I'm so glad I found you. I'm older now and in great need of fermented foods. I recently did a hair test and found out I'm low on several bacterial strains. I've never really eaten fermented foods because I was never taught how necessary they are. We sure lost alot of ancient knowledge over the generations. I'm so grateful for this video. I'm going to try making my first batch very soon. You helped me so much. Thank you.
I have a gallon jar of sauerkraut wrapped up with a heating pad on low heat on the go here in Canada! 5050 red and green cabbage with purple onion and large carrot.Counting the days! CHEERS from Here!
Love fermented vegetables! my dad since my chilhood is preparing the best ever sourkraut or sour cabbage as soon as firsr colder weather starts in november,, that we eat all winter - around 5 kg with caraway seeds and cranberries in natural wooden jar kept outside. There are some techniques to keep cabbage crispy and tasty, should learn from my dad till he is alive. Also he bakes perfect rye bread with 7-8 types of different seeds usibg fermentation starter (no yeast) that he makes himself from rye flour.
@kisutis cleaver Dad. Ask for his recipes, methods and his family's name's, dates of birth, where, who they married and children ect as much as you can learn. Write it all down. All stories and events can be passed down and people like to know. You may become closer to relatives than you were before. Older family are a wealth of knowledge. Who did your dad learn from, chances are other family members are likely to be gifted in food prep. 😋💖
I recently started brewing kombucha, and I'm borderline obsessed with fermentation. I love how fermented foods are shelf stable and "cook"/prepare themselves automatically.
I cannot thank you enough. I have found answers to all of my questions in your videos, straight forward, no mumbo-jumbo. I made my first batch of sauerkraut using a recipe from an old friend from Germany but using your prep methods, what to watch for and when to check ph. He only ferments 10 days so I pulled a third of my kraut then and will now taste the remaining kraut every 7 days until it’s been a month to see what tastes I like. Hopefully I will enjoy when the probiotics are peak. Thanks again for your teachings, you are very reassuring. ❤
You have such a pleasant voice and personality, and you're a doll. I just discovered your channel because I have an over abundance of "Miss Hong" red Chinese cabbage in my greenhouse (huge ones) and I'm going to give this a try with one of them. These naturally have more water content in them, they're like Napa cabbage used in kimchi, but they have a lot of red in them. Thanks for your inspiration! 😊
I tried ti squeeze the liquid out of the cabbage, but i think the trick is to let the salt draw it out. Because otherwise the cabbage acts like a sponge, and it will re-absorb the liquid fairly quick. So next time i will let the salt draw out the moisture instead of squeezing it out. Takes longer but i think the result is better.
I am so grateful for your videos I have only just started fermenting I find it quite scary,but the way you do step by step instructions is so helpful Thank you for sharing your experiences 😊
Thank you SO MUCH for this Masterclass sauerkraut tutorial! My first 3 attempts were dry cabbage and they developed black mold on the top and were a mess. I totally gave up on kraut! Should I be brave enough to try again, I'll follow this method. Thank you again from AZ. PS- no one really discusses the smell of fermenting cabbage. I was fussing on my husband and dogs for the "fart" smell until I walked by the fridge one morning (stored the cabbage on top of fridge-warmest place in the house) and got a nose full- mystery solved.
What an incredibly instructional video. I'm so happy with the amount of detail you've managed to pack in, especially your info regarding hot and humid climates - something that's always been a problem for me (Australia). Thank you so much!
CFL - I saw several negative comments about your content. Please do not listen to them, or let then get you down! Keep doing what you're doing. Keep being you. You're awesome.
Thank you so much for this tutorial. Clear and precise. I love 💕 your gentle voice. And you have all the knowledge needed for a beginner to feel comfortable trying out fermentation. Thanks again so very much 😊.
