Sauerkraut Ferment from Start to Finish || Black Gumbo

Рет қаралды 744,604

Күн бұрын

Let's make fermented sauerkraut! Here we start with fresh cabbage and use a 2.5% brine to make authentic, fermented sauerkraut. This is a healthy, probiotic food that has so many benefits that I can't begin to document them all. It's easy, healthy and delicious. If you have never had a true lacto-fermented food, this is where to start. Here we follow the entire process.
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Пікірлер: 1 800

@ralphgreenjr.2466 Жыл бұрын

My grandfather and grand mother were from Poland and made a 50 gallon barrel every year. I remember when I was a boy opening the door to the cellar and the smell of sauerkraut, kobalsi, bacon, vodka, and curing cheese. The grand kids liked to drink the sauerkraut juice and snitch a piece of kolbasi. I had the greatest grandparents in the world. Both long gone, but alive in my mind.

@patiencekates5975 Жыл бұрын

❤️❤️❤️

@sonshineandsong Жыл бұрын

What sweet memories! I'm from a military family and don't have many memories of my grandparents because we moved so often. Sacrifices unknown to most people.

@ralphgreenjr.2466 Жыл бұрын

@@sonshineandsong I know my wife and I did 30 years in the Army and then 12 as a DA civilian. Thank you for your family's sacrifice. My Son and Daughter sympathise with you!

@sonshineandsong Жыл бұрын

@@ralphgreenjr.2466 please let them know how much I appreciate that.

@ralphgreenjr.2466 Жыл бұрын

@@sonshineandsong I'm looking at my daughter right now, done.

@azsswim Жыл бұрын

So glad you are showing this. My ancestors were "professional" sauerkraut makers, it was something you made every year in giant wooden barrels. My mother's parents in Poland used to make such a barrel, seal it with wax and then store it at the bottom of a lake! The barrel was attached to a chain so that when it sat at the bottom for a while, it was easily accessible. In my mom's village, everybody had such a barrel in the lake each with their own chains. In the 50s when food was scarce, it was the sauerkraut and other pickled things that helped my parents and grandparents survive. We uphold these traditions with our own pickling, especially with the war in Ukraine next door to us!

@deniecedonnafield4749 Жыл бұрын

Such a great story of survival...

@jocaroljames Жыл бұрын

Thanks for sharing that!!

@cupidok2768 Жыл бұрын

How can u tell if there probiotics

@wiolettabiesaga1349 Жыл бұрын

@@cupidok2768 probiotics is just a name for The bacteria that help your body and is found in almost all food. You cant really tell with the naked eye, but we assume they are there.

@Judy-et4ex Жыл бұрын

Im really honored you shared this! Is there a recipe you might share? What country are you from? Great history!

@diopap1529 3 ай бұрын

I love this man crunching on fermented cabbage happily while his family is annoyed by the smell. Keep it up sir, you are awesome.

@mariavalenzz5833 2 ай бұрын

Ungrateful family. Keep at it, Scott. ❤

@valerierolph1077 3 ай бұрын

Love the no-nonsense approach, nothing finicky, no overly specialized tools, very accessible. Thank you for posting this.

@TP015657 Жыл бұрын

I'm half Russian from my mother's side and she makes fermented everything bless her heart, your method is just like hers thank you for spreading the good word, people really don't know what they are missing out on.

@leroytaylor3244 Жыл бұрын

Never too late to learn, the amount of information available is mind blowing. Yet so many people are so sick in the world when so much healthy foods are known to exist.

@elizabethnilsson1815 Жыл бұрын

and for a modest price for this RICH vegetable...

@deadmanswife3625 Жыл бұрын

So many are sick because they do not accept responsibility for their own health. Instead they get on a system that pays the doctors in the medical Machinery to take over that job. Wrong wrong wrong take care of yourself people❤

@zahidayyub290 Жыл бұрын

Most of the people believe that health comes from pharmaceutical companies, and here they miss the train .!!

@patportran4683 Жыл бұрын

@@deadmanswife3625 I couldn't agree with you more!

