Thanks man! For several years I've had a autumn tradition of making sauer kraut, and yesterday I started this years brew. Making sauer kraut is the easiest thing on earth! I also use carrots and sometimes apples with the cabbage.
@genuinetobias How much sauerkraut do you put up each fall? I'm just learning this process. I used one cabbage, plus some carrots, a bell pepper and an onion in my mix which filled two old pickle jars. Started fermenting it nine days ago. Started tasting it seven days ago... it's nearly gone now. We loved it!
I'm thinking I need to graduate to a 5-gallon bucket.
@Crunchy68 I think i made it from 2 big cabbages, about 5 litres (1,3 gallons). And when it was finished I put in into the freezer. That way it lasts almost the whole year. I usually only eat it with other foods. Thats why it lasts so long.
@genuinetobias Hi! I started making sauerkraut last week. I really like it, but the one you can get where I live isn't as good as the one you would get in Germany. Thing is here average temperature is way higher than 50°F-60°F so I decided to keep it in the fridge. It's been a week and apart from the fact the cabbage has released a lot of water due to the salt, nothing more has changed. You think it doesn't work this way? Regards and thanks!
@febafu Well I've never tried to keep it in the fridge but the fact that it releases water means that the fermentation process has begun, so no worries. I've usually waited for several weeks til my saurkraut has been ready.
@genuinetobias Hi! But more or less how many weeks does it take to be ready? I've read several different answers that range from 1 week (definitely not my case) to even 4 or 5 weeks... A last question, I also read that due to the fermentation process, little amounts of foam will be formed and that it needs to be removed. Is it important to do that? They say this must be done once a week till it's ready... Thanks for your answer!
in bulgaria we have a few sauerkraut recipes. sauerkraut with rise, sauerkraut with beans and more that i don't know about. in bulgaria sauerkraut is eaten in the winter.
Thanks my friend, iam a little german, but i think i will upload how is making "Sauerkraut--> german original Version---> not the elsässian Version" thats a different... BUT!!! When You eat Sauerkraut in the morning bevore You go to work and see Your Cheff.... You first go on Toilett.............iam "Sauerkraut" sure ....
Wow, I always thought there were vinegar and sugar involved as it is with pickled vegetables. I'm surprised how minimalist it is to make Sauerkraut; thank you to the host and the uploader. I'm going to try this.
@sulaearts you should put WAY more salt in. You have to put enough salt so that when you squeeze with your hands, water starts coming out of the cabbage within 10 min of mixing it all together, it has to taste quite salty, and before you place the pressure lid on, there should already be a few millimeters of liquid above the cabbage. If there is not enough liquid, add a bit of water to ensure airless environment. You can always quickly rinse it before you eat it to wash some salt away.
I tried to make a small batch of sauerkraut but I didn't keep it submerged (it was in a mason jar). And it grew grody little bluish white puffballs. I will keep it submerged for now on, thank you!
Besides the salt is still dill seeds and / or with caraway to the fresh-cut cabbage. The pot should be as long as mashed up there with its own liquid (juice) is covered. The herb should always (!) Are covered with cabbage liquid.
Besides the salt is still dill seeds and / or cumin to include with the freshly chopped cabbage. The pot should be as long as mashed up there with its own liquid (juice) is covered. The herb should always (!) Are covered with cabbage liquid.
I made seven heads of cabbage into sauerkraut...it only took 2 weeks of fermentation here in warm Hawaii. Cooked up the first batch with sauteed onions, a grated apple, and some brown sugar. My wife is Bavarian and we missed good sauerkraut here in Hawaii, so just decided to ferment our own. Turned out great!
Hehe, it is something that we usually consume in Serbia (In delicates called "sarma"). I haven't made it for a long time ago. Actually we make it in a different way: Do not shred cabbage!!! Just remove hard root part and put a lot of salt inside. Then follow rest of procedure shown above. After few weeks, you will get finest sauerkraut
...and, salty water left after fermentation is old Serbian (working) cure for hungover.
Yummy! I love kraut! Never made it myself but I'm going to. I add caraway seeds, bruised and crushed in the mortar, first. Thanks for the demo, it helped a lot.