Hi Adrienna! I bought a Kilner and did my first ever Saurkraut following your recipe! It turned out simply divine!! Thank you so much .I'll try the red cabbage one as well. 😊
Hi Adrienna, I love your channel & recipes!! But I ran into a problem on my end, that I wanted to share. I have fermented b4 and enjoyed some veggies. So I made your delicious sauerkrauts (2 w/disappering brines), colorful peppers, ginger carrots, kumbucha w/ black beans, kumbucha pinto beans & leftover brine w/lentils. I also made salsa & giardiniera with garlic & herbs all in a few weeks. I started eating condiment sizes of the beans, lentils and even the sauerkrauts. Then my throat started to feel like it was closing and I was having trouble breathing..this went on for @4-11 days..I started taking high dosages of my Vit C & benadryl...but couldnt control it so I went to the emergency room, believing I was probably having a histamine reaction...or botulism..idk..i stopped eating everything and took a Zurtek antihistimine and then had my first day of improvement. Maybe I was eating too much of my ferments, or it was the saurkraut because it ferments the longest, or my first experience with kombucha....or maybe some botulism..Idk..but I am not giving up yet because I tolerated low levels of ferments b4...I am also a pressure & water bath canner so I practice safe food handling issues. But histimine is cumulative so I'm guessing I'm just one of those ppl who can't tolerate it. I have also had acute mold poisoning 6 yrs ago and got extremely sick. I will wait some weeks and slowly introduce some veggies..but no more sauerkraut for me, sadly...it was so delicious!
I had a bad reaction to kombucha (commercially bought) and a history of mold environment exposure also. Kombucha I believe is a mold. Perhaps that is the immune reaction from your immune memory of acute exposure. ... Perhaps try cabbage only, to identify one item at a time to find a specific reaction. Perhaps organic vegetables only to eliminate the possibility of veg chemical sprays bringing a reaction. Good health to you.
Thanks so much for your videos. I tried making sauerkraut yesterday, but mine didn’t release much liquid. After googling and watching a bunch of videos, I decided to add a bit of water creating a brine. I’m trying to follow your steps as much as possible. I hope it turns out well.
I bought 13.25 lbs of cabbage and stored in the fridge for 7 weeks. By the time I got to making kraut, I had 11 lbs left. So basically, the fridge dehydrated over TWO POUNDS of water weight from the cabbage in 7 weeks!!! 😬😲😳 No wonder I didn't have enough brine. 🥴 I added some reverse osmosis water to make up for it. Thanks so much for the great fermenting videos. ❤😊❤
Would u please consider making a video on fermented/cultured yogurt or kefir from sheep, goat or cows milk? Love love love ur detailed & informative videos.✨♥️⭐️⭐️⭐️⭐️⭐️♥️✨
@@mirta9441 It means that the glass weight is a very lightweight glass weight. So long as everything remains submerged beneath the brine, the ferment should be ok.
Just opened my sauerkraut after fermenting for 4 weeks. I used the coil and it turned out really well. I have never had sauerkraut with fennel and ginger. On my next try I will use much less of both of these but I do like it and can’t wait to try it with my ribs. Thank you
If you happen to have dry cabbage and have to use tap water. It would probably be best to fill a water container about 24 hours before you plan on making your sauerkraut. This will allow the tap water to Degas so there is little to no chlorine in it.
Well I have watched many videos on this and I gotta say yours are fantastic! I am subscribing and going to go through them all to learn. They are thorough and easily explained! Thank you for your efforts!
Thank you for this video! I’m finally at a point where I’m making fermented foods! Your videos are very helpful because you cover everything from A-Z. Much appreciated for people like me! ❤️ 🙏🏽 😎
Thank you so much! I just bottled some red cabbage kraut after two weeks fermentation. It went perfectly! The first attempt was a disaster because I didn’t have enough juice and the leaf I used went mouldy. This time I had bought glass weights and I also added some spring water. The ferment started the very next day. Thanks for the inspiration Im hoping it may even help my diverticulitis!
