PRESERVING a year’s worth of SAUERKRAUT (Don’t can it!)
HTML-код
- Опубликовано: 7 июл 2024
- Making and storing a years worth of sauerkraut!
Sauerkraut is one of our most important preserves- we grow dozens of cabbages every year and turn them into kraut for eating all winter long. Our goal is to put up around 5 gallons of sauerkraut every year. Here’s how we do it.
⛓ LINKS
Kraut Cutter
amzn.to/3fdIqsU
Ball Fermentation Lid & Spring Kit
amzn.to/3Fk3poI
Kraut Pounder
amzn.to/3U3sgkJ
Celctic Sea Salt
amzn.to/3zlS0kr
👩🏻🌾 FIND US AT
Website: www.wholefedhomestead.com
Instagram: wholefedhomestead
Facebook: / whole-fed-homestead-26...
💚 THANKS FOR YOUR SUPPORT
Shop for our favorite things in our Amazon storefront, we make a small commission and it’s no additional cost to you: www.amazon.com/shop/wholefedh...
Sometimes we’ll link to products mentioned in the video, and using these links is also a great way to support us. Thank you so much!
🎶MUSIC
Tunetank - On The way Home, Evan Splash tunetank.com/track/425-on-the...
I did a big batch of sauerkraut in 1/2 gallon jars. By the time I got to eat the last jar it was five years old. Never went bad as long as it’s under the brine.
I grew up on it like so many others here maybe. You can do carrots, ginger, garlic etc.
But was it still alive?
5 years!? You just blew my mind! 😆
@@jmc8076will the fermenting process keep the benefits that garlic has and take the smelly breath away once you’ve eaten it?
Thanks for the video! I've been fermenting kraut for a few years now but I have never fermented a years worth.Even though I have a medium-sized garden I bought the cabbages so I just fermented a couple of times a year. But not anymore with the new food coating APEEL now on everything including organic food I'll be growing my own cabbages. AND increasing my garden size.
My wife and I filled a 12 gallon crock this past weekend. We used my family's old antique wood kraut cutter. We do it old school, it never fails.
My German grandfather made about twenty 10-20 gallon crocks of kraut every year, from cabbage he grew. The smell of their house in the fall was just a bit sharp from all the crocks in their basement. The bulk of it was sold to the fraternal organizations , and my grandfather belonged to nearly every one you can name: Odd Fellows, Eagles, Elks, VFW, American Legion, Knights of Columbus. All these had New Years Eve parties, for which sauer kraut was a must. For them, it was raw. But by far, the most flavorful sweet stuff was what he canned. Unbelievably mellow and sweet. We kids would raid the root cellar and devour the quart jars as fast as we could, before being caught. The raw stuff may be more nutritious, but does not come close in flavor to that preserved by the water bath process. I never had to eat the crap store bought stuff till after he died in 1985, and after a ten year time of refusing to eat it from the grocery store, I learned how to make it from an old German woman. Mine is every bit as good as my grandfathers was - it’s not hard to make at all. I make a 15 gallon crock most years, and we can every bit of it. But I buy my cabbage, and have retired my grandfathers two wooden-framed kraut cutters that I inherited in favor of an all stainless steel one. It will outlast me, I think.
I wish I had my Grandma's cutter.
So, when you water bath your krout, does it not kill all the “good” bacteria in it? Hence the reason for keeping it in refrigeration?
@@leehirschman473 Do you think for the past many hundreds of years that Europeans have been making and eating kraut, they gave one iota of thought about ‘good bacteria’ ? Then, as now, flavor is paramount. How long has refrigeration been around, anyway? It’s likely you’ll never get to taste kraut this superior way, and so, you can’t form an accurate judgment. But I have tasted both and know which tastes better - far better.
@@BoulderCreekSteve , well Steve…I have made kraut, so I do know the taste difference. I only ask because I have gut digestive issues, now in my later years. So, I try really hard to make and eat food that helps with digestion. Eating it raw is what I prefer. Thanks for your input…..🤪….Cindy
HOW DO YOU WATER BATH IT?? IM INTERESTED CAUSE MY KRAUT IS 2 YEARS OLD AND STILL TASTE LIKE SALTED RAW CABBAGE!!
I'm tired of eating store bought sauerkraut where pasturising kills all the probiotics ! Thank you for your demonstration ! Well done !4 lbs is a perfect place to start !
This was fantastic showing all the steps. I'm such a visual person. Thank you so much!!!
I started fermenting last year and have been learning on the fly. I SOOOO appreciate the half lemon juice/ half water tip!! I am now a new subbie!
