How to make sauerkraut | an easy homemade recipe
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- Опубликовано: 29 сен 2024
- I’ve been saying I’ll share this easy recipe for far too long. So finally, here it is :) Homemade Sauerkraut! This is something we eat almost every day. I’m making big batches of kraut nearly every week. Bridgette will literally pick all the kraut out of her dinner and only eat that. She loves it. I love it. It makes my belly feel amazing. And it is a wonderfully easy + low-cost way to connect intimately with what we consume, and with ancestral practices.
In summary (for the more word inclined), here’s the recipe ::
INGREDIENTS ::
- Depending upon how much you want to make (we like to make a lot at once) 2-4 heads of organic cabbage
- 1-2 shredded beets
- Grated fresh ginger
- Crushed fresh garlic
- 1-2 tbsp sea salt
- 1 probiotic pill or fermentation starter (any good quality probiotic pill will do)
HOW TO ::
- Chop cabbage finely + place in a large mixing bowl (be sure to save the first two outside leaves of at least one cabbage for sealing)
- Sprinkle in sea salt
- Mash with hands for 5-10 minutes, until very soft and a watery brine is formed in the bottom of the bowl
- Mix through grated ginger, crushed garlic, and shredded beets (or whatever other flavor combinations you’re making … I also love garlic, dill, and caraway seeds)
- Sprinkle through probiotic / fermentation powder
- Tightly pack into your fermentation crock or Mason Jars
- Add extra water to fill through air cracks + seal on top with outside cabbage leaves saved from earlier on
- Seal with a fermentation lid. Here’s what we use :: amzn.to/2RKbPvd
- Depending upon your environment (heat + humidity) leave out on the counter to ferment for 3 days - two weeks. In our hot and humid climate, 4 days is enough. In the middle of winter somewhere, two weeks may be necessary. Check on the kraut every so often to see if you like the level of fermentation, and begin eating whenever it’s reached a level you enjoy. Store in the fridge for up to 6 months after opening.
♡ Meagan + Evan
CONNECT WITH US ::
≫ Moon & Rock Instagram ◯ / moonandrock
≫ Meagan’s Instagram ◯ / meagan_moon
≫ Evan’s Instagram ◯ / evan.rock
≫ Website ◯ moonandrock.com
Fermentation Lid we use :: amzn.to/2RKbPvd
Music is ::
Warm by Joey Pecoraro
/ warm
For Biz Inquiries :: contact@moonandrock.com
If you've read this far, comment " I AM BEAUTY 🦋 " (and then say it out loud + don't forget it) x
i miss your food vids! i’ve been looking for sauerkraut recipes. also, listened to a podcast with evan and he talked about poi. that’ll be a great video to make next. i haven’t seen actual recipes other than people mentioning their techniques on reddit. much love
great idea!
@@atone.beauty Yes, please please make some recipe videos, showing you Meagan preparing the food -- these never get boring and are very motivating and inspiring! Did you guys take down a lot of your older food videos? Miss seeing them
Yummy!
Love this, Moon! Please share more recipes! ♥️
Love this! Can you do this with a regular mason jar lid?
you can! just be sure not to screw it on tight. leave it a little bit loose so that some air can escape, otherwise your jar might explode as the carbonation (fermentation) builds up in there! these fermentation lids allow air to be released, while still keeping everything sealed shut. so yes you can definitely use a regular lid, just be sure to leave it loose ;)
Love this - thanks, Meagan! Would you mind sharing which probiotics you’d recommend? 🤍✨
honestly, anything from the fridge section at a health food store will work just fine. probiotics with lactobacillus and or bifidobacterium are perfect
@@atone.beauty Oh awesome - thank you! XXX
Thank u for ur advice:) xx🌺
Thanks for re-posting your kraut recipe! I was coming back to your channel to find the OG kraut video but I like this newer one w/ the garlic. Do you think this could also be achieved without adding the probiotics? Cheers
This is video is so visually pleasing. Definitely going to Whole Foods tomorrow to get the ingredients to make this. Thank you! ✨
How much day would you recommend for a 25/30 degres temperature outside? I’ve seen a lot of videos and it vary between 7 days to 3 weeks ! How do I know when it’s ready ? Thanks a lot !
Congrats on baby #2😍😍😍😍
Loved this recipe! You gave excellent instructions and showed us exactly how to make it. Thank You🙌🏻
good I hope it proves to be helpful for you!
Moon & Rock absolutely helpful
Can i use a coffee filter as a lid and a rubber band to tie it?
Ahh I miss you on here :(
Guyzzzzzz, we have missed yall.
Love this video, so helpful and inspiring!
Do you need to do the probiotic pill?
Suzanne Sparks I was thinking the same thing. Also where would u purchase those pills?
you actually don't need the probiotic pill! you could totally do a wild ferment. I like to use the pill to speed up the process, and to add in different strains of bacteria. but not totally necessary
see my above comment about not necessarily needing the pill :) and you can find the probiotics or a fermentation powder at any health food shop or on amazon / online
Do you use the oxygen extractor plunger at all with those wide mouth fermenter lids, to remove air?
sometimes yes! if there isn't enough brine / water in there, I will. otherwise, like for how much brine came out in this batch, if I used that suction only brine would come out, no air. so really I only use it if I think there is still a bunch of air trapped in there x
Yes! Loved this video!
Hey Meagan I have a little tip for you (maybe you already know)
Once you put the salt on the krout, just lightly mix it all in and walk away (maybe to clean your kitchen up or tend to your daughter) then come back and the cabbage will already have gotten a lot of the moisture out which means little to no massaging! While I LOVE massaging cabbage and putting love and intention into it, now that I have two little ones Im down to save any time and effort I can ;)
Your videos are so beautiful! I love making kraut, this looks yummy and I love all the tips!
Thank you for sharing! I'd honestly love some more recipe videos if they're something you'd be happy to share more of x
Thank you, this was a pleasure to watch! Will definitely make some sauerkraut now ❤
So happy to see you on video again! Please do more of these useful, normal videos of you in the kitchen -- we all gotta eat and it's so inspiring to see healthy food being made!
Yay!! I’ve been waiting for an updated video on this
Hi luv, luv ur vids. I’m really suffering from bloating-bad digestive problems, cud u do a vid on what’s helped u, what foods didn’t agree with u?🌻xx
I'd recommend looking into the GAPS diet for digestive health :) that's what I currently follow. Much love ~~
Your sauerkraut recipe is by far the best I’ve seen....what makes it extra special is that you used your hands to fill the jar! More recipes please 😊
how else could you fill the jar! hands are the best anyways
I AM BEAUTY AND I LOVE YOU!!!!!!!!!!! GOING TO MAKE THIS ASAP x
🧚🏼♀️🧚🏼♀️🧚🏼♀️🧚🏼♀️🧚🏼♀️🧚🏼♀️🧚🏼♀️🧚🏼♀️🧚🏼♀️🧚🏼♀️🧚🏼♀️🧚🏼♀️🧚🏼♀️
I never use a fermentation starter or something like this and it works too.
yep! awesome!