently, same recipe you've given, but I used white cabbage and caraway seeds, soooooo good. I'm impressed with myself. I want to try red next, with apple in it (that's how I've had it before)
Adding cumin seeds is really yummy as well! 🥰
I love homemade sauerkraut. My great grandma used to make it all the time when I was little. I've never done it myself, but really wanna start 💜👍 Also sprouting broccoli 😃🥦
I have been eating sauerkraut and sour turnip all my life. Never had fermented red cabbage, so need to try it. Thanks for posting.
I have tried SO many times to make Sauerkraut and have failed miserably 😩😫, (aside from wasting a whole lot of cabbage and salt!)! However you made it look so easy that I'm gonna give it a last-ditch attempt. 🤗 I can't believe you think massaging the cabbage is "the hardest part"!! 😱For me it has ALWAYS been to keep everything submerged under the brine. 😡 But I LOVE your idea of making the. cabbage "lid" by cutting around the top of the mason jar, and then sticking a jar filled with water on top. 😆 Will definitely be trying that. Thanks ever so much! 👏👏👍🏽
Ok 😆, so I just made some Sauerkraut AGAIN after a very long break from all my past failures, and I am over the moon!!! 🤗 I did it your way with the lid, and I had tons of liquid for it to be submerged in, and its looking real good in my lovely huge jar. I'm gonna leave it for 4 weeks as you said, and then give it a taste. 😋 So thank you VERY much for your method and making it look so easy! Hopefully it will do great things for my health. 😊☺️👍🏽
It's easier if your put the kraut in a stainless steel pot, the stomp it with a 2X4 till the juice comes out. Salt.... 3 table spoons Himalayan salt for 5 pounds chopped cabbage.
BRO, I didn’t even know I wanted to try this until you made a video on it. Totally trying this out! I love me some sauerkraut 😋😋
HAha, nice! Hope you enjoy it.
Love this..... 2 large red cabbages made 4 large mason jars of sauerkraut. Thanks for this video they came out so good... putting it on my carrot-dogs
Perfect timing! I bought a scale last week and cabbage this morning. I'll try this tomorrow!
Great! It will come in handy. Crystal showed me after we actually do have one. Oops.
Glad I'm living in germany because that stuff is one of the most common vegetables here. You can buy it literally everywere, pasteurized and nonpasteurized. I love that stuff! Will definitely try to make it by my self with your recipe! thanks!
I’ve made sauerkraut at home *once* (definitely not an expert yet)… and I blended up a whole apple and poured it in the jar along with the salt and water and the core of the cabbage- it’s a pre-biotic, so it helps start and encourage the ferment.
Guy, you are good. A wonderful teacher.
Thanks for this video Derek. I have just made my first jar thanks to you! 😊
So sweet the way you spoke to your Mom. 💕
Haha mommy's dudey
add 5-6 kernels of fresh unboiled corn, it will keep the cabbage firm, stops it going too soggy
No way! That's awesome. Yes, that is one thing, I never get it quite as crispy as store bought stuff. Thank you.
Sorry Derek I said fresh corn, I meant dry corn cernels, hard shelled.
@@willr.1211 Do you mean like unpopped pop corn kernels?
I actually done this last week! Three jars sitting fermenting away right here 🤗🙌🏼❤️
Nice.
I love all fermented vegetables. Kimchi, mustard greens ect......ect👍🙏
yes give an update as it ferments, and do the taste test
hey, great video as always. Maybe you could do a Pantry > sprouting video or what seeds everyone has at home one could use to grow some herbs at home
I have had sauerkraut with beetroot and turmeric in it, both together and separately. Any with turmeric had black pepper as well. Daikon radish works really well too. I have had regular radish in it as well. Celeriac works well but can be one of the pricier root veggies depending on where you live.
Than-q for this excellent video. I have never seen anyone leave the tops of their jars open to the air as you do. Everyone else I have seen making sauerkraut has stressed putting cheesecloth or some sort of cotton/mesh on top to keep bugs or any bacteria in the air from infiltrating your jar. As you have not encountered any issues in your two attempts thus far you may either be lucky or it may be the time of year that makes it safe to do your way or maybe a top is not truly necessary after all. In the hotter months I wonder if it is more likely for bacteria from the air to infiltrate and grow. I guess only time will tell.
Keep doing all you are doing. You provide excellent, well-researched information to help people make better choices and live healthier lives. You are indeed leaving this planet a far better place than you found it. You have much to be proud of! You are appreciated!
With peace, gratitude and grace! Stay safe! XO
Thank You have actually fermented both of your recipes and both are great - I am crazy about sauerkraut and tried all different ingredients - I love the heat so have tried lots of different chill's from jalapeno to scotch bonnet , have added parsley , dill , chives , oregano , sage , have tried various different fruits as well including orange , pear , apple and passion fruit kraut , you can also try curtido from El Salvador or Kimichi from Korea - Cheers
I like your method for keeping the ‘kraut submerged. Definitely going to do this. I was playing with the idea of buying a specialized sauerkraut crock, but I have mason jars galore. Thanks!
Fantastic tutorial clear and informative.thank 🌸
Derek, Thank You ! I've been waiting for you to do this video for ages because I think homemade fermented veggies are a SUPER food, and your followers need to know about it. I've been doing it for years, it is a super IMMUNE BOOSTER in the gut. I like to use DAIKON radish, and BEETS, and KALE, and the Cabbage (of course) and ginger and garlic and seaweed. Here is my tip.....take some of the prior mature finished sauerkraut (like 1/4-1/3 cup) and blend it /liquify it. Then pour this "starter" liquid into the new batch that you are making and mix it up really well. This JUMP STARTS the fermentation, and I only wait 7-9 days and it is delicious and ready. It may bubble up and overflow your jar in 1.5-2.5 days, so watch it carefully, and don't overfill your jar. Note: once you put it into the fridge it continues to ferment...just more slowly. I love it, and I eat it almost every day with my meals.
