How to make Sauerkraut

Рет қаралды 21,026

Күн бұрын

In this video, I am showing you 2 different sauerkraut recipes, my favorite equipment for making sauerkraut, a quick sauerkraut-making hack, how to get the right salinity, how to influence taste and texture, and I'll talk about how to increase the beneficial bacteria.
0:00 intro
2:21 equipment
5:46 sauerkraut hack
7:29 salinity & how to adjust texture
8:00 adjust salt by taste
8:46 letting cabbage sit
9:20 red cabbage, beet & ginger sauerkraut
18:08 pressing cabbage into jars
21:21 closing the jars
23:06 fermentation time & temperatures
26:11 how to mellow the taste of sauerkraut
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#sauerkraut #fermentation #recipe

Пікірлер: 124

@OurGabledHome 3 жыл бұрын

What are your best sauerkraut tips? I'd love to hear from you!

@preppernut 2 жыл бұрын

I am so glad that I found you. It looks like even at my old age of 71, I can still learn something.

@OurGabledHome 2 жыл бұрын

Age is just a mental thing but it doesn't matter, you can always learn something new! I just love that you are embracing it! Thank you so much for your sweet comment, Louise 💛 ~ Anja

@richardlawson4623 3 жыл бұрын

Nice video :) my hack is get a cut proof Kevlar glove for the mandolin. They are great (not grate), and hopefully no need then for bagged stuff. It’s a much more relaxing process, and keeps your sauerkraut vegetarian ...

@OurGabledHome 3 жыл бұрын

That sounds great, thank you so much for sharing and for commenting 😊 ~ Anja

@jonicholas7423 3 жыл бұрын

lol

@janeleray132 Жыл бұрын

Adding the centre of the cabbage helps in the fermentation process - l grate it into the mixture as it’s so hard - also that’s where the most vitamins can be found.

@OurGabledHome Жыл бұрын

Thank you so much for sharing 👍 ~ Anja

@lacyfrost7846 Жыл бұрын

Oh I love this potato salad this is the way my Mom and grandma make and I make too. I’m enjoying your videos. I love that you are so organized and very clean kitchen. I love to keep my house always clean it makes me smile and my husband comes home and rest for the day.

@OurGabledHome Жыл бұрын

Nice and thank you for sharing and commenting 😊 ~ Anja

@patredman3733 Жыл бұрын

So far I’ve spent my morning going from one of your videos to the next 😀 so very glad to have found you! I’m just starting to get into making kraut, some very useful tips here, thanks so much.

@OurGabledHome Жыл бұрын

Nice! I am so glad you're enjoying my videos 😊 ~ Anja

@thefarmerswifecanada Жыл бұрын

The red-beet sauerkraut is so beautiful! I’m going to try that, for sure!

@OurGabledHome Жыл бұрын

It's so good!

@lillybellep8956 2 жыл бұрын

We make 20 pounds of kraut every couple of years. We use 1 tablespoon of salt /3# of sliced cabbage. I press it down into a food grade bucket from a kitchen supply store to bring out the juices to cover the cabbage. We then cover with plastic wrap to lay on top of kraut and over the side of the bucket down the sides at least 6 inches or more. I criss cross 2 layers of this the kraut does not come all the way to the top we leave at least 6 to 8 inches head space. over the top of the food grade plastic wrap we put a kitchen garbage bag that fits the diameter of the bucket push it down on the kraut and pull it down over the sides it will form a well in the bucket top. fill with water to lip of bucket and put on the lid. we let it ferment for 30 to 40 days in our basement it does not form any scum. it does not smell while fermenting does not leak anything out and the top water does not leak in but weighs the kraut down and it comes out perfect every time.

@OurGabledHome 2 жыл бұрын

That sounds awesome! Thank you so much for sharing 💛 ~ Anja

@sandraolsen6596 8 ай бұрын

Hellp, this sounds so awsome and easier than most other ways when you want to make large batches!!!🎉 ❤ 😊😊 I like to do your method, do you just gently set the lid on top or do you seal it up tight (snapping it down where it seals it and no air can get into it or critters either)?? Do you need to let any gasses escape?. ONE MORE QUESTION PLEASE ~~ Do. You can any of it in jars to make it last longer, for storage purposes. I just bought like over $100,00 USA dollar amount of food from the farmers market to do this. It will be my first time to do this, hope it all turns out and taste great and not extra salty. If you have a tried and true recipes that works for you, if you could share it with me I would GREATLY appreciate it.... I probably should of tried small batches first to even see if I can even make it, and taste good, with not (SCREWING) it up for how much it cost me..... Any suggestions and helpful tips and advice would be appreciated. My anxiety and worryness is getting the best of me. Thank you ever so much for reading and listening to me,and your support. Best to you and stay healthy and well, Sincerely Sandy from Wisconsin Rapids, Wisconsin. USA. 🎉 ❤ 😊😊😊

