here's a few things for lessening bad digestion eat a high-fiber diet eat insoluble and soluble fiber Limit foods that are high in fat Add probiotics into your diet Try to eat on schedule ie the same time each day Keep hydrated by drinking plenty of water Stop habits such as smoking and drinking excessive caffeine and alcohol. Exercise often to help keep food moving through the digestive system, Limit Too much stress or anxiety can cause the digestive system to go wrong. (I learned these and the reasons they work from Marita Bio Pro website )

I will be making this for my family as well as my dog. I am hoping to replace his current probiotics from Mercola since they are quite pricey. Any insight you may have on this (or anyone else) would be much appreciated! GREAT video Craig. THANKS!

If you don't have enough brine for a full jar can you add tap water or would it have to be boiled ? I seem to have had a bit of rot or mold at the top. Have been afraid to eat it!

Candida Crusher of

Carol A You do not want to add tapwater,being that it contains chlorine and would kill the beneficial bacteria

Bramwell Booth Great idea!!

Agree

Be careful with those crocks some have lead in the glaze!

Thank you watching in 2021

I add apple, ginger root, to mine. Love the taste.

has the brine still got to cover the sauerkraut when fermenting is done and is put in fridge? and if you use the cabbage core holding down method would this become bad? thanks

David LaGarce Legacy Farms I to use stainless steel and it works just fine. But for sure stay away from aluminum.

Interesting.

Sounds good 👍

@@wmluna381 Use your homemade sauerkraut to make Ruben sandwiches on toasted rye and you'll never buy the store bought kraut again!

@@BetoElViejo Thank you, I can't wait! I literally just finished my first test batches today and then saw your comment. I got 5 small to medium jars going. 3 are a variation of cabbage, shredded carrots, some red onion, and bits of apple and ginger. One is mostly shredded carrots and another is mostly red onion. I just wanted to use up all of the produce that I bought for this project earlier in the week, so it turned into a big mix and match effort. 😊 Took me about 4-5 hours (was also doing other things in the kitchen) with 1 medium-large head of cabbage, 1/2 medium-large red onion, 1/2 large apple, a 10 oz. bag of shredded carrots, and a 2"x3" piece of ginger. I got organic as available. Listing here so any other newbies have a point of reference and don't overbuy for a small test launch. Got a 10 oz jar, 2 12-oz, and 2 16-oz jars filled. I also did the sprinkling and mixing of salt into the cut up cabbage and leaving it sit for 30-45 minutes before doing the hand crushing. I didn't have glass or any other kind of stand-in weights to keep the vegetables submerged so I took an idea from someone else's comment somewhere and filled a non-zip sandwich bag with a little bit of water to put btw the lid and the liquid/vegs. I squeezed out the air but left a little room for the water to move around (and not pop open), twisted the extra into a tail and tied 2 successive knots on the tail of the sandwich bag. I'm beat now but glad to get it all done and see what turns out. 🤞

Juniper berries are a classic ingredient of sauerkraut and it's excellent, but optional.

FYI the saurkraut does go beige anyway, but if you had better results with the burping method, then do what works. It's just that if you forget to burp it, there could be problems. :)