Name drop much 😂

@@user-ml4dh7ph1x as in, in the title of this video

Can I please ask if it's OK if cabbage is wet after being washed in water? Thanks

I agree, such a nice guy.

Lol meeee toooo!!!

I'm coming to your house.

I wanna start eating it everyday. See what happens to my health

​@zaterranwraith7596 probably a cancer, don't eat it every day

😂😂😂😂

​@@zaterranwraith7596probably good for sports ws Germany Austria Switzerland are good at sports

Can I ask do you have to burb the sauerkraut during the fermentation process?

Is there any danger of it exploding? Or if you loosely cover the jar like he said, can you leave it to ferment without any worries?

​@@colinpierre3441if you put the lid on the jar tight you definitely need to loosen about once a day. If you keep it loose like Sandor suggests it shouldn't be a problem if you keep checking on it. It's easy and it is pretty hard to screw up.

Any ferment. Kimchi, rejuvelac…

You need to push all the vegetables under the brine or else the top part will mold. The key is not to allow oxygen to hit the veggies that you're trying to ferment so they all need to be submerged. I use a glass weight in my jars to keep the veggies submerged.

@@elfin1358 Do you also leave the cover loosely closed like he did? And is there any risk of it exploding when doing it this way?

Open the lid everyday for the first week=burp it

I’m pretty sure temp can vary such as with all fermented room temp ideal is keep it in temp danger zone 40-140

I've done it in a garage at 90 degrees or in the basement at 65 .Higher temps it goes faster but seems to get soggy quicker so I use a bit more salt when it is hot. There is a wide range and all it is is experimenting with more or less salt, temperature and time. It's really hard to mess it up regardless what you do.

Yes, you can literally add almost any vegetable to this and experiment with different flavors.

Not the op of this video, but I don't see why not as long as it hasn't been too long in the jar where it eventually spoils. The main difference between in the fridge and outside is the doors of the fermentation. Just make sure the content will still all be submerged completely (creating the anaerobic environment) and depending on the set up you have that you may have to burp your product of the gasses once in a while.

Once it reaches the taste that you like, you have to put it in the fridge to slow down the fermentation. It will just get more sour with time, that's why you want to do it in small enough jars that you'll use up within a couple of weeks or so. You should not see any mold on it. This is anaerobic fermentation, so exposing it to oxygen for too long can cause it to mold.

Yes, turnips make a lovely kraut with a very distinctive flavor. It's called "Saurerruben" in German. Very tangy!

In the jar, it's needed for the brine.

@berviffy30, I store it in glass jars in the fridge. If you keep it on the counter it will continue fermenting. I put it in the fridge as soon as the taste is to my liking.

Hi, am I supposed to squeeze the vegetables to get the liquid out? @@bunkyman8097

Your preferred saltiness

That's why you don't tighten the lid too much, so the gasses can escape and not explode the jar.

If it is soft white mold, it is called Kham, and is harmless, just another yeast formation.

Keep it is the fridge

Fermentation is a method of food preservation. There must be far more to the story than is mentioned here. How is the food preserved without a refrigerator. How long will it last in its stored condition. How does the fermented vegetable change over time in flavor, color, texture, etc.

@@fiberglass101 My neighbor does a big vat from the cabbages that she grows and she keeps the vats in her basement for months and just refills a smaller jar that she brings up to her kitchen for immediate use.

@@elfin1358 Thanks. In a world of hermetically sealed, make believe food it's difficult to wrap ones head around natural preservation.

Don't use table salt, use a good sea salt. I'm trying some with Baja Gold sea salt. U can use rock, or kosher salt, though.

Its can't be iodized salt. Iodine will kill the fermentation.

The iodine in iodized salt will inhibit the beneficial microbes needed for fermentation. I use Celtic sea salt.

Definitely keep the liquid! It's delicious and full of the beneficial bacteria. The vegetables should stay in the liquid while they are stored in the fridge.

@@elfin1358 thanks 👍

Yes, the veggies must be completely submerged under their juice to maintain anaerobic fermentation.

Yes, it should be stored in the fridge to slow down the fermentation process once it's ready to eat.

I read/heard somewhere that vinegar kills the positive affects of the cabbage on the gut. Haven't fact-checked it myself though.

@@AlbertonBeastmaster same here, but I THINK there is a different name for it if you add vinegar....sort of takes a way the goodies but can be stored outside the fridge if you add vinegar....Im talking out of my improvisation hat of half baked ideas here...lol

Vinegar is a preservative, so won't allow the product to naturally ferment. I wouldn't do it, if I wanted vinegar in it, I would add it when all done fermenting.

Do not add vinegar as it will interfere with the microbes needed for fermentation. The fermentation process itself will produce the desired sour taste. Adding vinegar to veggies is pickling, not fermenting.

