How To Make Raw Fermented Sauerkraut Steve Style

[Heinous4]

How is the extra brine made ?

[loui0008]

Great video, Steve! So, I'm gonna try making it the first time your way - without the skimming off every couple of days. Hope I understand you right cause others say to do this. Best wishes

[SteveMackOnline]

@loui0008 No skimming necessary if you use the glass container and follow the instructions. Good luck keep me posted!

[loui0008]

@SteveMackOnline Thanks for your quick response - much appreciated!

[loui0008]

@SteveMackOnline Ok, thanks for your quick response!

[iamwatchingut]

Also, during hot summer times like July/Aug, do I keep the fermenting jars in the fridge, if I don't have a cool basement?

[iamwatchingut]

dear steve: wondering which step do I put my probiotic powder in if I want my saurerkraut to have rich live cultures?

[SteveMackOnline]

Great! The funny smell is normal. When you get used to it its the way it smells.No need to skim like I said just do it at the end of the fermentation. It is important to keep sealed. It will keep the outside air from coming in and creating mold and scum issues.

Cheers

[rosewood513]

Thanks so much I feel better now, yes I used your method on one and it fermented right away. I got nervous since I did open it to skim off the top yuck, it dmelled a litttle funny.

I will be patient.

[rosewood513]

Hi Great video,

I made two bartches one red/green and one all green, the green one is foaming and gets scum on it and I take it off every few days. I had to add more brine and it is even better but it does not taswte eo good, is it that I am not used to the fresh sauerkraut or could it be going bad, any thoughts please? I made it about 1 week ago, should I keep it more?

How do I know if it is going bad?

thanks so much

[SteveMackOnline]

@rosewood513 Thanks for watching my vids! Are you using my procedure to make your kraut? If so The glass container remains sealed thought the fermentation, at least a month. No need to unseal the container and scim. That can be done when you process the whole batch. I have not tried to eat the Kraut in less than a month. The longer you let it ferment the better it will taste. If the Kraut dies it will turn black. Hope this helps. If you need further assistance you can call me at my Skype number.

[1Openminded1]

I guess I missed it but when do you add the yeast or what are you using for culture? WHere can u get it?

[SteveMackOnline]

@1Openminded1 No added yeast is necessary. The vegetables have there own naturally which activates when processed in the salt brine.Try it you'll like it. Need help contact me.Phone number given upon request.

[iammeganp27]

Hi Steve, GREAT videos on how to do this! Best one I have see so far. You covered all the aspects right up until the eating. Thank you Thank you Thank you!! I do wish, just one thing...that you would have explained and showed how to do the plastic over the top of the jar part a little better. I could not quite see what you did there.

[SteveMackOnline]

@iammeganp27 I just take a food grade baggie put the lid down and cut any excess off then take put label and date. That's it. Did you make your own yet?

[warewulf1]

Steve, I'm working on the fermentation crock. I should be in production shortly.

[wanderingmenstruals]

LOL, you bought the same janky jar I got at Target to make kraut (since they don't carry any useful food-grade buckets). I couldn't find plates for the life of me that would fit through the slightly smaller top, so here was my solution:

I cut a custom-fit circle from a flexible plastic cutting board (so it could bend to fit through the rim) and used a clean rock wrapped in plastic wrap as my weight.

[SteveMackOnline]

Good Idea,

I got my plates at Wal Mart had make sure they all fit . Good luck my friend.

[stv55555]

informatic

[yeeunit]

Common sense tells me it would easier to use one plate with something heavy stacked on top of it. Not all of us have an extra 8 or 9 plates to stack on our kraut for the next month or two