And this is how a "How To" video should look like. Thanks for all the precise and straight forward information. Kudos to you.

I've never seen something so simple become so complicated. My dad made a large wooden barrel every fall. Lay the outside leaves ontop set a board on that then a river rock on that and wait .He always put the "hart" or stem in the kraut I use to dig in there and eat them . My kids do the same today. We still use the same slicer my grandfather used .

Used this video to make sauerkraut last October, and it turned out great! Forgot about the leftovers in my fridge, and one year later it’s still tasting great, haha.

Thank you for explaining the actual process! This helped me, as I studied biology and chemistry. You said: "What the salt will do is cause the liquid in the cabbage to come out. That liquid is loaded with carbohydrates. Those carbohydrates are what feeds the bacteria. And the bacteria will create lactic acid. The lactic acid is what ends up pickling the cabbage."

....food safe ? ? .....my grandpa made a wooden barrel full every autumn....he covered it with a wooden lid weighted down with a food safe river rock....he stored it in his "temperature controlled" root cellar right next to his moonshine

Now I know how to make my own sauerkraut. Thank you.. Erwin.

*3-6 weeks!!? Jeeze I was trying to have it done by 6pm...*

Mr. GS: Fermentation of sugars is an ANAEROBIC process. Oxygen is NOT needed. In fact, O2 actually accelerates the process to Lactic acid. The fact that the entire fermentation process occurs under a fluid medium (brine), inhibits the addition of oxygen to the process. Gas bubbles (CO2) are released as the sugars are converted to alcohol>lactic acid. You can measure the acid content using a pH meter. It should read less than 5.0 if the fermentation process is progressing normally. Just an old chemist, wine & cheese-maker adding his 2 cents.

@stymye Thanks. March is a great time to make sauerkraut with St Patrick's Day cabbage sales at the store. Let me know if you do it with your own cabbage... that will taste twice as sweet.

Hi! Old post but just saw it :) Thumbs up for the good infos mentioned. There is just a few things (observations) i'd like to share, feel free to reply anytime. 1st, when pickeling, to avoid contaminents, never wear jewels on your fingers, or your wrist! And please, dont use anything with BPA (that plastic bag is handy but full of bad stuff). Also, pickeling salt isn't bad for this receipe but for people who have bad heart conditions, as I do, simply use Sea Salt or Pink Hymalain salt. Yes, you do have to knead it 2 minutes longer but it is worth it. And from what I saw in the video, you don't seem to mix the cabbages enough, mostly at the bottom. You really should knead it more before starting the crushing down processes. Oh! And for those who don't know, do use a wooden spoon, never use metal when pickeling... I did at first and spoiled many good veggies :( Cheers to all!

My goodness, I've been watching you as Gardener Scott, but I just found you doing sauerkraut. You are a very talented man! Thanks for all the great videos.

I watched several videos about making fermented sauerkraut. I chose to follow yours. It worked just the way you said it would. I really have enjoyed it. Thanks.

Thanks, Al.

Thx again for and easy less complicated and safe method. Makes life so easier. Blessings

Put a little shredded carrots and a Tbsp of caraway seeds in the cabbage with the salt and you have a very satisfying flavor.

I remember the cold cabbage juice between my toes when we did it the old fashioned way in Poland.

Sir, I want to thank you very much for taking your time and sharing w/ us. I just finished my first small successful batch kraut per your instructions. Delicious!!! Oh the childhood memories with that first bite. I had tried a couple times before, not your recipe and was unsuccessful. I am as excited as a little kid at Christmas, thanks again.

Gardener Scott you rock!

Super good video, visually and verbally. Thank you for a perfectly clear demonstration and explanation. If you aren't a teacher you should be

I'll be doing this soon with my last cabbages, thanks for the demo, Scott, it's one of the best out there.

Made it today, exactly by your instructions. Thanks for the video!

Thank you for your reply, Scott. I did use grinded Himalaya salt, that's what I use everyday. It looks good so far but alot of liquid. Gonna taste it today.

This is a real educational voyage of discovery , both the video and the wonderful comments ! Cabbage lovers unite 💝 I'm a big fan of Kimchi as well , so healthy 👌🏼🍂🍁🍂 Happy Autumn 2020.... Keep the faith 😊

Thank you I just did 2. Without your knowledge and video the world would have to settle for shop bought . Great stuff, more please.

Too involved for me; referring to weighing and measuring. I simply shred as much cabbages as I choose, add a carrot or 2 and salt to taste. I stir well, pack in mason jars, make sure the brine covers all the veg, cove the top of the veg with The whole putter leaves of the cabbage an weigh down with glass floral beads. I set it in my pantry with an coffee filter with a rubber band. It is perfectly delicious in 7 days!! Full of wild probiotics! Sooo much simpler and quicker!!

this has to be the best kraut tutorial I have ever seen ... in fact this is the best ..ANYTHING tutorial I have ever seen since I can remember! from watching 6-7 years of cooking videos ! thanks for the work and research you obviously put into this video. I am so happy to be a subscriber to your channel , you never let me down I have cabbage growing right now ... guess it's destiny ? ..heheh awesome job !

