What material do you think is cutting the cabbage?

@@4seasonsTrucker I was talking about wearing jewelry while handling food with you bare hands. She's not wearing the knife. Jewlry harbors bacteria. Have a good day!

Thank you Gladys! I was looking for the brine recipe. Missed somehow.

Ya the ratio isn't very scientific. It says 3 tablespoon to 5 pounds and under 5 pounds it's 1.33 tablespoon to 1lb of cabbage. It should be by weight ideally. What if it's over 5lbs? I'd stick with 1.33 tbsp salt to 1lb cabbage all the way up to whatever weight.

Thank you😊

lol. I doubt, maybe bad bacteria will.

All of as we are going to die. Meanwhile we have to be nice with each other and trying not to be sarcastic.

I have always been a very sarcastic person. It is just the way I am. I was just making fun of the "expiration date" of the sauerkraut that was supposed to feed the family through winter which is sometimes more than 3 months. I meant no harm. I wish you and your family the best and yes we should be nicer to each other!

Eventually.

What’s “safest” doesn’t mean that your kraut won’t last much much longer. I’ve got kraut I canned a year ago and because I have a spare refrig, it’s stored there. It’s still as golden and tasty as the day I canned it. But I sterilize my jars and use all other safety/sanitary practices, as well as test it for proper seal. Proper color, smell, etc. I’m sure you’ll know if and when a jar is suspect and dump it.

i bought non ruin steel one and its like eternal

Mine is over 100 years old..Belonged to my great -uncle my family came from Germany

From Sarah Lewis: My husband brews beer so I’m picturing a big carboy (sp?) bottle. I think this container configuration would work for fermentation, with the “waterbag” filled with brine (1 1/2 Tablespoons pickling salt to each quart of water) and an airlock. I’m just not sure how one would get the kraut out of the container to taste it to check on the stage of fermentation, or at the end. The bottle neck is pretty small, it might be a frustrating process.

A plastic fermenting bucket would work. Use a brine in the water bag. Checking the kraut will introduce air but yes, use the airlock! The next beer might taste like cabbage but if cleaned carefully it would probably be fine.

@@UAFExtension there’s a primary fermenting bucket…car boys are usually used after the first stage of fermenting the beer.

@@UAFExtension You can buy widemouth jar lids with airlocks or valved to release pressure buildup.

Yes you can, I have. Just be aware if you use a fermenting bucket, the bucket will smell like kraut.

Yes, it is okay to drink the juice. However, it is high in salt.

Normally don't tighten too much.

Thanks for watching the video. Sauerkraut has been made for over 2000 years although the "modern" methods were adopted in around the 16th century. Obviously this was before plastic was invented and probably wooden barrels or clay crocks were used. So, what you were taught is not wrong! Our video shows a method that can be made in a modern kitchen with reliable results. The keys to successful sauerkraut fermentation include: • use equipment that is food safe (this could be a wooden barrel previously used for fermenting beer or wine) • use equipment that will not corrode or break down in a high salt and high acid environment • using very clean equipment - you may need to use boiling water in your wooden barrel to destroy any unwanted microorganisms • weighing your cabbage • using the right amount of pure, non-iodized salt (3 tablespoons salt to 5 pounds of cabbage) • keeping the cabbage under a couple inches of brine while fermenting (use a clean, food safe weight that keeps all the cabbage submerged and that excludes air as much as possible). This will also keep the product from drying out. • keeping the crock, barrel, plastic tub or glass jars at an appropriate temperature Jarring sauerkraut or other high acid foods in glass jars requires proper use of a boiling water bath canner. Although our video doesn't show the entire process, the boiling water canner should always have a rack of some sort to keep the jars off of the bottom. As noted, even tempered glass may break if put on the hot bottom of the canner.

@@UAFExtension Thank you , now I can throw out my 50 year's of experience out the old school window !!! Just an observation

From Julie Cascio: "I have not been able to find a solid research-based answer to the temperature that stops probiotics. If a person does not want to heat the sauerkraut to store it in a properly sealed container in the pantry, then the sauerkraut can be kept in the refrigerator (41 degrees Fahrenheit or lower) for an extended period of time."

Yes!! Just like heat processed citrus kills the vit. C!!!

The recommendation is to use canning salt -- salt that does not have iodine added to it.

Julie Cascio, UAF Extension: Kimchi uses numerous other ingredients even sometimes including thickeners. The concern is that during the fermentation process we must be able to halt the growth of pathogenic microorganisms while allowing organisms involved in fermentation to grow. This requires a delicate balance. In a commercial operation the product undergoes a processing a validated process and the food is produced under stringent GMPs (Good manufacturing processes) and preventive controls for human food rules which requires controls for pathogens. Since these are not in place for home food fermentation of kimchi, we need to have a researched process that has been proven to be effective at limiting the growth of pathogens. This research is very costly to conduct, and a lack of federal and state funding has limited the ability to develop safe new recipes for use at home. The Cooperative Extension Services have safe and well researched recipes for sauerkraut but have not had the ability to do the same for other foods like kimchi, confirms S. Smith, Washington State University Food Safety Specialist.

@@juliecascio1532 thank you for the concise answer, it makes perfect sense to me now. thank you

No, as lettuce has even more moisture in it.

Yes

Most instructions will give a weight of vegetables and tablespoons of salt.

Kimchi uses numerous other ingredients so is not the same as fermenting cabbage to make sauerkraut. Kimchi and sauerkraut are different fermented products. Julie Cascio, University of Alaska Fairbanks Cooperative Extension Service

Ours canned stored in cool dry place lasted over 5 years ….Mama couldn’t can enough..

@@GlitterCreek260 Yes. These things age like Miso. I bet it got REAL good at about 2.