🍳Purchase my eCookbook - 10 of My Favorite Recipes from Appalachia here: etsy.me/3kZmaC2

You mentioned the possibility of the bag of water you used to weight the kraut down popping a hole and leaking. Alton Brown suggests filling the bag with brine at the same concentration of the brine in that the kraut is fermenting in. That way, if the bag does pop a leak, it won't dilute the kraut. It's an extra step, but just thought I'd mention it.

When I was a toddler to about 5 years old I would help my dad and my granny make kraut in large crocks. My job was to stomp it down between the layers, since my feet were small. We would jar the product and when people would eat it I would tell them "my feet made that kraut."

My Aunt by marriage was a first generation American, her mother was from Sweden. They were farmers and had big gardens. Every year, the mother would make Sauer Kraut in large crocks, and kept it in the cellar while it fermented. We cousins liked to take a saucer and a fork and snitch some. Always got in trouble, but it was so good!

I remember burying cabbage to keep it way up into the winter. We didn't use straw we just pulled up the whole cabbage plant, dug a hole as deep as it was long and buried it. We pulled the outer leaves that had spread out around the head, stuck it in the ground and covered it up. That left the root exposed but we pulled up enough dirt to cover it. Then when we wanted a head of cabbage somebody would go out to the garden and dig it up. Of course a lot of the outer leaves would have to be discarded but that is the same for store bought, they just do if for you. You pulled away all the rotten, slimy leaves until you got to pure white ones. The head was blanched by then because the lack of exposure to sunlight changes the chlorophyll that makes it green has become sugar which makes for a much sweeter product. Leaving the roots on the cabbage leaves it alive and it can live there, standing on its head, for a long time. Sometimes, if we missed one, it would start to grow again when the weather warmed up some. Often when you dug up a head it would smell like kraut but when you pulled away all the undesirable stuff that smell would dissipate. I hope your kraut turns out good. Kraut from homegrown cabbage has the perfect homegrown bacteria to make the very best homemade kraut. I wish you the very best!

I tried making kraut about 30 years ago. I did it like I saw my mom do it growing up. I put WAY too much salt. My husband, who hates salt, made me throw it out. Finally about 3 months ago I made a 1/2 gallon pickle jar of kraut. It turned out perfect.

What a wonderful blessing you are. Teaching folks the old ways of doing things and enjoying every minute of it. We need more people like y'all in the world. Thank you so very much.

We Kraut the whole head of cabbage. We don't cut it at all. Then when the whole intact head of cabbage is done, we make cabbage rolls by peeling off the leaves of the kraut and putting a sautéed mixture of ground beef, ground pork, onions, cooked rice and a little garlic, salt and pepper, in the center of the leaf and rolling it up (kind of like a burrito). Then cover the cabbage rolls with tomato juice and cook in the oven until done. Some people also include bacon. Oh boy, sure is good. We have them every Christmas, Thanksgiving, and Easter. And the leftovers are delicious, too.

I really like it when you read to us from the big book.

I just started making kraut, bought a fermentation crock and use red cabbage and add carrots to some, a tad of garlic to another batch. It’s good for your stomach to eat fermented foods😋

fermented cabbage seems to be such a universal thing. anywhere it grows, people lacto-ferment it.

I'm a Texan who actually loves kraut. But my wife, despite being born in Pennsylvania, will not eat it. So I buy mine in a can or a jar when I absolutely have to have a Reuben. And indeed, my wife's lineage is Pennsylvania-Dutch (maiden name Hinkle). I might be able to get her to try pumpkin butter, though! Thanks.

I wish you would put a recipe book together. Your cooking is the cooking I grew up on and miss dearly

This brings back so many memories about my dad instructing me on how to make the family kraut recipe, even though nobody has made it since my grandma passed away. Now I really want to make a batch to have on hand...

