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I make kraut the same way omitting the sugar. I got this from my eastern Kentucky German grandmother. Such fond memories of her making it. I’m 72 and I lived with her and never recall her not making it. She would make dozens of quarts the set them on the top of two dog houses in the orchard under an apple tree. Sorry to ramble but the memory of those days are so special. Thanks for conjuring them up since I have no one to share with. Just a note, as a retired chemistry teacher I found that adding sugar makes for a more sour kraut. Again, sorry for rambling. Praying for your family.

My wife’s Granny always made it in a big crock and just left I’m in there and get it out as they needed it. I like the way you do it.They would take the horse and dig a long Farrow and pull up the late cabbage pull the leaves up around it tight and with the root sticking up they would pull the dirt up around it and they had cabbage all winter to eat I learned a lot from them

My grandmother used to have her three daughters and granddaughters come over when it was time to make Kraut. The first thing she did was ask if anybody was on their monthly cycle????? She would not allow any female to touch the cabbage or anything else that had to do with the Kraut, not even a jar unless they were NOT having their cycle. You know what I mean... If it was even during that week we couldn’t touch anything. Not even a glass jar. She said there’s an adverse chemical reaction during that particular time and if a woman’s skin so much as touches the cabbage it will ruin, literally every jar. She followed the signs too, but she made sure everybody that was working in it could work in it by her standards. She never lost a jar of Kraut that I know of. But I do know of other people that didn’t take heed to her advice and they did lose their Kraut and all their hard work because they didn’t listen.

Oh my goodness missed out on this experience not one of my female older relatives ever made kraut I do so love it, only had store bought. I should have been born in Appalachia love the mountains, so peaceful and serene unlike the Noisy Ocean sounds here in Eastern N.C.❤

This is basically how my mother-in-law showed us how to do kraut. She did one teaspoon of salt in the bottom of the jar, cabbage, one teaspoon of salt on top(no sugar) and covered it with boiling water. Then seal and let process for at least 2 weeks. The longer it sits the better. Will be doing this soon. Thanks for showing us how to do it!!

I’ve never seen kraut made this way, my mom and grandma both used crocks. This really appeals to me, it seems easier. I pray Granny is going to be doing better and blessings to all of you.

This is how my Grandma made it except I think she used a swig of vinegar too. She put hers into a big crock. She had a room off from the kitchen that you stepped down a couple of steps that she kept her kraut crock in, & shelves full of all her canned foods. I loved the kraut, but I remember she kept a heavy drapery hanging in front of the steps, not a door,& when I would pull it back to go get whatever she sent me to get, the smell of that kraut was strong.❤ Praying 🙏🏻 for Granny

I will be making granny's kraut recipe. Thanks for sharing.😊

My Mother and Grandmaw use to make kraut in a 5 gal. crock when I was little. I tried it about 10 years ago in that same crock. Well, it did not make and I chalked it up to the sign. I do not remember the sign and my Mother can't either. So when I saw you make it I had just picked my spring cabbage and I made it and put it on my back porch. And I must tell you it is Wonderful! So I found myself with all my winter cabbage picked due to the low temps they are calling for looking in my liked videos and couldn't find it. So off I went going through your videos! I knew it was easy, but exactly, No! I put up another 10 qts.. My mother came in and saw what I was doing and she said she put the core in hers. So I opted to put the cores in a jar cut up like steak fries with some of our garlic. I am going to surprise her when it's done. Thanks for sharing. You ( Tipper ) are Inspiring!! Praying for Granny!

That’s the way we made kraut. Mom always put a teaspoon of vinegar in the kraut. We used boiling water. Prayers for Granny.

This is how I've made kraut. I have left out the sugar and it's still delicious. Continuing to pray for Granny and all of you as well. God bless you all.

My mom is Japanese and she would take cabbage, daikon radish all shredded & put in a funny press jar contraption with salt. Turning the knob every day that would bring the juice to the top. It sat on the counter and be ready in about a week. Makes me homesick thinking about it! 💖💖

My mom and both grandmas made cabbage this same way. My mom would make herself a hotdog and put her kraut on the hot dog. It was really good. God Bless to all.

Looks great Tipper. I know your heart is heavy with concern you all are still on my prayer list. 🙏🙏

My mother made kraut very similar to your mom's method. When I was a small child my grandmother made kraut in a churn chopping and salting it down put whole cabbage leaves on top then wrap a clean flat rock in a cloth and lay on top of that as a weight. Finally cover the churn mouth with another cloth tied around the churn and put it in a cool dry place to work.

