How To Make Sauerkraut at Home | Fermentation is COOL! 😎
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- Опубликовано: 27 мар 2020
- Easy Sauerkraut at home... 2 ways! This is a great way to improve your digestive health and also add a splash of colour and some awesome flavour to your meals.
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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 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.
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.
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’ve done it twice, so I’m basically a professional” 😂
😂😂
Professional meat slicer?
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
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 make mine with Red Cabbage, Carrots, Ginger, fresh Turmeric and Beets. Absolutely delicious !
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! 💚
I did it with white vinegar and pink salt. I’ll definitely give that a try without vinegar to see what tastes best.
If u put vinegar is not fermented. It's pickled.
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.
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! 😉
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
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 add Red Beat shredded to my red cabbage 🥬
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.
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
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.
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
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.
We experiment with different salts. Hawaiian black salt tastes smokey. Mountain rose herbs has a selection of different salts.
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!
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.
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! 😎
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!
Let it sit with salt so it softens before massaging it
Radishes are my favorite fermented veggie! Spice and crunch all in one:)
I like the fact you cleaned everything and washed your hands.a lot of sites don't
Chatting with mom while massaging the cabbage- yay for you multi-tasking!👏👏🤣
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.
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.
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 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 love that you give so much background information about these foods. It really helps me understand the benefits!
Thank you for making this video!! I bought jars a while back and now I’m finally going to try this out 🙌🏼🤞🏼
This was so fun to watch and the kraut is beautiful. Thank you so much. Stay healthy.
Thanks Derrick! This looks amazing! I’ve been waiting for you to post this video. 👍🏽
Thanks for sharing your knowledge! I'm so excited to makes this on my day off this week! 🥰
You make me so happy during those times. When I have a bad day I watch one of your videos and immediatly feel better😊❤
Try adding dried cranberries! Sometimes its even made with apples and cranberries combination which is also awesome ;)
Always love your vibe!! Gonna be binging your videos in isolation, it feels like catching up with a mate. Love it! I'm totally going to try this I've got some leftover cabbage.
"I've done this twice so I'm basically a professional at this point" 😂😂😂❤
I bought red cabbage a couple of days ago! I must have just guessed you would put this up! Thank you!
Stay safe and have a great day to the both of you!
Awesome Derek. Thanks. Can’t wait to try it! Love the addition of ginger root & garlic. I have lemon tea with grated ginger every morning!
I actually done this last week! Three jars sitting fermenting away right here 🤗🙌🏼❤️
Nice.
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.
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!
Yessss!!!! I just got some cabbage and was hoping you’d make this video soon! 😆 Thank you! 🙏🏻
YESSSSSSS!!!! I’ve been waiting for this! Thank you!
Thank you!
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 😃🥦
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.
I’ve wanted to make sauerkraut for a long time! Thanks so much for showing us how to do it. I’ll be doing it this weekend for sure!👍🏻💕
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.
Yes! I can't get enough of homemade sauerkraut. It's so easy to make and satisfying when you can feel all the benefits! 💪🏿🌱
that was awesome. you're a great teacher.
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)
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!
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
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.
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.
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?
This is such an amazing video Derek! I will definitely try to make sauerkraut myself! 🙏
Hey Derek, amazing beautiful colors.. thank you so much for sharing 🍀🙃🙏🏻🙏🏻🌿
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
It was a really good episode. Highly recommend it
Thanks for another great recipe video! Way to make something that seems complicated approachable!
Yay! Thank you! I can’t wait to try to make it this week.
The video I was waiting for :D! Thanks Derek !
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 ?
Derek your Awesome. Always Fun interesting & takes the mind off lockdown. Love your work Bro. ✌🏾😊🤙🏾💙
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. 👍
I like this idea. I'll be trying it. Sounds good! Thanks!
Wow!
Fun delicious and nutritious!
Thank you!
The red cabbage looks great by the way. Thank you for many informative and fun videos. 😁
funny guy...love this! Cannot tell you how excited I am about finding this recipe..thank you!
I love this channel I love his energy I love what I'm learning her.
Twice a professional 🙌🏻💜🌱 love this recipe!!!
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
Another fruit that I sometimes add are oranges along with the add ins that you have mentioned here. Thank you for sharing. . 🇨🇦😎
Wow it looks so easy, can’t wait to try it out!
Thanks for this Derek!
I've never enjoyed the store bought sauerkraut myself, after watching this I'll be getting a red cabbage and giving it a try😉
I have been eating sauerkraut and sour turnip all my life. Never had fermented red cabbage, so need to try it. Thanks for posting.
Guy, you are good. A wonderful teacher.
Very good "how to" Derek as always and your advices are beautiful gems for the community. I'll give it a try for sure.
This would be soooo cool to get a "how to" about making your own tempeh (soy, adzuki beans or chickpeas ?) ! Do you think it will be possible ?
Once again thank you Derek, I'm perfecting my vegan journey everyday thanks to your content :)
awesome video thank you so much for this!!!
Thank you for this video. I will be trying this when I can get back to the store during this virus scare. I've been utilizing what I have first.
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
Thank you!!! I’ll start making mine right now - I bought the cabbage right after you announced making the video a few days ago, hoping you won’t take too long 😂 Thanks!
I use a piece of cloth with a rubber band to cover the jar during fermentation.
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.
love the video!! been waiting for this one 👍🏽💚
Cool, can’t wait to try making it. Thanks!
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 ✌️
Thanks for that video!!!
Fantastic tutorial clear and informative.thank 🌸
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.
Thank you! Thank you! I’m gonna try making this!
Omg thank you so much I'm going to do this!
It was done today, tasted great! I made organic green cabbage and organic red cabbage together with a few radishes and also added organic apple cider vinegar. I used pink salt. I did not have to weigh it down, just pushed it down, the radishes settled on top underneath the vinegar. I had to burp the jar, pushed it down twice a day, morning and evening. It tastes just great. It took just three days because I used also organic apple cider vinegar, and then I let it for another day in the fridge. So very happy about this. So simple to do!