@pizgee I live in NC and have the same problem - cabbage season is June/July when it can get up to the 90s and no A/C. As far as I know a hotter temperature will just speed up fermentation, so you have to eat it sooner. I'm trying this for the first time so I'll let you know.
@pizgee I've lived in OK, myself. Is there a garage, cellar, or dark closet you can make room in? No matter the heat, there are usually small, out of the way spots in which to store food. :)
Thanks I'm going to try making it this weekend. I'm fasting right now so I have some time to wait. Thanks so much, it sounds so easy, and you presented it so well. xo
Modern canned saurkraut is made with vinegar usually. The tang in old fashioned saurkraut comes from lactic acid fermentation. Fermentation is the opposite of rot. You culture good beasties so the bad beasties can't multiply & make you sick. In a nutshell at least :)
Seriously increases the available vitamin c in the cabbage.
@voon100 - you don't add any water. There is plenty of water in the veggies. I use 7 heads of cabbage a week, either napa, or round cabbage and bok choy, plus mustard greens, RealSalt, and whatever else I want to put in. The water comes out of the veggies and covers them. I might get around to putting the steps on my blog but it's easy. Just make some and it gets better each time.
This is a really nice video. I love sauerkraut and kimchi.
I use 1 tablespoon of sea salt for each head of napa cabbage. The fermentation can be sped by squeezing the ingredients in the bucket with your hands or a tamper.
I was going to send the video to friends but the sausage and french fries kind of ruined it.
I tried this in a (sterilized)Little Oscar cooler.About 8 lbs green cabbage,2 lbs red,threw in a few tart apples,layered with a pound of Kosher salt.I weighted it with water filled freezer bags.Three weeks later it turned out beautifully-this dayglo red/pink color.There was no mold whatsoever.
Mine has been fermenting now over a week ... still smells the same... I put some fresh garlic in with it and it smells kinda garlicky.. am not sure if this will work. . it is still salty as opposed to sour not really that bubbly yet...
I hope it works.. this is my first time making sauerkraut .. also not using any weight .. just extra brine and loose lids
NEVER do this at home, it's delicious but you won't get rid of that smell for months; my grandparents used to do it every year in two or three 25l barells and it was hell of a smell you could notice all over their loft.
can you do a video showing how you plant your heads of cabbage in your yard as I want to plant some next spring and any tips will be appreciated like where do you buy the seeds fo planting fresh cabbage etc
How about regular Kosher salt as I have used that in the past for other crock food's & they have turned out great ?You say the kraut will be ready in about a week's time, do you have to keep adding water to the crock to keep it submurged during the process, great video thanks.
I've seen methods that suggest Kosher salt so I reckon that will work well. The salt should draw enough water out of the cabbage so no extra water is needed (I imagine that adding too much water will reduce the cell breakage and you might end up with tougher kraut).
According to the Ball Blue Book of Canning. (basically, the canning bible)
20 lbs of cabbage + 3/4 cup canning salt. If you have not obtained a Ball Blue Book of Canning, I suggest getting one soon. Not only does it talk about making the sauerkraut, it takes about the proper canning methods after it has fermented for 3 - 6 weeks. Also, don't forget to remove the scum from the top of the kraut each day.
Is there anything I can do to save my sauerkraut? I had added way too much salt and it is unbearable to eat. Do I have to throw it out or is there anything I can do to slove this problem
yea, besides I think it is better for you nutritionally than candy so while they have their dark chocolate dove bars and lovehandles I'll be the only one sporting a nice firm ass :D rflol
It's common for kraut to grow a bit of mold on the top of the liquid.
But you MAY have had it in too warm a location, and the mold grew quickly. Other than a freezer, there is no spot too cold to make Kraut in. Find a colder spot in a basement, shed, garage, cave, etc. The colder the spot, the slower the process will go, and you'll have more control and little to no mold.
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look at the idiot on you tube "angry biker" treeclimbingman, he is dumbo and shows that me with long hair have no brains! He thinks hormones in milk is worse than drinking beer.
Hi! I made my first batch, loved it so much that I'm making a second (I used this video to do the first).
Now, the first batch didn't ever seem problematic. This second batch, whoa...I had a layer of mold on top of the water that spanned all around my pitcher weight (pitcher with water in it).