Should try this. I've always pouned the cabbage juice out instead of water. This looks way easier, thankyou

This is how our family made kraut when I was younger only we didn't use any sugar. Kraut is so good with pinto beans 🙂 Love and prayers for Granny and you!!

Sorry to hear that Granny is poorly. I'll keep her and you in my prayers. As for making kraut, I don't have any personal memories of it, but when I told my Mom that I was looking up recipes for it last year, she asked me, "Don't you remember your grandpa Grandpa Fleury making sauerkraut?" She went on to tell about how Grandma and Grandpa Fleury had bought an old farmhouse in the 1950s, and it still had an outhouse. Yes, we're getting to the part about kraut 😂 Grandpa took space from one of the three bedrooms upstairs to put in a full bathroom. Then he was going to put in a half bath off the kitchen. This is where I don't remember anything about it. Mom described it as a closet of some kind, that was partially plumbed for the bathroom. I guess it just had the lavatory sink. That's when Grandpa changed his mind about putting in a toilet. Instead, he put in some kind of bench, and he set a washtub on the bench. An old-fashioned metal washtub. Great big. And that's what he used to make up his sauerkraut. He put everything into that washtub and let it sit with the door closed. Mom was amazed that I didn't remember how awful it smelled. Well, I was knee high to a grasshopper, and I wasn't allowed to stay in the kitchen ever. Us grandkids were only allowed to walk through the kitchen when we came in the backdoor. No looking around, either. To be fair, it was a small kitchen, and there were at least 20 grandchildren there on any given Sunday. I don't even remember seeing any closet door in the kitchen. So it was all happening in secret as far as I was concerned. I know at some point Grandpa put the kraut into jars and stored them in the basement, because I do remember having the jars on the dining room table at Sunday dinner, and sometimes Grandpa or one of my uncles or Dad would be sent down to the basement to bring up jars of preserved vegetables and fruits. I wish I had Grandpa's recipe, but he died when I was 19, before I was thinking about things like that. I didn't start enjoying sauerkraut until my digestion needed the help of fermented and pickled foods. And now I'm learning that vitamin K2 is extremely important for calcium to be put into bones and taken out of tissues and blood vessels. If you eat fermented, not pasteurized sauerkraut, it actually cleans out your arteries, because all that blockage is calcium that calcifies right on the walls of the blood vessel. The only way to get vitamin K2 is by eating fermented foods like sauerkraut, and beef, chicken or eggs that come from grass fed animals without much supplementation of food besides grass. Factory farms barely feed hay grass to their animals, so we're seeing a lot of health problems from that. I don't have to tell you that your way of eating is the healthy way! Wishing y'all good health and long contented lives!

Thank you for sharing! This is very much the way my mother made kraut in the Ozarks. She didn't follow the moon phases nor add sugar. After jarred we put them in the cellar to ferment. I'm not sure where she learned how to do it like this. Prayers for Grannie.

Hello I'm back, 8 weeks ago I put up 6 Mason canning jars of saurkruat and it's a success. My wife and I had a jar o f the kruat with pork chops, mashed potatoes and corn. Thank you so much for the recipe ❤

Thank you for sharing Grannie's method for making kraut - it looks so easy. My mom made it in a crock, covered it with the leaves, and weighted it down with a plate & brick. She did can hers. After eating homemade kraut i would not buy any for about 15 years. My prayers are with you all, especially Grannie, knowing the Lord's hand is with you. 🙏🛐✝️🙏

The cold slaw is good Tipper . I will try Granny's sour kraut method . I think the reason way Granny wants the lids really tight is so the gnat's can't get inside the jar . Burping the jars each day keeps the pressure down inside the jar. Compassion for all . Thank you .

I have seen my Momma make kraut like this. Delicious!

Sometimes you just need a "Granny" to work alongside you in the kitchen. I fear alot of people today won't ever get that blessing; all of the stories, all of the ways of doing things, all of the joy that comes along with that. Thank you again, Tipper, for sharing your methods and your Granny with us. ❤

My dad said in the Netherlands they fermented with buttermilk/I use Kefir and I like dill and red peppers in it /I also cook black eyed peas or beens or potatoes and add them when the ferment is done and it lasts for months in the fridge /so when im busy working around my place I have some nutritious food ready/I put some mayonnaise on some homemade sorghum bread and add the fermented veggies on top/lol

I love kraut and weenies. Also kraut and great northern beans 🤗 Continued prayers 🙏 for you all, especially Granny 💕

I’m coming back to this video to tell you that I’m doing this again for a second year because I did it last year and it made the best krout I’ve ever made! This is how I’ll be doing my krout from now on! Not only is it the easiest method I’ve ever done but it tastes the absolute best! Thank you for sharing!!❤ Edit to add: I did use ferment lids while it was working because I was a bit worried it would explode 😂 when it was done working I’d change the lids to a regular lid and tighten well and put down in my pantry where it’s rather cool.

