How to Make Sauerkraut, Fast, #2 of 3 Parts, Delicious and Healthy

[GrowUp66]

is that a bird or a small raptor?

[tibone613]

Loved the video :)...Just curious why it has to be frozen and not caned? Im assuming that canning will destroy the bacteria.

[capitolcitydean]

Thanks for your comments. Glad you love our Cockatoos! :)

Concerning crushing with feet: the "old people" from Hungary, Poland, Transylvania - will all tell you how they were crushing cabbage with their (very well scrubbed) feet when they were young. Use a food grade plastic bag around your bare feet. The benefit of feet-crushed Kraut is, that it is ready in half the time - ours takes 2 - 3 week\s instead of 6 weeks for many people.

[artyfarty3]

i think the fermenting agent here is "tinea" lol ;) na , im just kidding - some "posh" wines are made by crushing the grapes with feet so it can't be all that bad , but instead of using feet i'll use my hands ( fists ) to crush my cabbage ;) thanks :)

P.S. love that screeching Cockatoo , they are very loud buggers . There are heaps of them living here in Australia ( where i am ) and they make quite a racket in the summer afternoons ;)

[DCFunBud]

This is totally crazy.

[tonglufellow]

That chicken make me laugh so hard

[rubbo10]

i have never made saurkraut before but i get the feeling she knows what shes talking about

[capitolcitydean]

@rubbo10 Thanks for your comment. This recipe goes back generations in my family, was passed on from my Great Grand mothers down the generations to me :)

My mother was taught by my Grand mother and she then in turn taught me (hands on) to make it. :)

[unitedstatesdale]

Shes precious

[capitolcitydean]

@DCVU2 - ok, we will give the jar we were saving for you to someone else! LOL

[julesandflossy]

I meant to ask, is it okay to stomp in a large bowl before putting it in a crock or jar, because I don't have a jar wide enough to put in both my legs.

[capitolcitydean]

@julesandflossy Thanks for your question! Definitely that would work. Any large clean vessel would work and then you can just layer it into the vessel you will be using. The advantage of stomping it with you feet is, that the "Kraut" takes much less time to ferment. Ours is eatable within 2 weeks. We leave it a little longer, but you can start taking some off the top and use it in cooking.

[julesandflossy]

Sorry, could not stand the bird. Put my teeth on edge. Shame those sqwarks weren't edited out. Great tutorial though, Vanessa.

[mrthatsrightbabe]

you say you cant 'can' it because it will lose all the goodness. Can you bottle it? Glass is usually better and doesnt affect food.

[capitolcitydean]

@mrthatsrightbabe Any exposure to extreme heat, like in canning, will dminimish the nutritional value considerably. Just fill into small freezer bags and freeze. This will be best for longer storage.

Glass jars are great, if you can store in the fridge or a very cold cellar.

[mrthatsrightbabe]

@capitolcitydean thank you! and thank you for keeping the tradition flowing... in this day and age it is essential! you are the kitchen goddess! :-)

[jolenemapp]

what can you use instead of horse raddish? i dont think that is easy to find here in ireland. thanks.

[capitolcitydean]

@jolenemapp Instead of horseradish you can use slices of quince.

[kastnmagic]

What size is the Crock?

[SuperEye2eye]

very nice thank you. How long does it keep frozen. We have always canned kraut but I see why it is nice to keep it raw

[AngelikavonDeutschla]

Are you german? Cause i m .....i miss my dads sour kraut he made the best

[zeepsy]

The interviewer should talk less. I wanted to hear what Vanessa was saying more than him.

[AllUrUtubeRbelong2me]

The Cabbage Dance is gonna be the next big thing. You saw it here first.

[Bellasma]

What a wonderful tutorial! You have taken the fear and mystery out of making sauerkraut. Thank you!!!

[veramentegina]

i love it that you do it with your feet.. That's the old country to you... Hahha, i bet it is good for your feet as well.. Thank you so much for this lovely video series.

[VinnyKnuckles]

I like this series of videos, but have to give this particular video a thumbs down due to the crazy bird. Hopefully the crazy bird does not make a guest appearance in Part 3.

[capitolcitydean]

@VinnyKnuckles Thank you for your rating Mr Ebert! We will stuff the bird next Thanksgiving Day!

[jocelynandjosh]

I agree, the bird made me miss an ingredient.

[capitolcitydean]

Thanks for your question. I am not sure if you are responding to my way of making Sauerkraut or to somebody else's?? I never mix, just layer the thinly sliced cabbage with sea salt. Let stand over night, then place dill stalks and sliced horseradish in a large crock pot, add the cabbage, then you can either step into your crock pot with very clean feet or wrap plastic bag around feet Or... you can also press the cabbage down with your fists until it gets juicy. If not enough juice, ...

[capitolcitydean]

@capitolcitydean ... just add some lightly salted cool water. Continue layering the cabbage with dill and horse radish, always pressing it down until all cabbage is used.. Place a large plate INSIDE the crock pot and weigh down with heavy washed stone or a gallon jug filled with water. - Please also look at part # 1 of making Sauerkraut. Good luck! :) Vanessa

[Starlassoaps]

Okay, I'm using red cabbages from my garden and I mixed a long time with my hands. It did not get very juicy but foamy while mixing. I'm wondering why the foam was there? I added a little salted water to the kraut so I am crossing my fingers! Never did this before, thanks!

[The10yearoldANIMATOR]

why isnt part 3 out?

