MAKE SAUERKRAUT AT HOME | Simple Method to Ferment Cabbage

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Күн бұрын

There are several really good videos online about how to make sauerkraut at home. I'd like to add to that library of content my perspective to help beginners build the confidence to make sauerkraut at home. You can do this. My math part about the salt might sound confusing in the video but really it's as simple as finding 2 - 3% of your cabbage by weight. That's the amount of salt you need to make a good brine for your fermented cabbage.
Follow along with the video to make your first batch of homemade sauerkraut and soon you'll be teaching your friends! Enjoy the video and enjoy the process of making fermented foods at home.
Some people ask me where to buy the 1-gallon glass jars. I got mine second-hand, so I can't say where to buy them other than an online supplier like Amazon. amzn.to/3YL5WPH
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@thepieman4398 4 жыл бұрын

A perfect introduction to making sauerkraut and home fermenting in general. No agenda, no selling, no waffle, just a well edited video delivered with the confidence of someone who knows what they're doing. Thanks!

@geraldhickey6058 3 жыл бұрын

Thank you from Zimbabwe. I have a heap of cabbages in my garden and lots left over after gifting to neighbours and family so will give this a try.

@suecollins3246 2 жыл бұрын

Gerald, between thickened milk (Amasi) and the probiotics in the Sauerkraut your stomach should be _very_ healthy!

@debbieramsey8933 2 жыл бұрын

Hello Zimbabwe from the USA!

@cherylpemberton1676 11 ай бұрын

Hello Gerald in Zimbabwe, I hope you and your family thoroughly enjoyed your sauerkraut!!

@cherylpemberton1676 11 ай бұрын

You could also try some pickled vegetables with your garden vegetables! My Darling Granddaughter Sierra makes great pickled vegetables!

@m.saunter9701 6 күн бұрын

⁠from northern central Alberta Nation, Canada. Great presentation. Interested in kombucha too 24:58

@kimlongley3300 4 жыл бұрын

I love people like you that teach us things, thank you!

@thinkingoutloud6741 2 жыл бұрын

My grandma taught me the same techniques about 50 years ago, but she made it in a 5 gallon crock and canned it when it was done. Those crocks were awesome and saw duty in an amazing variety of foods. Great memories.

@bryansmith5980 2 жыл бұрын

My Grandfather was from Germany he used the 5 gallon crocks also. And fresh grown cabbage from the massive backyard garden. I so miss it.

@misottovoce 3 жыл бұрын

Very nice video, thank you. I am German and of course use metrics...so simple: 20 grams of un-iodized salt to 1 kilo of shredded cabbage. That is it, no complicated calculations. Digital scales that can be used for ounces or grams are so inexpensive and make for accuracy. I found your video by chance looking to see if others ferment red cabbage. Nice idea to combine both the green and the red.

@gillianwhitfield9746 Жыл бұрын

Me too....

@c_farther5208 4 жыл бұрын

To think a hundred years ago, some big tough German guy had a bakery and made this for his customers. Every step has it's purpose. Well done, Sir.

@mrstree6504 2 жыл бұрын

This method of preservation came from need to have food for a longer amount of time. Like pickles and kimchi.

@bebesnab 10 ай бұрын

Not Germany! Sauerkraut is originally from China.

@JodBronson 4 жыл бұрын

OMG, I love the Sink! My Gram have an old sink..., with the Lion Paws. She decided to remodeled her Kitchen and throw it out. Now she regret it, LOL. This sink kinda reminded me when I was young... I used to jump in there and rinse my feet when I was outside playing in the mud!

@markhall7646 4 жыл бұрын

The sauerkraut is wonderful whether served hot or cold. I also refrigerate the juice from a batch and drink it. Sauerkraut juice was available in canned form at one time, don't know if it still is, but the juice from my homemade kraut packs a punch in taste and nutritional goodness! Thank you for this outstanding video. This got me started in fermentation!

@peggyhui7389 2 жыл бұрын

I have watched several videos on making SAUERKRAUT and yours is the best I have seen, it is extremely clear, very basic with step by step process executed in the least expensive method. Great job.

@bobm7275 4 жыл бұрын

WE used to make kraut in a barrel, in an unheated porch and as we grew older, two barrels were necessary. All of us kids used it as a snack rather than go in to get one.