@TooStinkinFine 11 ай бұрын

I’m a new subscriber. Found your channel a few weeks ago. I can’t believe you don’t have more subscribers. I love your videos! I’m sharing with my friends and family. Hoping to get you more support. Thank you for sharing quality content with clear and home style advice. God bless you and your family ❤

@OurGabledHome 10 ай бұрын

Aww ... thank you so much for your sweet comment and for sharing my videos 💛 ~ Anja

@gingerd.6604 Жыл бұрын

Oh my gosh!! Great idea to buy the bagged cabbage!! I can never get my cabbage thin enough. Thank you for sharing.

@OurGabledHome Жыл бұрын

Hope you enjoy!

@naplescajun 2 жыл бұрын

I just found your videos and I'm so glad I did!! I love doing everything from scratch in the kitchen.

@OurGabledHome 2 жыл бұрын

Oh, that makes me so happy to hear! I am glad you're enjoying time in the kitchen as much as I do 💛 ~ Anja

@user-iq8sg6jw1v 4 ай бұрын

More sauerkraut recipes please

@robingirven4570 Жыл бұрын

I have the exact same Martha Stewart mandolin and had no clue that insert could make two different widths! I just purchased a stainless steel one that is adjustable 🤦‍♀️

@honundeont 7 ай бұрын

Really enjoying all your videos.

@OurGabledHome 7 ай бұрын

Awesome, thank you!

@rlwalker2 2 жыл бұрын

That is EXACTLY the mandolin I use ... and I've probably had mine even longer than the 20 years you mentioned. I even keep the set in the original box it came in. You could weigh the ingredients for the second batch in a plastic bag or a lighter container (after weighing it). Problem solved and only one more dish to wash. I love that tamper. Must get one of those for several recipes. The airlock is a great addition too. Thanks.

@OurGabledHome 2 жыл бұрын

I have the original box, too!!! Good tip about using a bag for weighing. Thank you so much for sharing 💛 ~ Anja

@kathyballard8589 3 жыл бұрын

I made this and it’s my new favorite!

@kathyballard8589 3 жыл бұрын

The red cabbage, beet and ginger is my fav

@OurGabledHome 3 жыл бұрын

That is so awesome 💛 ~ Anja

@OurGabledHome 3 жыл бұрын

@@kathyballard8589 I love that one, too 💛 ~ Anja

@isabellaavella2113 Жыл бұрын

I enjoyed your video. You explain directions very easily to follow.THANK YOU so much

@OurGabledHome Жыл бұрын

Glad it was helpful!

@lauraiglesias946 Жыл бұрын

I realy love your recipies. The only one is the sound is not clear…❤️

@michellecjackson4956 3 жыл бұрын

I have been using 1.5 to 2 teaspoons of salt per pound of cabbage. It seems to work. Thanks for the video. I just found your channel. Mary from Mary's Nest mentioned you in one of her videos. I also am in California. Biggest challenge is lack of rain, these days.

@OurGabledHome 3 жыл бұрын

That's great that you found a ratio of salt and cabbage that you like! And yes, it's very dry here in California 😌 ~ Anja

@melodycapehartmedina2264 2 жыл бұрын

I am a visual person and your Kraut is just beautiful! My birth state is CA. I grew up in Lake Isabella and started my married life and raising my babies in Pollock Pines. It was a beautifully amazing state back then. We've been in TX for almost 30 years now so I call this my home now. My paternal ancestry is from Germany and grandma's cooking resembles yours greatly though she was born here. You can see how things are passed down like your way of handling your sourdough starter. Thank you for sharing!!

@OurGabledHome 2 жыл бұрын

Yay! Thank you so much for sharing your story! Greetings back to Texas 💛 ~ Anja

@andreahendron4217 3 жыл бұрын

The weight, stone is a great idea.