A very easy video with simple and clear instructions

This video was awesome! I don't know why people sit around and watch videos they don't like and then take the time to comment how it's all about them. If you want a short video, look at the little time in the corner and go by that. If you want to put some time into learning and knowing the details, look for a longer time. That's what I did and in comparison, your video gave me the best ignition to start it right now because I bought a cabbage today just for this. Thank you for taking the time to help others! :)

I have been using this recipe for almost 2 years, it is wonderful, it is really easy once you get started, I let mine sit for 9 weeks exactly, turns out wonderful, i can 6-8 pints from this. still not as strong as the store kraut.

I use a flat paddle wooden spoon to break cabbage down , makes water come out much faster.

Wow! This is a blast from your past! 😲 I got 2 heads of cabbage. Gonna try this on a smaller scale but hope for more one day! Just gotta go with what I have for now to learn, I LOVE a good homemade sauerkraut! A good friend turned me on to this!

Thank you for this video and being so explicit! Appreciate!

Fascinating! I love the science!

It is easier by far to add the salt and start working the cabbage in the bowls well before you add it to any jar. If you do that you will not need such a large jar. As you can see from the video this jar is only a quarter full and there is too much air in the jar. A smaller jar with a rubber glove over it will keep out bacteria!

You made it look so easy! Now I just have to grow some cabbage! Great video, thank you!

Great explanation about making sauerkraut. Remember that there will aways be nay sayers out there that claim their way is better. Please ignore them and continue to show YOUR way of fermenting. Thank you for taking the time to make these informative videos! Much appreciated! .

Thank you! ❤️

Great video! I'm going to attempt this.

God bless you 🤲 Ronak 🌸from baghdad / Iraq 🇮🇶

This is my third year using Gardener Scott method of making sauerkraut. It has turned out wonderful tasting. There is nothing like homemade sauerkraut. I have given many jars of it to friends and family and they have all said how great it taste.

Nice video... I've been going through your box gardening video... Love them!!

A much quicker way is cutting the cabbage as thinly as possible and leave it in a large bowl with the salt for half an hour before you start pressing/kneading it. After just 5 minutes your cabbage should have become quite soggy with more than enough juice to cover it. If you leave it to ferment around 90 degrees farenheit it will probably have stopped fermenting (more or less) within 5 to 7 days and has developed a pleasant vinegar smell and taste. In other words, the sauerkraut ready to eat. (Unless you want wait longer to achieve a stronger taste.)

You are a great teacher. Thank you

well explained thank you.

Great video! Excellent instructions and clear steps. Thank you!! I knew i would find a sauerkraut video on your site! :) going to make this on the weekend :)

that is pretty interesting. thanks alot for your presentation. I like the glass crock you use. I would also prefer to have it in glass so I could check easier if something is looking odd.

Thank you for the easy recipe.

Excellent guide.

Great video!! Thank you for taking the time to make this very informative video. Your attention to detail helps prevent failures. As a terminal cancer survivor, I understand the importance fermented foods and food grade containers. Instead of a plastic bag (possibly contains BPA) you may want to check out "food grade" silicone bags. Thank you again!

● Thank you, great explanation.🌺

Great info! Thanks. Sharing

Thanks for this video. Always wanted to make sauerkraut from scratch.

I have found that the bottom of a wine bottle makes a great cabbage masher... FYI

You really need the brine totally covering the cabbage to keep the air away.

great info thanks scott

@GardenerScott well it is slow growing cabbage so far , If it beats the heat I'm ok , or else I will have to wait till fall to plant again. I will be sure to refer to this video when I can

I use a few if the outside leaves to cover and keep all of it sauerkraut under the brine and toss them when it is finished. Also, the cores can be fermented in a 3% brine and are edible and delicious after 3 weeks.

This is a good basic recipe but the addition of Caraway seed makes it better.

thanks so much for sharing

great video, thank you!

I would like to share with you our "grandfather "recipe which according to you is not safe . You can found this on youtube. "Tlacenie kapusty do suda " by Gendzo Macher . He is using custom made ceramic jar with groove ,you place small jar with shredded cabbage in to to big jar and you filled the groove with the water preventing air going inside . Technically speaking you seal outer jar , air tight therefore you avoid any contamination from outside . Wooden barrel were used for sour kraut ,wine ,whisky you name it . You are youtube sour kraut expert and the farmers in Europe produced 200 kg barrel of sour kraut and selling on local markets There is no evidence of "sour kraut poisoning " Sour kraut making tradition did not start in US but in Europe centuries ago .

99% of everybody say to us sea salt, which is easily available at most grocery stores, which I use and have no problems with, I also noticed you don't massage the cabbage enough to release the juices, hence not enough covering the top of the cabbage.

Great video, thank you!

There is a Salvadoran relish called Curtido used on Pupusas. Everyone should try it! I think of it as an upgraded sauerkraut recipe.

