I have made sauerkraut a few times and know the basics but you really do a great of putting everything I knew plus a little more in one single video. Great Job!! I can't wait to watch other videos.
I like your video. I have some basic questions. How long will fermented foods stay good for?....how long can you store them before eating ...a year, two...more? Also....do you have to continually 'vent' them.....if so, how often.
@robreke I really don't know how long fermented foods stay tasty--my 1 year old pickles are still tasty but not as crisp as I like. If you put your fermented foods in a refrigerator with temps below 44°F you shouldn't ever have to vent. CO2-gas production from cabbage-fermentation essentially stops below about 46°F.
Salt, dill seeds and juniper berries are the ingredients for Old German sauerkraut. The Germans eat, with boiled cabbage, preferably shank or grilled on charcoal, original Thuringian bratwurst and, of course, German Pilsner beer. Prost!
Thanks for all the great information! What temperature, in your opinion, is best for fermenting? Also, if the cabbage is not organic, is there any chance of any probiotics growing in it? Thanks.
@thepecanshop Good question. Kaufman and Shöneck's book "Making Sauerkraut" on pages 30 & 31 state that 68-to-72°F (20-22°C) is the ideal temperature for kraut in the crock during the fermenting stage (the first 10-to-14 days); after fermentation stops the ideal temp for storage is 46-50°F (8-10°C). Strain some yogurt or kefir with live cultures to get probiotic-rich whey and add to cabbage. Don't worry, conventionally-grown cabbages have lactobacillus on the outer leaves, just not as much.
@cocolonger I never fertilize my cabbage patch; just lots (4-to-6-inches deep) of home-made compost which feeds the soil, worms, and microbes during the winter months before I plant in the spring and late summer. Never any pesticides, fungicides, or herbicides either--I only grow organic veggies as I think they taste better. I cut cabbages with my pocket knife as shown on the vid.
thank you very much! I got my first batch " delicious!" sure there is no chemicals involved in organic Veggies , how deep do they root? I mean I live in an apartment..I guess I could grow them ..right? ( I saw the seeds in a homedepot store!) and how did you get this knowledge? ...thank you once again!
@heyoehkah Always nice to read about kraut success. I prefer a crunchy sauerkraut, so I usually wait about 14-to-20 days to open and check my crock; longer in the crock is usually a softer and "tangy" kraut.
@heyoehkah I wash my crock, stones, and stomper with warm soapy water, then rinse all well with warm water. I put all out on the deck to sunshine dry. I wash the shredder, knives, mixing bowls/poons in our automatic dishwasher. Thanx for the nice comment, too.
You can also use the crock from an old crockpot or an Ice tea jar , both can easily be found at garage sales or Thrift Stores. Do not use any other kind of pottery because the acidity will leech out the lead.
Also whole leaves can be preserved the same way for making stuffed cabbage. If you have a nice lake or creek pick up a few large flat stones for weights and clean them well.
Thanx, Trish--both are excellent points. Always make sure your crock's glaze is lead-free. Lead-free glaze is a big positive for Harsch crocks. During May, I ferment fresh-picked young Concord grape-leaves (for Greek dolmathes) in Mason jars, I use quartzite pebbles to hold the leaves beneath the whey-salt-brine pickling solution.
Hello Terry, I don't want to spam your YouTube channel, too much but, I used to live up on Kipling and Jewell, man, I sure had a swell time...A-hoooooo
My papou makes toursi with mixed pepers! It's yummy!
Kimchi is tastey too! But toursi is better. lol ^.^
Lahana (I don't know how to write it in english) just means cabbage. So it's just called "toursi". You only call it "lahana toursi" if it's made with cabbage.
Great video! I am getting ready to make my first batch today in my new 5 gallon plain crock. I am using a wooden kraut board on top of mine...hope it works out.
Lehman's Hardware in Kidron ohio is near me and I was surprised to find a lot of of great kraut stuff there. They even had the large crocks from Germany with the stones and water seal on top, similar to yours. Thanks again!