That is wonderful to hear (and I'm so glad you problem solved and got the right equipment to help). Good job and I hope it helps your diverticulitis as well!🙂
Thank you for the incredible content that you provide. I have been following channel for some time. I have only 1 kidney and have stage 3 CKD, therefore I need to seriously watch my sodium. Can you please consider a video showing how to make a low or no sodium fermented vegetable. I'm aware of other similar content on YT but would trust your vast knowledge on this subject. Your content is helping many people to greatly improve their health. Keep up the good work and Thanks.
Thank you so much for this highly informative and efficient video! By far the best that I’ve have seen! You’re professional without being arrogant! I’m in such gratitude 🙏
Thank you so much. That was so detailed and informative. I will pass on the link to my sons. As a little girl I used to help my father mage it in a wooden barrel. He'd grown his own cabbages too. Do you have a video showing how to pickle gherkins too please?❤ D
Your organized details and background information on how to 'read' the changes and developments is so lovely! Thank you! ( I will buy you a cup of tea soon, but for now, I am letting all ads play through - as I understand this increases your profit (?). 😊
GREAT video, Adrienna! Three questions: 1) If one decides to add a Starter Culture; at what step in the process is it best to add it? 2) Would the salt kill the Starter Culture? 3) I heard that it was best to mix the Starter Culture in a veggie juice FIRST; THEN add it to the Cabbage mixture. Thoughts? Thank you!
Thank God for what lesson He has used you to bring forth in educating us through this video. God bless you 🙏 ❤️ I appreciate God for His gift in your life. A job well done 👍 ❤
THE BEST VIDEO! So detailed and soothing to listen too, watched so many and this video makes me feel the most confident to try…. All wonder’s and concerns answered and easy to refer back too Thank You xo from Australia 😊
glad to find this video…i’ve learnt that i shouldn’t attempt to do it as it seems like walking drunk in a mine field! thank you though no other video mentions that it can actually be dangerous they only talkies about making sure it’s submerged which is easy … too easy apparently!
Hi CFL, i have never come across a YT video where someone has explained so clearly. Thanks a lot! I made my first suaerkraut, on day 5 PH is 2.8...is it too low? I am in a typical tropical humid weather. Thanks again!
@CleanFoodLiving appreciate the reassurance! Is that something I did leading to lower PH like using more salt than required and 2/ in how many days should I end it? Frankly, I do not know what is the ideal taste I should look for...I only had store bought sauerkraut. Thank you for taking the time to reply!
Thank you! Best video I have seen on cabage, I like adding other veggies, will try 1 with adding onions which I love! What do you use if no weight available?
Thank you for a thorough demonstration, this is the best simple process. The metal spring weigh...doesn't it affect the fermentation? Leaving a metallic taste?
Just watched your video and discovered that I didn't ferment my kraut long enough as per your instructions. The method I use is as follows: I cut the cabbage up into large chunks and then pulse in a food processor to the consistency of pickle relish. Then I add 2% salt by weight of the cabbage and mix. After an hour or so, I mash it into jars and stuff a ziplock sandwich bag into the opening. I fill the bag with water to keep out the air. There is usually adequate moisture in the jar and after a day or so, a little will usually spill over the top. I leave the jars sit on the counter like this for 7-8 days at which time it tastes sour, so I remove the bags, put on lids and place in the fridge. By the time I put it in the fridge, all of the moisture has usually been absorbed. So, my question is, can I take the jars out of the fridge, add more brine and leave to ferment on the counter till fermentation is complete?
An 8 day ferment is short, but still fermented so it's ok to just leave them in the fridge and ferment longer with the next batch👍 I dont recommend adding new brine... heres my video on the subject of disappearing brine: ruclips.net/video/q8yJUn0dhT4/видео.html
Thank you very much for this great tutorial. Question 1: can the brine be reused for a new badge of vegetable fermentation? If so, should we add more salt to the old brine? Question 2: if we are using the old brine for making new fermentation, should the type of vegetable be exactly the same as the vegetable used in the old brine?