I've always heard making Kraut was difficult. My Mom said she heard it was anyway. I love Kraut and I believe I'm going to try this. Thank you for sharing. Very informative video and I learned a lot. One thing that I learned after a life threatening illness, is life is short and tomorrow is never guaranteed. Instead of just saying "I'd like to do that someday " I find myself doing lots of different things and learning a bunch. Again, thank you for sharing.

I’ve made kraut twice. Went all out to do it easily by going on line and purchased a cabbage shredder, a giant stainless bowl and a huge crock. I’m so proud of the equipment and really feel like a kraut making machine. First time I did a dozen big heads of cabbage. Canned (water bath) it and Lordy did it turn out great! Was super mild and crisp. Just beautiful! The next year, feeling like I was a kraut expert, I did 20 big heads. Repeated the process and it turned out terrible. It all turned out dark and was absolute mush. Tasted ok but the dark color and mushy texture was too much. Dumped every jar. Wish I’d wrote down the dates. Now that you schooled me on it, I’m betting the sign had everything to do with it, good and bad. My Granddaddy wouldn’t hit a lick without checking the sign. Think I’ll give it another shot. Thank you for what you’re doing. Jay

The Polish in Detroit would make kraut, the Germans also. It was a little different but was all good. My mother would buy it from the Polish and German grocery stores. Was really good with the homemade sausages at the summer Parrish festivals with beer or soda, a taste of summer in the city!

I am an 82 YO male that was born and raised in Southern Indiana. My grandmother would make Kraut in a 5 gallon Crock pot and set it on the cellar steps. The cellar entrance was off the enclosed back porch and you could smell the Kraut when you opened the porch door. The cellar itself contained a coal furnace and a room with row after row of home canned jellies and veggies of all varieties. Like the old cliché goes, Those Were The Days.

Kraut with beans and fried cornbread and fried potatoes is one of my favorite meals. When I was a kid we had it so often that by the time I was in my early 20s and moved to central Ky, I thought I'd be fine with never having it again. But there's something comforting about it. My mom still has an old kraut cutter, she never uses it, but she's got it setting around the house.

Cabbage and salt in Mason jars is the only way we've done it. I love the idea of adding colorful peppers. We'll definitely give that a try. Tipper, those tomatoes look so good, I snuck a Sungold while you weren't looking.

I had never tried kraut until I was in college and then loved it from the first bite. My favorite way to eat it is to cook some Italian sausages in a pan. They are fresh sausages, not smoked, so will render a good quantity of fat. I set the sausage aside and caramelize an onion in that fat, once that is brown and sweet, I add twice the quality of kraut as onion and return the sausages to the mix and warm through - delicious! But I also add it to about everything throughout the week - sauces, soups, sandwiches, salads - it's a tasty and healthy filler. Haven't yet tried it in a chocolate cake, but guessing I would like that too 😆

I make kraut from time to time. We love it. I read somewhere that two tablespoons of non heated kraut has more probiotics than over a dozen cups of yogurt. Amazing!

I love to mix a little kraut in my pinto beans and eat with a hunk of cornbread. Tastes so good!

You bring back so many memories of growing up in the holler with my grandparents. We had the buried crocks and spring house ones too. Thankfully, my sister and I never got caught snacking from them either! Your channel makes me feel at home. Thank you so much for sharing ❤️

I would to see you make pickled beans and corn, I love your stories and all the information you give out

I have many memories of making kraut with my Granny. She still uses the big crocks that she got from her mother to let hers work off in. Instead of using the outer leaves of the cabbage, she swears by using big leaves off of the grape vine, she says it helps the kraut stay crisp.

As a Texan id love if there was a "celebrating texas" channel haha but sadly i dont think we have the strong historical roots like Appalachia. Regardless, i absolutely love learning about Appalachia and seeing how its alike and different from here. Im beginning to think my dads family had to have Appalachia roots because some of the slang, traditions, foods etc you speak of are things he did. He was a quarter Cherokee and im learning alot of Cherokees lived in Appalachia. So interesting, i love it.