Caraway and fennel good with it and helps digestion. Use any leftover for low/slow sauté w/homemade broth or in soup to freeze. I’m guessing you prob do. I also juice cabbage for gut issues. Look into first to see if before trying to see if right for you. Tastes good w/apple added. Beet juice great for BP and heart/brain health. Search it. Peace and health.
I’m also new to fermenting, and the half lemon/water thing is a lifesaver!! Thanks.
You answered so many of my questions on longterm storage of kraut! Thank you!!!
I snagged a 4 lb cabbage at the farmers market today - perfect for a half gallon!! 😁 thanks for the excellent step by step!
This is a great tutorial!! Very clear, concise and to the point. I have been making kraut for a long time in half gallon jars like you do and I actually learned a new thing here. For some reason I never knew to save the juice that leaks out of the jars!! And, I never knew that you should top off jars with low brine levels with lemon juice/water rather than salt brine. Thank you so very much for this!!!
Glad it was helpful!
That was great, Crystal 😁👍💚 Inspires me to go to the grocer for some cabbages! 😁
I appreciate all the extra tips. Very Thorough ❤️
Thank you. I’m planning to make my first batch of kraut. Your information was excellent.
Wow... this answered all my questions about preserving and keeping the health benefits of sauerkraut.
Me too🙂
I like to add a sweet onion and a few cloves of Garlic when I make my krout. I ferment in a 5 Gallon beer fermenter. (I no longer drink) and haven’t ever had an issue. Sanitize everything and always use a quality air lock. No chance anything can go wrong even if the temp changes.
I add yellow mustard seeds and juniper berries
First time making kraut. Day 4 and looking perfect.
Thank you
Great lesson.
I don’t care for sauerkraut (my husband LOVES it though), but I find this FASCINATING!!! I wasn’t going to grow cabbage this year, but I am now!
Try rinsing it, dry it and and serve on top of a hot dog or in a reuben sandwich. Darn, but it's good. I HATED it when I was young. When they served it in school, I used to throw up from the smell but today, I make it several times a year, Sometimes I even eat a forkful out of the jar.
Or make a Rueben pizza. A pizza place we frequented when my girls were growing up had Rueben pizza. It was out of this world.
I have been fermenting cabbage for years now… love it! Cabbage has more vitamin C than oranges!
My dog loves “kraut making day” … one of her favorite snacks is crispy cabbage! 🐾
Yes! More vitamin C than oranges and NO sugars. Gottal love it.
So simple yet so good for us.
I’ve been wanting to try this for a while. Today is the day. It’s salted and sitting right now. Thanks for the inspiration.
Awesome!! 🥰
Great job explaining the process.
Great video! All the information I need in an easy to follow format! Thank you for sharing 🌟🌟🌟🌟🌟
One thing I learned was to keep in mind that the chlorine in tap water can kill a ferment, so use either non-clorinated water or boil the tap water and let it cool to remove it. That goes for water used to top off the jars, too
I usually can get enough water out of the cabbage to not have to add any.
@@brandonknopff1260Precisely. There is no reason to use ANY water if you prepare the cabbage properly before fermentation.
Sauerkraut = Cabbage + Salt.
Great tutorial. I too use 1/2 gallon mason jars just in case something goes wrong in one of them. Saving/using juice is appreciated info. Got to try that cucumber/kraut mix this fall.
Great video, thank you, I saved it in my fermenting list.
Thanks I have an over abundance of cabbage. I bought half gallon jars so this was perfect timibg!
I have an antique wooden kraut cutter -- and it is still sharp and usable!
Excellent explanation 💯💯. Thank you 🙏
Thanks for sharing !
Excellent explanation! Thanks.
Great explanation! Thank you 🙏🏻
Fantastic video. We’ve been making for years but without special lids. It’s time to invest!
Nice job and thank you, really enjoyed your time. Im switching over your jars or at least the spring and lid. Thanks again !
You bet! 😊
good solid info. Learned a few new things although I've been fermenting for quite a few years. Thanks.
Glad it was helpful!
Excellent. Thanks!
I’ve never made sauerkraut, but I make tons of kimchi every year. I’ll give this a try this year.
Yep, my last lot lasted 2 years. It's easy as long as you keep the prep very clean
great ,trying to learn about making sauerkraut ,thank you
You are such a great instructor! So clear and concise and a pleasant voice to boot! Blessings from North Dakota! ☺️
Thanks, I really appreciate that!
This is a great resource- thank you! I didn't know about the lemon juice/water hack.. very helpful.
Glad it was helpful!
This is wonderful
I like your comment about the lid of the very very end. You know what I do I use regular jars I save all my mayonnaise lids they fit perfect
Thank you❤
Great video!
Excellent video 😊Thank you!
You bet! Thanks!
