I have been making kraut for years. It's easy and I love it. And yet I cannot resist watching videos of others who make it... and, almost universally, everyone, you included, wind up trying to do the prep in a container that is too small. If you really want to work that cabbage to get a lot of brine in the process it takes a good sized container to give you the room to "go to town". I like to use my canning pot - plenty of room to get into it. It's still just one container to wash. What's the saying?... "Go big or go home". Lacto-fermenting is where it's at!!! Love your videos!
Thank you for using tablespoons for salt!! I don't have a scale - and don't see the point in one when people have gotten along for centuries without it.
Thanks ! I make mine with Napa cabbage, my wife says the regular cabbage is too strong. I add some shredded carrot and celery seed and if I have some growing I'll chop up a cayenne pepper and add it. Very yummy as a side or on a sandwich.
That is awesome! I have not tried blueberries, but we love the fermented applesauce, kombucha, and carrot sticks! We especially love dilly carrots with a little fresh dill and garlic... soooo good!
I love making my own fermented foods. But my stomach refuses to cooperate. 🤷♀️ I am able to take a dose of my Fermented Citrus Drink daily. I LOVE it!
If a ferment requires water to be added, it needs to be filtered water if the tap water is chlorinated. I just use purified water to be safe. Otherwise, chlorination can interfere with the fernent process.
Yes absolutely! That is why I mention using boiled and cooled water, that will take care of chlorine as well as any unwanted bacteria that could be present in tap water ☺️
Thank you for making this seem so doable! May I ask: when you say the finished ferment will keep at cool temps "a really long time', how long is that? One month? Three? Half a year? Thank you again for a great video!
Hi Debbie! I always feel a little wary giving an exact storage range since there are so many variables, but I will say personally, I have eaten 1 year old Sauerkraut from my fridge, and it was delicious 😋
Do you ever add onions?? I have always sauteed onions w my sauer kraut, so fermenting them both together sounds like a good idea to try!! Doing it now... just jumped back on to nail down the salt ratio...
Lol me too! I'm in the process of moving so I'm living with inlaws right now and the thought was I didn't need to bring my kitchen stuff and clutter up their kitchen but now that all my bowls and things are packed away in storage, I'm realizing people who don't cook don't have big enough mixing bowls! 😂
I'm sorry to hear that. It's incredibly frustrating when we put in the effort and ingredients to something like this, and it flops! I have done batches successfully with standard grocery store cabages (adding leftover brine from a previous batch to kick start it), but I highly recommend organic, farmers market, or home grown, much superior quality and nutrition!
Saurkraut and kefir...Gifts from God...truly health maintaining...😊👍
💯 agreed! I've not done krfir yet tho, maybe someday. 😀
I have been making kraut for years. It's easy and I love it. And yet I cannot resist watching videos of others who make it... and, almost universally, everyone, you included, wind up trying to do the prep in a container that is too small. If you really want to work that cabbage to get a lot of brine in the process it takes a good sized container to give you the room to "go to town". I like to use my canning pot - plenty of room to get into it. It's still just one container to wash. What's the saying?... "Go big or go home". Lacto-fermenting is where it's at!!! Love your videos!
What a cool channel. I'm glad I found it.
Thanks! I'm glad you did too ☺️
Thank you for using tablespoons for salt!!
I don't have a scale - and don't see the point in one when people have gotten along for centuries without it.
Thanks ! I make mine with Napa cabbage, my wife says the regular cabbage is too strong. I add some shredded carrot and celery seed and if I have some growing I'll chop up a cayenne pepper and add it. Very yummy as a side or on a sandwich.
That sounds delicious!
Really glad i found this channel
We season all kinds of ferments with blackening seasoning (like zatarains for example) the kids love it.
Yum!
I love making sauerkraut. The kids help. I also started fermenting other things. Blueberries, applesauce. Carrots and Kombutcha. We love it.
That is awesome! I have not tried blueberries, but we love the fermented applesauce, kombucha, and carrot sticks! We especially love dilly carrots with a little fresh dill and garlic... soooo good!
Thank you for this excellent tutorial.
Wow, didnt know it was so easy. Dont need to buy it anymore as going to try it. Thanks for tutorial.
I love making my own fermented foods. But my stomach refuses to cooperate. 🤷♀️ I am able to take a dose of my Fermented Citrus Drink daily. I LOVE it!
If a ferment requires water to be added, it needs to be filtered water if the tap water is chlorinated. I just use purified water to be safe. Otherwise, chlorination can interfere with the fernent process.
Yes absolutely! That is why I mention using boiled and cooled water, that will take care of chlorine as well as any unwanted bacteria that could be present in tap water ☺️
My tap water is high in nitrates.... old farm land.. I use bottled water for everything...
Thank you for making this seem so doable! May I ask: when you say the finished ferment will keep at cool temps "a really long time', how long is that? One month? Three? Half a year? Thank you again for a great video!
Hi Debbie! I always feel a little wary giving an exact storage range since there are so many variables, but I will say personally, I have eaten 1 year old Sauerkraut from my fridge, and it was delicious 😋
@@apinchofpatience Thank you so much!
I have gone up to 3 years on my Kraut...but I grew in my garden, no Chems😉 and fresh when prepped. It cannot hurt you!
.....i also add kefir for a starter
Do you ever add onions?? I have always sauteed onions w my sauer kraut, so fermenting them both together sounds like a good idea to try!! Doing it now... just jumped back on to nail down the salt ratio...
Yes! Onions are a great addition!
PS. I love the Kraut
I use a cheese grater....saves lots of work, just a bit messier...😊👍
Awesome!
Or a mandolin.... but I'm faster with my Victorinox.
Well that's just about as easy as you can get. Where can I find the weight and the pickle pipe?
Links are all in the description 😀
Mason Tops Fermentation Kit - amzn.to/3nugzc0
@@apinchofpatience thank you ma'am that was mighty kind of you
I’m wondering if this same process could be done with kale instead of cabbage?
I don't see why not, I think it would work really well!
Could you toss some sliced apples in it?
Yes!
🔥 "Promo sm"
thanks for taking time to comment!
It's not burping. It's farting. Releasing gas.
😂
OMG, use a bigger bowl; you giving me anxiety! 🤪✌🏻
Lol me too! I'm in the process of moving so I'm living with inlaws right now and the thought was I didn't need to bring my kitchen stuff and clutter up their kitchen but now that all my bowls and things are packed away in storage, I'm realizing people who don't cook don't have big enough mixing bowls! 😂
@@apinchofpatience ✌🏻
Goddess level education. Thank you!
make sure cabbage is organic, no sprays , the sprays wont allow it to ferment, found out the hard way, 3 ruined batches
I'm sorry to hear that. It's incredibly frustrating when we put in the effort and ingredients to something like this, and it flops! I have done batches successfully with standard grocery store cabages (adding leftover brine from a previous batch to kick start it), but I highly recommend organic, farmers market, or home grown, much superior quality and nutrition!