@leighburville2717 Жыл бұрын

Im a wild and healthy 82 year old. Every Sunday, for the past 10 years I buy shredded cabbage in a plastic bag and I add a heaping teaspoon of Himalayan salt and massage the bag several times throughout the day. The next morning I stuff it all into a clean 1 pint jar and lightly seal it and set it aside (in a very WARM corner of the room) on a plate to catch the drips. By Friday it's fermented! Great probiotic! Good to eat a scoop every day till the next weekly batch is ready. Healthy gut. Healthy life. Bless yourself with this easy csbbage ferment!

@SailorSam41 Жыл бұрын

Had an uncle who was in the occupation forces in Germany after the second world War. He used to marvel at how in the German outhouses there was no odor, it was as clean as the outside air! Asking around he found out it was from the heavy use of sauerkraut, the healthy bacteria kept the people's intestines clean and there was no foul odor.

@wmluna381 Жыл бұрын

Now that's interesting information.

@annag5541 Жыл бұрын

My mum was Polish and made this in a wooden barrel in the kitchen. When you grow up with this, you don't notice the smell so much. She also fermented small cucumbers too, much tastier than pickled in vinegar. Fermented foods are so good for you. Sauerkraut improves digestions, boosts your immune system, reduces stress and increases brain function

@earlysda Жыл бұрын

Fresh food is much healthier than fermented.

@timguinn5376 Жыл бұрын

@@earlysda eating fermented foods can also boost the number of beneficial bacteria, or probiotics, in your gut. Probiotics are associated with a variety of health benefits, including improved digestion, better immunity, and even increased weight loss

@earlysda Жыл бұрын

@@timguinn5376 Tim, there are some benefits to fermented foods And there are some downsides. Fresh food doesn't have those downsides.

@XxxXxx-fm3wo Жыл бұрын

That is not fully true. You get probiotics and vitimin k from fermentation and it is a method to preserve food so nessacary. Made as far as taste goes one might just perfer fresh food. But fermentation added complex flavous to otherwise a simple flavour. As well only so many fresh food ways to use cabbage. Rolls, and soups and slaw and stemmed. And that is about it!

@earlysda Жыл бұрын

@@XxxXxx-fm3wo xxx, please read both my comments above on this thread.

@kevinegger9646 23 күн бұрын

My grandpa would grow cabbage in his garden the size of bowling balls, literally! He would slice it on an antique meat slicer that had what looked like a steering wheel with a handle that stuck out. The table would go back and forth as you turned the wheel. He sliced it about an 1/8" . Grandma had a couple of 5 gallon crocks on the back porch she would make it in. I remember taking off the cheese cloth and eating it. She can it an put it under the house.

@w5mec Жыл бұрын

FYI - I've found that an old-school potato masher works well for punching down the fermenting sauerkraut. Just make sure it's "clean" beforehand. Works perfectly, and is likely something that everyone has in their kitchen arsenal.

@margomoore4527 5 ай бұрын

Thank you for your suggestion! I was just wondering where the heck I could store a wooden tamper? I have a very compact kitchen with limited storage! But a potato masher I do have!

@patriciarobinett1235 3 күн бұрын

I just harvested 4 cabbages & made a huge bowl (a gallon after tamping) and I used two spoons, one in each hand. They cut and crushed the cabbage beautifully - from a FULL bowl to the 2 half-gallon mason jars. I love this video. It brings the 'mystery' down to real life and makes sauerkraut DOable.

@uweinhamburg Жыл бұрын

I remember a time, when traditional butchers here in Germany always had a wooden barrel with Sauerkraut in their shops (Sauerkraut and pork go so well together) and kids often got a small bowl out of it, and it was crunchy and salty and yummie - eaten with the fingers of course, just like you do 😉 Now, food regulations make it nearly impossible to have big containers with open food any longer. Another tradition from centuries gone... Strange when a KZfaq video suddenly brings back memories from 60+ years ago.....

