FERMENTED RED CABBAGE SAUERKRAUT - The Best Beginner Friendly Sauerkraut Video Out There!

Рет қаралды 668,022

Күн бұрын

I ran my own test kitchen to find the best fermented red sauerkraut recipe! This red cabbage ferment is loaded with healthy probiotics and so good for you. Are you new to fermenting? I strive to make all my fermenting videos beginner friendly. Try making this delicious fermented red sauerkraut recipe as your first endeavor, you won't be disappointed! There are all kinds of red cabbage recipes out there, add this fermented red cabbage superfood as a boost to your lunch and dinner meals, enjoy!
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INGREDIENTS:
• RED CABBAGE, CHOPPED: (11 cups/2.6 L) or (2lb Cored Cabbage/1KG Cored Cabbage)
• CHOPPED FENNEL BULB: 3/4-1 cup or 177-237 ml
• FENNEL TOP GREENS: 1/3 cup or 80 ml
• SHREDDED RED BEET ROOT: 2 cups or 475 ml
• WHOLE PEAR x 1
• GROUND FENNEL SEEDS: 1 tsp or 5 ml
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COMMON QUESTIONS:
1. Can I store this without a refrigerator?
2. How do I store this long term?
ANSWERS: For long term storage, the sauerkraut must be stored below 50 degrees. In older times this was done in a root cellar. Now days a refrigerator is used. Sauerkraut won't make it for the long haul of 3 to 6 months before something funky starts happening in it when it's stored above 50. See video recommendation below.
3. Why is a brown layer forming atop the red sauerkraut even though its submerged beneath the brine? ANSWER: See my Fermentation Funk Video #4 where I give an example of what can happen with both warm temperatures and/or a brown layer is forming. • BROWN LAYER or BROWN B...
FERMENTATION WEIGHT NOTE: I no longer recommend using a rock as a fermenting weight since some rocks have a softer mineral content and/or have 'grit' that can dissolve in water. ⭐DIY Fermentation Weight Ideas If You Don't Have Glass Weights:
• DIY FERMENTATION WEIGH...
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• BROWSE ALL PH TESTERS: cleanfoodliving.net/product-c...
• THE EASY FERMENTER LIDS (Sadly, no longer available on Amazon. Here are 2 similar alternatives:
1.) 4 Lids + Extractor Pump + 2 Glass Weights: amzn.to/3QAAUb1
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• TAMPER (small): amzn.to/3XrlzKQ
• TAMPER (large): amzn.to/3XBLU9O
➡️SHOP ALL MY FAVORITE FERMENTING EQUIPMENT:
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======================
WATCH NEXT:
⭐DIY Fermentation Weight Ideas If You Don't Have Glass Weights:
• DIY FERMENTATION WEIGH...
⭐FERMENTATION RECIPE PLAYLIST: • All Fermentation Recip...
=====================
CHAPTERS:
00:00 - INTRO
00:54 - INGREDIENT OVERVIEW
01:30 - 1st INGREDIENTS
02:28 - DRY SALTING
04:30 - 2nd INGREDIENTS
06:00 - MASSAGE & POUND CABBAGE
07:30 - COMBINING THE INGREDIENTS
08:15 - PACKING THE JARS
09:00 - GARLIC OPTION
09:35 - 1st PH READING
10:43 - TOP CABBAGE LEAF
11:09 - FERMENTING WEIGHTS
11:53 - FERMENTING LIDS
12:58 - FERMENTATION TIME
13:41 - HOW TO TASTE TEST
15:05 - 2nd PH READING
=====================
MUSIC CREDIT:
------------------------------
Timeless by Scandinavianz / scandinavianz
Creative Commons - Attribution 3.0 Unported - CC BY 3.0
Free Download / Stream: bit.ly/_timeless
Music promoted by Audio Library • Timeless - Scandinavia...
------------------------------
Title: Timeless by Scandinavianz
Genre and Mood: Pop + Happy
======================
NOTE: This description contains affiliate links. While I may earn a minimal sum when the viewer uses the links, there is absolutely no additional charge to you. There is no an obligation to use the links. Thank you for your support!
Disclaimer: I am not a medical doctor nor a medical/health professional. All content found on the CleanFoodLiving KZfaq Channel, and related social media and written articles, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.