Is this safe?! I guess I thought mold wouldn't grow on the surface of the water due to salt killing it. Do you think this is safe?
Actually it's bacteria that are responsible for the fermentation process, and they are actually good for your gut. The salt and acidic environment inhibits the growth of unwanted bacteria, but you should still use clean utensils and vessel.
Great, I always look for food videos. I film my own adventures in pizza making , and am on the lookout for other home chefs. Send me a notice when you get that filmed, please... thanks. Have a Merry Christmas.
Your video has inspired me to make my own kraut, and plan on "getting it down" before my next family reunion, in June. It will be an honor to prepare such food for a Polish/German crowd, esp. being homemade with some local prepared Kielbasa! Cheers!
No, it needs to breathe. Once it's fermented, you can can it, but that kills the good bacteria, so why bother making your own. You can buy the pasteurized stuff in the store.
1. Sauerkraut not only doesn't NEED to breathe, the point of keeping it under the brine is so that it DOESN'T get air exposure, and risk molds and other nasties.
2. The problem with canning is that is ruins the texture, and reduces the Vitamin C, not "good" bacteria. The bacteria it prevents is a good thing.
3. The pasteurized stuff is mushy, and does not taste as delicious as homemade or have the same high levels of good vitaimins and pro-digestive bacteria.
That's funny. I'm living in Hamburg, Sauerkraut isn't particularly popular in here. Even though I think it used to be popular to supply the ships departing from here.
Today I started my first batch of kraut ever. I'll see how it turns out :)
This honestly looks very yummy!
TayEmification 1 week ago
Great Video! But i am sorry to tell you that the music is surly not a typical german music... ;-)
For me, being german it is very nice to see, how americans make sauerkraut...and i am sure that it tast very good!
Thank you for that!
Greetings from Germany
recklinghauser 1 month ago
Guys.........Its better use SEA SALT .....if you can afford it - I live in the beach
DALLASALTAPATIO 1 month ago
couldn't this video be made in just 2 minutes?
clubadv 2 months ago
Advice from Germany:
A glass of Sauerkraut-juice every morning and nothing can harm your health any more.
Lintflas 2 months ago
Yes!!! as billynightmare asked? How much salt do you use? 1 cup with 4 cabbage or less? thanks
CocoBreeze218 2 months ago
Thanks man! For several years I've had a autumn tradition of making sauer kraut, and yesterday I started this years brew. Making sauer kraut is the easiest thing on earth! I also use carrots and sometimes apples with the cabbage.
genuinetobias 3 months ago
@genuinetobias How much sauerkraut do you put up each fall? I'm just learning this process. I used one cabbage, plus some carrots, a bell pepper and an onion in my mix which filled two old pickle jars. Started fermenting it nine days ago. Started tasting it seven days ago... it's nearly gone now. We loved it!
I'm thinking I need to graduate to a 5-gallon bucket.
Crunchy68 1 week ago
@Crunchy68 I think i made it from 2 big cabbages, about 5 litres (1,3 gallons). And when it was finished I put in into the freezer. That way it lasts almost the whole year. I usually only eat it with other foods. Thats why it lasts so long.
genuinetobias 1 week ago
@genuinetobias Hi! I started making sauerkraut last week. I really like it, but the one you can get where I live isn't as good as the one you would get in Germany. Thing is here average temperature is way higher than 50°F-60°F so I decided to keep it in the fridge. It's been a week and apart from the fact the cabbage has released a lot of water due to the salt, nothing more has changed. You think it doesn't work this way? Regards and thanks!
febafu 1 week ago
@febafu Well I've never tried to keep it in the fridge but the fact that it releases water means that the fermentation process has begun, so no worries. I've usually waited for several weeks til my saurkraut has been ready.
genuinetobias 1 week ago
@genuinetobias Hi! But more or less how many weeks does it take to be ready? I've read several different answers that range from 1 week (definitely not my case) to even 4 or 5 weeks... A last question, I also read that due to the fermentation process, little amounts of foam will be formed and that it needs to be removed. Is it important to do that? They say this must be done once a week till it's ready... Thanks for your answer!
febafu 1 week ago
Sauerkraut can help settle your digestion
OghamTheBold 4 months ago
Need some boiled goose to go with that sauerkraut
jezzacaple 4 months ago
does any one knows how long takes the fermentation?
schizofjoy 4 months ago
in bulgaria we have a few sauerkraut recipes. sauerkraut with rise, sauerkraut with beans and more that i don't know about. in bulgaria sauerkraut is eaten in the winter.
askadetra 5 months ago
Great Video, To The Point And No Rambling On And On, Thanks Alot...