Start with a couple of tablespoons (I use Celtic sea salt) and then mix and taste and adjust. The salt is what draws out the juices from the vegetables so the vegetables are completely submerged under the liquid as they ferment. Do not use iodized salt as the iodine can impeded the growth of the beneficial bacteria.

For half a cabbage of that size, slightly less than one tablespoon of salt will make up a rough equivalent of 2%, which is the recommended amount. For a whole medium sized cabbage I'd recommend about 1.5 tablespoons and for a whole large cabbage about 2 tablespoons.

There shouldn't be any scum or fuzz during fermentation. There's going to be foam in the first 4-5 days, and this will disappear all by itself by day 7. If you have enough juices and you keep checking on your cabbage every day, pushing it down (with your fingers or a wooden utensil) once a day, nothing bad should happen to it. If any mold or yeast starts building up, then yes, get rid of it asap. I was able to save a couple of jars of pickles from spoiling by removing tiny specs of mold a few times a day. Once the juices get sour they'll prevent any unwelcome stuff from growing, so you really need to pay special attention to it for only about a week.

That's pickling, not fermenting.

Caraway seeds

CARAWAY SEEDS

I think dill seeds would be interesting too.

It looks like cumin seeds Its optional

@@abu-faeq I did mine with peppercorns😄It was just fine

Yes, you can do without the caraway seeds.

Do not use iodized salt. The iodine will inhibit the beneficial microbes that are needed for fermentation.

Yes

Brine. The salt draws out the juices from the veggies and they should be completely submerged under their own juices while fermenting so that they are not exposed to air. That's why it's called anaerobic fermentation. Exposure to oxygen will cause it to spoil.

3-4weeks ? R u serious ? Do I have to wait that long ? Do u store it in the fridge during that time ?

@@ratnaariyanti483 You can certainly eat it after 3 or 4 days, but it's only started to ferment after 7 days! To be sour, you need at least 3 weeks. And no. You only store it in the fridge after the fermentation is complete.

@@oregonpatriot1570 ahhhhhaa......thank u so much for ur kind reply. Will try it this weekend... Have a blessed day ! Hugz from Indonesia🤷‍♂️💟🇮🇩

​@@ratnaariyanti483 Great! A couple tips... Use around 2% salt (not iodized). If you don't have a scale, it should taste like sea water... on the 'light' side. Place something under the jar in case of an overflow. You WILL see expansion in the early days. I usually fill my jar to around 3/4 full. And last? Make sure the cabbage is completely covered with the brine. I fill a small ziplock bag with more brine and place it on top. Best of luck!

@@oregonpatriot1570 aawwww....... thank u for all ur amazing tips ! I needed them since it'll b my first try making it... Hace a lovely day👋🌷

It makes its own vinegar as it ferments.. You can make your own vinegar with all kinds of fruits, even raisons too

Vinegar is a preservation product, so won't let the natural fermentation take place.

Absolutely not! The process of fermentation will give it the desired sour taste full of beneficial microbes. Vinegar would kill those microbes.

You can use plastic. The only thing you DON'T want to use is a metal container that reacts with salt. Such as aluminum.

@@oregonpatriot1570 Just make sure it's food save plastic.

@@johnaplank5406 Brother... At my age? I don't worry about cancer causing stuff in plastics. LOL

Definitely glass, as the acids from fermentation will leach the plastic. Gross!

Y have to go by taste. I've followed some recipes that say 2-4 Tbsp per 8-10 lb. of cabbage but is too salty for my taste. I watched one German lady on YT make it without any salt.

He is keeping it very simple and not over-complicating it like some other videos. If you need more steps or explanations there are countless other videos. Start with a couple of tablespoons of salt (not iodized), massage into veggies and then taste and adjust. It should taste pleasantly salty. Press the veggies into the jar to extract more of the juice which should completely submerge the veggies to create anaerobic fermentation. The salt is what draws out the juices from the veggies. Use enough grated veggies to fill your jar. After the first time doing it, you'll know how much volume you need just by eyeballing it. If you end up with more veggies than can fit into your jar, either put the rest in a smaller jar and also ferment or make cole slaw with the left overs. :)

Not true

I never added onions but with carrots it will be ok

as a polish person, you are completely wrong. Every Pole adds carrots to sauerkraut.

Well you guys are doing it the wrong way. If you add carrots and other things , then you won't have live cultures and beneficial bacteria you get from sauerkraut alone.

@@The_Rizz_Lord_ what do you know??? carrot is only added for taste, not for fermentation purposes🤣🤣 youre an american, this is the way we’ve been doing it for centuries, and other countries too like slovakia, ukraine, russia, belarus and lithuania. we have loads of fermented foods, „ogórki kiszone” a good example. what does america have? burgers and texas bbq?

I certainly will not be using gloves to make my own food. However, I always wash my hands well before handling any food.

If u want.

The product must be under the brine liquid, weigh it down if necessary. If you're short of liquid make up a little salt in water and top up the jar. And other veg and herbs can be added.