@OurGabledHome 3 жыл бұрын

Thank you, I came across those by coincidence 💛 ~ Anja

@janeleray132 Жыл бұрын

Thank you very much for sharing. I learnt that avoiding metal is better in the preparation - no jewellery , ceramic knife if possible, plastic funnel , wooden spoon… Having said that , l’ve used a mandolin with a metal cutter with no side - effects!

@OurGabledHome Жыл бұрын

Sounds good and thank you so much 😊 ~ Anja

@OpenSesame33 2 жыл бұрын

Yum! I’ve got the bratwurst to go with it, too. 😋

@OurGabledHome 2 жыл бұрын

Haha, I'll be right over 😜 ~ Anja

@TheJosieLife 2 жыл бұрын

My Neice and I are making Mary’s nest’s apple cider vinegar. We will have to add this to our list of things to make❤️

@OurGabledHome 2 жыл бұрын

Thank you so much and happy making 💛 ~ Anja

@masonhamlin3921 2 жыл бұрын

Looks so good. My mom used to buy cans of sauerkraut. I think they had caraway seeds in them. Those cans didn't look nearly as beautiful as yours! Thanks for another interesting video. Gotta give this a try. ❤

@OurGabledHome 2 жыл бұрын

That sounds great! Sauerkraut is so good and I really like the addition of beets and ginger. Thank you so much for sharing and commenting 💛 ~ Anja

@maryjonorum107 3 жыл бұрын

I am so excited to try this! My 2nd born daughter will love this! I love the red cabbage with the apple and bacon, however I do not believe you can ferment bacon, correct? I have the very same mandolin as you🙂 I love it. Do you make Rulauden(sp?) or the Wiener schnitzel with pork or chicken instead of veal? 🥰 would love to see a video on those

@OurGabledHome 3 жыл бұрын

You can ferment meat but since the lactobacillus needs sugar, it is a bit more involved. I have never done it. Best to add it afterward. I usually make Rouladen with beef and Schnitzel with pork but hey, anything goes! Maybe I'll do a video on those sometime soon! I am so glad you enjoyed this video 💛 ~ Anja

@vernaoyer295 3 жыл бұрын

I want to try making sauerkraut when I get the proper equipment. I have heard it is so good for you.

@OurGabledHome 3 жыл бұрын

Yes, it's very good for you (and your gut)! Happy sauerkraut making 💛 ~ Anja

@MrBearbait75 2 жыл бұрын

Just wish that I could not the like button more than once! My dad used to make it when I was just a young teen. He had a crock, I'd say about 10 gal or so. Now I can make my own. Thank you, thank you, thank you!!!

@OurGabledHome 2 жыл бұрын

Hi Paul, that 10 gal crock sounds amazing! I bet his sauerkraut was delicious, too! Happy making 😊 ~ Anja

@anneericsson8755 9 ай бұрын

My mother wore the same apron in the 50’s + 🙂

@OurGabledHome 9 ай бұрын

Thanks for sharing!

@raychang4185 Жыл бұрын

I think most scales will tare out weight of bowl.

@joannamaniura3746 Жыл бұрын

Anja thank you for your video. Question when you ferment it for a further 6 mths do you leave those tops on or change the lids to seal the jar.

@OurGabledHome Жыл бұрын

I usually put it in the refrigerator after about 4 weeks or so with a tight lid. Happy fermenting 😊 ~ Anja

@Mollyb5 3 жыл бұрын

Very good video. I have a question. Do you store the sauerkraut in the refrigerator after the 30 days?

@OurGabledHome 3 жыл бұрын

I like to keep my sauerkraut in the refrigerator after the 30 days but if you have a cool, dark spot in your house that would also work. Thank you so much for your nice comment 💛 ~ Anja

@roelandpeeters931 Жыл бұрын

Is that a Solingen "Robert Herder" non-stainless knife? I LOVE those! I am in Bolivia, and mine have actually followed me from here to Ireland, Belgium and back!

@OurGabledHome Жыл бұрын

Yes, love them! They are great travelers 😅 ~ Anja

@frontporchministries2678 2 жыл бұрын

Question, when it is done after the thirty days do you just put a normal airtight lid on the jar and place it in the refrigerator? Also can you water bath it to seal the lid and store it until ready to use it?

@OurGabledHome 2 жыл бұрын

Yes, once it's done, I place it in the refrigerator but it doesn't have to have an airtight lid. You could can it but then you will loose the live active cultures. Hope this helps 😊 ~ Anja

@grandmak. 3 жыл бұрын

Tank you, Anja, and yes, I do have a question. Since I like my Sauerkraut well sautéed ( lange geschmort), does the heat kill all the good bacteria ? Thanks in advance for your answer and liebe Grüße!