This is how I make ours. I let if ferment for 7 to 14 days then wb for 20 mins. Please share more of granny's canning methods 😊

This is the video I've been waiting for! I have felt, if in the past they preserved sauerkraut without canning, there had to be a way to do this so it would last all year without killing the beneficial bacteria etc. Thank you for sharing you wonderful Granny's recipe. Oh, I love sour kraut, and that just a teaspoon of sugar makes it more sour💖 Blessings from north western Canada!

Always loved kraut with several recipes. I know Granny's Kraut is SO GOOD! Prayers and loving thoughts to you, Granny. All of your sweet family. ❤ Thank you Tipper.

I just made 12 jars Thursday, an I went by the Farmers Almanac signs for best days. I put tsp. Salt ( unidionize) and half tsp.sugar pour boiling water over an put my lids on but leave them loose. I tightened the lids my first time I ever made it an had a jar build up pressure an the flat part of the lid split. I heard it fizzing 😂😂 it was about to blow up,.so I leave my lids loose untill it finishes working off then I wipe down and tighten the rims. Sho is some good eating..😏❤

Yes!! Finally found a video similar to how my mom makes kraut (except without the sugar). Soooo many videos have the fiddly fermenting covers or weights that have to be removed. She would massage the salt into the cabbage and pack the jars, screw the lids, let it "work" until it stops bubbling and put it on the shelf. You can definitely tell if it goes bad, because it turns brown instead of the nice kraut color. Easy peasy!!

Dad and mom made kraut in a very large crock. After he salted it down he’d lay large grape leaves on top, then a plate with a big rock on top of the plate. Then they’d can it. Dad would put the stalks in the very middle of the jar. Whichever of us kids was standing by Mom or Dad when they opened a jar and a stalk was in it, we got it.☺️ Funny how these little memories pop up.🌻

So… my hubby and I made this the day after you posted this video. We used 1 head of cabbage and got 3 jars. We waited patiently. And yesterday it was ready🎉🎉🎉. Took a jar to our son in law. He and our 6 year old granddaughter ate ALL of it last night(hope her tummy didn’t hurt today)! So good!!! Thank-you, A fellow Appalachian 🙂

Mom made it with salt and warm water. No sugar. Just salt, then we carried them to their own shelf in the "grainery" until we wanted them. Love shelly beans, kraut and cornbread.

My mom made it very similar, she learned from my Appalachian grandmother. She used boiling water, 2 teaspoons of salt and sugar. She also used spring water. My dad always used the term “working off” when he was talking about his mash for his moonshine 🤷‍♂️😂

I made 6 quarts and 2 pints. cant wait to taste it. Thank you for sharing

My mother always made kraut this way in KY growing up, she would always put it under the house to work. I would love to see a video on how you prepare it for a meal. Thank you Tipper.

Amazing! I thought of a word that I say and people often get a kick out of! Rurnt, like the milk is rurnt or that child is rurnt!

I just made some, it been 4-5 days , I tasted , it is soooooo good just like (granny) said. Tell her I love her recipe for sauerkraut. Best I’ve ever tasted. I live in south Mississippi, Poplarville, I remember my mom making kraut when I was very young. It was in a crock. Thankful to have your recipe. I love the mountains, we use to go when we were younger, we are older now 70yo, and don’t travel that far now. I would love to live in the mountains, also like going to Mountain View Arkansas, they teach and show how to do the older ways. They have a center u can visit. They also have singing on the courthouse square on weekends.

I love kraut, so I'm definitely making this, and I'll think of Granny. My thoughts and prayers are with all of you, especially Granny.

I'll have to try this method of making sauerkraut as a tribute to Granny. I'm a country girl from Wisconsin. When you mentioned "fruit" meaning apple sauce, my mom would tell me to go get some "sauce" from the cellar. What she meant was any fruit that we had canned that I decided to bring up. Thanks for that memory!❤

I have 2 half gallon jars of kraut going on my counter right now. I make mine with salt and a starter culture and no sugar. I don’t think I really need the starter culture, but it does make the fermentation go faster.I am finishing up a jar that I have in my fridge. I try to eat some of it everyday because it is so good for you.

Law! Yuns doing it up right. Both my papaw's taught us this kraut method. We also did pickled beans and pickled sweet corn, the men folk always did the fermented foods in our families. The main rule was do it when the signs were in the upper third of the body.