Пікірлер: 1 000

@gozerthegozarian9500 Жыл бұрын

Red cabbage fun fact: In Germany, the northern half of the country calls it red cabbage while the southern half calls it blue cabbage - due to the different mineral profile and ph levels in the ground in the different parts of the country, the hue of the red cabbage grown in the North is more on the reddish side of purple, while in the red cabbage grown in the South, it veers more into blue side.

@j.79 Жыл бұрын

I am from Germany and have a solid agricultural background and I would like to see references to what you're saying. BTW., the optimal soil ph range to grow cabbage is ~6.2 +- 0.5, it doesn't matter whether you're North or South of the Weisswurst Aequator.

@manzanasrojas6984 Жыл бұрын

@@j.79 Ye, its bullshit. I guess what hes referring to is alkaline fermentation which might end up giving it a more blueish kind of purple, while the northerners tend to use more acidic types of preparation making it look more red. That regional difference in preparation is why the south calls it "Blaukraut"

@pigsnott Жыл бұрын

Stellt sich nun noch die Frage, wie die unterschiedlichen Farbtöne zustande kommen. Wer z.B. schon einmal in Norddeutschland Rotkohl gegessen hat, kann bezeugen, dass der Kohl dort wirklich rot ist, ganz im Gegensatz zur blau-violetten Variante, welche im Süddeutschen Raum verbreitet ist. Die Antwort darauf ist in der Chemie zu finden. Deshalb lässt sich die nachfolgende kurze Chemie-Lektion nicht vermeiden: Das Blaukraut enthält Anthocyane (Pflanzenfarbstoffe), die als Säure-Base-Indikator, auch pH-Wert-Indikator genannt, wirken. Bei niedrigen pH-Werten, das heißt in sauren Umgebungen, färben sich diese Indikatoren rot, bei hohen pH-Werten hingegen blau. In Norddeutschland ist es üblich, den Rotkohl mit säurehaltigen Zutaten wie z.B. Essig zuzubereiten (der Indikator im Kohl färbt sich rot). Im Süden Deutschlands wird der Blaukraut gerne süßlich mit Zucker angerichtet. In Süddeutschland wird jedoch eher die süßlichere Blaukraut-Variante bevorzugt, es wird deshalb häufig mit Zucker zubereitet. Dadurch behält das Kraut seine violette Farbe, welche bei Verwendung von Natron sogar ins bläuliche umschlägt.

@j.79 Жыл бұрын

@@pigsnott Darin liegt auch die Erklaerung dass man im Norden den mit Essig zubereiteten Rotkohl im Wasserbad einkochen kann und nicht unbedingt unter hohem Druck, denn der Essig senkt den PH Wert tief genug ab dass Botulismus Bakterien nicht mehr leben koennen. OMG, mein deutsch wird rostig .

@manzanasrojas6984 Жыл бұрын

@@pigsnott Hätteste einfach meinen Kommentar gelesen, hätteste hier nicht so nen Absatz hinpfeffern müssen.

@moammedabdallah7543 Жыл бұрын

Thank you, my dear. I am 55 years old, and I have not seen a woman detailing work like detailing. Thank you, thank you very much, with all my heart.💜💜💜

@gregsage1605 Жыл бұрын

I have never even thought about fermenting anything. Now I'm searching for reasonably clean rocks. You are a very likable teacher. Thank you.

@-johnny-deep- Жыл бұрын

Ha - "reasonably clean rocks" - LOL! The rounder the better too :-)

@kathyjohnston3971 Жыл бұрын

They sell on Amazon glass jar lids to put on top. Cheap.

@gregsage1605 Жыл бұрын

@@kathyjohnston3971 Thank you Kathy. I bought some a few weeks back and have been thrilled with them. It's been quite a bit of fun.

@stevec6642 Жыл бұрын

I absolutely love her enthusiasm, her zest for life and her glowing radiance is proof that this is a healthy lifestyle. I am learning so much from this channel

@scotty6346 4 ай бұрын

She just glows good health, Look at her perfect complexion, Weight and skin! I don't know her age but she would pass as a healthy 20 year old in my book!

@jakemelinko Ай бұрын

@@scotty6346 50s.. yep.