Thank you for sharing. My first time seeing the process. Once when I was young, I watched my grandmother put cabbage wedges in a large jar that had dried beans & liquid in it to ferment it. My mother remembered it too & there was an Armenian name for it that I can't remember. It had a nice taste to it that was mild & different than other krauts I've tasted. I loved all of the aromas in her pantry. My young son once told me that my house smelled like grandmas & I thanked him for the compliment. To me, she was magical & the kindest woman I've ever known.

My parents used an old stone milk/butter churn to make sour kraut, pickled corn and beans. I still have that churn... sitting on our front porch. Good memories for sure. 💛👍

I Love the stories that accompany your videos! You gave us the time stamp to fast forward to the recipe, but the stories are what sets you apart from other channels and Makes it so enjoyable 🥰

Yep, "chou-kroot" down here in Louisiana, a lot of German influences here as Acadians were mostly from that Alcase area between France and Germany

I love the story about the boy with his grimy arm in the kraut crock! 😂😂 I think I would like krauting the core, I’m going to try that. I appreciate your videos so much 💕

I love good kraut, with pinto's and cornbread and fried tatters. Granny had a big round flat creek rock she used to put on the top of her kraut to pack it down and hold it. I would probably eat that rock if I could find it, she used it for many a year. Thanks Ms. Tipper!

Kraut is on of my favorite foods. I actually fry mine in the fats from cooking kielbasa. I've never made it but you have sure inspired me to try, thank you Tipper!

My Grandma made hers in a butter crock with salt and corn to help it ferment with a wooden plug in top and a rock to weigh the plug down. And she would put a slice of hot pepper on the top of each jar. It was so good! Thanks for sharing!

After I found out that ferments can help with leaky gut, we keep some going all the time . I use a big Tupperware bowl, use kosher salt about one and half tablespoons per half gallon mason jars . I use mom's old wooden deal she used to sieve the seeds out of tomatoes for sauces to bruise the cabbage in that big bowl , that bowl has so many uses , mashed potatoes , strawberries for shortcake , batter for fish fry , big family salad mix , popcorn on movie night , cooling hard boiled eggs for deviled eggs mixing meatloaf .

Don't ever think your talking history is boring. It's so intersting to hear you talk about the past. Keep posting. Thank you.

I remember some elder church ladies being so impressed when we would have Sunday dinners that my little ones all put kraut on their plates. Good eating for sure. Beans, cornbread, fried taters, kraut and sausages is a weekly meal at this house. Thank you for sharing your recipe with us. 😊

I ate a lot of it as a kid but never got to love it much.. my dads family immigrated to Appalachia from Germany in 1736 and that was one of the things that they still eat often.

My aunts “put up” bell peppers stuffed with cabbage. They were delicious in the winter with pinto beans and cornbread. I never see them any longer. At one time, they could be found, various brands, in the supermarket.

My family has always made kraut, especially my grandmothers and in-laws. I have made it and pickled beans and corn for many years. Years ago my husband used to grow lots of cabbages for fresh eating, but in the Fall he would go to Scaly Mountain in Macon County where they grew lots of late cabbages for burying. He would come home with a truck load. This kind of cabbage had great long roots on it that stuck up above the buried cabbage so you knew where to dig in the winter. I remember those roots sticking up through the snow. After you pulled the cabbage up from the ground and pulled off the outer leaves it was white, crisp and delicious. We loved it even more than fresh green cabbage.

My family made kraut as we grow up. It was the best ever! She had a large crock, one gallon of chopped cabbage, 2 tablespoons of salt, 1 tablespoons of sugar. Then she put a cheese cloth, a large plate and weighed down with cans.

I grew up in Hazelton W.Va. And we made kraut every year. My uncle John was the kraut master. We used a large grater to shred the cabbage into large crocks .Then cover with a large plate and a rock. Often my Grand ma would cook it with a few apple sliced in it or even apple cider. Buckwheat cakes in the morning and kraut for supper. Can't ask for anything better.

