As a German who has never made homemade Sauerkraut but always wanted to try it this Brit lady gets me going. No more excuses. Keine Ausreden mehr 💪🏼. Thanks!

I make an apple, beet, cucumber and red cabbage sauerkraut with dill and poppyseeds that my daughter loves. It's fun to play around with flavours once you have the basics down!

You can also use a bit of that pickling juice to a littre of fruit or vegetable juice, put it in a glass bottle and let ferment for a day or two and it will ferment the juice and turn it into a bubbly delicious fermented juice with no more sugar in it :) Then keep some of that juice (around 2 tbsp) and redo the process and bam you have unlimited fermented drinks

Thanks for such an interesting video! In my homeland, Russia, sauerkraut is very often eaten in winter and autumn. Typically at lunch or dinner. And they eat a lot of it. Previously, they used to salt it in barrels, now in 3-liter jars, you can also buy it by weight. The most common dish in winter is mashed potatoes with meat or meat cutlets and a lot of sauerkraut (about the same as mashed potatoes). I really enjoy eating sauerkraut with a fresh white onion dressing and a little vegetable oil.

I just add some thinly sliced jalapeños the spicy sour flavors are excellent. I also reuse the ferment liquid at the end for the next ferment to speed it up

I make it regularly in a big batch. I mix in some turmeric, cumin seeds, and caraway seeds which gives it a nice flavour. Sometimes I chuck in some chopped carrot and radish as well.

I am from USA....I could listen to this accent all day

I use my food processor to chop my cabbage and my kitchen aid to beat the juice out of the cabbage. These tools make it so much easier to make a batch every few weeks. I use red cabbage sometimes and green others. I add carraway seeds sometimes and go plain others. It is so fund and SO much more delicious thank store-bought sauerkraut.

Yes, I do make my own. Add red pepper and chilli.

I've been taking this with milk kefir which I also ferment, I love it.

My wife made it one year while canning other stuff and we thought it was just okay. I do love kimchi also but don't seem to eat enough of either one. Maybe this video can serve as yet another reminder!

Brilliant video, Laura! Just what I've been waiting for. Can't wait to try the fruits of my labour 😋

Just today I made red cabbage sauerkraut with ginger and star anise added, so I was really pleased to see your video! I used a 1 litre preserving jar - the type with a clip-top lid and a rubber gasket. If you pull the little tab on the gasket you can burp the jar without having to open the lid. The only time I ever had a failiure with making sauerkraut was when I didn't close the jar properly one time and some tiny flies got in. Had to chuck the whole batch...😢

I use mostly cabbage (green and purple) with a few grated carrots, some garlic, onion, ginger and caraway seeds (plus the salt) ferment it for 28 days.

Fun tip learned from sandor katz (“wild fermentation “): for hot pink kraut use a combination of red and green cabbage. It’s a super fun way to add color to your meals.

I tried fermenting a little while back, but it was put on hold for several reasons. The results were... of various sorts, lol. But I plan on picking up again during this spring, as when the kitchen renovations are done! Then I'll be getting serious about my diet, which definitely need some changes! So thank you for your recent videos, as they've given me some ideas for changes to make! My fermenting list does contain some of the previous attempts, and hopefully I'll get it right this time. So sauerkraut (green and red), with and without carrot. carrot on its own and with ginger, red beets on their own and with star anise. I'll probably try all of these with variations and with different spices and garlic etc. Oh, and tomatoes with basil leaves! That is just soooo yummy! One tip I found on YT but haven't tried myself, is to whizz up an apple in a blender and add to the sauerkraut. It helps to kickstart the process as well. For any who have some issues to get the fermenting process going, you could get one jar in the shop (non pasteurized as you said) and use the juice for that to get your own starting. And some recipes always include a big spoon of liquid whey as well for the same reason. Another tip for those who are prone to forgetfulness, is to get mason jars with a valve in the lid so you don't have to burp the jar every day. I have a couple, and they are quite handy! Just remember to switch to solid lids when the fermented stuff is ready!

My tips: 1. when I'm starting new batch for fermentation I add 1-2 table spoons of the juice from previous one as a "starter" 2. Mandoline (I have Borner V shaped) is perfect for chopping cabbage very finely - it means that you will obtain more juice :)

I add liquid from plain, quality yogurt to give it a kick start, either through straining it through cheesecloth, or just the liquid that collects in the hole left by my serving spoon in the yogurt. I like your idea of saving some brine from previous batches -- I'll use that next time. Also, filling a zip lock bag with salt water makes a nice weight to hold the cabbage down.

Another great video as usual Laura!

Laura you are amazing. I have been watching all of your videos over the past couple of months. You have motivated me to get into a really good rhythm working out regularly with a trainer and I am going to get all of the fitness tests like you did! THANK YOU for doing what you do and being who you are!😊

I've been wanting to make this a while so very happy to see this!!!