@splash4891 Жыл бұрын

you are such a thorough teacher (love that you explain the "why" that way we understand better)...w/ a pleasant demeanor and overall, enjoyable to learn from you

@steveegbert7429 Жыл бұрын

Absolutely agree. My science oriented mind always has to ask why.

@Sunnytrailrunner Жыл бұрын

Hi Splas h! I just discovered the channel a few minutes ago & I can already 💯% AGREE with you‼️Can’t wait to get started❗️

@sharonelrod5390 Жыл бұрын

I assume same process if using a crock . Thanks so much

@wimala8576 Жыл бұрын

@tharris504 Жыл бұрын

I appreciate that you explain the science behind what is going on and approach your methods so that beginners are not afraid to try the process. This is what makes your videos the best out there. Thank you for putting out well researched videos online so we can all benefit. You are appreciated!

@martinlang9615 6 ай бұрын

I agree! First first video from this lady and I sure will watch (and study) this content/subject carefully. Lots of great tips here.

@RoninDosho 11 ай бұрын

No one but no one offers this level of information for fermenting. With almost a half million views, it's no wonder why!

@tonmarinaxxzz 5 ай бұрын

This was an excellent presentation. No nonsense side talk--only the facts delivered with excellent pronunciation and volume. I don’t think I’ll ferment the cabbage as it seems too much hassle for me, but you made it look easy to do. I wish all KZfaq videographers could do as well as you have done. Too many people love to hear themselves talk and turn off the viewer. I will subscribe just because this video was so well done. My kudos to you young lady.

@naphtalimoore5957 Жыл бұрын

I made some sauerkraut with my 12 year old boys this weekend for the first time. We had a ton of fun. Their great uncle Walter would make a huge batch every year. Sadly he has passed on with his secret recipes. Now your recipes have become the foundation for the new family tradition. Thank you so much for sharing your knowledge and making our lives a bit healthier and richer. God Bless you friend.

@CleanFoodLiving Жыл бұрын

So sweet! Thank you for sharing 🌼🙂

@susanquinlan7426 Жыл бұрын

Thank you. Your teaching is calm and easy to listen to. You are so authentic. No false hype. Refreshingly you!

@gary5782 Жыл бұрын

And nice to look at, too❤

@yellappamallampatti6312 9 ай бұрын

I dont think one can find something better on KZfaq!! Simply amazing!!

@alwaysathome Жыл бұрын

I love everything about your presentation. Friendly without being gooey, informative but concise, and with the right amount of details without assuming we know anything - but not being condescending to anyone's intelligence. I applaud you. Very very classy Ma'am, such a natural teacher. I appreciate the humility in your presentation, it is lacking in so many "Influencers".

@CleanFoodLiving Жыл бұрын

Thank you for your kind words 🙂

@mfrobert100 Жыл бұрын

You're amazing! Thank you so much for all this content! You're the real deal. I ferment in part because of being inspired by your videos.

@stevebryan2710 2 ай бұрын

I think you are a living doll.

@luanne.18 Жыл бұрын

I made this ferment according to your recipe and it is fantastic. It's hard not to eat the whole jar at one time. I will definitely be making this again. Thanks for your wonderful videos.

@traceyayero2455 2 ай бұрын

So I thought I was the only one wanting to eat the whole jar cheers

@Monarch_girl Жыл бұрын

I can't wait to try this. I'm glad I found your channel. Very informative. Just what I was looking for!

@tracymeyers616 Жыл бұрын

Just came across this video and thoroughly enjoyed it. I miss country living; both sets of grandparents were farmers and did larger batches of sauerkraut. I don’t care for the store purchased sauerkraut, but I didn’t want to do the large batch process either - no room or time. I appreciate that you’ve shown how to make smaller batches. Can’t wait to try this, thank you.

@antonietta333 Жыл бұрын

You are such a great teacher ❤ I love your videos! Thank you so much!

@francesnance9110 Жыл бұрын

You are amazing, and your video is extraordinary! Clear, detailed, and precise! Thank you & please keep the videos coming!

@mikedevere Жыл бұрын

Perfect video! Nice balance between recipe suggestions, education and your own lovely character. Thank you!