I never used to like kraut much until my girlfriend Amy gave me her home made kraut fried with onions and her own apple sauce with roast pork. I like the idea of adding peppers. I’m going to make some soon!! I’d love to see the kraut chocolate cake recipe!

Hello! I've never made Kraut before, but very anxious to do so after watching the way you did! I may get my son to salt, massage and mash the cabbage down, cause watching Matt, he had the man strength to really pack it down, lol! Well, I'll let you know how it comes out when I make it! Thanks! - Susan B.

My family makes it in a crock . We are German from Pennsylvania . My brothers have a Kraut making party in October . We shave the heads of cabbage on a Mandolin. Then pound it in the crock with a big rubber type mallet , add salt and repeat . We make a lot . They’d use cabbage leaves or grape leaves and a big flat rock .

Thank you Tipper and Matt for taking your time to show me how to make kraut and for the information you shared about the word “kraut.” I can not express my thankfulness to the both of you for all that you are teaching me and many others❤️. Can you PLEASE share, step by step on how to make 14 Day Pickles?

The original method to make pickles, was by salt fermenting. Ancient ships, exploring the world, would have pickle barrels on board, as a preserved food, and to ward off scurvy!

I never tried kraut until I spent spring break with my Long Island, NY roommate. I ordered a Reuben at a bar and I loved it! My grandmother had a tall crock but she churned butter in it.

Although my family used stone crocks and a wooden lid to make kraut in, I’ve found that these food grade plastic buckets sure do work awfully good. A big serving plate covers it good and I weight it down with a 2 gallon baggie full of water which seals the edges good from intrusive bacteria in the air. Those 2 and a half gallon buckets that restaurants get dill pickles in, make a perfect size, too.

I enjoy this great way passed from generation , to generation ,thank you so much ,now this teachings is in Canada ,blessing on you and your family

Mmm, love it! I still have my Grandmother's huge stoneware crock, with the lid. It had a wooden piece that went on top, I suppose a weight went on top of that, it's long gone. I guess it was used when they lived upstate NY. I don't remember ever seeing the crock in use. I haven't made any kraut in years, when I did, it was in a jar. I started making kimchi about 20 years ago, easy and very tasty. Try that, if you haven't yet.

As I have grown older, I need more probiotics. Sauerkraut is a wonderful and tasty probiotic that I try to eat often. Thank you for this video!

My husband and I used sauerkraut for upset stomach for many years. It works as well and sometimes better than OTC remedies and it’s natural. We spent 3 years as humanitarian missionaries in an eastern Asian developing country and have a firm testimony of “kraut”!

My Grandpa made his in a butter churn. He had a plank and a rock that was designated for just that. He would cover it with a cheese cloth and keep it in the well house. I love that stuff!!!

I LOVE naturally fermented kraut (no vinegar!) Never made it, though... been meaning to try, and now you've inspired me to do it. I like kraut on sandwiches, where many would use pickles.

I’m PA dutch and starting fermenting kraut this last year. The smell brought back memories of my grandparent’s home. I eat a little bit most every day. Great video. Thanks for sharing your way.

I like to add caraway seeds to mine. My youngest son has an antique kraut cutter that we use to cut ours. I'll be glad when our weather cools off enough to make us some. I have an old general store cookie jar that I use to ferment it in when I have a lot of cabbage. If I only have a small amount I use a one gallon Mt Olive dill pickle jar. My hubby asked me the other day if we had any more kraut. I hated telling him no so I guess I'll have to make a bigger batch this year. I cover mine the same way you do yours. Much Love

My mother-in-law used to use an old cleaned Spam can to chop her cabbage for kraut - said it was the sharpest can made out of steel and not tin. She was very upset when they switched to tin. She canned her cabbage - was soooo good. I did it a few times but found my family preferred store bought kraut.

I used to make kraut salad for family gatherings and there was never any leftover. My aunt foundered herself on the juice from the kraut salad and cornbread and she had to go home early.