Yes you can reuse the brine and the new vegetable does not need to match the original vegetable. If 100% old brine is used for the new fermentation then no new salt needs to be added.👍
I made my first sauerkraut, thanks for your guidance… I have a question, I Faced few challenges to keep my cabbages under the solution, can I apply a layer of oil (olive oil) instead of using heavy object? I saw Palestinians and Jordanians fermenting their freshly picked olives by using salt, water, olive oil to avoid air exposure. can I do the same with cabbage?
I saw a trick to not having any glass weights: using a ziplock bag filled with the brine. I've seen people sterilize it with vinegar solution but I imagine if it's a fresh clean bag the soap and water method would work. I've also seen people use flat stones, tho getting ones that are safe to boil (they can explode if they have water in them) is tricky.
Someone commented on a fermentation video that 2% salt by weight is the correct amount so if you weigh your cabbage you can calculate how much salt you should be adding in the beginning. If it doesn't yield enough liquid then you can also create a brine of water with 2% salt and use that to fill the rest of the jar 👍
Has anyone substituted a mix of salt and Potassium Chloride in fermentations in order to reduce the Sodium content? I'm getting mixed results from Google.
I'm so glad I found you. I'm older now and in great need of fermented foods. I recently did a hair test and found out I'm low on several bacterial strains. I've never really eaten fermented foods because I was never taught how necessary they are. We sure lost alot of ancient knowledge over the generations. I'm so grateful for this video. I'm going to try making my first batch very soon. You helped me so much. Thank you.
I have a gallon jar of sauerkraut wrapped up with a heating pad on low heat on the go here in Canada! 5050 red and green cabbage with purple onion and large carrot.Counting the days! CHEERS from Here!
Your videos are so detailed! They really leave very few questions left unanswered. I'm glad I found this channel, thanks!
Love fermented vegetables! my dad since my chilhood is preparing the best ever sourkraut or sour cabbage as soon as firsr colder weather starts in november,, that we eat all winter - around 5 kg with caraway seeds and cranberries in natural wooden jar kept outside. There are some techniques to keep cabbage crispy and tasty, should learn from my dad till he is alive. Also he bakes perfect rye bread with 7-8 types of different seeds usibg fermentation starter (no yeast) that he makes himself from rye flour.
@kisutis cleaver Dad. Ask for his recipes, methods and his family's name's, dates of birth, where, who they married and children ect as much as you can learn. Write it all down. All stories and events can be passed down and people like to know. You may become closer to relatives than you were before. Older family are a wealth of knowledge. Who did your dad learn from, chances are other family members are likely to be gifted in food prep. 😋💖
Hi, it would be nice to know that wise knowledge!Greta, Budapest
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' Read more?'
glitch
I recently started brewing kombucha, and I'm borderline obsessed with fermentation. I love how fermented foods are shelf stable and "cook"/prepare themselves automatically.
Sampe as you now. How's the progress?
I cannot thank you enough. I have found answers to all of my questions in your videos, straight forward, no mumbo-jumbo. I made my first batch of sauerkraut using a recipe from an old friend from Germany but using your prep methods, what to watch for and when to check ph. He only ferments 10 days so I pulled a third of my kraut then and will now taste the remaining kraut every 7 days until it’s been a month to see what tastes I like. Hopefully I will enjoy when the probiotics are peak. Thanks again for your teachings, you are very reassuring. ❤
You have such a pleasant voice and personality, and you're a doll. I just discovered your channel because I have an over abundance of "Miss Hong" red Chinese cabbage in my greenhouse (huge ones) and I'm going to give this a try with one of them. These naturally have more water content in them, they're like Napa cabbage used in kimchi, but they have a lot of red in them. Thanks for your inspiration! 😊
I tried ti squeeze the liquid out of the cabbage, but i think the trick is to let the salt draw it out. Because otherwise the cabbage acts like a sponge, and it will re-absorb the liquid fairly quick. So next time i will let the salt draw out the moisture instead of squeezing it out. Takes longer but i think the result is better.