@chiefonelung3416 5 жыл бұрын

Thank you. I have been making sauerkraut for years. This is the best tutorial video I have ever seen. I also have a motto that says; below the brine you're fine. I also sometimes use quartz River stones of different sizes that I have sterilized in boiling water and let cool to use instead of the plastic bag. Just a matter of personal preference. I have also found that instead of weighing salt that a tablespoon of salt per 3 lb of cabbage has always worked well for me. But your video is terrific thank you so much.

@chiefonelung3416 4 жыл бұрын

@@chyanneever3057 hi. Especially the rounded smooth ones that are almost flat some of them. They make wonderful weights and of course, and many many sizes. I don't know what part of the country you live in, but here in the Eastern us around Tennessee and the Carolinas most all the river stones are of a quartz type that are nice and rounded. Just don't use a soft Sandstone that is so porous. Good luck.

@beccalovesjesus1009 4 жыл бұрын

Cheyenne I made mine and didn't use or need anything on top. Just press your cabbage into the jar. I didn't even do it like the guy in this video. I put my cabbage in and just pushed it down and added the water, out a coffee filter on top and the lid. Remember to leave a couple of inches for expansion. Also keep your jar in a pan in case it over flows so it don't run all over your counters.

@nancyward7613 4 жыл бұрын

My favorite 'work space' is two or three inches below my waist in height. That way you can put all your strength into the work you are doing...whether it is massaging cabbage or rolling pie crust or kneading dough. Oh how I wish building contractors were also cooks!

@laragreene8328 4 жыл бұрын

It might be easy if youve done it for years...Its not sounding easy to a person who hasnt!

@sandraolsen6596 8 ай бұрын

Hello, how do I tell the difference between the rocks? Which ones and colors are they for the quartz rocks please and thank you if you are able to let me know. Just a crazy thought on a DIY basis, what about using glass stones, that people use for crafts and fish bowls and tanks? Just clean them and maybe sterilize them in vinegar. I don't know if you can boil them, without breaking them. I was thinking they might work if you had enough of them, since the fermenting weights are made of glass, in the shape of a puck. No idea how many of them you would have to buy. Besides quartz rocks, can you use other types of rocks as long as they are not sand rocks that can crumble and break down and dissolve or disintegrate. I live in Wisconsin Rapids, Wisconsin USA 😊😊😊😊

@allaboutyarn8240 3 жыл бұрын

After my first attempt at making homemade sauerkraut failed, your video inspires me to try again. Thank you so much!

@vanman724 3 жыл бұрын

I'm making some now. Curious, how did it fail?

@kimberleyb4002 3 жыл бұрын

So glad to see someone else using a freezer bag I just tried doing that with my pickles and I wasn’t sure about it, ha ha!

@bobbiewilliams3109 5 жыл бұрын

Blake you do such a great job communicating the details of everything you make! (Even explaining about using hand soap)! Thank you! Homemade fermented sauerkraut is absolutely delicious and cannot be compared to store-bought sauerkraut. It’s much more healthier too! After massaging my organic green cabbage strips and shredded organic carrots with Pink Himalayan salt I added the juice of one lemon, put some fresh dill and a clove of organic garlic at the bottom of a quart glass mason jar. Let it ferment for 7-8 days and Wow the taste is unbelievable! Turns out to be my favorite now. I also like the batch I make with caraway seeds!

@daddykirbs 5 жыл бұрын

Your recipe sounds yummy! Thanks for being here with me.

@Yusra_92 5 жыл бұрын

Made sauerkranut today. Am so learning from your videos

@Yusra_92 4 жыл бұрын

iloveyoubcGlovesyou. kaeljr I followed exactly as the video above. Am yet to taste it

@brendaarchambault7014 4 жыл бұрын

@@daddykirbs Can / have you canned sauerkraut?

@mimib6253 4 жыл бұрын

Along similar lines I chunk up an onion or two... it is Fantastic on hotdogs

@1toshi32 4 жыл бұрын

I have been eating sauerkraut all my life. My family came from Germany and it was a staple. We always rinsed the kraut in a colander to get the extra salt out of it if it was too salty and that works well if it's too salty. Typically when cooking just red fermented cabbage if you have only the red cabbage pickled, peel and slice an apple into it. It gives a yummy sweet taste to the red cabbage. After it has been heated, either put some cornflour or grated potato in it to thicken it a little. Also a great flavour. Also if you are worried about bacteria on your hands, use the thin latex gloves.

