Thanks for posting this. My family is German & I remember my grandparents making this. Always kept it on the back porch cause it was stinky... But delicious!
I make kraut and kimchee all the time and as far as salt goes use three tablespoons to five pounds of cabage. And in order for it to work you need to press down on the salted cabbage in order for the juice to come out.
I do it this way as well . Just a tip, not a criticism, I put salt water in the bag just in case it ever leaks you won't dillute your brine. Great video. Thanks to you and Mom.
Let me give you a little hint about an easier way to take the core out the cabbage -- cut the whole head in quarters, and then just cut off the core from each of the quarters. Good video, and now after watching several videos and living 1/2 of my life in Germany, I'm going to make my own Saurkraut here in Honolulu.
Let me give you a little hint about an easier way to take the core out the cabbage -- cut the whole head in quarters, and then just cut off the core from each of the quarters. Good video, and now after watching several videos and living 1/2 of my life in Germany, I'm going to make my own Saurkraut here in Honolulu.
Let me give you a little hint about an easier way to take the core out the cabbage -- cut the whole head in quarters, and then just cut off the core from each of the quarters. Good video, and now after watching several videos and living 1/2 of my life in Germany, I'm going to make my own Saurkraut here in Honolulu.
I learnt that trick at Springs PA at their Folk Festival and found it works a lot better. Just be sure to double-bag and to make sure you get a good seal. As with everything, it isn't perfect all of the time but works better than a round board and a rock lol.
I used an industrial grade. You can use regular clear plastic garbage bags as well. Be sure to double bag. You don't want any air in the bag so you're best off putting it over the rim, filling it, then pulling it and tying it that way. You want to create a good seal and definately your selection of bag and your ability to avoid getting air in your bag your sealing it with makes a difference.
Since my father died we haven't done very much of anything in making sauerkraut. We'll get back into it.
yesterdayswine 2 days ago
Also wanted to say the bag idea is awesome!
Do u plan on making video on other German cooking, or ways to use the kraut? I would love it! Thanks again to your Mom, that's a lot of work!
babadeedee214 2 days ago
Thanks for posting this. My family is German & I remember my grandparents making this. Always kept it on the back porch cause it was stinky... But delicious!
babadeedee214 2 days ago
Das ist kein Deutsches Sauerkraut!!!
vnvmicky 1 week ago
I make kraut and kimchee all the time and as far as salt goes use three tablespoons to five pounds of cabage. And in order for it to work you need to press down on the salted cabbage in order for the juice to come out.
wood079 3 months ago
Plastic? Seriously?
numbsock 6 months ago
I do it this way as well . Just a tip, not a criticism, I put salt water in the bag just in case it ever leaks you won't dillute your brine. Great video. Thanks to you and Mom.
edhunley 10 months ago
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Let me give you a little hint about an easier way to take the core out the cabbage -- cut the whole head in quarters, and then just cut off the core from each of the quarters. Good video, and now after watching several videos and living 1/2 of my life in Germany, I'm going to make my own Saurkraut here in Honolulu.
markpianoman 1 year ago
This has been flagged as spam show
Let me give you a little hint about an easier way to take the core out the cabbage -- cut the whole head in quarters, and then just cut off the core from each of the quarters. Good video, and now after watching several videos and living 1/2 of my life in Germany, I'm going to make my own Saurkraut here in Honolulu.
markpianoman 1 year ago
Let me give you a little hint about an easier way to take the core out the cabbage -- cut the whole head in quarters, and then just cut off the core from each of the quarters. Good video, and now after watching several videos and living 1/2 of my life in Germany, I'm going to make my own Saurkraut here in Honolulu.
markpianoman 1 year ago
I learnt that trick at Springs PA at their Folk Festival and found it works a lot better. Just be sure to double-bag and to make sure you get a good seal. As with everything, it isn't perfect all of the time but works better than a round board and a rock lol.
yesterdayswine 1 year ago
Love the bag idea, have never seen that one.
sallyoboyle 1 year ago
The finished product depends on taste more than sight... if I could show taste then I'd be more than willing to do so.
yesterdayswine 1 year ago
Show us the finished product
ThePhantomLash 1 year ago
I used an industrial grade. You can use regular clear plastic garbage bags as well. Be sure to double bag. You don't want any air in the bag so you're best off putting it over the rim, filling it, then pulling it and tying it that way. You want to create a good seal and definately your selection of bag and your ability to avoid getting air in your bag your sealing it with makes a difference.
yesterdayswine 2 years ago
Thanks for making this video. Just a quick question,
Did you use ordinary plastic bags to do the sealing?
lanto1 2 years ago