The Secret to making Beet Sauerkraut Perfect everytime!!
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- Опубликовано: 4 окт 2024
- The biggest issue that we hear people tell us about sauerkraut is the consistency between batches. In this video I will share with you the secrets to making consistently perfect sauerkraut every time.
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Recipe:
Cabbage 100%
Multiply your shredded cabbage weight by the following percentages to determine how much of each ingredient you need
Beets 32%
Garlic 1.3%
Caraway .26%
Next add up your shredded cabbage weight along with the other 3 ingredients to get a total ingredient weight. Multiply this by 2% to see how much salt you need..
salt 2% of total ingredient weight.
Clean cabbage and remove the outer leaves (save for later) Shred cabbage as thin as possible and try to make all the slices uniform. Once completely shredded weigh you cabbage and write down your weight. It is best if you can do this in grams as it is more precise.
Multiply your weight in cabbage by each percentage to figure out the rest of your ingredients. Be sure to write it all down. Finally add up all the weights together to get a total ingredient weight. Multiply that number by 2% and that's how much salt you need.
Combine all your ingredients in a container and mix well. Let it sit there for 2 hours as this will help in releasing some of the water from the cabbage. After 1 hour transfer your sauerkraut mixture in a fermenting container and really compact it down. Add any juice that was left behind and place your whiole cabbage leaves on top of you shredded cabbage with some sort of weight. You want to keep everything under the brine. Finally place your air lock on the lid and set it in a room where the temp is between 65 and 75 F. After 24 hours check the kraut to make sure that enough brine has developed to cover the sauerkraut. If it has then cover it back up and leave it there for 21 days.
After 21 days it is fully active and ready to eat!! Place in the fridge and have a delicious time!!
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Eric
We first met Eric in Boquete Panama where he has a booth at the Tuesday market. As one with a german family background, I am huge fan of sauerkraut and when I saw that he had some for sale I jumped at it. So good i was eating it by itself. Bought every week when it was available.
Now in Minnesota, I emailed Eric for the recipes which he promptly provided along with a link to this excellent video. We have since fermented two batches of his non-beet version and they were excellent. We have another batch that will be ready in three weeks. One of the best things about his method is that this kraut is loaded with probiotics not like the commercial kinds which are cooked with vinegar. You will need inexpensive special equipment to ferment this kraut (and many other kinds of veges) but it is worth the small investment for the best kraut, pickles, jalapenos and tabasco like sauce you'll ever have.
My parents lived in Boquete for 15 years, and I helped them moved back to the states in August 2019. I think I cried more than they did! Great info, Eric! Thank you!
This was a wonderful video explaining the basics of lacto fermentation. I’ve been in love with the process since I found my grandmas 1942 cook book, and started making her pickles! I’ve been through many resources, and yours was just one of many videos I’ve watched over the years. I just want to say I thoroughly enjoyed your video, love your voice and your explanations. Subscribed.
N
Guys this is epic! I cant wait to make this
Thanks Yet again 'Guys' .... Whenever I need some advice .... You Guys ALWAYS come thru' .... I 'Used' the 2 Guys' www last when i was making 'Meat Goods' ..... :-) :-) :-) You Guys just have a 'Knack' of explaining in such a way that the 'Project' in Not Intimidating .... Thanks.... Best to You and Yours, Have a Wonderful Festive Season .... Cheers from ChCh, NZ ....... 21 / 12 / 2023
The colour is outstanding thank you sir!
Thank you. It is a great introduction.
I followed your direction. I made it in my 2 gallon crock. It turned out so delicious! Thank you so much for the awesome video!
@ningningjiejie Have you made more batches since then?
@@violetviolet888 yes, the first batch was a hug hit, so I made another batch, they all turned out so well. So delicious!
@@ningningjiejie Thank you! I look forward to trying it!
Great! Thank you, can’t wait to make this.
Thanks for this superb video, I love the precision of your recipe. Can't wait to try it!
Thank you Sarah. It is a delicious sauerkraut.. If you try it please let me know your thoughts..