I grew up making kraut by hand from around the age of 10 (I’m 61 now). Yes you can get used to the salt as you tamp cabbage and end up adding too much. However, I learned to salt by taste and wait till tamping was almost done, then add salt as you finish tamping. (I used a scrap cut of 2x4 about 2’ long, tamp softly so you don’t break the crock) next, (Almost done is when liquid from tamping almost reached the top. Finish tamping is slightly more liquid over cabbage.) leave 3” headspace. In a 10 gal crock take a garbage bag, put another inside that with the seam 90 degrees offset and fill with water. Follow around the rim by hand and press out any air pockets and tie off the bags. Set near a basement floor drain because it will perk over. When ferment tastes sour to your liking, spoon into gallon size ziploc bags and press flat. Stack in freezer. Not saying you have to: this was the old way that was done for generations in case anyone wanted to know. Preserve the info. ;-)
Thanks 🇬🇧
In central Europe, the preparation of sauerkraut in autumn is common. My grandfather used to pickle 50kg of cabbage in a wooden barrel every year. He would buy whole heads and grate them on a 2 metre long grater. It would take too long with the toy (kraut cutter) shown in the video.
I pickle 20kg in an earthenware container and buy the cabbage already grated. Some farmers and vegetable sellers sell cabbage already grated in the autumn here.
What would you use if you couldnt refrigerate it
Great tips and good basic how to. Similar to my parents but I was too young and they passed before I wanted to try making it. Maybe add on screen note early in video to save outer leaves to use as topper? Cheers!
Good info
Wonderful video! I love sauerkraut and want to try this but never canned before but feel l can attempt it now.
The Sauerkraut is stored in the fridge only after completed. Do not heat and pressure can it. Destroys all the Probiotics so essentially the best heath benefit would be gone!
I like adding yellow mustard seeds, juniper berries, garlic cloves, bay leaves and a wee bit of thyme…a real hit!
Great information how long can we safely store kraut in the frig…I make mine in a large crock ,save what we need and share the rest…thank you for your time and energy making this video…stay blessed
Actually, you don’t need to knead it. I tried leaving my salted cabbage in a bowl for and hour or two. Plenty of liquid came out. I just bottled it. I used 2% by weight of salt. I didn’t need to use a pounder…just a weight on top and then a lid.
Edited additional comment: the weight was very heavy, a pound or two. I think that makes a big difference.
How do you store the kraut once it’s done
I use a mandolin with the Julianne attachment works really well.
I say this and then she brings out a giant mandolin lol.
Hehe 😆😆
I did sauerkraut recently and added tap water mixed with salt when it ran low on brine. It did not get brown but thanks for the heads up.
Excellent! Like having a friend show you how!
Thanks so much! 💗
I should have watched how you cut it, before I made my first batch today lol
My childhood. Grandmother made kraut in a crock out in the shed. It had a wooden top that she placed a big rock on the lid. I asked my father why she place a rock on the lid. He told me it was to hold the gas in the cabage until it fermented, other wise the stuff wouldnt be any fun to eat
impressive
Love your videos! So easy to follow. So how long will this keep in the fridge?
Thanks! A year!
Good process. I've been making it for years but I like about one quarter more liquid. It's good to drink on an empty stomach for probiotic gut health.
Thank you for explaining it in detail. I'm the kind of person that needs to know the why do you got to do this thing LOL.
I don't have room in my refrigerator to keep a lot of extra things like sauerkraut. How would you preserve it without putting it in the fridge. And without a root cellar. When I get my root cellar built I'll be able to use that later. But for now I can't
You can freeze it, though it does kill some of the bacteria.
🥗Excellent. Some very good tips!👍
Thanks, this is really helpful. I love those spring presses - I didn't even know you could use metal in the brine. Do you put the lids on tightly during the fermentation time before they go into the fridge?
The ones with the springs- yes. There’s a lot of pressure from the spring so it needs to be tight.
Thanks so much for tips and tricks.
I'm in India. A warmer region.
Just wished to know how would a perfectly fermented sauerkraut taste?
Thanks again for this wonderfully explained recipe. All the best!
Namaste 🙏!
SBKulgod.
I think you have to learn that by experience. Taste it every day and see how it changes! 😊
It's hard to describe. One thing is that, when ready, it's still crunchy, but not nearly as crunchy as when raw. It also tastes less salty than the day you started it, which seems odd, but what happens is that the salt on the outside of the cabbage is absorbed inside the leaves. Finally, it has a strong sour taste.
Your jars did not have the cabbage leaf on top and then the ones in the fridge had metal caps, why? Love the video, wry detailed!
WAIT WAIT WAIT! PUMP THE BREAKS!! DILL PICKLE KRAUT?!?!?!?!?
I NEED DILL PICKLE KRAUT VIDEO WITH RECIPE OMG!