Thank you so much for these videos Laura, I enjoy following your health and fitness journey👌🏻

I add fresh lemon juice to top up and it's also delicious! Or, if I have some sauerkraut still in my fridge, I take a tablespoon of the juice and add that to the next batch. Thanks for the tip about adding 2% saline solution if needed. The best book I've found on all things fermented is The Cultured Club by Dearbhla Reynolds. It has things you wouldn't even think about fermenting, like all sorts of condiments. With regard to the sprouting, I bought a sprouted from Freshlife back in 2007. It automatically sprinkles water on. I haven't used it for so long (or made sauerkraut, for that matter, since I fell off my bike and bent my thumb back and, after that recovered - it took over a year - I slipped on the stairs and bent my little finger back...ugh). You've inspired me to up my game! Edited to add: oops you already said about adding existing sauerkraut juice.

Loved this video. Can't wait to learn about the greens.

I love my homemade sauerkraut, i make different types, and i also ferment onions with lots if herbs. :) You should try fully fermented red cabbage sauerkraut with just some added olive oil, it litteraly taste like you eat a bunch of olives.

I have learned so much health gems from you!

Just bought the sauerkraut crockpot because of you! I better use it!!! 😮

Sauerkraut is awesome, and so simple to make!

another great video, thank you Laura !

great fermenting tips laura!

Thank you for this. I'm experimenting with fermentation myself and it's nice to see and learn from others 😊 I also bought my own kefir grains about 18 months ago and use them to ferment milk - I have that daily. 🥛

Thank you for this tutorial on making this, I have watched three other vids, and I have to say that yours was the best explained and best choices to add to this making. I appreciate it,

Thank you for this informative and cheerful video! 😊 I love to make Sauerkraut according to my Swiss great-grandmother's family recipe (late 19th century). The Swiss consume (or used to consume) a lot of Sauerkraut, especially in the colder months to stimulate the immune system. Traditionally, my great-grandmother added juniper berries, which give the sauerkraut an incomparable wintery flavour. I like to experiment with Eastern and Far Eastern spices, buds, and barks.

So useful! I’ve been wanting to know how to make this! Looking forward to microgreens and maybe seeing what else is in that pickle fridge!

Top tip: swap the screw lid jar for IKEA "Korken" wire clip jars, so that the gases can vent on its own, without you having to open the lid every then and now. This decreases the risk of mold. Also from my experience you don't have to submerge the cabbage in liquid to prevent molding. Just clean the jar properly, then fill it right to the top with cabbage and keep it closed for at least 4-6 weeks in room temperature! Mind, you the juices will spill over time, so it's better to put the jar on some sort of plate. Alot of tutorials on youtube make it much to complicated. It's easy to make, delicious, cheap and healthy asf!

if you use a cabbage leaf at the top under the weights just make sure that is also completely under the salt water and it won't go moldy.

I can't wait to try❤ and yes, I will vlog it. A friend gave me a kombucha scoobie for Xmas too, still in my fridge cuz I'm still working too much to pay bills, but I'll get to it eventually 🎉🎉🎉

I love it, I add a looooot of garlic slices to mine cabbage 🥰. In my home country we ferment also garden cucumbers and beetroots 😊

I tried making a batch of red sauerkraut with cinnamon added. The salty-cinnamon taste is very interesting!

Ha, great timing going to start my home kimchi and sauerkraut this weekend. Also have a recipe for lactobacillus blueberries as well! I'll do that next month. Can't wait! 🤙

Bc I took microbiology during intercession all the labs were accelerated so we didn’t go through as a normal semesters class would have but this vid was a wonderful adjunct to what I learned there. Thanks for the reminder- can’t wait to finally try myself!

Great video. Thank u

Oh no! Now I have to go make sauerkraut! Lol, I have already made homemade soap this year plus growing heaps of flowers I have never tried before. But it seems so easy to do I shall give it a try. Thanks Laura!

I use to make it, it is wonderful❤

I've been wanting to try making my own sauerkraut! Thanks for the recipe (AND for trying it out first :))

Bon appetit! ❤

Love love love 💓💓💓

You sir/madam, are a genius.

That is really helpful. Thank you. 👍🙂

Thanks for the tim ferris tip, I never know when to pull the sauerkraut in, I will try first thing in morning and also the quantity is a good guide. Good look luck sprouting, I tried sprouting broccoli for the sulforaphane based on Rhonda Patrick’s advice, but found it to be a faff separating the greens from the seed casts. I tried cos the micro greens from the supermarket some one said they are highly contaminated. What’s your thoughts ? 😊

Love your videos! Tried to make my own a couple of weeks ago but it never "burped"... I guess it was the freezing weather and cold kitchen! Will try again with your tips xxx

I'm making some later and will likely put some cucumber in there as that should make it more liquidy. I'm trying to avoid using tap water as it's too hard around here

I just couldn't resist and opened a jar of sauerkraut minutes ago. I am actually munching it 😂😂

What happens if you forget to burp the jar? Does it explode?😅

Fantastic. I'm on it👍

You also may ferment red beets, cauliflower,... these don't have to be massaged (the cabbage has to). I just stuffed it tightly into a cylindrical formed glass (I used glasses for one portion) and gave brine over it(around 2 - 3 percent of salt). The filling should stay 3 - 4 cm under the rim. The brine has to cover the filling slightly. I prepared the glasses during heating season, because they went on/close to the heating system for 3 days, while the lid wasn't closed tightly. During the 3 days the filling started producing air bubbles. After 3 days I closed the glasses tightly and brought them to a cool place. When moving I found a glass of fermented green beans in my cupboard. I must have forgotten it there for quite some time😅. Since being curious, I opened the glass, it was still fresh and tasty! But I don't remember, if they were shortly boiled before fermenting...