@felicitywoodruffe4087 Жыл бұрын

I forgot to say how clearly you speak and fairly slowly so it's so easy to follow you .clear instructions too .I'm very happy to have had you pop up

@Famcke Жыл бұрын

Love, love, love your videos. Easy to follow and really full of information. Thank you 💐🙏

@thebizzyleader Ай бұрын

Such thorough instructions and really useful guidance and tips. I'm hooked!

@profesonalantagonist Жыл бұрын

I love your presentation ! With all information a noob like me needs, without all the idle chatter. Friendly, clear and concise, to the point. You have certainly earned my subscription, and a like on every video of yours I watch.

@dbales8288 Жыл бұрын

Thanks so very much for this video. I can't wait to try this recipe!!! It looks so good and tasty!

@jaycarlton2010 Жыл бұрын

I've viewed a lot of good videos on fermenting, but this is by far the best, most informative one yet. Looking forward to viewing her other videos as her method of teaching is superb.

@MeMe4882 Жыл бұрын

So glad I stumbled across this instructional video as I await my fermenting crock to be delivered. I actually feel confident I can do this!

@charlesclifton1006 Жыл бұрын

You make the best sauerkraut videos on KZfaq. I deeply appreciate your in-depth instructions and as well the quality of these presentations. Much💖

@Mueleski Жыл бұрын

Just thinking about getting in to pickling and fermentation, more fermentation after watching one of your videos, and I, like so many of your viewers, appreciate the care you take in explaining the processes. Thanks.

@lisengel2498 Жыл бұрын

I love your way of going directly to the ingredients and then showingsimple and easy. Very inspiring 🎶💚🎵

@jamesyoungquist6923 2 ай бұрын

Your spouse is a lucky person

@constancewalsh3646 Жыл бұрын

The absolute best presentation ever, not one thing overlooked or assumed we know.

@ashrei26 Жыл бұрын

Thank you for such a thorough video! You do a great job!

@annabozena5404 Жыл бұрын

So easy, healthy and delicious. We have been making our own sourkrauts since I was a little girl. Will be making your combinations soon.

@mariecincotta1926 Жыл бұрын

Thanks sooo much for a very detailed video. I’m definitely going to try this!

@davidgutierrez719 5 ай бұрын

Thank you. I had a kidney transplant recently and really appreciate your videos ❤

@veemcg3682 Жыл бұрын

Thank you for this very helpful tutorial. Iam a teacher by profession though now retired and I really appreciate your excellent teaching style and well thought out attention to detail in your video. Your presentation is faultless and even someone as nervous in the kitchen as me can have a go at this recipe. I am a keen gardener but a plain unadventurous cook sticking to what I know but I've always longed to be able to make more/better use of all the wonderful fresh organic foodstuffs I grow in our garden. I feel very grateful to you for giving me this chance to learn. God bless you. Love from Vera in Northern Ireland

@AlexanderMalyugin Жыл бұрын

You inspired me to make that day a sauerkraut, but i made it from the red one. And the result is fabulous. But I kept it 4 days, instead of 5. Such a great probiotic. Thank you very much for your videos.

@yvettebennett6170 Жыл бұрын

Going to ferment some purple cabbage this afternoon. Your instructions are fantastic. Thank you so very much. 🙏

@avrilp317 Жыл бұрын

Thank you so much for such a clear and full video on the process. This was my first attempt at fermenting and the recipe you have provided is absolutely delicious 😋.

@elizabethslack3612 Жыл бұрын

Love the idea of adding fennel!

@the_judge_8262 Жыл бұрын

Why aren't all youtube tutorials like this one? Your amazing, thank you so much 😍🙏🏼

@lifebeelifebee9214 Жыл бұрын

Thank you for all the information you share with us, in a beautiful setting, too. Happy to find this channel. Def. will be making this recipe.

@luckyfriday5366 Жыл бұрын

This recipe has been the first one I ever tried - excellent. No danger of it getting too old in the fridge!