Bless your heart Tipper. Kraut is so good. Praying for grannie. Thank you for sharing how granny makes her kraut.

I've never made kraut. Honestly, I've never tasted it before. I love the benefits of it. This seems like the best recipe to try out for my first time. It is less intimidating plus I can scale it down to make just enough for a trial run. Praying for Granny. ❤

I do love fermented kraut and dill pickles too. Your big glass kraut crock is the one that we use for pickles.

We like to eat our kraut with smoked sausage in it over a bed of homemade mashed potatoes.😊 so good.

What a lovely tribute to Granny and her kraut recipe! Can’t wait to make some. Well wishes for all of you. Your hearts are heavy these days and it’s beautiful to see your faith and love for each other carry you.

That looks delicious Tipper! Looking forward to how your coleslaw in a jar turns out. Thank you for sharing.

Praying for Granny. I make kraut in a half gallon Mason jar. Cabbage and 2 1/2% pickling salt by weight. I eat it cold never heat to preserve to healthy bacteria for my gut. Thanks for sharing!

Ready to learn how to make other things ...I learned butter from Ms Cindy ..yogurt from you and best of all .fried potato cakes from granny. Yum. What's next.

I have made kraut this way but without the sugar, we would clean up the jars when it was done and then steam bath them in my Conservo canner to seal them.

The sugar is a great idea. Gives the bacteria something to feed on. Similar to wine making.

My husband ‘s Aunt made a freezer coleslaw. He loves it. Continued prayers for Grannies.

My grandmaw would make her kraut each year just like you have demonstrated here. I do not recall her adding any sugar to her jars. She would store the jars on a shelf on her back porch and leave them alone until the stopped “working.” She would fry that kraut with some cut up Oscar Mayer hotdog wieners. It was so good. A meal all by itself. Today, I still love kraut and wieners or smoke sausage. Thanks for sharing your kraut recipe.

Krout is great like that method of doing it like that .

Thanks for sharing yours and Granny’s recipe. Prayers for her health.

My mom always made it like this, it turned out great.

i remember sitting on the porch, snapping green beans with my mom and my granny, what i wouldnt give to be able to do it again. . . .. prayers for your granny.

My mother always made kraut that way except she didn't put in the sugar. It was so delicious, she would just sit the jars in a back dining room window. Also she always made apple sauce, but she didn't call it applesauce, she called it cooked apples. You make me think about my sometimes forgotten memories. Still thinking of Granny and remembering her in prayer.

We never grew up eating kraut. My family used cabbage for Chow Chow. Have you had that before? Our tradition was to eat it with butterbeans or peas. It’s fixed with a vinegar base and canned similar to pickles. I love it. I’m anxious to see the recipe Matt likes so good with I believe corn & is it beans? Having a senior moment & can’t remember. Love your videos and am praying for Granny. I know exactly how you feel as we went thru that unknown period with my mother in law and I’m not good at waiting for tests. We just have to lay it all at God’s feet and know that it’s all in His hands. I think it’s normal for us to struggle with that when it comes to our loved ones. Thank you for sharing your sweet mama with us. She’s just precious!!! Sending thoughts and prayers for peace, comfort and understanding.

Here in eastern Kentucky, my mommy makes hers the same way except without the sugar. She always puts hers in the crawl space under the house. She says it needs to be somewhere dark and cool to keep from turning brown. She put it in her pantry one year and every jar turned brown. We love watching your videos. God bless you and your family!

That recipe is/looked so easy. Thanks to food processors and fermenting. Prayers for granny and to your family. Thank you once again for sharing this recipe!

I love kraut! Especially kraut and weiners. I love just to open the jar and it straight out of the jar salted.

OMG TkU! I got a little choked up, missing my Granny and our time canning together! But they are awesome memories and I am Blessed! So, thank you so very much!! I'm gonna try this recipe for sure!!🙏💜🥰🤗

Last year, I made kraut by your video in a large glass container. This year, I made it Granny’s way. I pray for Granny everyday.❤️

I have chopped enough cabbage for kraut that I get tired thinking about it. We had a little hand held chopper with six blades. I did this with my granny (no sugar) and she never had a jar turn brown. I love it!

I think you made Granny proud today with your kraut jars. What an easy way to make it. Many, many prayers for Granny as she faces the unknown right now. She is a strong, sweet lady & I know she will accept whatever comes her way. Hugs!

Sending prayers for Granny, tell her I’m lifting her up, prayers for the family also, God bless

Ok, I’ve got your almanac calendar and tomorrow is in the head. So, I’m going to try this method.

My dad said he loved taking frosty kraut from the barrel outside his porch in the morning !