Gibby123able 5 months ago
i guess i have to wait for winter to make this.
darrinthebold 5 months ago
go0oo0ood ....
hawaiifo9 7 months ago
i love this stuff, and plan to start making my own, just 1 question, how much salt do i use? as you didnty give the mount
billynightmare 7 months ago 6
im from louisiana and i just tryed this stuff on the new hotdogs at sonic and it is so good and i went and bought a big jar of it
MrLoui318 7 months ago
Thanks my friend, iam a little german, but i think i will upload how is making "Sauerkraut--> german original Version---> not the elsässian Version" thats a different... BUT!!! When You eat Sauerkraut in the morning bevore You go to work and see Your Cheff.... You first go on Toilett.............iam "Sauerkraut" sure ....
potatoepeter1 9 months ago
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FUCK SAUERKRAUT
sethisahuman 9 months ago
Don't use a spoon, just use your hands to mix it :)
Maaaaaadzia 9 months ago 8
that looks simple!!!!
lolaluvs2snack 9 months ago
So how long is it recommended to leave sauerkraut fermenting? if I only use 1 qt mason jar? (I've heard 24 hrs?)
canefan17 9 months ago
Why is homemade Sauerkraut superior to the Sauerkraut I buy from local produce market? (curious)
canefan17 9 months ago
going to try this ...this weekstop by my channel to see my progress...thanks
DicksGrill 10 months ago
Sauerkraut every day keeps the doctor away!
Lintflas 10 months ago
Wow, I always thought there were vinegar and sugar involved as it is with pickled vegetables. I'm surprised how minimalist it is to make Sauerkraut; thank you to the host and the uploader. I'm going to try this.
supercooled 10 months ago
I failed at making my kraut. I had a good brine but when I tasted it, it had that rotten taste. Don't know what I did wrong. Here's what I did:
1. Cut up 5 pounds of cabbage
2. Mixed in 3 tablespoons of salt
3. Place pressure on the kraut and covered.
What could have gone wrong?
sulaearts 10 months ago
@sulaearts
Maybe lacking salt. You saw how much he put right?
EnvyAbomination 10 months ago
@sulaearts you should put WAY more salt in. You have to put enough salt so that when you squeeze with your hands, water starts coming out of the cabbage within 10 min of mixing it all together, it has to taste quite salty, and before you place the pressure lid on, there should already be a few millimeters of liquid above the cabbage. If there is not enough liquid, add a bit of water to ensure airless environment. You can always quickly rinse it before you eat it to wash some salt away.
miamia157 2 months ago
I tried to make a small batch of sauerkraut but I didn't keep it submerged (it was in a mason jar). And it grew grody little bluish white puffballs. I will keep it submerged for now on, thank you!
VoraciousLime 1 year ago
Nice video, my method involves bashing the chopped cabbage with a tamper. (It's like a log on the end of a pole)
It helps to extract more juice, so that you don't have to add water.
L00NGB00W 1 year ago
My wooden spoons longer than his.
Trashfished 1 year ago
The video is too long. It should not take 7 plus minutes to explain how to make kraut.
surferguy100 1 year ago
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lachelleflockfxc 1 year ago
its like making ice cream...
very interesting process
aplayaz2000 1 year ago
Why do people like rotten cabage creamy stuff so much?!
clintfrakington 1 year ago
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Besides the salt is still dill seeds and / or with caraway to the fresh-cut cabbage. The pot should be as long as mashed up there with its own liquid (juice) is covered. The herb should always (!) Are covered with cabbage liquid.
OpaHorst 1 year ago
Besides the salt is still dill seeds and / or cumin to include with the freshly chopped cabbage. The pot should be as long as mashed up there with its own liquid (juice) is covered. The herb should always (!) Are covered with cabbage liquid.