@TheRealkciRsnurB Жыл бұрын

I’m impressed, well done! Very thorough, detailed and educational information presented within a clean, professional production (good lighting, everything is visible and within focus, good camera angles, good audio, no background distractions!). Plus, continuous thought/speaking! You’re not searching for what to say next and no pauses (“Uhm …”)! I look forward to making my way through all your videos! 😉

@booreed7813 Жыл бұрын

Love, love, love your presentation! You have pushed me out the door this morning - rock hunting! Am so inspired by your no nonsense, clear approach. Will be looking for your other videos too.Thank you! 😜

@CleanFoodLiving Жыл бұрын

LOL, that's great!

@bonniek6039 Жыл бұрын

Best Video on Ferments I have seen. Awesome Job! And your recipes are so creative and look delcious!

@WalkingDday 7 ай бұрын

I love how you explain what to do and why and how to know if it’s going well.

@Blinks46 Жыл бұрын

I’m so glad I found your channel you are such a great teacher. I’ve always wanted to do my own fermented and now you have given me the confidence to give it a go thanks

@annettep.1605 Жыл бұрын

I love your blue cabinets, as it's my favorite shade of blue. I can't wait to make this kraut. Ive since become a fermented eggs fan. I've also been drinking shotglassesful of the ferment solution. It's yummy, imo. Many of my GI issues a a bit better. I'm a new fermenting fan.

@imystic3838 8 ай бұрын

My sauerkraut journey has just begun and will most likely become a staple in my life, thank you for the videos and the guidance. Really appreciate it. My wife does too!

@mobiustrip1400 Жыл бұрын

Excellent resource for newbies. Pretty much the best go to, how to video I've seen.

@WilliamAshleyOnline Жыл бұрын

OMG red cabbage sourcrout is so good

@treewalker1070 Жыл бұрын

I made some a few years ago and it was THE BEST!!! But I had to wait six weeks for it to be ready. Just used red cabbage, salt, and water. Thanks for the secret of the other ingredients speeding up fermentation. Why does no one sell this delicious healthy stuff in stores? Way better than white cabbage sauerkraut.

@mrscpc1918 Жыл бұрын

You are a natural educator and a gift to the rest of us. Thanks

@StacyBells0806 Жыл бұрын

I feel peaceful watching these videos. Thank you so much.

@Nuneabramyan Жыл бұрын

Thank you for being such a great teacher! Your tutorials are so informational and easy to understand. I followed your instructions and made my first fermented cabbage! Wow you are an amazing teacher and you inspired me to start this healthy habit of fermenting! You are amazing and your videos are absolutely perfect !!

@brazilian-lady9175 Жыл бұрын

Thank you for sharing with us.

@susanhopemason Жыл бұрын

I just started my second batch last night. I haven't used up the first batch yet, but it took so long that I thought I should start the second batch before I run out. I didn't use any recipe. I just did what I learned from a KZfaq video. I only put pink Himalayan salt in it. I might have put too much, because I used 2 tablespoons instead of one, but I think it tastes great, anyway. I'm going to mix red and green cabbage together next month, once I am able to buy some.

@jakobraahauge7299 7 ай бұрын

The most adorable how to sauerkraut video host imaginable! Seen a lot of these, but this one is particularly sweet!

@tazwowe Жыл бұрын

New to fermenting...will definitely have to watch again before I try my first batch. Excellent video, thank you!

@lindadelamar5975 Жыл бұрын

Recently, one of your videos showed up in my feed. Lucky for me!! I’ve watched several of your videos. Your explanations are so clear & detailed. You are correct in that some other videos do leave you hanging. I’m trying my 1st batch of cucumbers. Next will be sauerkrauts. Thank you!

@CleanFoodLiving Жыл бұрын

Fantastic! Thanks for writing in and sharing 😀

@raveltherapy6884 Жыл бұрын

Not only is your info excellent your presentation and video production are an example to any KZfaqr.

@ooohlaa13 Жыл бұрын

yes thanx for leaving out the droning music, jokes and cutesy posing ... your sincerity and care are obvious and appreciated. Thanx for not turning us into an "audience".

@minkademko2335 Жыл бұрын

Good instruction and solid information is given in this video. Thanks for using purple cabbage! Green is the standard.