Love Kraut in Texas too! I can eat it every way, ANY way! I even use it (rinsed off first) in place of pasta noodles, topped with pasta sauce! Thank you for showing us how to make it! 💕🌿

We just canned our cabbage because we didn't know how to make kraut, an hour after we canned 3 heads of cabbage you put this video out lol

I started making kraut and other fermented vegetables maybe 10 years ago, and I hope to keep going with it. I think our Texas relatives called the pickled corn and beans "pickle lilly" or something like that, with maybe some peppers and onions in it too. Thank you for your good video.

Grew up with krout, mama and gramma made in a crock with a rock... I lived in Snow Hill Falls Valley, on the back big Cawee Mountain between Silva and Franklin... listening to you takes me home. I'm a great gramma living in Arizona today.

How refreshing to discover by absolute chance a Southern woman describing a process that my own (European) grandmother practiced here in Canada back when I was a little tyke 65 years ago. I can still see in my mind's eye the coffee cream coloured crocks sitting in our basement, with the big upturned plate and the big rock on top. She would make one full of big cabbage-stuffed red pimento peppers, and another one full of dill pickles in a garlic, fresh dill weed and salt brine. I loved those pickles when they were still bright green and crunchy. Thanks for bringing back such a warm, happy memory. I can even recall the smell of that dreamy aroma wafting around the basement.

I got way too much salt in my last batch. But you can rinse it off and it’s still good. I’m about the only one that has tried it because I’m the guy that made it. But paired with a good Brat or Italian sausage, I think I did a pretty good job. Next time I’ll follow your salt recommendations. Thanks Tipper!

I’m not a successful gardener, but I keep trying. Couple years ago I planted collards and they’re still producing. I love collards alone, but recently I’ve started adding it to my kraut. So I’ll buy a cabbage and add my collards. Chop it all up and make kraut. And my goodness it’s YUM!!! ♥️

I can't stop watching your videos! My all time favorite dish is picked beans (with corn, though we just said "picked beans" and always reheated it with fatback). As a kid, we only made these every 2 or 3 years. Until now, I never understood why. But I remember those years well. Mom, aunts, and grandma would all bring over their huge crocks and cotton sheets (can't remember why). It would always get canned after fermentation. These devout churchwomen would suddenly start reading the signs. I remember asking why we didn't have picked beans one year, and I was told that the moons just weren't right. This was Buncombe County in the 80/90s.

I love kraut. I used to help my Granny make it. She had a washtub & a chopper. I remember chopping it for her. She was hardworking. I loved helping her.

Thank you for this, Tipper. I've always really like kraut, even as a youngster. It's been years now since I've made it and pretty much forgotten how, but after seeing this, I will try it out in a smaller canister to start off with. I went off looking up "signs for planting and pickling". interesting stuff and those in the comment sections, who use that method, swear by it.

My mom would tell me about how as a little girl in Pennsylvania, we are descended from the Pennsylvania Dutch...ancestors came over from Germany, and her mother would make sauerkraut and stored it in the cellar. Mom would go down and take the top off and take a pinch or so and eat it. She also would go out into the garden and eat tomatoes after rubbing them off in her overalls. When my girls were growing up overalls were being worn and my mom said once that if they had told her that girls would be wearing them on purpose she would told them they were crazy. She wore them because that's what they did on the farm. We never made our own kraut but I do love it. Mom had a recipe using it with canned tomatoes, and we loved that. Thank you for all your yummy recipes and information about Appalachia.

Thank you for sharing this. I have wanted to know how to do this for a long time.

This was fascinating and learned so much! I like it with knock wurst, kielbasa or good quality hot dogs. I also am aware I’ve never had good quality kraut. Thank you for all the information.

I just got mama to make my favorite meal Saturday. Kraut with fried sliced smoke sausage in it, cornbread, pintos and home fries. When she was pregnant with me she had a cravin for kraut so bad daddy went to the store and got her a can. When he got back she said just open the can and bring me a fork lol. My grandma made her kraut in a old milk churn, she'd use the outer leaves like you and use the board and rock method and tie a cloth over the top like y'all did. She'd use the cores too, mama and her brothers would dig them out, nanny would say "you rotten buzzards have been in my kraut". In her latter years she'd just put it in jars with salt, that's how I do mine now when I make it. Most times I go the pig and buy it in a pretty good size bag, it's good too.