For long term storage why put them in refrigerator? I am a older (old) man my mom would make this every summer but never put in the refrigerator (for a long time we didn't have one)..."O".the good old days we maybe didn't have money but we had freedom to do as we wished
My husband's parents didn't refrigerate either. They kept in a dark closet though. No cellar.
I’m sure you already know the answer, just putting it here for anyone that’s doesn’t.
It just preserves it longer.
But you’re both right, if properly fermented you don’t need to.
Does it taste just like the kraut from the store? I can't wait to try this. God bless!🌱🌾
It's not about space nor liquid, the reason you really wanna pack the kraut in is to get rid of any air inside the container, hence preventing the growth of aerobic bacteria who would spoil it.
Thanks for a very informative video. Why do you specify bottled lemon juice for the topoff? Is fresh-squeezed lemon juice acceptable?
Bottled has a known, consistent acidity. Fresh doesn’t and can vary. If I had my own lemon tree I’d probably try fresh though. Worst case scenario the top of the kraut would turn brown and need to be tossed.
So nice video, I wish I could have it long time ago! It really captured what's needs to make a Sauerkraut, thank you 😊. The only thing that I won't recommend is using other support different from stone or glass but not metal.
thanks for the video, I had read to not have any metal touching the Kraut, does it matter, thanks
I like to add lime and garlic/dill! Or lemon..🎉
Just subscribed.
Thanks so much! 🥰
thx for the video. I just harvested my cabbage. Never made sauerkraut before. Trying to find easiest method for fermented, long-term storage. You mention putting this in frig when fermentation is done. Does it have to stay in frig or just to stop fermentation? I don't have room in frig for long term storage.
Needs to be kept cold long term
Can I water bathe the jars to seal them? I don't want to store it in the refrigerator and we live in Texas where cool is a relative term in the house, especially when the power goes off.
❤❤❤
What do you do with the saved brine that you've saved. Do you keep it in the fridge or on the side still?
Great info! I assume you can do red/ purple cabbage the same way?
Yes! Though it has an earthier taste when fermented.
How do you make your kraut shelf stable if you don't have refrigerator space for more than a couple jars? My basement is cooler, but not cold.
You add the water from bowl
Does this need to remain in the refrigerator after complete or is this process enough to preserve the sauerkraut so you can store in pantry shelves?
Needs refrigeration
Thanks for the video and the good tips! One question, do you think it may be possible to use fresh lemon juice instead of bottled lemon juice when prepping for storage?
Yes but I’d use a different ratio- fresh lemon juice isn’t usually quite as acidic as bottled.
@@wholefedhomestead many thanks!
When do i put in the fridge? after the fermentation?
Thank you for the video! :) I have a question... so i am in process of making it... so when its complete how to store it with out refrigeration? thank you
It needs to be refrigerated or you can freeze it also.
@@wholefedhomestead thank u
What temp does the kraut need to be stored at for long term? My basement pantry is dark but only maintains 65-70° . We eat a lot of kraut (not half gallon size jars worth at a time) and I just recently learned that store canned or jarred kraut is devoid of probiotics. I couldn't store a year's worth in a fridge even though we do have an extra.
Thanks & Blessings from Deborah in West Virginia!
It needs to be cold refrigerator temperature 😊
Does it need to be in the fridge for long term storage?, or on a basement canning rack and what should the temperature be? Then how long will it last.
Yes, needs to be kept cold.. fridge temperature.
Can I remove my kraut from the fridge and store in the pantry? Should I water-bath it first?
Thanks for this video. One question! Almost every video re: kraut states never to use a metallic object on the cabbage. Yet, the springs that you place in the jar seem to be metallic. ?? Thanks Poppy
High quality stainless steel is just fine to use for fermenting 👍🏻
Where did you buy the cutter box? 😊
If using this process how long is kroat good for
I hope to meet a woman as smart as you one day. WoW! So easy. Thank you.😊
How to get the spring that hold the veggies before closing the lid 🧐??
You push it down with the lid while screwing the lid on 👍🏻
congrats for you video, i have started cabbage on 4/1, now is 3 days and NOT bubbles yet, cabbage is below brine. Is it possible to put more salt that is needed and NOT fermenting??? IF you have an email i can send you photo. I am living in Greece.😊
What is the temperature? Could it be too cold?
@@wholefedhomestead not at all 16c
Can you use Pink Salt?
Where can I buy the lids and springs that you used in your very informative video. I like that you can make it in a jar rather than a big crock.
Linked in the video description 👍🏻
Just found your channel from The Seasonal Homestead. What can you do if the sauerkraut is too salty?
It won’t be too salty if you follow these directions and weigh your ingredients 😊😬
Dill pickle sauerkraut please show that recipe!!!
That ones in my book actually! (Freeze Fresh)