Thanks! Best video, so far,.😋
Totally going to try this. Thank you 😁
Wow! That's an amazing recipe! I just started my own artisanal production of sauerkraut for selling and I'll sure try this the next time!!!!!! Thanks :)
This is possibly my favorite. We make 10-15 flavors to sell and this one always sells out fast. The addition of Caraway really gives it a special touch. My favorite part about this recipe is the juice it produces. I wish I could make gallons of the juice. It's awesome!!! Let me know how it goes! Thank you for your comment.
This was a really great video! Thanks a bunch 🍴
Thank you. I hope you can make it!!
I have one of those Polish Crocks, but could use another smaller one.
Thank you!!!😍
Great! Thanks ;)
Ejen makes a kimchi container that I use all of the time. You can find them on Amazon.
What disc on your Robot Coupe achieves this lovely fine shredding of the cabbage? Really informative video - thank you very much for the trouble you went to.
how long does it store? so many questions...
Does it matter if I put the lovely big jar beside the window in a room temperature?!
I would try to keep it in a cool dark place so that the temperatures don't get too high. Sauerkraut ferments best between 65 and 75F.
No extra salt added for the cover leaves?
Im making this sauerkraut this weekend, do you use fresh beets? Canned? Cooked? I bought fresh beets, but wondering do you bake them first? I'm excited 😁!
Also do you have a video of the Carrot and Apple sauerkraut?
Hi Beng, I use fresh beets, raw. This one is very nice!!
not yet..
do you peel. the beets?
To try and make your math a little easier when you convert a percentage to a decimal 1 percent would be expressed as .01 and 10 percent would be .10 so your equasion would be 1000 x .01
Thank you so much!Is it possible to do it here in the Philippines?What are the other option if I dont have the rock container to ferment my cabbage and beet?
Yes you can! You can use a mason jar (glass container) with an air lock
Thank you so much!Do you have an IG account?I wanna follow you!Im really interested to do it very very soon!
NEVER add vinegar, even temporarily, - it would slow down or even kill fermentation! 😂
Does the kind of salt make a difference? Pink Himalayan, sea salt .
I use Himalayan. Salt quality is important - never use iodized salt,
like.table salt ,and take care to use salt that has no additives. Sea salt works well, or rock salt. Watch out for the salt labelled 'pickling salt', it often has anti-caking agents in it which can negatively affect your fermentation.
Just made this with the Weisswurst felt like a trip to Germany! Thank you for the fabulous recipes! How do you recommend storing it for the long term when i want to free up my crock?
If you store the ferment, better put it on jars and put it in the fridge. It will keep a very long time in the fridge.
I do not have a polish crock pot, how do I make it air tight??
Try a clean resealable zip up plastic bag to fit size of pot with some water inside it and press down tight on top to exclude as much air as possible .
Can i re-use the brine to make another batch or in any other way? Is addtion of salt needed?
You could re use some of the brine to jump start the next batch but salt is still needed to draw out the water and keep the bad bacteria from taking over
@@2guysandacooler Thank you very much
what is that temperature in c?
18 to 22 degree C
NO,NO,NO, never use vinegar when fermenting please!!!!
The vinegar is for sterilizing the whole cabbage leaves.
ABSOLUTELY WRONG! You want the natural organisms to remain alive - vinegar stops the fermentation cold; just peel the removed outer leaves in water to remove dirt if you are using them to top off the fermentation...never use vinegar!
When you started talking numbers you started being complicated. I will follow though, I agree with the cleansing and disinfectant process. I love fermented foods
Where is the Beet juice video?
Very astute. Try this one. ruclips.net/video/pMUoTPiuM68/видео.html
👍🏻👍🏻👍🏻👍🏻💐💐
Thanh you a latt
Bro, the average person doesn't have all that fancy stuff. Keep it simple
Slice,salt,ferment,eat. How's that for simple
Where is the recipe?
in the description box
G be free datamom
What if, after 24hrs, there is less than an inch of brine?
As long as your sauerkraut is covered you should be fine. You could always add a little lemon juice to the batch.
how many people have this machine so lame
do you own a knife? same results 😉