Yahhhhhhhh TIPPER YOU ARE ALMOST AT ,,,70,000 SUBSCRIBERS ,,,OH HOW EXCITING ,,,,, IM SO PROUD OF YOU ,,,YOU HAVE A WONDERFUL CHANNEL,,YOU WILL CONTINUE TO GROW ,,✨♥️✨

I really enjoyed all the information you gave in the beginning. Thank you for sharing it.

My grandmother made her kraut in a stone butter churn. I think she bought it at Goodwill. She would chop the cabbage, put it in, and add some salt and keep layering it. My grandfather would bring a sledgehammer in, wash it, and wrap it in cheesecloth. They used the sledgehammer to "pound" the cabbage to mix the salt in it. After the kraut had fermented for a while, she would can it and then make tomato kraut in the crock. Tomato kraut is kraut with quartered green tomatoes in it. She also made dill green tomatoes to use up the tomatoes left before winter hit. The small ones she would cut the stem part off and the large ones she would cut in half and then can them. She had a recipe where she would stuff the green tomatoes into jars, pour the dill pickling solution over them, heat the oven up, turn the oven off, and put the jars in the oven overnight. The warmth of the oven would seal the jars overnight. She would take the jars out of the oven, tighten the rings on them, and put them up for the winter.

i love these appalachian channels that keep popping up for me. i spent many summers there as a kid because my stepmoms parents were from there. but my memories are fuzzy about what we ate. glad i can learn more about that part of my childhood! i do remember munching on fresh sugarcane straight from their farm.

What a great idea to use a zipper bag full of water to wait it down I never thought of that thank you

Great video! We like to fry up some bacon, cook onions in the bacon fat for a few minutes, then add in cabbage and corn. A great one pan meal in the summer with sliced tomatoes and homemade bread on the side. We tend to eat our homemade kraut in the winter with sausage or ham. I've made kraut in Mason jars and plastic 5 gallon buckets. Depends on how much time and cabbage I have.

I love me some kraut on a big ol Reuben sandwich! Also, bread and butter pickles are my absolute favorite.

Instead of coming home and watching the TV 📺, my wife and settled down for supper and thoroughly enjoyed your video. Thank you 🙏

One of my favorite memories is of my mom and I decided we were going to make some because she hadn't made it for over 15 years I was about 31 at this time we made about 40 quarts it turned out pretty good I'm trying to talk my wife into us making some this year

I grew up with kraut. I helped my mom and dad make it. I still make it, i use mason jars and course salt. I love watching your videos

Thank you for making these videos. You've brought back so many good memories of my Granny. Both she and my Grandpa passed in 1987. Had she lived to March 12th they would have celebrated their 75th anniversary. I know he passed of a broken heart. She was 14 and he was 16 when they married on March 12, 1912. She had their first child the day before her 15th birthday. They had 11 children. One was stillborn, one passed from pneumonia at the age of 2. Two of those 9 remaining children are still living. I'm their youngest granddaughter. Thank you again for the time and effort needed to make these videos.

We used to make kraut when my husband was still alive and thinking about starting it up again so all the grandkids know how to make it. This is how we did it. We have a kraut cutter and save the good outer leaves like you do and put the sliced cabbage in a medium crcok. We make every layer about 3 inches, we had a small bat and would punch the cabbage down like that and then add canning salt every layer. We put the leaves on top and add a dinner plate with a rock on it and cover with a tied cloth. Set it out in the garage for 21 days and then pack the kraut in jars and can them. So good. Didn't know I would miss it so much until I watched this! 🧡

Thanks for this episode! I love your channel; though I live in the Shenandoah Valley now, my roots are in Kansas wheat country, and yet so much of the language and lore in your videos chimes with my own childhood recollections. That story of the boy snitching a bite from the kraut crock is exactly the story my dad told on himself. His mother was of German stock, a farm wife who raised twelve children, of whom my dad was the last, so I reckon she had made enough sauerkraut to get pretty good at it.