@nancylouin2002 Жыл бұрын

Thank you for your generosity with health giving information! I plan to use it well 💝

@chrisvanderburg5568 6 ай бұрын

Fennel and beet and pear are fabulous ideas for ingredients. I'll be trying that on my next batch. Here is something you might want to try. After I chop 1 large cabbage, I bag it and freeze it for 2 days. After freezing I put the frozen cabbage into a small food safe plastic tote with extra room for mixing in ingredients. Once thawed I add half cup of montreal steak spice , 1 tbs of celery seed, 1 tbs of dill seed and a healthy splash of apple cider vinegar. From time to time I add a chopped up apple. The apple cider vinegar inoculated the cabbage to a degree and gets fermentation rolling quick. Anyways that's how I do it. Love your channel. Thank you for everything you do

@VivSees 4 ай бұрын

No vinegar for fermentation, best for pickling

@pratheeps26 3 ай бұрын

@@VivSeesits only a small amount, as a kick starter.

@missyo4848 22 күн бұрын

I’ve also heard that freezing stuff will kill the good bacteria needed for fermentation, as will ACV which shouldn’t be used for fermentation only pickling. Most of my fermentation groups don’t even allow the mention of using vinegar as this is considered pickling. I’ve never tried it though so I have no idea.

@chrisvanderburg5568 22 күн бұрын

Hey..it works like a charm and fully fermented sauerkraut in 5 days. You arent soaking the cabbage in acv , just enough to kick start the fermentation. My last batch i added thawed okra to the batch. Worked beautifully

@gunarsvaivods3760 Жыл бұрын

Thank you! You inspired me again.I ferment almost all of my vegetables because it is very healthy especially for such an relatively old guy as me(62). Sometimes I don't have all of ingredients, because I live in Latvia. But fermentation is going on anyway, and ingredients are a little different.

@CleanFoodLiving Жыл бұрын

Perfect! Glad to hear it😀

@zahavailan3782 Жыл бұрын

Wow! You’re amazing! Thank you for explaining this so clearly I’m not afraid to do it anymore I’m going to try it this week

@fionn5305 Жыл бұрын

What a sweet person you are......it makes me feel good that I can ferment......I never ate red fermented cabbage and your recipe sound delicious and instead of a rock I am going to weight it down with my heart shaped rose quartz to add lots of love to my batch ;-) Thank you so much for your encouragement!

@maryhall1181 Жыл бұрын

I had success! THANK YOU BEYOND SO MUCH!!!! Beautiful purple cabbage, and added caraway seeds and an apple or 2. And followed the same with jars of sliced hot peppers with onions and carrots, so good AND STILL crunchy.

@CleanFoodLiving Жыл бұрын

CONGRATULATIONS!! That is wonderful!

@sloopy5191 Жыл бұрын

You can also use a small jelly jar as a fermenting weight. The jar lid will help keep the jar pushed against the kraut, any rising juices will enter the jar instead of spilling over, and you can always empty the jelly jar back into the fermenting food. It's what I've used for years. Love your recipe by the way!

@ffaubert1 Жыл бұрын

I was just making the fermented cauliflower recipe and found that I didn't have cabbage leaves, unboiled rocks (lol), glass weights or smaller jars. A fresh ziploc bag with water in it to the rescue. It covered everything, has more than enough weight and is totally reusable.

@alvareo92 9 ай бұрын

@@ffaubert1 I don't think a thin plastic is the healthiest route specially when submerged in salty acidic water for days at a time...

@ffaubert1 9 ай бұрын

@@alvareo92 They were a temporary solution since I didn't have anything else at the time. They worked surprisingly well but I do use glass weights now.

@ursulahofbauer7668 6 ай бұрын

@@ffaubert1well, to clean the ziplocks is quite some effort. The fermented juices creep into every wrinkle. So I end up using them not as often as I thought in the beginning. Glass weights are really a very handy solution.

@jaynepower4330 5 ай бұрын

Having trouble imagining how the jelly jar works. If the lid is metal does this not degrade due to the acid/salt in the ferment?

@lovethedonald6844 Жыл бұрын

What an excellent teacher you are! Thank you!

@cjcoleman5150 Жыл бұрын

Thank you so much for sharing this recipe. I made it this week and it is absolutely delicious...the flavours are devine.

@patrickdaugharty7475 Жыл бұрын

Really well done video. I’m been fermenting red cabbage for 2 years now. She missed nothing and. I do have a gram scale. I just measure 2% salt less as I get more confident. Congrats!!

