Make your own Sauerkraut, Fermentation Process Day 1

Vanessa Von Schellwitz, owner of the Gingerbread Cottage B&B in Victoria BC Canada explains the process.

Category:

Howto & Style

Tags:

• Make
• Sauerkraut
• Fermentation
• Process
• Stinky

[rookiewidowmaker]

Your video is very educational thank you, so this method requires no cooking, if i plan to jar it i must boil the jar and lid to insure it is sterile.

[capitolcitydean]

@rookiewidowmaker Thanks for your comment. There is no cooking required, that is right. Actually cooking or canning Sauerkraut would destroy valuable friendly bacteria, which is why we eat Sauerkraut for health reasons - beside the point, that it tastes good :) I agree with you to use only very well washed and sterilized equipment. For storing after, you can either freeze it in freezer bags, or, for use within a month or so, you can store it in a jar in the refrigerator.

[capitolcitydean]

I am happy you find the recipe useful.

Quinces make delicious jellies, amber coloured and full of pectin

They don't taste so good when you try and eat them raw - I know what you mean. :)

They always need to be boiled. Good luck with the cabbage heads.:)

[ssmurk55]

Wonderful ! I've been looking for your recipe for souring the head of cabbage. My grandmother made cabbage some how with a taste I cant find anywhere.You made me realize that that tarrable tasting pear tree in her back yard was a Quince tree. Thats what it was used for.