@OurGabledHome 3 жыл бұрын

I know us German love to schmor everything forever. Unfortunately, heat kills the good bacteria so it's best to eat the sauerkraut raw for health benefits but there's nothing wrong adding it to cooked or braised dishes for taste. Hope this helps and liebe Grüße zurück 💛 ~ Anja

@grandmak. 3 жыл бұрын

@@OurGabledHome I was afraid so, thank you !

@l-annfvrsa Жыл бұрын

What is you don't have a fermentation lid? I so want to try this. My daughter in law was taught by her Grandmother who is German, but we're a continent apart. Hopefully I'll be seeing her around November 🙇🏼‍♀️ and shr can help me do this properly, but I really want to try by myself too.

@OurGabledHome Жыл бұрын

If you look closely you can see that I am using fermentation lids that let gases escape. Maybe you dare to experiment before November, the worst that can happen is that your ferment spoils. But we lean from our mistakes, right 😊 ~ Anja

@lynetteperry3559 3 жыл бұрын

Can you put a good recipe up for apple pie please

@OurGabledHome 3 жыл бұрын

I'll see what I can do! Thank you for your suggestion 💛 ~ Anja

@susanrae7401 2 жыл бұрын

Hi, i have just come accross this item and would like to ask you a question. You add whey to your cabbage, I make kefir and sometimes pour off a similar liquid when I have let it split (oops) can I use this in my saurkraut ?

@OurGabledHome 2 жыл бұрын

That should work 😊 ~ Anja

@lindacicero4342 Жыл бұрын

Any alternatives to another type of top? I want to make this today but do not have tops. Thanks!

@OurGabledHome Жыл бұрын

You can use the mason jar lids but then you need to "burp" your sauerkraut every so often ~ Anja

@1339su 3 жыл бұрын

Where you purchase your enamel bowl?… hard to find to buy them.

@OurGabledHome 3 жыл бұрын

Here's a similar bowl: amzn.to/3okqbC9 Hope this helps 💛 ~ Anja

@dinajones7573 Жыл бұрын

I've watched a process where the brine is added to the cabbage and set the same as your method. others salt and set 20- 1hr then crush etc. Is there a real difference in your opinion.

@OurGabledHome Жыл бұрын

I am not sure that there is a difference between the 2 methods 🤷‍♀️ ~ Anja

@susanconderbarcena7682 2 ай бұрын

I have a question abput the whey that you add. Can you explain what type of whey and where can I purchase some like yours? Thx and I am do excited to start my very first fermentation soon!

@OurGabledHome 2 ай бұрын

You can use whey from yogurt that's often collecting.

@louisdevalois4358 Жыл бұрын

What size mason jars did you use for the sauer kraft? Also what does one use if one doesn't have whey? I think you used used whey in them. I'm a bit confused. I love your show and I made the split pea soup you made a week ago and it was so delicious. Thank you Anya!

@louisdevalois4358 Жыл бұрын

Additionally, I will be in heaven when it comes to the red cabbage kraft. I love beets and then putting ginger sounds divine.

@OurGabledHome Жыл бұрын

They are quart size mason jars ~ Anja

@OurGabledHome Жыл бұрын

Yes, the color and taste is fabulous!

@conniehendrix6695 2 жыл бұрын

If I don’t use whey, how long should I leave it on the counter to allow the good bacteria to grow before transferring it to the “crawl space”?

@OurGabledHome 2 жыл бұрын

Hi Connie, you can leave it on your counter for 3-5 days and then move it to a cooler spot for long-fermentation. Hope this helps 😊 ~ Anja

@louisdevalois4358 Жыл бұрын

Oh, I saw that they are quart sized jars. So 😞 sorry. Cheers, but I should I say Post, right? Thank you muchAnya

@cinmunro 3 жыл бұрын

Can you use the whey strained from yogurt?

@OurGabledHome 3 жыл бұрын

Yes, you can 😊 ~ Anja

@inezvasquez8104 3 жыл бұрын

How did you steralize the rocks?