Your video is very helpful. I am hoping you can help me as it is my second attempt in making sauerkraut without whey, however, just 6tbsp salt for two medium sized cabbages. I ferment in cool, dark space. The ph was 4.8 after about 1-2 weeks and after 3 weeks it looked ready, nice colour (white transparent and greenish-yellow strips), smell ok, etc... but the ph rose to 5.7, is that possible and what could that mean? I threw it away just to be safe. Can you help me for my next batch???
whey to go!!! :-) i love salt but using whey is ingeneous. i'm making a batch in just a big glass jar. i think i may have to get a nice crock like yours if i'm to do this more regularly.
Thanx for the nice comments, P.A. I have the 7.5-Liter or 2-gallon size crock; 4 cabbage heads fit just fine. I use the Hanna Checker pH-meter, with calibration packets and cleaning solution. Kimchi: I shred 1 head Napa cabbage, 1 bunch green onions, 1-Tbs grated ginger, 3 garlic cloves minced, 1/2-tsp chili flakes, 1-cup grated carrots, 1-Tbs salt, and 4-Tbs whey. Pound the veggies, crock, and check pH (<4.1 or desired sour taste) after about 10 days. Good Luck and Bon Appetit.
Thanks again for your recipe and info. I appreciate your help in learning about fermenting foods. I ordered the crock and stomper, but I'm confused about the ph meter.
When you use the ph meter, how and when do you do it? Do you stick the meter tip into the kraut? Do I need special extra parts for the meter? There seems to be options on the meter. Were do you suggest I purchase it.
PA, pH meters are nice but not required. After about 10-to-16 days, I spoon a few ounces of juice from the crock, and measure the juice pH. BUT, your tongue is a great pH-meter too. When the cabbage gets as tasty-sour and as crunchy as I like (after about 14 days); it's done and I refrigerate. You can make 'kraut just fine without a pH meter, as its been made for thousands of years without any knowledge of pH. Trust your fine taste buds. Good Luck and Best Regards, T.
Sure BBJ. I make a Korean-style fermented kimchee with kale, onions, garlic, leeks, and chard which my friends call Kale-chee. Just substitute the above veggies for the cabbage and follow the video-slice fine and don't stomp the kale.
Thank you so much for making this video!!! I tried to make sauerkraut with my new Harsch crock this year.... and it was a total disaster. I REALLY needed to se it done step by step. I am going to try again! YAY for you posting this video!
You are so good at the making of the sauerkraut-thank you!
Where can someone find that important TOOL, the Stomper?
sundancerabq 1 month ago
I have made sauerkraut a few times and know the basics but you really do a great of putting everything I knew plus a little more in one single video. Great Job!! I can't wait to watch other videos.
computergardener 1 month ago
I like your video. I have some basic questions. How long will fermented foods stay good for?....how long can you store them before eating ...a year, two...more? Also....do you have to continually 'vent' them.....if so, how often.
robreke 10 months ago
@robreke I really don't know how long fermented foods stay tasty--my 1 year old pickles are still tasty but not as crisp as I like. If you put your fermented foods in a refrigerator with temps below 44°F you shouldn't ever have to vent. CO2-gas production from cabbage-fermentation essentially stops below about 46°F.
tjcrebs 10 months ago
Salt, dill seeds and juniper berries are the ingredients for Old German sauerkraut. The Germans eat, with boiled cabbage, preferably shank or grilled on charcoal, original Thuringian bratwurst and, of course, German Pilsner beer. Prost!
OpaHorst 1 year ago
Thanks for all the great information! What temperature, in your opinion, is best for fermenting? Also, if the cabbage is not organic, is there any chance of any probiotics growing in it? Thanks.
thepecanshop 1 year ago
@thepecanshop Good question. Kaufman and Shöneck's book "Making Sauerkraut" on pages 30 & 31 state that 68-to-72°F (20-22°C) is the ideal temperature for kraut in the crock during the fermenting stage (the first 10-to-14 days); after fermentation stops the ideal temp for storage is 46-50°F (8-10°C). Strain some yogurt or kefir with live cultures to get probiotic-rich whey and add to cabbage. Don't worry, conventionally-grown cabbages have lactobacillus on the outer leaves, just not as much.
tjcrebs 1 year ago
nice cabbage patch you've got there...how do you grow them so nice ?? awesome! how do you cut them... ???? great viideo!