I had a pretty awful experience making kraut the first time. A friend showed me how, using a glass weight in an open jar. After a week, mold formed on pieces that floated up beyond the weight. The whole jar smelled bad. She assured me it'd be fine as long as I removed the moldy pieces. A week later, it was not pleasant. I put some on my tongue and immediately spit it out. Wowza! Got rid of the whole thing. This looks like a better process! 😂

Ok. Here we go again. I have so many experiences that relate to your videos. A lady in hazard Kentucky told me how to do it the way you are doing it. I cut up the cabbage and made 56 pints. After I had it all done she text me and said she forgot to tell to put in the salt. It then became water cabbage.

Thank you Tipper! You make canning look so easy & not complicated at all ! Praying for Granny. Can you imagine how many jars she has put up in her lifetime & still going strong!😳🤯

Kraut I love, Never seen made like this way but it all ways good hearing a new way! May Granny heal and Your family have a lovely evening! ❤️☺️🇺🇸

Thank you and your family for sharing with us.... Some of us didn't pay attention growing up like we shoulda😢 now we can learn from you. RIP to my momma, gran, and aunts that tried 😢 I'm so very sorry

Thank you! I’m gonna try it with the teaspoon of sugar. Maybe it ferments quicker. God bless you and yours. 🙏

I love your content so much. My great grandma made salt kraut salad that I loved as as kid and still do!

Praying for sweet Granny! Let her know we love her.

Tipper I've never heard of this method. Sure is easy. Thanks for sharing Granny's recipe! Love and prayers for Granny an you all!

I remember my great aunt making kraut in her basement. My Mama's family was from Romania. I was very young but I remember it was in a huge crock, involved a brick and cheese cloth. She would go into the basement and do SOMETHING? as the process occurred. I wish I knew what exactly she did. I love Kraut!

Happy New Year everyone! I made this kraut last fall after watching this video, just one jar because I wasn't sure what I was doing. I opened it today to put with the pork loin I'm roasting today for New Years, and OMG! I have never tasted such good sauerkraut!! Next year I'm making more! Thank you, Tipper, for what you do.

My 98 year old Mamaw taught me how to make kraut. She told me to always make it when the signs are in the heart :) I’ve made it under other signs, but don’t tell her that lol

I use caraway seeds in mine. That looks good .❤ Thank you.

I may have to try that i love kraut thanks for sharing

My mama wouldn’t allow any of us girls around any part of doing the kraut if one of us was having their time of month. She said it would make the kraut rot. She made the kraut in the crock and with the salt and a chopped fine red pepper.

Tip, I made this after watching this video and it came out amazing. My friends and family that have tried it just rant and rave about it. Looking forward to “Cabbage Season “ this summer.❤

This looks and sounds good, although I didn't grow up eating it, I've learned to appreciate it on a dog. Thank you Tipper for sharing this method with us and of course thoughts and prayers for granny. ❤😊

I helped my mamaw make krout , we did it like this also, I don't remember the sugar and I think we used boiling water. It was the best krout I've ever had. I love the nostalgic feeling I get with your videos. My family is from the Virginia/Tennessee area, your ways are so like ours. I hope Granny start doing better, she's a precious lady. My mamaw loved to crochet too, I was never good at it though. Much love and prayers for you all ❤

When I was younger I was told by my Momma and grandmother to never make chow chow or anything like that when the signs were in the bowels 🤷‍♀️❤️ Love Y'all 😊

The head is ruled by the sign of Aries, which Mars governs. Mars provides energy and activity. The heart is ruled by the sign of Leo, which the Sun governs. The Sun provides light and life. In case anyone wants to know. ❤ Continued prayers for Granny and the family. This was a wonderful tribute to her and her cooking. ❤

I will definitely have to try that!

I love kraut and I love easy so I’ll surely give this a go. Keeping Granny in my prayers🙏🏻🥰

Every year my girlfriend's 90-year old father makes a few gallons of their (Russian) version of Kraut and gives her a gallon of it. It has a little bit of carrot mixed in, and is tasty! I make some once in a while in a 5 gallon crock and I have my designated "Kraut plate" to put on top of the mixture to weight it down.😊

Granny’s in my thoughts and prayers! Looks like a great recipe, so simple! Thanks for sharing Tipper. I’m excited to try it

Praying for Granny and really looking forward to trying her recipe for kraut. I haven't liked other recipes so I'm hoping Granny's recipe will be the winner! Steph, Australia ❤

I've never seen it done that way... Keeping Granny and you all in prayer 🤗❤️

Granny knows best! Best recipe ever for kraut and it’s good for you.