@annag5541 Жыл бұрын

I always add either kabanos, other kielbasa or cooked pork belly to my bigos. Tastes wonderful

@walterzook7751 Жыл бұрын

Kessler Ribken ! Not sure of the but I absolutely love it with mashed potatoes, I like to cover my potatoes with sauerkrout ! No gravy !my Wife is from Altenmitlou Soory my German is not strong, love pork roast with gravy and dumpling and sweet and sour Red cabbage! Gutentag!

@littleme3597 Жыл бұрын

@@walterzook7751 Guten tag. Kassler Rübchen. Smoked pork chop. Tastes like ham. You did good.

@dominicriti7219 Жыл бұрын

also weigh cabbage after cleaned and shredded not before.

@overlandkltolondon Жыл бұрын

Sauerkraut+pork=bigos 😋

@reneeb4308 4 жыл бұрын

As a northern Ontario, Canada girl I can confirm the cabbage does sound like walking through the snow in March. We call the “Broken Snowshoe Moon” in my people’s languages of Nipissing and Ojibwe.

@thompsonsmith3256 Жыл бұрын

Hello Renee How are you doing today/

@anabanana7599 Жыл бұрын

That's neet 💙

@ForeverFalling153 7 ай бұрын

I'm Sault Tribe from Sault, Michigan and totally agree about the sound. Have a great day!

@jonathanjackson7047 Жыл бұрын

As a sauerkraut enthusiast,, I'll make a few recommendations. 1) Get a mandoline and shred it thinner. 2) Use 1 cup of (unchlorinated) water to dissolve the salt and adjust salt to 2% accordingly. 3) use the kraft pounder to bruise the cabbage. Much easier and better that crushing with hands. 4) Sprinkle a few probiotics on top to jumpstart the lactobacillus 5) Use a kimchee box for fermenting. It's perfectly designed to submerge the cabbage and prevent smell. It's a game changer

@sangeet9100 Жыл бұрын

I would use less salt too - I use any at all just as a preservative; don't need as a taste enhancer for cabbage. IMO, water shortens the life, and moreover, salt gets enough liquid out of cabbage, as I have observed

@jonathanjackson7047 Жыл бұрын

@carpe diem it's 5% by volume. 🙄

@terriebruner6315 Жыл бұрын

Like the lunches box idea! I had never heard of one!

@saltyginger777 Жыл бұрын

I've tried sourkrat and like it. I love kosher dill pickles. Can you use dill pickle spice in the cabbage and get it to taste like that too?

@janne2744 Жыл бұрын

There's always someone who knows better. Leave the man to do his own thing. He does it his way, I do it mine and you do it yours.

@rebeccamulkern1051 Жыл бұрын

Honestly it's the first time I actually understood the difference between fermentation and pickling, and you explained it all beautifully, thank you!

@uweinhamburg Жыл бұрын

Pickling = chemistry fermentation = biology (life).

@andrewest1635 Жыл бұрын

Me Too!

@patportran4683 Жыл бұрын

It's so sad when we realize how much knowledge we have lost in a generation!!

@LaydeeLia 7 ай бұрын

@@patportran4683- yes, gone in just one generation! The government wants people to be stupid so they rely only on them (ie. They don't want people self-sustaining with food, they want them relying on companies). And China adds to the mix, by controlling Tick Tock algorithms which differ in North America (promoting assinine things like eating Tide pods) from The Tick Tock algorithms in China (ie. promoting math competitions) so that they can take over the world, and the sheeple will just bow down (bcuz in 1 or 2 generations of relying on government & companies, and eating Tide pods, all self-sustaining info will be lost to them). Bravo to the OP for uploading this video of valuable information! 👋🏼👋🏼👋🏼

@grovermartin6874 4 ай бұрын

@@patportran4683 Not lost, but no longer dominant, for sure. The scientific knowledge about the importance of fermented foods like sauerkraut, kim chee, and kefir to the microbiome is seeping into the collective understanding of more educated folks who are taking up cudgels on behalf of their own and their families' health! Slow growing, for sure.