@esemmanuel6603 Жыл бұрын

Do you ferment Kefir or Yogurt ? I’ve been eating Kefir for years and just bought Kefir and Yogurt strains. After watching this, it seems like the benefits, cost and everything of fermenting cabbage outweighs kefir. I’m not sure about home-made kefir and if it’s necessary to do it ………

@aaetherakashaa4143 Жыл бұрын

the core of cabbage is one of the best bits...I always like to use it. I also love brocolli stalks and kale stems, people should learn to use these bits instead of throwing it away

@austenhead5303 Жыл бұрын

Throw them away? I consider them a bonus snack for the cook. Crunchy and delicious.

@1973sophia Жыл бұрын

You are quite organized. Thank you for being thorough in your sharing about fermentation. I am still trying to really love eating fermented foods because it is healthy. Am trying to heal my gut.

@sewingsewingsewing Жыл бұрын

I made this a few weeks ago. First timer. It’s turned out really well. Thank you. 🇬🇧

@AnthaKharana Жыл бұрын

I suffered from anxiety and insomnia. Everytime when I have trouble sleeping or feeling anxious, I always come to your videos and it instantly calm me down... Thank you. PS. i hope you wouldn't mind we using your channel for different purposes.

@CleanFoodLiving Жыл бұрын

Its wonderful 🙂

@mjrussell414 Жыл бұрын

If you haven’t already tried it - get yourself an adrenal supplement. I found one with ashwagandha really helped to reduce my insomnia and anxiety. It’s like one day, the switch goes off like magic. Also get a magnesium supplement. I would also highly recommend trying some yin yoga videos. There are plenty of 10 minute bedtime routines that will also help set you up for sleep mode.

@yousraalsaidy9141 Жыл бұрын

I can’t believe I succeeded in making fermented sauerkraut. I only used cabbage and beets though! Excellent recipe and tips. I failed the first time but I came across your video and turned out perfect. ❤

@CleanFoodLiving Жыл бұрын

That is wonderful, congratulations!

@yousraalsaidy9141 Жыл бұрын

But I have a question please. When I placed the jar in the fridge, I realised that the cabbage kinda soaked the brine and it’s not covering the cabbage as in the beginning. Is that normal? It’s not submerged as it was in the beginning.

@CleanFoodLiving Жыл бұрын

That is ok. Sauerkraut/cabbage will do that.

@jamesgaul3544 Жыл бұрын

I didn't even get 5 minutes into your video before hitting the subscribe button... What a wonderful teacher you are.

@wisteria4981 Жыл бұрын

Making this today and did the pinto beans last week with added onion, 🌶️’s, and cilantro. Turned out great and eat it separately when I make taco’s. Thank You so much for your Great instructions🎉. Looking forward to watching your other very informative videos❤

@franciscoayala1062 Жыл бұрын

Thank you so much for sharing your knowledge. Really appreciate it. I love fermenting, and always looking for new recipes. Usually I use Savory,carrots, Ginger, chili and Garlic with a 2% salt per Kilogram. And I leave it fermenting for around 8 days. Best regards from Germany 😊☺️

@dpm5519 Жыл бұрын

Another very informative video. I’m a fellow fermenter but wish I had this information when I was starting out. I just did Red cabbage this past weekend. I use garlic scapes as my added flavor. Yes the garlic does takeover the ferment but I use mine on my green salad about 1 tablespoon at a time. I’m now adding ginger to my Fermented Carrot slaw. Thanks for that information. My takeaway today is I’m going to try fermenting fennel by itself for its digestive benefits. I weigh my dry ferments and shoot for 1% salt. My brines are at 2%. About the PH meter. I tried one and sent it back after reading the instructions. How often do you calibrate yours? I ph balance water for kratky method of hydroponic never thought about checking ph of my ferments. Sorry for rambling on it’s almost pickling time on the east coast. Half Sours are one of my favorite. I do green tomatoes same way ( with carrots cauliflower pearl onions etc)in the Fall. Take Care and thanks

@janicejames3005 Жыл бұрын

Interesting. I am from the Caribbean. Pickling and fermenting have to my knowledge not been one of our traditions. But with so much fruit around I plan on trying something sometime. Meanwhile reading and learning.😄