cocolonger 1 year ago
@cocolonger I never fertilize my cabbage patch; just lots (4-to-6-inches deep) of home-made compost which feeds the soil, worms, and microbes during the winter months before I plant in the spring and late summer. Never any pesticides, fungicides, or herbicides either--I only grow organic veggies as I think they taste better. I cut cabbages with my pocket knife as shown on the vid.
tjcrebs 1 year ago
thank you very much! I got my first batch " delicious!" sure there is no chemicals involved in organic Veggies , how deep do they root? I mean I live in an apartment..I guess I could grow them ..right? ( I saw the seeds in a homedepot store!) and how did you get this knowledge? ...thank you once again!
cocolonger 1 year ago
Waited six weeks and opened my first batch. Outstanding. Thanks for you video and direction.
heyoehkah 1 year ago
@heyoehkah Always nice to read about kraut success. I prefer a crunchy sauerkraut, so I usually wait about 14-to-20 days to open and check my crock; longer in the crock is usually a softer and "tangy" kraut.
tjcrebs 1 year ago
Thank you for a lovely video!
roxiexd 1 year ago
How and whith what do you clean your crock. Great video.
heyoehkah 1 year ago
@heyoehkah I wash my crock, stones, and stomper with warm soapy water, then rinse all well with warm water. I put all out on the deck to sunshine dry. I wash the shredder, knives, mixing bowls/poons in our automatic dishwasher. Thanx for the nice comment, too.
tjcrebs 1 year ago
Excellent ! Thanks for a really informative video.
smlsax99 1 year ago
I didn't know there was sour cabbage GREEK way! :D
Do they eat that in Greece too? :-)
snuffles1111 2 years ago
For a low cost starter set you can use a 1 gallon canning jar with a one gallon baggie filled with water to seal and weight the cabbage.
Do your cabbage pounding with a potato masher in a large mixing bowl, dont try to mash in the gallon glass jar.
yeshuason 2 years ago
Thanx Greg, two very good tips for budding sauerkraut-makers who don't have crocks. Regards, T.
tjcrebs 2 years ago
Моя дочь в Турции полюбил вашу "Стамбул жизнь" Цитировать. Спасибо.
tjcrebs 2 years ago
You can also use the crock from an old crockpot or an Ice tea jar , both can easily be found at garage sales or Thrift Stores. Do not use any other kind of pottery because the acidity will leech out the lead.
Also whole leaves can be preserved the same way for making stuffed cabbage. If you have a nice lake or creek pick up a few large flat stones for weights and clean them well.
bonzaibb12 2 years ago
Thanx, Trish--both are excellent points. Always make sure your crock's glaze is lead-free. Lead-free glaze is a big positive for Harsch crocks. During May, I ferment fresh-picked young Concord grape-leaves (for Greek dolmathes) in Mason jars, I use quartzite pebbles to hold the leaves beneath the whey-salt-brine pickling solution.
tjcrebs 2 years ago
Dziękuję bardzo, moim przyjacielem. Oto stare greckie przysłowie: "Kapusta jest lekarzem ubogich".
tjcrebs 2 years ago
I understand about half of this. I wish I could read Polish a bit better.
healthyfitmom 2 years ago
Old Greek saying tells: ,,The sauerkraut is a healer of the poor"
krak44 2 years ago
Hello Terry, I don't want to spam your YouTube channel, too much but, I used to live up on Kipling and Jewell, man, I sure had a swell time...A-hoooooo
OttoFelIatio 2 years ago
Great, please tell Tom that I think he is correct about the werewolves, I guess you got to love them werewolves...
CrackerSchooIJr 2 years ago
Mmmmmm i love sauerkraut!
It's like toursi! I LOVE toursi!
My papou makes toursi with mixed pepers! It's yummy!
Kimchi is tastey too! But toursi is better. lol ^.^
Lahana (I don't know how to write it in english) just means cabbage. So it's just called "toursi". You only call it "lahana toursi" if it's made with cabbage.
eddiesluver 2 years ago
Thank you for the Greek-toursi lesson, my Greek-Australian friend. All the Best, T.
tjcrebs 2 years ago
Why people think Sauerkraut is from germany :S?
patrick10001 3 years ago
Great video! I am getting ready to make my first batch today in my new 5 gallon plain crock. I am using a wooden kraut board on top of mine...hope it works out.
