Rachel Cook I like most foods including things pickled in vinegar but Sauerkraut seems to have a pleasant, bit less harsh kind of sourness. I made some and after eating it a couple times I noticed I felt better. I've made it several times since without using very much salt and tried some different kinds of cabbage. I'm going to try making Kimchi!

There’s no live cultures /probiotics in their product, it’s pasteurised

First off, making this in huge batches glass is not practical second selling it in glass jars will increase the cost to the consumer. Food grade plastic is fine. Ideally, you should grow your own cabbage and go down on all fours and eat it while it is still rooted in the ground, eating around the bugs but you not going to do that either.

@@StevePotgieter shut up. leeching chemicals is worth caring about.

Use clean utensils and put the desired amount in a dish. Don't eat out of your jar. As long as your utensils are clean you should have no problems. I make it by the Gallon and after 35 days i out it in pint jars. Refrigerate, and it will keep for a year and more. Don't waste the juice its the best part.

did you find your answer, it's been 9 years finally? if not I can give you tones of recipies, most of them are Polish since we eat it a lot ;d I remember that I loved sauerkraut with tiny bit of sugar as a dessert when I was a child. Haven't eaten it for long time that way but I guess I would still like it :)

go vegan

The host of the bacteria is the gut, and the bacteria in fermented ("probiotic") foods are the same that form in the gut of infants and plays a vital role in digestion and protection; however in foods when consumed by adults, they likely don't survive the digestive acids and enzymes in the stomach. Danone, a huge multinational milk company, got challenged on the claimed health benefits of their Activia product in court and lost, they spent billions but couldn't produce evidence that the bacteria was able to actually reach the intestine. Doctors do prescribe probiotic treatments, for example in recovery from antibiotic treatment. I've had diarrhea for a long time after i got treated with strong antibiotics once, then i got prescribed Omniflora N and it really helped, i fully recovered within 2 days. I suspect that the pills carrying live bacteria are coated or protected by the binder to survive the digestion. Still, there are secondary benefits from fermented foods that are scientifically proven, even if they aren't strictly "probiotic" in nature.

Yeh I bet its real funky! But I prefer Kefir, to each their own.

My personal fave is spicy kimchi. I like kefir as well.

GrenadeChick99 Ah yes I liked those at korean restaurants as an entree.

I love those fermentations!

electrolytes? that is what plants crave?!?!

BRAWNDO the thirst mutilator!!

haha you dont believe this anymore do you?

you are mistaken. watch again.

Rembrandt133 Clearly what? their hair is covered, and i didn't see any skin contact with the product since they are wearing gloves. Unless you are criticizing the lady at 2:40 which she is making kraut at home, you are just drooling stupidity and ignorance.

+Rembrandt133 I wholeheartedly agree on this point. Each of these workers needs to have a Tyvek body suit covering their bodies for the reasons stated: e.g., body hair, skin sloughing, etc.

Maybe they could put the liquid into a more shallow container so that they don't have to put half of their body into the container to get the last 1/3.

Actually Sauerkraut is extremely resistant to bacterial contamination at the stage when it's being packaged, after it has fermented, the lactic acid and lactic bacteria protect it, which is exactly why it remains fresh for years. In Soviet Union where i come from, it was handled in a much more dirty way in retail because it wasn't packaged up, it came to retail in wooden barrels and was dispensed by weight, and the store clerks handling potatoes and carrots all day were anything but clean and had a habit of dropping their ladle on the floor or putting it everywhere and not washing it, but no cases of infection ever happened.

Makesome Noise: You're a dolt. His point is valid and you too should be concerned. Please don't serve on a jury.

Kodona They would have to be clean, food-grade barrels. I don't believe they even make food-grade garbage barrels. So they may have never been used for garbage before, but the plastic contains toxins that cause cancer.

I looked up the label on these "garbage barrels" (Rubbermaid Executive Series BRUTE), and their official website lists them as certified food safe, NSF/ANSI standard 2: Food Equipment. Oh wait, these are grey, while those are black only. Bummer. Not sure it's food safe after all.