It's so funny how genetics play a huge roll in what food you like. My moms side is all German and Scandanavian and my dad's side is Mexican and Apache. So I eat tamales and burritos one day and eat pickles herring and sourkreaut the next haha

💖💚💖💚💖💚MMMMM We Love SourKraut ,, ThankYou For Video

I love you scottttttt your my hero

very well explained!

If you add 2 tsp of white vinegar your cabbage will stay white. Nothing like a good Ruben with fresh Rye bread and homemade kraut.

Lactic acid does not do pickling, it's called fermentation. Pickling is with vinegar, salt and sugar solution.

excellent videos

Made it in chemistry class. Wonderful. Tastes buttery! Nothing like canned

My grandmother made sauerkraut and sourdough bread with culture in Eastern Europe. She couldn’t do it here because she couldn’t get what she needed here.

Carol Marshall, trying to ferment in the fridge really won't work. Your refrigerator should be set at 40 degrees or below and that's too cold to allow the bacteria to begin fermentation. While 80 degrees is warmer than ideal for making sauerkraut, it will work. Keep a close eye on it because higher temperatures will result in finished kraut faster than the 70 degrees that's recommended.

Of all the kraut videos this is the best.

Great info. thanks.

Can you use red or purple cabbage? Will it make a difference?

My mother in law was told by her doctor that the best pro biotic you can have is as follows. When ready - eat your sourkrout with a good pro-bio yoghurt - a plain one. A tablespoon with equal amounts of both in it daily. Plus following chemo recently, my doctor is saying that a low dose aspirin daily prevents many cancers. Plus another is the turmeric - pepper - oil combination paste - known as golden paste. Last one - a good one to Google is the raw honey and cinnamon combo. However the cinnamon needs to be Ceylon and not the Cassia type. That one is for cholesterol. By the way, I got really lucky. My cancer was bowel. It was stage 1 going onto stage 2 - early detection being "everything" - had blood in my stools and also loose stools. Anyone here with these symptoms, get it sorted. A programme on telly today highlighted the fact that many people are ignoring the test sent through the post. 50%. Do not end up 'dying' of embarrassment. !! Particularly vulnerable is the over 50's and 60's. You do not necessarily get any symptoms like I did, as I said --- lucky. I am 55 and due to Early detection have a 97% survival rate. A good cancer to get if diagnosed earlyish. Angy x

Sorted through many sites and many methods. Yours is the easiest and you explained most every thing very well, the only thing i can see you have done differently is use your hands when compacting... some old people have negative thoughts about this. Thank you for you're simple method and posting it for the world too see. Cheers.

Great stuff. Thanks GS! A coupla' quick questions: (1) After the two weeks, do I need to refrigerate it? (2) How long is it good for?

I always use the outer leaves to cover the cabbage, then I weigh it down with the plate. Also, if you have too much space - you have air in there and mold forms. Use a jar that will be practically filled with cabbage & brine. One that will leave little air space left behind. If the wrong bacteria forms and get to the cabbage the whole batch is useless. That is why I cover it with those outer leaves then weigh it down (no pieces floating on top where the air can get to it).

Thank you! I will do this

Good video with great tips

My mom always made sauerkraut. She sliced it very thinly though, and I noticed you sliced yours very thick (compared to hers, and the store bought brands) Does it shrink or something? Get thinner? I like it thin and stringy. Also, my mom put sauerkraut ontop of her cabbage rolls....oh man. That is so good, try it! :)

It seems like some people stir it every couple days and some people skim off anything that floats to the top, then some people say don't break the seal and leave it sealed for for full 4-6 weeks. I'm confused.

Thank You!

Thank you for your the best video

where did you buy that 2 gallon jar.? Thanks for sharing this great Video etc.

why not ferment it at like 75 or 80 so it ferments alot faster so we can eat it sooner?

I had gut problems sick of endoscopy this works up to you not to much salt and not anough

woa.......good.! It looks delicious

I didn't know the importance of the type of salt (canning and pickling salt) on making sauerkraut. Thx!

5 pounds of cabbage will make 1 gallon of kraut ( ceramic, glass or food grade pain) and 25 pounds makes 5 gallons, which can be a food grade bucket. cabbage in bulk usually comes in a 50 pound bag, so u know what to expect at the farmer's market. it sells for 75 cents by the head, and I have bought it good quality fresh cabbage by the head for as low as 27 cents a pound, a come on to get u into the market.

very useful

My father told me about how, as a kid growing up, he used to help his mother make sauerkraut in a big wooden vat in the cellar. A wooden board and a rock were used to weigh it down. His parents were immigrants from Tyrol in Austria-Hungary. Polenta, potatoes, sauerkraut, pork sausage, ham, cheese were big items in their diet.

I will try this out. By the way, among all the answers I've ever had to the quesiton "what's up" none could ever stand up to "I'm monitoring the temperature of my sauerkraut".

Hi, thank you for the video. How and where do you store the sauerkraut after it's fermented?

i like it, thanks

Thank you for the recipe. I have one in the recipe book. However, it does not provide detail information like you present on your KZfaq video. Yours is much better!👍

Jewelry is dirtier than a toilet , so why does the outside of the container need to be clean ?