Awesome video thank you so much for the great content you share in ALL OF YOUR VIDEOS.. YOU ARE TRULY AN EXAMPLE OF A HEALTHY AND COMPASSIONATE VEGAN... YOU HAVE TRULY INSPIRED ME TO EAT BETTER AND ALSO BE MORE POSITIVE..
Thank you so much! I really appreciate the nice comment.
@@Simnettnutrition You are welcome 🤗
love your page! you can also fill a little ziplock with water to put on top if you don't have fermentation weights! please do a kimchi recipe?! i madea unicorn batch years ago and gave up after many more failed
I eat sauerkraut basically everyday. I will definitely have to try making my own, that looked really easy to make. Thanks for the recipes for them. 👍
Rich Roll had Dr Zach Bush on his podcast recently and he mentioned making sauerkraut....so then this video shows up. How timely!
Perfect. Thanks Dr. Zach for the algorithm boost. Haha.
Yep and the talk about starting a garden
@@markrodrigue9503 the whole podcast was helpfull and informative , even emotional. A must listen !
God Bless people like Zach Bush, paving the way towards freedom for everyone
Dr. Will Bulsiewicz too
Thanks Derek, I know we are not all feeling really great now, being home bound in Parksville. I appreciate another home fermentation project to try. We have made Kombucha, Lemon ginger ale with a ginger bug and Mexican pineapple beer (gonna through this out). Thanks for posting a video like this right now.
Another fruit that I sometimes add are oranges along with the add ins that you have mentioned here. Thank you for sharing. . 🇨🇦😎
Thank you!!! I’ll make it tomorrow. I have a red (purple) cabbage in the fridge.
One day we will protest and march to call all these veggies by the colour they actually are.
Just wanted to add some info concerning temperature:
It works best in 18-22°C (64-71°F) and no changes of more than 3°C (5°F) over the whole process of fermentation.
Thanks for that vid, Derek!
Greetings from a german Kraut😄🇩🇪
That's unfortunate. In winter my home is usually colder then that. What happens if your room temp is more like 55-60 F ?
You make me so happy during those times. When I have a bad day I watch one of your videos and immediatly feel better😊❤
Much thanks man.i can't beleive its first time making this as i use and eat alot of cabbage.Thanks for the inspiration.Last week was cabbage rolls and now krout.
We will be making this due to plenty of cheap red cabbage now here in Benguet/Baguio Philippines! Thanks Derek!
Im going to try it Derek. I think it will be of benefit. Just found out im Celiac so possibly will help
Awesome. Thanks Derek. I love the idea of adding ginger. I was going to buy some but now I will make my first batch. I didn’t know about the pasteurisation of commercial sauerkraut.
Needed this breath of fresh air during these dark times!!! 🙏 Thank you Derek!
Thank you ! I plan on filming a what I eat in a day tomorrow so look forward to another fun one coming up soon. Maybe a live Q&A with Crystal soon too.
Live Q&A yes!! We would all appreciate that a lot Derek!
Have been binging on all your videos whilst on lockdown here in UK!
Some new content would be great man!
Peace ✌️
Omg thank you so much I'm going to do this!
I love that you give so much background information about these foods. It really helps me understand the benefits!
Wow!
Fun delicious and nutritious!
Thank you!
Thanks. I look forward to making my own sauerkraut, as I usually but it from the store.
Great recipe, thanks! You can add mushrooms too! I added portobello mushrooms finely sliced!
YESSSSSSS!!!! I’ve been waiting for this! Thank you!
Thank you!
every autumn we make sauerkraut to preserve our cabbage. we always make 25 litres pot, every time we add carrot and dill, sometimes we add apples or cranberry. I'm obsessed with sauerkraut💘
How long does it last and how do you store it? Can it be stored out of the fridge?
Hello. Nice video remind me my grand dad he use to do it but a bit different way and like 10 or 20 litters in my country we have special big jars for it people before winter doing it (use to do it) high in vitamin c because in winter u don't get the fresh vegetables (long tme ago) u can add a bit of red peppers or chilly... People do it with beetroot as well. Peace
the right measure is 2gr for 100gr of the cleaned vegge
It's funny/weird. Sauerkraut is a German word (but not all Germans eat Sauerkraut daily! :D) but we have 2 different words for the white and red one. Sauerkraut is made of the white cabbage and the one you made (from red cabbage) is called "Rotkraut" ("rot" means red). 🙈
Rotkraut is a funny word.....rot in english means verfault in german
Sorry but that‘s not true. Sauerkraut just means fermented cabbage, no matter the color. White cabbage is called Weißkohl or Weißkraut (like here in Austria) and red cabbage is called Rotkohl or Rotkraut. That being said, Sauerkraut is usually made of white cabbage, I have barely seen any fermented red cabbage.
Interesting
@@alaxy75 Don't call me a liar. ;) Maybe there a local differences? I'm German and there are a lot of ways to call a doughnut (Berliner, Krapfen, Pfannkuchen, all the same) ;) And where I life, Sauerkraut is made of white cabbage. Weißkraut or Weißkrautsalat is something total different and made of not fermented cabbage.