@expectingthebeach2368 Жыл бұрын

"pearl onions" ilove thiz ! so sweet

@missyo4848 22 күн бұрын

Does fennel taste like black licorice? I’ve never had it. Where do you find garlic scapes? I’ve never heard of this

@dpm5519 20 күн бұрын

@@missyo4848 I save the garlic scapes from the garlic I grow. I freeze them. I also save the garlic flowers then I ferment in a 2% brine. 3-5 days on the kitchen counter then about a month in refrigerator before I start adding them to salads and dressings

@talentlover2 Жыл бұрын

I also think you are a very clear explainer and presenter, plus an excellent speaker and pretty too! Thank you for sharing!

@craiggoebbel1241 Жыл бұрын

Well done. You are so thorough with your presentation. Thank you!

@stig Жыл бұрын

I might be in love.... Oh yea h FIRST

@PotBellyPygmy Жыл бұрын

I just tried making this for the first time. Your instructions were spot on and easy to follow. I do have to ask how you keep everything so clean and orderly though, my kitchen looks like a murder scene!

@CleanFoodLiving Жыл бұрын

Lol! "Murder scene" really gave me a chuckle. I do some cleaning up in between filming takes and make selective camera angels😀😀. No no my friend, you are not alone... I experience kitchen destruction too!

@johnross6314 Жыл бұрын

@@CleanFoodLiving thank you for this excellent recipe. Great for couples. Right quantity. I did want to let you know something. A great South Georgia Baptist pastor once alerted me about this euphemism.. “Old hat”. You used this towards the end of your video. He educated me this was a southern phrase because I used the phrase for similar type of expression you did. I was shocked what it literally means. Figured you do not understand the meaning. Or you would not have used this on the show. He alerted this is not talking about a loose, warm, comfortable hat. Hope you understand the double entendre female reference. I “replied” here to your comment in order you might see the YT notice, then click here to read. You have a great week. Thank you.

@8dfgyskt Жыл бұрын

I made cabbage according to this recipe. It turned out very tasty. Thank you so much, your recipes are healing and delicious.

@lucylou5766 Жыл бұрын

Thanks! This is very clear and helpful. You’re an excellent teacher! No faffing about, 💯 % useful. Will try this one, as I absolutely adore all the ingredients.

@richardsanmiya2976 4 ай бұрын

I just love your recipes. Much more interesting than the recipes I have been making. I love the probiotic benefits of fermenting. Thank you. You are just lovely, as a presenter. Linda, Turks & Caicos Islands

@daniellesimone7769 Жыл бұрын

Excellent tutorial! Thank you for your professional and easy to understand presentation!

@luannefleming9260 Жыл бұрын

We did our first sauerkraut recipe from you! Thanks so much!! Your awesome ❤

@rosemackintosh4142 10 ай бұрын

You are simply the best ❤ My kind of stuff. Thank you

@geraldw486 Жыл бұрын

Thank so very much!! I love the addition of a 🍐 I make red cabbage sauce similar to applesauce and man is it tasty with the addition of pear.

@Guishan_Lingyou 5 ай бұрын

I'm just getting back into fermenting after a long hiatus. This channel is such a great resource: good info and top notch presentation.

@vapingnewfie6562 10 ай бұрын

Because of high cost of living ive started doin this more and more bringing back memories of my childhood. Your videos are fantastic and so well explained.

@ariadnacastaneda4871 Жыл бұрын

you are an amazing instructor! I cannot wait to begin!!!

@rajariddock8752 Жыл бұрын

Thank you and wow your kitchen is amazingly clean

@jonathanr7754 Жыл бұрын

Just tried this as my first ferment and it's really nice. Many thanks.

@user-oi5pt1sb1l 5 ай бұрын

absolutely love your videos. Thank you for sharing.

@sollykhan2385 10 ай бұрын

Thank you so much for this incredible video, i felt a bit of a 'Cabbage' before watching this post, and now thanks to your brilliant easy step's i feel confident to try this myself, instead of just simply buying 'Store bought items' as home made food are a labor of love and delicious too, Thank you, and Bless. 🙂😇