OpaHorst 1 year ago
how long do you let it ferment? did he say?
braincabin 1 year ago
@braincabin Two to three weeks. Depends on how strong you like it.
L00NGB00W 1 year ago
Sauerkraut is german :/
skrolli99 1 year ago
man nimmt doch keine roten kohl für sauerkraut! daraus macht man "rotkohl".
.....irgendwie bekomme ich gerade hunger! :_)
HousefreundX 1 year ago
I made seven heads of cabbage into sauerkraut...it only took 2 weeks of fermentation here in warm Hawaii. Cooked up the first batch with sauteed onions, a grated apple, and some brown sugar. My wife is Bavarian and we missed good sauerkraut here in Hawaii, so just decided to ferment our own. Turned out great!
markpianoman 1 year ago
very simple and expertly presented! Thanks for posting it.
mdivinc 1 year ago
I enjoyed your video very much; however, that is not German um-pa music!
markpianoman 1 year ago
I enjoyed your video very much; however, that is not German umpa music!
markpianoman 1 year ago
If I have a food grade plastic bucket, can I use the lid to cover the sauerkraut or does it have to be a towel?
GiANtTWiNkY 1 year ago
Do you rinse or wash off the cabbage before cutting it up? Thanks.
thepecanshop 1 year ago
Man that looks good. Must try making it :D
showmetheinuyasha 1 year ago
MIEN KRAUTS!!!
Shadow2271 1 year ago
Hehe, it is something that we usually consume in Serbia (In delicates called "sarma"). I haven't made it for a long time ago. Actually we make it in a different way: Do not shred cabbage!!! Just remove hard root part and put a lot of salt inside. Then follow rest of procedure shown above. After few weeks, you will get finest sauerkraut
...and, salty water left after fermentation is old Serbian (working) cure for hungover.
MaterSva 1 year ago
i'm eating sauerkraut right now
ishouldplayzelda 1 year ago
Yummy! I love kraut! Never made it myself but I'm going to. I add caraway seeds, bruised and crushed in the mortar, first. Thanks for the demo, it helped a lot.
LibertyTreeBud 1 year ago
I live in oklahoma and the temperature is hard to get below the mid 70's in the house. Will that cause a fermenting problem?
pizgee 1 year ago
@pizgee I live in NC and have the same problem - cabbage season is June/July when it can get up to the 90s and no A/C. As far as I know a hotter temperature will just speed up fermentation, so you have to eat it sooner. I'm trying this for the first time so I'll let you know.
myroncope 1 year ago
@pizgee Put it in the cellar.
MaterSva 1 year ago
@pizgee I've lived in OK, myself. Is there a garage, cellar, or dark closet you can make room in? No matter the heat, there are usually small, out of the way spots in which to store food. :)
PinstripedFanny 1 year ago
u dont cook it? why not?
blaint09 1 year ago
Thanks I'm going to try making it this weekend. I'm fasting right now so I have some time to wait. Thanks so much, it sounds so easy, and you presented it so well. xo
lauriem1967 1 year ago
is there a length of time, where you have to end up canning it for preservation?
KingRyltar 1 year ago
Can you serve sauerkraut with sausages by any chance?
lumpybruisychickeny1 1 year ago
It's worth mentioning that regular table salt has iodine which counteracts the bacteria in the cabbage which is responsible for it fermenting.
kosai19 1 year ago
What is the recipe...
How many cabage?
How much salt and water?
maphound 2 years ago
Modern canned saurkraut is made with vinegar usually. The tang in old fashioned saurkraut comes from lactic acid fermentation. Fermentation is the opposite of rot. You culture good beasties so the bad beasties can't multiply & make you sick. In a nutshell at least :)
Seriously increases the available vitamin c in the cabbage.
Nice!
noobiechickenlady 2 years ago
Damn. I love kraut but I thought it was just vinegar. That tang is just what rot tastes like?
Nasty.
Frostypeanut 2 years ago
It's one of the few things that taste great and are equally healthy :)
sakemaki 2 years ago
He doesn't mention what kind of water to use.