[reefrunner9]

I know I love Sauerkraut, now I know why.........brat's, kraut, mustard and Beer....the formula for in a vida de loca....more or less.

[manskedavid]

thanks...try it... i'll use my hands...lol

[AnnaKnuthSeaver]

Very Good, now I know what I did wrong last year when I made sauerkraut. Thanks for the tips.

[ajaxs50]

Needs a part 3 - the final result!!!!

[cocolonger]

bare those feet!! amazing results! thank you!

[slugsatemygarden]

I have made a few batches of sauerkraut in my day (I have 80 pounds fermenting now) and I never walked on it. I ferment it for 6 weeks. Raw is best.

[capitolcitydean]

@slugsatemygarden

You are missing half the fun! haha!

[capitolcitydean]

@capitolcitydean Just a little update, our 60 pound batch took 10 days just now, walking on it makes it ready fast.

[ThePhantomLash]

Use a lump of wood to press it down ...



[ReDact45]

Thanks for the video. The bird scared the crap out of me.

[moosey62]

And my neighbours all wonder why I never watch TV.

Thanks for the great vid! YouTube Gold!

That looks absolutely delicious. Real sauerkraut and real sausages.. Oh my, I'm going to have sweet dreams tonight. Can't wait to try your recipe.

Thanks again

:-)

[wanona1938]

@moosey62 sounded like the cockatoo wanted some of the dill... they do like greens and their owners didn't catch on.

[capitolcitydean]

the cockatoos love attention not dill. :)

[kosai19]

I heard that sauerkraut has more probiotics than yogurt. For people who have digestive issues like IBS, leaky gut,etc.. they stem from a lack of good lower intestine bacteria which allows parasites and other bad bacteria to thrive.

So a diet high in sauerkraut is the medicine!

[tpp969]

hey veevee.saurkraut has good bacteria for ur digestive system.the canning process involves heat which kills the bacteria.you cant teach common sense, your born with it :)

[cucumber202]

how many gallons is the crock?????

[coco9419]

@capitolcitydean

Thanks for the upload.

I will use this recipe.

[VeeVeeVeeV]

Can't can sauerkraut???? 

otherwise you loose all the goodness???

amazing how many cans and jars of sauerkraut you can buy in the stores......

even german made sauerkraut......

odd!!

[capitolcitydean]

For the fortunate people who have tasted fresh, well made, sauerkraut, there is a huge difference between that and canned or preserved sauerkraut, as there is with any fresh v. preserved product! Common sense...

[VeeVeeVeeV]

She said:

"You can not can sauerkraut, otherwise you lose all the goodness"

WELL MADE sauerkraut.....canned, or fresh..... is delicious... it's the not-so-well-made stuff that makes the "huge difference"

the comment she makes at the end that "you can not can sauerkraut - otherwise you lose all the goodness" is very odd....considering the good selection of WELL MADE (as well as not-so-well-made) canned sauerkraut you can find in the stores

common sense is to use the well made sauerkraut!

[takadi]

the "goodness" she is talking about are the enzymes and probiotic bacteria that are destroyed during the canning process

[das1418]

@VeeVeeVeeV there is a very big difference between canned and fresh!!!!! Fresh is best...love it!!! =D

[choeAasgeier]

Was watching your sauerkraut video at night,afterwards i could not sleep cause there was no sauerkraut in my house at all :( Now i have to make my own kraut thanks to you :)

[goldmundxy]

Awesome! Thanks for Posting! Happy New Year 2010!

[EdwarDixie]

There's one small thing that I didn't quite understand. You said that the liquids will start to bubble, and then the liquids' level will go down again. what should I do afterwards? how should I keep it? closed? in a fridge? covered with a damp cloth?

I thank you in advance.

-Edward David Aiss-

[gingerbreadvanessa]

As long as the Sauerkraut ferments, it will bubble. Make sure to check that there is no build up of mold or "white stuff" on the side of the pot. If there is, just remove it with a spoon, then wipe clean with a paper towel.

[gingerbreadvanessa]

If you need more liquid, just add a little lightly salted cool water (bring to a boil first to dissolve the salt, then cool). When the bubbling stops, taste the "Sauerkraut" if it has the right sourness for your taste. After it's done, you have two options. You can either fill it into canning jars or any other jar and keep it in the fridge (of course you will NOT can it or heat it at this point)

[gingerbreadvanessa]

OR you can fill it into freezer bags and store it in your freezer until you want to use it.

Depends of course how much you make at a time. Happy Krauting! :)

Vanessa

[EdwarDixie]

thanks Vanessa! I really love Sauerkraut, and this video is indeed very helpful for people who want to make this fabulous food at home... so again thank you very much!

[EdwarDixie]

Thank you very very much! you helped me a lot with your advices. I will make my first Sauerkraut tomorrow.

so again thank you Vanessa.

Edward David Aiss

[Jiucieu]

danke Vanessa, i'm from toronto and i do really love german cuisine, but somehow i dont know where can i learn it, i wish you could make a video about how to make Eisbein sometime =)

[Jiucieu]

oh， it was dill。。。

[gingerbreadvanessa]

Thanks for watching :)

Different herbs/spices can be used. Some people use caraway seeds or juniper berries. I use dill, as you can add the caraway seeds and juniper berries later for flavor when you heat the Sauerkraut up.

The horseradish however is necessary to keep the sauerkraut from getting moldy. Another option is using slices of quince (ancestors of apples and pears).

[Jiucieu]

was that fennel or parsley you put it in？