I can literally eat kraut on just about anything but I really love it with black eyed peas, cornbread, a couple slices of tomatoe, and some fried squash or okra.........😋😋😋

A German recipe my sister in law brought from Germany while they was stationed in the Army was take a can of kraft, wash it with water to get rid of some if the Sauer part. Then peel and shred a red delicious apple on the kraut then a medium size white potato. She put it in a skillet with a steam hole in the lid. She stirred the apple and potato into the kraut then added water just to the top of the kraut and placed smoked pork chops on top of the kraut. She brought to a boil and turned it to simmer placed on the lid with steam hole and cooked for one hour and ten minutes. DO NOT LIFT THE LID DURING THIS TIME .UNTIL THE HOUR AND TEN MINUTES ARE DONE!!! . She had beans and fried potatoes and cornbread with the meal . IT WAS OUTSTANDING!!!!

I bet that's really good with the peppers.I'd like to try that on a Reuben Sandwich.Thanks Tipper!

My Grandaddy used to tell a story about his mother adding apples to her kraut. She made it in a big crock. He said the apples never lasted long cuz he and his brothers and sisters would sneak them whenever they thought they could. My Grammaw would make hers in jars like granny does. It was the best kraut I ever had and I miss it so. Thank you so very much for making this video. It's one I've been waitin' on for a while now!

I've tried all sorts of containers making kraut. It's almost impossible for it to go wrong. I read in this book titled "Ratio" I rule of thumb of 20 to 1 (water to salt) to make a brine. I do both ways table spoon salt to a pound of cabbage or something. And also I save some of the kraut juice to use as a starter for th next batch. Thank you for your video. Need to check the signs. Xo

I turned some wide mouth, wire locking, glass jars, into fermenting jars. By drilling a hole in the glass lid, added a (food safe) silicon o-ring, and an fermenter airlock (for wine and beer making.) Its a fun project, that allows us to lacto ferment veg. In 1 quart - 1 gallon jars. You can add glass "pickling weights" that help keep the food submerged. Works great!

I really love your videos. Thank you for teaching us how to make kraut!

My grandmaw always made kraut. We use to use her crock but we got a food grade bucket, it's alot lighter lol. I love to put up the stuff out of the garden. It's so good in the winter time. It beats a snowball anyway

Love kraut!!!! I’ve never attempted to make it tho. I had a friend that would make hers in quart jars and I was always on her share list. 😁

I love the sound of cabbage being chopped. My mother and aunt made kraut together.

Thank God for people like you that keep all of these traditions alive so many wonderful people and things from our past. I remember that people used to plant by the signs and by the moon

I know this is slightly off topic, but do you know what "Dilly Beans" are. From what I gather they are kinda like a traditional dill pickle, but instead of using cucumbers you use green beans and pickle them with dill and other pickling spices. Have you ever made these "dilly beans"? What other vegetables do you think are best for pickling in a vinegar brine? I love cauliflower that has been pickled with dill and garlic, along with a few pimento peppers. My mom takes out the Pimento peppers along with a few hot peppers, sharp cheddar cheese, mayonnaise, and a few other spices and makes the BEST pimento cheese spread for sandwiches!! One of these sandwiches cooked like you would a regular grilled cheese is delicious with a bowl of soup or with chips as a meal. I would also like to learn how you make and cook leather breaches made from green beans. Thank you and your wonderful family for keeping these traditions alive and passing on this knowledge. May God bless and keep y'all. Again sorry for being so off topic.😊😁

my resipe i fill my jars with cut up cabbage and I put one table spoon pickling salt one of white vinager and pour very hot water till my jars are full to the botem ring and seal it up.