Are you going to sprout Mungbeans? Great and very interesting video! Never tried Sauerkraut, but the process was pretty cool.

You should make Kimchi next, followed by raw milk Kefir.

Love your videos :) , I make my own always,

I have a request in case you are interested! I love kombucha, find it very expensive and also very sugary and when I drink it at night doesn’t let me sleep so I was wondering if there is a kombucha that is lower in caffeine /teeine and in sugar maybe that we can make at home! I am already saving all of the tainted kombucha bottles from the store! And yes there are many videos on this but no one is as good as you putting things together in an understandable manner! Just an idea! No pressure! 💞

While fermented products are widely touted for their health benefits, some of the ingredients used in the fermentation process may increase the risk of stomach cancer. Epidemiological studies have shown that the risk of stomach cancer increases by nine percent for every 20 grams of salt-preserved vegetables eaten daily.

Can we also make homemade pickles? And can we also ferment other vegetables? And what is kimchi?

Great vid Laura! I'm really enjoying these types of video - blood work, protein diet etc, very informative and easy to understand. How does this daily dose of sauerkraut fit into your diet plan from Phil Richards? Thanks

Thanks for the video. Does kefir have the same or similar attributes as sauerkraut

That is the real high!

非常棒，你很可爱

Omg... Zack Afron.... 😂 I didn't know he's your type.... hahahaha

Hi Laura, will Himalayan Salt also work?

I have always been scared of sauerkraut, maybe I need to try it

Have you tried freet? A British company that makes minilist shoes

I've been on carnivore diet for 60 days and I can't believe the results I've had. Lost fat. Blood pressure is down from very high to normal. Liver alt levels are down from 170 to 51. More energy. Better sleep. My eczema has cleared up. It's unreal. I've just been having 2 meals a day. 20% mince beef with 3 egg yolks and second meal is a 1lb of steak with 6 egg whites and 3 yolks scrambled. Great video laura. Keep up the good work. I would of tried making sauerkraut if carnivore wasn't working so good. Take care everyone.

When I make kimchi, I add Dulce to give it a salty sea flavor. I suppose I could do the same thing with sauerkraut.

On;y watch your channel occasionally, noticed a remarkable improvement in your facial volume, you’ve definitely gained collagen and associated volume but not in a ‘filled’ way. Are you eating more animal based diet? I’m 50 and eat a ton of animal stuff, it’s incredible what it does for the face!

I came here to learn more about Sauerkraut...and I did. But now I'm obsessed with how incredible your skin looks!!! Please tell us your secrets!! Is it just the sauerkraut???

❤❤

Can you do it with other veggies or just cabbage?

i come from germany and we actually eat sauerkraut at least once a week. it is also served in hospitals, at school or university on weekdays and we had to make sauerkraut ourselves as a project for school and ate it together in class.

If the large is clean and under the water is fine, I have been, I have made my sauerkraut like this for years

Sauerkraut and kimchi are underrated superfoods.

I love Sauerkraut whereas my dear wife cannot stand it. However, one thing we both agree on is that we would love to give Laura a try! (Can’t believe I have the courage to say that! 😅)

I love kimchi but it's hard work to make.

Wish I was a fan😔 (of sauerkraut)

wow, so cheap. fantastic

So instead you an put cabbage leaf on your head :D

I bet LT had really stinky farts 😂😂

I have made this before, not from Laura's recipe, but similar, and I found it too soft, I didnt like the texture. Was this because I let it ferment too long can anyone tell me? Thanks

I have some in my fridge it tastes foul to me

Yes, but how does one...eat sauerkraut??

LMAO, it's traditional russian food )) So, I'm kinda sick of it - I eat it all my life ))

Make vídeos the woman only showing your soles 9 min . The woman always standing and not sitting . Your bare feet always more closest of the câmera. Make vídeos crushing 1 object small with your bare feet .

We arent children 🙄 please just get on with it

Another great video 🎉

You don't have to hope we enjoyed it, I can tell you we did. Just a question, becuause this is the auto caption: 13:33 " then enjoy five fa FS daily Tim fairy style ideally on an empty stomach " What amount should one take in the morning ?

Amazing laura ❤❤ I try ❤🌽💋❤🌱🐲🍂🌷🍄🪹🌴🏵

You must be one of the most interesting person ever! Just the stuff you come up with to learn is totally awesome and what I am always interested in!!! How do you manage to live inside my head? 🫶🏻