I am so grateful for your videos I have only just started fermenting I find it quite scary,but the way you do step by step instructions is so helpful
Thank you for sharing your experiences 😊
Thank you SO MUCH for this Masterclass sauerkraut tutorial! My first 3 attempts were dry cabbage and they developed black mold on the top and were a mess. I totally gave up on kraut! Should I be brave enough to try again, I'll follow this method. Thank you again from AZ. PS- no one really discusses the smell of fermenting cabbage. I was fussing on my husband and dogs for the "fart" smell until I walked by the fridge one morning (stored the cabbage on top of fridge-warmest place in the house) and got a nose full- mystery solved.
What an incredibly instructional video. I'm so happy with the amount of detail you've managed to pack in, especially your info regarding hot and humid climates - something that's always been a problem for me (Australia). Thank you so much!
CFL - I saw several negative comments about your content. Please do not listen to them, or let then get you down! Keep doing what you're doing. Keep being you. You're awesome.
This was one of the best presentations on the making off saurkraut I have ever seen! So thorough and precise!
Thank you !! Excellent
Great channel! Thank you!
Sad that anyone would take the time to share negative energy to such a wonderful person like Adrienna. Thank you for posting your support. ❤
I only listen to you about fermented foods.
Your videos are so accurate! I love how you don't take anything for granted. Keep up the great work❤
I have been making sauerkraut for a year now and have learned how many things I have done wrong! I am excited to do make it correctly now. Thank you!
You sure know how to keep the anticipation going! Been waiting for this for over a week. It was worth it.
It's a real pleasure to watch your videos.
Thank you so much for this tutorial. Clear and precise. I love 💕 your gentle voice. And you have all the knowledge needed for a beginner to feel comfortable trying out fermentation. Thanks again so very much 😊.
Glad it was helpful!
Just found your channel. Thank you for your step-by-step information. I can’t wait to make this!!
This is a wonderful video, thank you so much!
Wonderful class. Thank you for the information.
Hi Adrienna! I bought a Kilner and did my first ever Saurkraut following your recipe! It turned out simply divine!! Thank you so much .I'll try the red cabbage one as well. 😊
Wonderful!
Invaluable information. Thank you for sharing this 😊
I wish I could “like” more than just once 🌹
Hi Adrienna, I love your channel & recipes!! But I ran into a problem on my end, that I wanted to share. I have fermented b4 and enjoyed some veggies. So I made your delicious sauerkrauts (2 w/disappering brines), colorful peppers, ginger carrots, kumbucha w/ black beans, kumbucha pinto beans & leftover brine w/lentils. I also made salsa & giardiniera with garlic & herbs all in a few weeks. I started eating condiment sizes of the beans, lentils and even the sauerkrauts. Then my throat started to feel like it was closing and I was having trouble breathing..this went on for @4-11 days..I started taking high dosages of my Vit C & benadryl...but couldnt control it so I went to the emergency room, believing I was probably having a histamine reaction...or botulism..idk..i stopped eating everything and took a Zurtek antihistimine and then had my first day of improvement. Maybe I was eating too much of my ferments, or it was the saurkraut because it ferments the longest, or my first experience with kombucha....or maybe some botulism..Idk..but I am not giving up yet because I tolerated low levels of ferments b4...I am also a pressure & water bath canner so I practice safe food handling issues. But histimine is cumulative so I'm guessing I'm just one of those ppl who can't tolerate it. I have also had acute mold poisoning 6 yrs ago and got extremely sick. I will wait some weeks and slowly introduce some veggies..but no more sauerkraut for me, sadly...it was so delicious!
I had a bad reaction to kombucha (commercially bought) and a history of mold environment exposure also. Kombucha I believe is a mold. Perhaps that is the immune reaction from your immune memory of acute exposure. ... Perhaps try cabbage only, to identify one item at a time to find a specific reaction. Perhaps organic vegetables only to eliminate the possibility of veg chemical sprays bringing a reaction. Good health to you.