@annlysak3414 5 жыл бұрын

perfect English, EASY TO FOLLOW. well explained.

@LyraKeltica61 4 жыл бұрын

This is the first time I've watched a video of someone making sauerkraut. It was really entertaining.

@Yourhomeschoolcompanion 5 жыл бұрын

Really enjoy this. Definitely gave me confidence to get started!

@Christodophilus 4 жыл бұрын

I like to use a few juniper berries and a few pinches of fennel seed too. Adds a sophisticated flavour to sauerkraut. A more woody and earthy feel, without compromising that traditional sauerkraut flavour. It's still very much sauerkraut.

@kickinitwithkaren 5 жыл бұрын

This is still one of my favorite videos of yours. That and the ACV. This video popped up just after I posted my new sauerkraut livestream. Thank you Blake for all you do and all the inspiration.

@yesigalicia 5 жыл бұрын

Thank you, now I can start making my own souerkraut.

@mscervantesr466 5 жыл бұрын

Thank you for taking the time out to make this video. You made the prospect of me making my own homemade sauerkraut less intimidating. I appreciate it. Yeeeehaaaaw!

@whitneymacdonald4396 4 жыл бұрын

I've been wanting to do this for a long time. Thanks for making this and for the thorough, clear description.

@evephillips6701 5 жыл бұрын

Great simple demonstration and it looks so lovely in the glass jar Blake..Will definately try this!👍😊

@judydomec8126 4 жыл бұрын

Your process is perfectly fine. I do use glass weights rather than a baggie, but that's pretty innovate. I'm simply not a fan of plastic. I enjoyed your video and subscribed. 💛

@AP-dj2kv 3 жыл бұрын

How long do you leave it fermenting, Judy? 30 days seem too much, I thought he was going to say two weeks...

@aloisdargel2292 2 жыл бұрын

@@AP-dj2kv the longer the better, and no histamine...I try to hold out for 3months

@gillianwhitfield9746 Жыл бұрын

Try olive oil on top

@manjitrupbikram 5 жыл бұрын

Thanks for a no frills easy method of making sauerkraut. This is the way to go.

@dallasmandy 4 жыл бұрын

I had no clue about checking on glazed containers. Thank you so much for the information

@sulebo2153 4 жыл бұрын

The BEST description - and I've watched a lot of these sauerkraut videos with limited success. Can't wait to try this today.

@lillemorlagergren8770 4 жыл бұрын

Wow! You are the first one to actually want me to try doing it myself. Thank you very much for a great tutorial! Lots of love from Sweden 💖🙋🇸🇪

@eileenlester3313 5 жыл бұрын

I use all natural soap, too and make my own cleaning supplies. My Grandmother was German...my Mom and I both love sauerkraut! Never massaged a cabbage before...lol. Going try it! Looks delicious. 💜

@charlenejulius8501 3 жыл бұрын

My friends from Poland loves serving this pickle with every meal..they make their own too. They call it a natural dewormer

@lindajohnston759 4 жыл бұрын

OMGosh, I am so glad I found you! Wonderful video. Articulate, detailed, great explanation on the "whys" - very thorough. Thanks so much for all the great easy-to-understand information.

@nancyincanada5553 4 жыл бұрын

Wow, I didn't know what to look for when buying a cabbage. Those are excellent tips! Thank you! I'm going to try making this recipe.

@bettycountryman4008 4 жыл бұрын

I've spent weeks trying to get up the coursge to make sauerkraut. I think you did it. Your explanation and demonstration was marvelous. Thank you so much.

@EdmundMar 2 жыл бұрын

LOL, me too. Now my store bought cabbage my be dehydrated so I'll try soaking it in cold water for an hour. Goid luck and GOD Bless you and yours.

@LittlebitofDixie 2 жыл бұрын

We've loved taking the baby carrots and chunking em up with a salad shooter, then doing this same salt brine....and they are great. I pack the carrots and cabbage together....my husband said, Im glad you started fixing these. The ferments are addictive!