Lehman's Hardware in Kidron ohio is near me and I was surprised to find a lot of of great kraut stuff there. They even had the large crocks from Germany with the stones and water seal on top, similar to yours. Thanks again!
utooooob 3 years ago
Thanks for the nice comments, utooob. I'm a big fan of Lehman's Hardware, and love browsing their fine catalogue. Best Regards, Crebs.
tjcrebs 3 years ago
Your video is very helpful. I am hoping you can help me as it is my second attempt in making sauerkraut without whey, however, just 6tbsp salt for two medium sized cabbages. I ferment in cool, dark space. The ph was 4.8 after about 1-2 weeks and after 3 weeks it looked ready, nice colour (white transparent and greenish-yellow strips), smell ok, etc... but the ph rose to 5.7, is that possible and what could that mean? I threw it away just to be safe. Can you help me for my next batch???
Kidwni 3 years ago
whey to go!!! :-) i love salt but using whey is ingeneous. i'm making a batch in just a big glass jar. i think i may have to get a nice crock like yours if i'm to do this more regularly.
willsfca 3 years ago
ωραιο βιντεο πατριώτη...5 αστερια
tzaf23 3 years ago 10
@tzaf23 GO GRεεΚ!
:)
TheFOIBOS 4 months ago in playlist probiotic/fermented foods
Great video!Thanks so much.
What size harsch crock do you have and what brand of ph meter do you recommend? Do you have a printed recipe for kimchi?
Blessings to you,
Patricia Ann
patriciaannk 4 years ago 3
Thanx for the nice comments, P.A. I have the 7.5-Liter or 2-gallon size crock; 4 cabbage heads fit just fine. I use the Hanna Checker pH-meter, with calibration packets and cleaning solution. Kimchi: I shred 1 head Napa cabbage, 1 bunch green onions, 1-Tbs grated ginger, 3 garlic cloves minced, 1/2-tsp chili flakes, 1-cup grated carrots, 1-Tbs salt, and 4-Tbs whey. Pound the veggies, crock, and check pH (<4.1 or desired sour taste) after about 10 days. Good Luck and Bon Appetit.
tjcrebs 4 years ago
Thanks again for your recipe and info. I appreciate your help in learning about fermenting foods. I ordered the crock and stomper, but I'm confused about the ph meter.
When you use the ph meter, how and when do you do it? Do you stick the meter tip into the kraut? Do I need special extra parts for the meter? There seems to be options on the meter. Were do you suggest I purchase it.
Thanks again and blessings to you,
Patricia Ann
patriciaannk 4 years ago
PA, pH meters are nice but not required. After about 10-to-16 days, I spoon a few ounces of juice from the crock, and measure the juice pH. BUT, your tongue is a great pH-meter too. When the cabbage gets as tasty-sour and as crunchy as I like (after about 14 days); it's done and I refrigerate. You can make 'kraut just fine without a pH meter, as its been made for thousands of years without any knowledge of pH. Trust your fine taste buds. Good Luck and Best Regards, T.
tjcrebs 4 years ago
can you ferment kale too?
blackberryjuice1 4 years ago 2
Sure BBJ. I make a Korean-style fermented kimchee with kale, onions, garlic, leeks, and chard which my friends call Kale-chee. Just substitute the above veggies for the cabbage and follow the video-slice fine and don't stomp the kale.
tjcrebs 4 years ago
Thank you so much for making this video!!! I tried to make sauerkraut with my new Harsch crock this year.... and it was a total disaster. I REALLY needed to se it done step by step. I am going to try again! YAY for you posting this video!
daniellepinkpearl 4 years ago 2
Nice garden! I have those books!
stevesurv 4 years ago 3
Thx for the great recipe Mr T.
Greetings from Greece :)
ntgr 4 years ago
Your vegetable garden looks great. My father has one too and I know it takes a lot of work to keep one.
ntgr 4 years ago
Σας ευχαριστούμε. Το σημάδι στον κήπο μου: Ο ξένος, εδώ εσείς θα κάνει καλά σε πισώδη
Έπίκουρος
tjcrebs 4 years ago
I love Nourishing Traditions!
yykm10 4 years ago
Very helpful! Thank you!
yykm10 4 years ago