Thanks for yet another wonderful tutorial!! 😊
Thanks so much for your videos. I tried making sauerkraut yesterday, but mine didn’t release much liquid. After googling and watching a bunch of videos, I decided to add a bit of water creating a brine. I’m trying to follow your steps as much as possible. I hope it turns out well.
Very well organized. This matches the way I learn. Thank you!
I bought 13.25 lbs of cabbage and stored in the fridge for 7 weeks. By the time I got to making kraut, I had 11 lbs left.
So basically, the fridge dehydrated over TWO POUNDS of water weight from the cabbage in 7 weeks!!! 😬😲😳
No wonder I didn't have enough brine. 🥴 I added some reverse osmosis water to make up for it.
Thanks so much for the great fermenting videos. ❤😊❤
Would u please consider making a video on fermented/cultured yogurt or kefir from sheep, goat or cows milk? Love love love ur detailed & informative videos.✨♥️⭐️⭐️⭐️⭐️⭐️♥️✨
Yes! Kefir videos coming in the spring!
I’m interested in that also
What happens if the glass weights floats up?
@@mirta9441 It means that the glass weight is a very lightweight glass weight. So long as everything remains submerged beneath the brine, the ferment should be ok.
I hope you could include water kefir and fizzy drinks made from it too. I love freshly grated ginger root in my second ferment with lemon juice.
Just opened my sauerkraut after fermenting for 4 weeks. I used the coil and it turned out really well. I have never had sauerkraut with fennel and ginger. On my next try I will use much less of both of these but I do like it and can’t wait to try it with my ribs. Thank you
Wonderful! thanks for letting me know your success!
Excellent detailed video! You're one of the best out there no doubt
If you happen to have dry cabbage and have to use tap water. It would probably be best to fill a water container about 24 hours before you plan on making your sauerkraut. This will allow the tap water to Degas so there is little to no chlorine in it.
Well I have watched many videos on this and I gotta say yours are fantastic! I am subscribing and going to go through them all to learn. They are thorough and easily explained! Thank you for your efforts!
I have learned so much from your channel. Thank you for your commitment.
I love your videos I power watched all of your videos on fermentation before I did my first ferment. I must say I am addicted.
Thank you for this video! I’m finally at a point where I’m making fermented foods! Your videos are very helpful because you cover everything from A-Z. Much appreciated for people like me! ❤️ 🙏🏽 😎
Thank you so much! I just bottled some red cabbage kraut after two weeks fermentation. It went perfectly! The first attempt was a disaster because I didn’t have enough juice and the leaf I used went mouldy. This time I had bought glass weights and I also added some spring water. The ferment started the very next day. Thanks for the inspiration Im hoping it may even help my diverticulitis!
That is wonderful to hear (and I'm so glad you problem solved and got the right equipment to help). Good job and I hope it helps your diverticulitis as well!🙂
Thanks for the long form explanation, for a newbie, this makes things way easier.
Thank you for the incredible content that you provide. I have been following channel for some time. I have only 1 kidney and have stage 3 CKD, therefore I need to seriously watch my sodium. Can you please consider a video showing how to make a low or no sodium fermented vegetable. I'm aware of other similar content on YT but would trust your vast knowledge on this subject. Your content is helping many people to greatly improve their health. Keep up the good work and Thanks.
Thank you so much for this highly informative and efficient video! By far the best that I’ve have seen! You’re professional without being arrogant! I’m in such gratitude 🙏
I started fermenting cabbage 4 years ago but always enjoy a new video and info. Thanks - I subscribed.
Awesome! Thank you!
Thank you so much,you a such a great teacher!
Thank you so much. That was so detailed and informative. I will pass on the link to my sons. As a little girl I used to help my father mage it in a wooden barrel. He'd grown his own cabbages too. Do you have a video showing how to pickle gherkins too please?❤
D
This is my pickle recipe that works for gherkins too👍😊 ruclips.net/video/GX6PPYRPPa0/видео.html
Thanks a lot for another excellent tutorial. You're simply the best!