@lulutaylor452 4 жыл бұрын

I usually only watch really short videos around 5 minutes but as I was chopping apples for a chutney I thought I would give your video a go. My, what wonderful information and so articulately delivered. You left me with no questions and I am very keen to give it a try. I recently bought glazed crocks so now I have to go find out if I can use them ... I had no idea about possible lead in them. Thank you so much for taking the time and producing such an informative piece.

@mimib6253 4 жыл бұрын

Thanks for the metal fyi, really brings down that 'intimidation factor' that Really put me off trying fermenting stuff or making kombucha etc at first.

@donnajustice2296 2 жыл бұрын

Hey. Today I am making kraut. I never did it before. I have digestive problems and I heard that this is a great way to get probiotics. I watched a bunch of videos but I chose yours because I like to hear the way you explain the process and I don't have to go out of pocket for all kinds of gadgets or special pots or anything. Also, I use my hands as tools too! I really connected on that. So, i subscribed, liked and shared. Thank you for keeping it smart and uncomplicated. Thanks!

@ammabhagavan2 5 жыл бұрын

Really well done explanation, thank you so much. M

@rebecavaladez8832 Жыл бұрын

What I like about him that he makes it all natural , cabbage, salt and his hands

@ForgottenWayFarms 5 жыл бұрын

Love making sauerkraut at home, and it's so good for you. Very lovely video!

@brittanyash8340 2 жыл бұрын

Really great video, and Ive watched a lot on fermenting. I love the simplicity. I'll definitely be giving this a try. Thank you.

@phyllisalexander8518 5 жыл бұрын

Very clear and concise instructions. Thank you.

@nalingoel9692 3 жыл бұрын

My first time here. Definitely will try making some Sauerkraut soon . Thank you for sharing

@ARALC1andonly 2 жыл бұрын

I made my first sauerkraut (or chucrut as we call it in Spain) using this video and it came out beautifuly! :D It's so empowering to be able to make our own food this way :) thank you for sharing the knowledge in such a sweet way!

@AldousHuxleysCat 4 жыл бұрын

Thank you so much I learned a lot and feel a lot more confident about trying my first batch

@lt9316 4 жыл бұрын

Best tutorial so far on how to DIY cheaply for beginners. Got a gallon pickle jar, Himalayan salt already, just need the cabbages!

@huzorieisrani2090 5 жыл бұрын

So well explained. Thank you. At long last I am persuaded to try making mine which I have wanted to for so long. Thank you very much. I shall look up your other fermenting recipes

@Markslife101 3 жыл бұрын

I'm making sauerkraut for the first time. It's going on week 3. I found this video and watched to double check my process. Thank you! Very informative. I also used the bag technique and purple cabbage I grew here.

@aprilmeireles3620 4 жыл бұрын

this video is so amazing,, I do use a lot in my, hamburgers, hot dogs side dish,,,ect… watching this I am going for the pink salt. You did such a great job explaining us step by step... thanks you for sharing... :)

@wildchook745 5 жыл бұрын

Good job, Blake. You should do more fermentation videos. You are good. I will be doing some kraut tonight while we wait for the New Year. Cheers for 2019!

@daddykirbs 5 жыл бұрын

So yum! Happy New Year!

@imeldahebron2312 4 жыл бұрын

thank you for sharing and clarifying this. I'm new to this but i think this makes a perfect remedy in the absence of electricity and cold storage. perfect to be done while on quarantine

@marnieanderson4257 4 жыл бұрын

Thank you! I’ve got several cabbage ready to harvest in my garden (first time grower of cabbage!) and am so looking forward to trying this. Great tutorial! Thank you 😊

@juliewerner9592 4 жыл бұрын

Just love the bag idea, really enjoyed your video, informative, easy to follow,, Will do this today 👌. Jules from Oz☀️

@Vamavid 4 жыл бұрын

7:30 Perfect example of why using metric system is much easier. Could do the math in my head. For 2%, I just moved the decimal point 2 places and then doubled it. Great video! Thumbs up. Will try making this for sure!

@takaharifely6182 4 жыл бұрын

I like the way you present your recipe. Thank you very much.

@Smatfp 4 жыл бұрын

Exactly.

@timbrophy 4 жыл бұрын

I hope this doesn’t complicate it but, 10 gm of salt per pound of cabbage. According to Brad Leone of Bon Appetite. 5 lb cabbage = 50 gm salt. It works!