Direct tap water or cooled down boiled water?
voon100 2 years ago
@voon100 - you don't add any water. There is plenty of water in the veggies. I use 7 heads of cabbage a week, either napa, or round cabbage and bok choy, plus mustard greens, RealSalt, and whatever else I want to put in. The water comes out of the veggies and covers them. I might get around to putting the steps on my blog but it's easy. Just make some and it gets better each time.
johnlvs2run 1 year ago
This is a really nice video. I love sauerkraut and kimchi.
I use 1 tablespoon of sea salt for each head of napa cabbage. The fermentation can be sped by squeezing the ingredients in the bucket with your hands or a tamper.
I was going to send the video to friends but the sausage and french fries kind of ruined it.
johnlvs2run 2 years ago
@johnlvs2run WHAT DO YOU MEAN THE SAUSAGE AND FRIES RUINED IT??? THAT'S WHAT MADE IT!!!!!
MRSTONE969 1 year ago
I tried this in a (sterilized)Little Oscar cooler.About 8 lbs green cabbage,2 lbs red,threw in a few tart apples,layered with a pound of Kosher salt.I weighted it with water filled freezer bags.Three weeks later it turned out beautifully-this dayglo red/pink color.There was no mold whatsoever.
exeuroweenie 2 years ago
thats Kraut-salad not sauerkraut! just the pictures in the end are sauerkraut!
analkind 2 years ago
@analkind Sauerkraut wird aus kraut bzw. Krautsalat gemacht du honk das wir sozusagen nur in Essig eingelegt
ungut55 2 years ago
Mine has been fermenting now over a week ... still smells the same... I put some fresh garlic in with it and it smells kinda garlicky.. am not sure if this will work. . it is still salty as opposed to sour not really that bubbly yet...
I hope it works.. this is my first time making sauerkraut .. also not using any weight .. just extra brine and loose lids
CreatorChannel 2 years ago
thanks ±!
nicolalla 2 years ago
The music sounds more like Klezmer music.
warrkrymez 2 years ago
How do you keep the pest out of your garden from eating your cabbage I notice that yours is not coverd up at all?
MyREDTAIL 2 years ago
NEVER do this at home, it's delicious but you won't get rid of that smell for months; my grandparents used to do it every year in two or three 25l barells and it was hell of a smell you could notice all over their loft.
dannydash 2 years ago
I did this at home and didn't find the smell all that strong with a 1-head batch. Delicious! Thanks for the great video, EatRealFood!
todmills 2 years ago
can you do a video showing how you plant your heads of cabbage in your yard as I want to plant some next spring and any tips will be appreciated like where do you buy the seeds fo planting fresh cabbage etc
MyREDTAIL 2 years ago
How about regular Kosher salt as I have used that in the past for other crock food's & they have turned out great ?You say the kraut will be ready in about a week's time, do you have to keep adding water to the crock to keep it submurged during the process, great video thanks.
MyREDTAIL 2 years ago
I've seen methods that suggest Kosher salt so I reckon that will work well. The salt should draw enough water out of the cabbage so no extra water is needed (I imagine that adding too much water will reduce the cell breakage and you might end up with tougher kraut).
lukagerm 2 years ago
According to the Ball Blue Book of Canning. (basically, the canning bible)
20 lbs of cabbage + 3/4 cup canning salt. If you have not obtained a Ball Blue Book of Canning, I suggest getting one soon. Not only does it talk about making the sauerkraut, it takes about the proper canning methods after it has fermented for 3 - 6 weeks. Also, don't forget to remove the scum from the top of the kraut each day.
brianc2112 2 years ago
What quantities of salt to cabbage? another video says 5 lbs of cabbage to 4 tablespoons of salt.
ivankinsman 2 years ago
Hi,
according to wikipedia..between 0.6% and 2% relative to the amount of cabbage.
the USDA recommends a greater amount of salt than is traditional for saftey reasons (harder to spoil)
LostMente 2 years ago
when i was in germany.... they put sauerkraut in mashed potatoes
mysticradio 2 years ago
Why can't stainless steel be used to make kraut?
IGiveUpImpossible 2 years ago
No metal can come into contact with it.
ivankinsman 2 years ago
Is there anything I can do to save my sauerkraut? I had added way too much salt and it is unbearable to eat. Do I have to throw it out or is there anything I can do to slove this problem
fallenrain1000 2 years ago
Rince it under running water.
marcwitham 2 years ago
... or add it to your next batch of sauerkraut instead of salt (maybe?).
lukagerm 2 years ago
This is good man ......