Hi Andriana, thank you for your very complete, well presented videos. Great work😊
Excellent video that is so professionally done, thank you!
Thank you so much, I'm glad you benefited from the video! I appreciate your support 🙂
My first attempt at sauerkraut was a success! It passed the tests. The ph was 3.6. It tastes great, thanks again. I want to make spicy kimchee now.
@@davidlloyd9342 Congrats, how exciting!😃
Your organized details and background information on how to 'read' the changes and developments is so lovely! Thank you! ( I will buy you a cup of tea soon, but for now, I am letting all ads play through - as I understand this increases your profit (?). 😊
You're so sweet🙂
What a thorough explanation - appreciate your work! 👍
GREAT video, Adrienna! Three questions: 1) If one decides to add a Starter Culture; at what step in the process is it best to add it? 2) Would the salt kill the Starter Culture? 3) I heard that it was best to mix the Starter Culture in a veggie juice FIRST; THEN add it to the Cabbage mixture. Thoughts? Thank you!
Thank God for what lesson He has used you to bring forth in educating us through this video.
God bless you 🙏 ❤️
I appreciate God for His gift in your life. A job well done 👍 ❤
Great video! I’m from Alberta Canada. Just started with the process. Thankyou
THE BEST VIDEO! So detailed and soothing to listen too, watched so many and this video makes me feel the most confident to try…. All wonder’s and concerns answered and easy to refer back too Thank You xo from Australia 😊
That's wonderful!😊💗
Could you please provide the exact amount of salt (says 34gr), on how much cabbage?
glad to find this video…i’ve learnt that i shouldn’t attempt to do it as it seems like walking drunk in a mine field! thank you though no other video mentions that it can actually be dangerous they only talkies about making sure it’s submerged which is easy … too easy apparently!
Great video. Love your teaching and knowledge. Thank you 😊. God Bless you ❤
what a great detailed video and lots of links to cover everything,thanks!
Love your videos and started sharing them in groups on fb. Thank you so much!!
I love this recipe I'm going to put a couple of jars down today. Cheers from Aussie 🦘🦘.
Great video love it and I remember some of this is how my Grandma and Mother did this.
Thank you for the excellent instructions!! I now feel confident to give it a try!
You can do it!🤩
Thank you for taking so much time to explain to a novice like me. Can ginger and carrot be grated?
Yes they can👍😊
since I grew a nice big cabbage, I'm going to be fermenting tomorrow....thx...
I have a narrow tall wooden mortar and pestle. I believe that pestle would be doing this job well.
Ty for sharing this knowledge!
Hi CFL, i have never come across a YT video where someone has explained so clearly. Thanks a lot! I made my first suaerkraut, on day 5 PH is 2.8...is it too low? I am in a typical tropical humid weather. Thanks again!
2.8 is a very strong ferment, a bit lower that 'optimum'. But it is safe to eat because it's a ph below 4.5.... it just may be extra sour in taste.😊
@CleanFoodLiving appreciate the reassurance! Is that something I did leading to lower PH like using more salt than required and 2/ in how many days should I end it? Frankly, I do not know what is the ideal taste I should look for...I only had store bought sauerkraut. Thank you for taking the time to reply!
Goodness, you're so detailed oriented and cute as a button. You've got a new sub.
This is a Great video. Thanks a lot, from Mexico City.❤
best instructions!
Thank you! Best video I have seen on cabage, I like adding other veggies, will try 1 with adding onions which I love! What do you use if no weight available?
Love your channel. lots of great info. Thank you!!
Thank you for a thorough demonstration, this is the best simple process. The metal spring weigh...doesn't it affect the fermentation? Leaving a metallic taste?
So many great tips thank you for sending me the link to this video
Thanks for this great video I am homeless at the moment and I don't own a lot like scales so two level tablespoons of salt was what I was looking for
Love the video! Thank you😊
My family came from Germany and we made it every year. Only ingredients were: cabbage, water,salt and vinegar.