@phungtransimplehappiness 5 жыл бұрын

thanks for your recipe . My husband and I love this sauerkraut . We will try soon . I allways support you

@sabinarowlison9565 5 жыл бұрын

Am making a batch today and had to come back to see this video again. Great Info.

@moiramason585 4 жыл бұрын

Really enjoyed watching. I like the details you put into explaining without overdoing it.

@mariadiantherese9663 5 жыл бұрын

Excellent tutorial. Thank you!

@justjenn23 4 жыл бұрын

It's storming outside!!! Prefect rainy day video

@rosemarieg.fortajada5829 2 жыл бұрын

A very practical and simple instructions to make Sauerkraut at home. I love to try this one. Thank you!

@imapip6313 5 жыл бұрын

Came upon your channel by chance and am now a subscriber. I’ve been wanting to make my own sauerkraut and as soon as I get my pickle jar I am going to give it a try. Thank You

@daddykirbs 5 жыл бұрын

Welcome to the Daddykirbs Farm!

@adriennecamp7740 4 жыл бұрын

You should probably take your ring off when doing this because bacteria hides under objects like that it's a more safer precaution to remove the ring. Great video by the way very informative.

@khall187 4 жыл бұрын

@Billy Mitchell what a douchey thing to say

@jmahoney9561 4 жыл бұрын

I was thinking the exact same thing, and that’s with all preparation with food that one is using to mix with their hands. Also the same goes with people who have long fingernails too! Take off rings and/or coverup with plastic gloves!

@LEO91968 5 жыл бұрын

I watched several videos on sauerkraut tonight. This was the simplest and the cheapest way to do it. I had already decided to mix the red and white cabbage together; and, your video was the only one that did that, too! Great info- thank you!!!

@xiakala7836 5 жыл бұрын

I love sauerkraut! I will definitely try it! Thank you!

@aprilwilliams8647 4 жыл бұрын

Thank you! I have been struggling to figure out how to weight it since nothing seems to want to fit in my jar. The baggie is brilliant. :)

@pbhello 5 жыл бұрын

great video! I really like that cutting board, too!

@MsNadua 4 жыл бұрын

Thank you for the helpful explanations. You answered all of my questions.

@Lamplighter4712 5 жыл бұрын

Always enjoy these videos .. always more to learn .. thank you this was very informative and good quality video

@maximusmeridius1240 3 жыл бұрын

I make it in bulk regularly and have it with anything I want for breakfast every day I love it

@joanashmore5815 4 жыл бұрын

So well explained. Thank you.

@michaelurciuoli292 4 жыл бұрын

This was one of the best tutorials. Cant wait to make it. Thank you very much.

@ajdann02 4 жыл бұрын

Thank you for your time! Definitely appreciated.

@DWOODPHD 4 жыл бұрын

Wonderful! Thank you!

@juliandanieljimenezkrause7802 5 жыл бұрын

Excellent class. Very comprehensive. I did my 1st sauerkraut ever 1 month ago. I followed a german tutorial which was exactly like this guidelines. It is simple. It is done in very little time & effort. And it tastes great. And it is very healthy. I will start producing fermented veggies on a regular basis (am not vegetarian though :))

@shortgiraffe6311 4 жыл бұрын

It's my first time here and this was a great video for beginners, thank you!

@madcitywendy 5 жыл бұрын

What a great video! I really appreciate how instructive this is.

@maggiehammer9729 4 жыл бұрын

I have my pet rocks from Lake Superior. I use them as weights. I liked your vid. Good work.

@LifeWithATableFull 5 жыл бұрын

So groovy...gonna make some kraut next week

@davidtrutwin3790 3 жыл бұрын

Very few people make sauerkraut out of red cabbage, It looks good, I will have to try it.

@charmainemontgomery582 5 жыл бұрын

Thank you for sharing how you make sauerkraut!

@daviddonnawilliams4357 4 жыл бұрын

It's our 1st time here, we love it!! We've been making sauerkraut for 20+ years. Always in a crock. We can't wait to try this method!

@takaharifely6182 4 жыл бұрын

david williams, III you really mean to impart your skill to people watching your video. You're a great demonstrator.