Do some beet kvass for us ?
Squabbles10 2 years ago
how much salt did you use? Can I use table salt? Thanks!!
okfarmgal 2 years ago
Use sea salt, the iodine in regular table salt is not good for this process.
yeshuason 2 years ago
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i bet you juggle balls, homo!!!
bahnkla4 2 years ago
This comment has received too many negative votes show
you mean I cant cut the cabbage with a rock! dumb shit, of course we will use a knife, get on with it!!!
bahnkla4 2 years ago
you're supposed to mash it more to get the juices going. also where are the apples!
drubah33 2 years ago
I LOVE sour krout. My friends all say this makes me a freak, but I like it better than candy. :-D yum
MeWmEwDoMiNaTeS 3 years ago
that is kinda freakish... LOL j/k
it's awesome stuff.
660508girl 3 years ago
yea, besides I think it is better for you nutritionally than candy so while they have their dark chocolate dove bars and lovehandles I'll be the only one sporting a nice firm ass :D rflol
MeWmEwDoMiNaTeS 3 years ago
Good info!
rubyspirit2 3 years ago
Great video. I like how you start in the cabbage patch and the oompah music is fun. I'll try some of these ideas when I make sauerkraut next time.
MrSaladDressingCom 3 years ago
From what I remember, there isn't that much difference between the processes to make Kim Chi and Sauerkraut.
darkyoda 3 years ago
This stuff is so good, I'm eating it right now!
SmiertSpionem 3 years ago 15
could i use just a very clean bucket? i don't know where i can get a food grade one.
SPCkeith 3 years ago
I Had to throw out my batch of sauerkraut. It was growing a white moss on it and was turning green. is that supposed to happen?
interiorideas 3 years ago
I don't really know a lot about the process of making it but out of basic common sence and caution, I'd say not lol
MeWmEwDoMiNaTeS 3 years ago
You probably threw out perfectly good sauerkraut.
It's common for kraut to grow a bit of mold on the top of the liquid.
But you MAY have had it in too warm a location, and the mold grew quickly. Other than a freezer, there is no spot too cold to make Kraut in. Find a colder spot in a basement, shed, garage, cave, etc. The colder the spot, the slower the process will go, and you'll have more control and little to no mold.
rockyPants4000 2 years ago
yay! Thanks for this!
Very good.
ajchanter 3 years ago
hey thanks for the video! it's well made and pretty useful! ;-)
cokelighteffect 3 years ago
This comment has received too many negative votes show
look at the idiot on you tube "angry biker" treeclimbingman, he is dumbo and shows that me with long hair have no brains! He thinks hormones in milk is worse than drinking beer.
LadiesBowlingForFun 3 years ago
Hi! I made my first batch, loved it so much that I'm making a second (I used this video to do the first).
Now, the first batch didn't ever seem problematic. This second batch, whoa...I had a layer of mold on top of the water that spanned all around my pitcher weight (pitcher with water in it).
Is this safe?! I guess I thought mold wouldn't grow on the surface of the water due to salt killing it. Do you think this is safe?
metamech 3 years ago
It is common for that mold to grow sometimes. Just scoop it off when you check the kraut everyday. It is harmless.
Keep your kraut below the surface of the liquid and you'll be fine.
rockyPants4000 2 years ago 5
i´m from germany and the video is great, but the music is not really traditional german music...
schultinator 3 years ago
true, the music fits borat's movie instead of a sauerkraut video
jimmarvel 3 years ago
I like him, Borat. Sorry I'm seeing how many conversations I can randomly jump into
MeWmEwDoMiNaTeS 3 years ago
yeah! no vinegar, no need, isn't that great!!!
bridgecable 3 years ago
I would have never tied this at home... now i HAVE to! great stuff!
BarbecueTricks 3 years ago
Whoever figured this out? Must've been an accident like someone forgot some cabbage someplace but decided to eat it anyway.
EdStark22 4 years ago 19
lol, probably something like that. They probably tried to preserve the cabbage with salt like they do with meat then....woa sauerkraut.