Looks great!🕊️
Excellent presentation ❤🎉
Using marbles as DIY weight is a pretty clever idea.
Hi dear 🌷🙏 want to ask about the way you started this project, the agriculture project, because I love this. I hope you can help me.💐thank you
Just watched your video and discovered that I didn't ferment my kraut long enough as per your instructions. The method I use is as follows: I cut the cabbage up into large chunks and then pulse in a food processor to the consistency of pickle relish. Then I add 2% salt by weight of the cabbage and mix. After an hour or so, I mash it into jars and stuff a ziplock sandwich bag into the opening. I fill the bag with water to keep out the air. There is usually adequate moisture in the jar and after a day or so, a little will usually spill over the top. I leave the jars sit on the counter like this for 7-8 days at which time it tastes sour, so I remove the bags, put on lids and place in the fridge. By the time I put it in the fridge, all of the moisture has usually been absorbed. So, my question is, can I take the jars out of the fridge, add more brine and leave to ferment on the counter till fermentation is complete?
An 8 day ferment is short, but still fermented so it's ok to just leave them in the fridge and ferment longer with the next batch👍 I dont recommend adding new brine... heres my video on the subject of disappearing brine: ruclips.net/video/q8yJUn0dhT4/видео.html
Thank you very much for this great tutorial.
Question 1: can the brine be reused for a new badge of vegetable fermentation? If so, should we add more salt to the old brine?
Question 2: if we are using the old brine for making new fermentation, should the type of vegetable be exactly the same as the vegetable used in the old brine?
Yes you can reuse the brine and the new vegetable does not need to match the original vegetable. If 100% old brine is used for the new fermentation then no new salt needs to be added.👍
Thank you very much for answering my questions. Your videos are very educational and I learned a lot.
Thank so much much! You inspire me 💛
Any concerns about tap water, just boil it the night before and it won't be hot when you use it for fermenting, bread making.
Since I no longer drink alcohol, I repurposed my wooden Muddler for the crushing process
I made my first sauerkraut, thanks for your guidance… I have a question, I Faced few challenges to keep my cabbages under the solution, can I apply a layer of oil (olive oil) instead of using heavy object? I saw Palestinians and Jordanians fermenting their freshly picked olives by using salt, water, olive oil to avoid air exposure. can I do the same with cabbage?
Absolutely do not add oil to a sauerkraut/veg fermentation. 😊👍
By adding brine from previous fermentations, we have made does help the new batch or rather, I should avoid it
❤
Sure, add it to kick start the next batch 👍🙂
@CleanFoodLiving Thank you for your response. Thank you for everything!
Thank you for easy recipe 😋
I saw a trick to not having any glass weights: using a ziplock bag filled with the brine. I've seen people sterilize it with vinegar solution but I imagine if it's a fresh clean bag the soap and water method would work.
I've also seen people use flat stones, tho getting ones that are safe to boil (they can explode if they have water in them) is tricky.
Or you can use marbles. They are made of glass, cheap and easy to find.
Great info! ❤
I use apples instead of ginger, it is so good.
I made one of your recipes last night...purple cabbage :)
Thank you ,very helpful
Someone commented on a fermentation video that 2% salt by weight is the correct amount so if you weigh your cabbage you can calculate how much salt you
should be adding in the beginning. If it doesn't yield enough liquid then you can also create a brine of water with 2% salt and use that to fill the rest of the jar 👍
Yes, correct. 2-2.5%👍
I LOVE THIS RUclips, THE BEST. EVER FOR SAUERKRAUT :-)
Do you have a recipe for fermented beets?
Thanks!
Thank you!🙂
Amazing! Thank you!
Love your content!
Has anyone substituted a mix of salt and Potassium Chloride in fermentations in order to reduce the Sodium content? I'm getting mixed results from Google.
Thanks. Thats a relief
Thanks
Thank you so much!🙂