@tmber01 4 жыл бұрын

I like the idea of using two types of cabbage. I usually make my sauer kraut with some crushed garlic and fennel seeds (not a lot, just enough to augment the flavor.)

@generationx9294 4 жыл бұрын

Yum, sounds good!!👌🏽 😋

@tmber01 4 жыл бұрын

@coffee holic The process is really pretty simple. After cutting the cabbage add either whole crushed or minced garlic and fennel seeds, (I usually use about 3 large cloves of garlic and a tablespoon of fennel seeds per quart). I've never thought of using ginger before but it sounds like a good experiment!

@debrankine6453 5 жыл бұрын

Wonderful presentation. I will most definitely be making a batch. Thank you for your time and expertise.

@ArthurSchwartz1 3 жыл бұрын

Wonderful. I've ordered the 1 gallon jar and a sauerkraut masher. I'll be fermenting this week. Thanks so much for all the details. So very helpful. Best wishes, Arthur Schwartz

@katiepeterson1372 5 жыл бұрын

Thankyou for your recipe.

@giodrakes 4 жыл бұрын

Thank you! This is perfect :D I've tried making sauerkraut before and it didn't work for me. I ended up getting mould at the very top. I don't think I packed it down enough and I certainly didn't have the topper leaves, or the bag weight! You are inspiring me to try again, so thank you for that, too :D

@cobia1794 4 жыл бұрын

Very good! One of the best to watch ever... you explained everything to get to the point and kept it simple..

@alibennett3310 3 жыл бұрын

Thankyou so much DaddyKirbs you have giving me the inspiration to start fermentation 💜💜💜💜

@lisaskaggs3457 5 жыл бұрын

First timer, great video very simple and I think even I can do this😄 really excited to get started thank you!!!

@doletawood5061 4 жыл бұрын

You couldn't have explained it any better than a grandma.

@marinaknife4595 3 жыл бұрын

Great video clear and informative - really appreciate it as a beginner been meaning to get fermenting - you've moved me upa notch! Thanks - Subscribed.-

@jamesderieg4158 4 жыл бұрын

Thank you for this excellent video. Have just tried my first batch and it is great! Really grateful for your lovely tutorial. Watching from Gloucestershire, UK

@nicky9148 3 жыл бұрын

I take & dice up my cores & put them in my stoups...(like a stew soup) ❤ sauerkraut!!

@susansnezananovakovic7710 4 жыл бұрын

I love the way you explained this; no superfluous chatter, to the point. Greeting from Downunder.

@LADey-lr5gc 4 жыл бұрын

Susan, we here in the States are praying for all of you Downunder. Stay safe.

@susansnezananovakovic7710 4 жыл бұрын

@@LADey-lr5gc Thank you for your concern and thank you for the prayers.

@lustwaffe9000 4 жыл бұрын

Susan Snezana Novakovic this does have a lot of superflous chatter. This guy talks way more than necessary. He even talks about his soap ffs.

@preciousreading1934 Жыл бұрын

Again, After watching your video I made my sourkraut of red and white cabbages and I eat them when I drink beer. I advise the beer drinkers to make sourkraut of cabbages to eat along while drinking beer to enjoy and to protect their liver. 2 table spoon is enough with 4 pints of beer. This journalist have done a great job showing the method and he is thankful for this. ok.

@daddykirbs Жыл бұрын

I'm glad you enjoy the sauerkraut! It is a tasty treat.

@kabugamuhuthu6542 3 жыл бұрын

Thanks for the demonstration. I love the way you make it easy for beginners like me.

@cesarvelazquez4407 4 жыл бұрын

I know how to make sauerkraut and still watched the whole video...this is a good how to video 👍

@msmith1075 5 жыл бұрын

Mix your brine beforehand, salt plus water perfect ratios everytime. Chop the cabbage with a food processor, perfect every time. Then just add extras per pound. Been doing this for many years.

@glory7086 4 жыл бұрын

M Smith what do you mean salt plus water perfect ratio? What’s the ratio?

@kickinitwithkaren 4 ай бұрын

Just watched this again! This is the video that started me on my fermenting journey. Thank you @daddykirbs farm.

@duckrivermama66 2 жыл бұрын

Thank you. This was very helpful. Lots of folks showing how to make kraut. But your explanation, especially for the measurements, helped a lot. I had been wondering about weighting the top, and like what you did.