@OurGabledHome 3 жыл бұрын

You can either boil them in water for 10 mins or sterilize them in your dishwasher if it has a "sanitizing" cycle. Hope this helps 💛 ~ Anja

@sandraolsen6596 8 ай бұрын

@@OurGabledHomeHello, how do I know that nothing is going to (leach in) flavor from the rocks into the food to spoil it ?? Or should what would happen if I put the rocks in plastic wrap or baggies? Does it matter what kind of rocks to use?? I can't afford the fermenting lids. Wanted to try to use things I could find at home, Appreciate your time and support and love what you are doing for all of us out there. You explain everything very well and different scenarios which helps for when we don't understand one way. Keep up the excellent videos you are wonderful!!!❤ 🎉🎉 😊😊😊 Please stay healthy and safe. We need you around for a long time 😊😊😅 Sincerely Sandy, from Wisconsin Rapids, Wisconsin. USA love what you are doing Thank you

@heatherinparis 3 жыл бұрын

Hi Anja....lovely video but it leads me to a couple of questions.....have you ever used a YELLOW beet in your "plain" cabbage/carrot mix? And....is the beet you used raw?

@grandmak. 3 жыл бұрын

sounds raw to me.

@heatherinparis 3 жыл бұрын

@@grandmak. I thought so to but also thought I'd try for confirmation

@grandmak. 3 жыл бұрын

@@heatherinparis sure, we don't want to do it the wrong way , do we?

@OurGabledHome 3 жыл бұрын

You can absolutely use yellow beets in your krauts! And yes, you want to use raw beets. Thank you so much for your sweet comment 💛 ~ Anja

@eugenereed4078 Жыл бұрын

Can you ferment it in the fridge as well?

@OurGabledHome Жыл бұрын

Not sure. I think that at least in the beginning you need room temperature to get the fermentation going 😊 ~ Anja

@rem1249 2 жыл бұрын

Have you made Harzer Käse?

@OurGabledHome 2 жыл бұрын

Not yet, probably because there are other types of cheese I enjoy more but I think it's not that difficult 😊 ~ Anja

@valthompson5809 2 жыл бұрын

Can you help me rectify sauerkraut I made which is very salty is there anything o can add to it

@OurGabledHome 2 жыл бұрын

You have a few options: you could add some more water and cabbage or drain the salty brine (but keep it), rinse the sauerkraut with water, and put the brine back in. Depending on how you will eat your sauerkraut you could just not add any salt to your (other) dish. Hope this helps ~ Anja

@valthompson5809 2 жыл бұрын

Thank you your mate the sweetest person to answer even now

@valthompson5809 2 жыл бұрын

I meant you are the sweetest person to have replied to my question so long after this video

@OurGabledHome 2 жыл бұрын

@@valthompson5809 No problem 😊 ~ Anja

@karenwappel6969 6 ай бұрын

A Goods & Greats German,S Apple Pie

@daniellerose7601 2 жыл бұрын

Can it ferment in the refrigerator?

@OurGabledHome 2 жыл бұрын

You need to ferment it at room temperature first but after 3 days you can put it in the fridge. It will slow down the fermentation a lot. Hope this helps 😊 ~ Anja

@bellaf371 2 жыл бұрын

How do I know it’s done?

@OurGabledHome 2 жыл бұрын

It all depends on your preference: you can eat it after 3 days or wait as long as 6 weeks. Hope this helps 😊 ~ Anja

@user-iw2jx5kr9y 5 ай бұрын

Please wear a cut proof kitchen glove when using the mandolin slicer with out the guard. You are so nice I couldn’t stand to see you cry.

@OurGabledHome 5 ай бұрын

Thanks for the tip!

@annelefevre9457 3 жыл бұрын

Where do you live that you use the metric system........obviously not in the USA. Very interesting. I don’t eat sauerkraut as a “side” so Yi will probably just buy my sauerkraut for my wieners or sausages. But I do believe in homemade things. I rather have my cabbage in a slaw.

@OurGabledHome 3 жыл бұрын

Even though I am German and used to metric, I believe that weighing salt in grams is more accurate. However you weigh it out, you're going for 2% salinity. Thank you for commenting 😊 ~ Anja

@annelefevre9457 3 жыл бұрын

I really enjoyed your video, but at this time in my life (I’m 70) I would probably not make it.

@OurGabledHome 3 жыл бұрын

Aww ... I don't think there is an age limit on sauerkraut making ... I am glad you enjoyed it 💛 ~ Anja

@Jen.O 3 жыл бұрын

I'm older than that, and I'm really getting into fermentation, it's so much fun!

@OurGabledHome 3 жыл бұрын

@@Jen.O Love it ~ Anja