A more mysterious question is....
who the hell figured out how to milk a cow?
And how did chickens evolve?
mad80sman 4 years ago 2
@EdStark22 It was the Romans.
Guitareka 1 year ago
@Guitareka THE ROMANS??!! Wot have the ROMANS ever done for us??!!
Just kidding! (See 'Life of Brian')
Mikdeelo 1 year ago
@Mikdeelo hehehe
Guitareka 1 year ago
This has been flagged as spam show
can you do this for kale?
blackberryjuice1 4 years ago
You should try making kimchi. Check out my youtube channel.
Tamar1973 4 years ago
does the fermentation process kill any possible bacteria they may have been on the cabbage vessel or utensils
will2dmax 4 years ago
Actually it's bacteria that are responsible for the fermentation process, and they are actually good for your gut. The salt and acidic environment inhibits the growth of unwanted bacteria, but you should still use clean utensils and vessel.
smoothment 4 years ago 3
is it tasty?
skilletzz 4 years ago
openebiz, If you are still going to be making it , please film and share . Anything else you wanna make and film , too. Thanks.
coldhitz 4 years ago
Ah, OK... I'll have to get batteries for my camera first though. :)
openebiz 4 years ago
Great, I always look for food videos. I film my own adventures in pizza making , and am on the lookout for other home chefs. Send me a notice when you get that filmed, please... thanks. Have a Merry Christmas.
coldhitz 4 years ago
Your video has inspired me to make my own kraut, and plan on "getting it down" before my next family reunion, in June. It will be an honor to prepare such food for a Polish/German crowd, esp. being homemade with some local prepared Kielbasa! Cheers!
aba8vt 4 years ago 2
Questions...
How much of that salt did you add?
Did you use both full heads of the cabbage?
How can you ensure that your sauerkraut is REALLY sour? (I like it when it bites back!)
Hepcat24601 4 years ago
The recipe calls for 3 tablespoons of salt for 5 pounds of cabbage, but there's wiggle room up and down.
kitchengardeners 4 years ago
tis wat mah boi loves...haha...wtf?! now i know what it is and looks like....
jahjazki 4 years ago
Can you just put it in a airtight jar?
takadi 4 years ago
No, it needs to breathe. Once it's fermented, you can can it, but that kills the good bacteria, so why bother making your own. You can buy the pasteurized stuff in the store.
kitchengardeners 4 years ago
Doesn't weighting down the dish on top make it essentially airtight? I always thought the fermentation was anaerobic
takadi 4 years ago
No, You're zero for three here.
1. Sauerkraut not only doesn't NEED to breathe, the point of keeping it under the brine is so that it DOESN'T get air exposure, and risk molds and other nasties.
2. The problem with canning is that is ruins the texture, and reduces the Vitamin C, not "good" bacteria. The bacteria it prevents is a good thing.
3. The pasteurized stuff is mushy, and does not taste as delicious as homemade or have the same high levels of good vitaimins and pro-digestive bacteria.
rockyPants4000 2 years ago
That was cool. My family has a recipe that goes back to Hamburg. I like all homemade food info. I make all my own meals from scratch.
coldhitz 4 years ago
That's funny. I'm living in Hamburg, Sauerkraut isn't particularly popular in here. Even though I think it used to be popular to supply the ships departing from here.
Today I started my first batch of kraut ever. I'll see how it turns out :)
openebiz 4 years ago
Openebiz, I meant to put my comment here . Apologies. I hope you get my message. Have a great meal.
coldhitz 4 years ago
Very good information on how to make homemade sauerkraut. Very nice video editing too.
tjcrebs 4 years ago
who's basement or kitchen is 65 degrees, much less 50 ?
dmbfan07cb 4 years ago
HURRAY FOR SAUERKRAUT!!!
jaggedmouse10 4 years ago
I Thought That You Pickled It
DieHardCalFan 4 years ago
Great job! Although I would have loved to see your results!!!
ryanscottlove 4 years ago
Has anyone ever told you that you look and talk like Dr. Mercola? Great video!
stevesurv 4 years ago
yum. i'm german/austrian and am gonna do this sometime
neverwantedtodothis 5 years ago