@alejandromoreno5056 Ай бұрын

just a mexican guy who heard about sauerkraut from a health channel (dr. berg) on youtube. I tried it and loved it. I thought I was eating the real stuff at first and then I realized that the sauerkraut sold at stores has preservatives, artificial coloring and flavors, and it's also heat treated. I'm trying to do my own sauerkraut now at home. wish me luck!

@ScottHead Ай бұрын

Hope you succeed!

@kisutis Жыл бұрын

My dad is making perfect fermented cabbage for 40 years.. we add a bit of cranberries and keep cold pressing with a heavy stuff over the wooden plate. As it requires cold and we always make like 5 litres we do it when first colds start somewhere in November and keep in balcony throughout the winter.. it always comes out very crispy and extremely tasty.. I love the juice of fermented cabbage:) and soup made of it with some meat and potatoes :) also we stew it with potatoes and onions in a pan during the winter, perfect tasty dish for cold days

@LaydeeLia 7 ай бұрын

Does it not get frozen over winter??

@jasonstarr6419 3 ай бұрын

man, when you hit the part about taters and onions, made my saliva glands open up full!!

@patiencekates5975 Жыл бұрын

I'm thrilled to see someone make sauerkraut the way my mom did. Thank you 😊

@geraldkaupp5380 Жыл бұрын

I add a handful of juniper berries to supply the proper starter for fermentation. The white powder on the berries is the good mold. Juniper berries also help to reduce unwanted top scum. They are a wonderful burst of flavour in the sauerkraut. Ancient German secret.

@mohergenrader2113 Жыл бұрын

Going to pick berries right now!

@k8eekatt Жыл бұрын

Any particular type of juniper bush?

@mohergenrader2113 Жыл бұрын

@@k8eekatt i have Juniperus californica but i think you can use any.

@test-bt5zz Жыл бұрын

The white thing is not a mold but organic protective fruit wax which covers the juniper berries. The compaund of the berries is the one helping to suppres the white "scum" from forming on top of the fermented cabbage.

@k8eekatt Жыл бұрын

@@test-bt5zz thank you for letting me know about juniper berries in sour kraut!

@1954F Жыл бұрын

Dad’s recipe was 1/4 cup salt to 10 lbs of cabbage layered and weighted in a crock. Delicious!

@matthewmurray4159 11 ай бұрын

That's how my pawpaw done. I can't remember the exact measurements but was thinking 7 tablespoons per head and realize now that's way to much. I'm thinking it was like 4 tablespoons a head for 7-10 days. We always can ours. He past last year so this is my first summer without him and I've got all his stuff including his huge 10 gallon croc.

@schroeterk.schroeter9908 Жыл бұрын

Germans often add some more ingredients for fine tuned taste : onions (quartered), bayleaves, juniper berries, black pepper corn, dry white whine, some sugar, honey or sweet redapple (for balancing the acidity). Try it out to your taste .

@heqaib Жыл бұрын

1) I weigh my cabbage AFTER cutting the cores out. 2) I cut the cores into chunks, boil them with water, and add miso [to taste]. Then turn off the heat. After it cools for a few minutes, I take a stick blender and make a sauce. Then freeze and add it to soups or sauces when needed. 3) I add the large leaves and a fermentation weight to keep the cabbage under the liquid. You don't need to watch the cabbage and worry about it going above the liquid. (If needed, you can add 2.5% water on top.) BTW: I found that soaking the fermentation wood pounder in vegetable oil prevents it from cracking.

@earlysda Жыл бұрын

Raw cabbage cores are nice.

@janev7214 Жыл бұрын

I love the core raw, dad from Italy him and I used to eat it.

@cariemorgangraff4829 Жыл бұрын

For the first time I had fermented sauerkraut and I’ve just recently gotten into making fermented foods. You were absolutely right there’s no comparison with fermented foods and pickled foods. I just recently found your channel I’m from North Mississippi.

@ScottHead Жыл бұрын

Welcome! I do a lot of cooking and preserving videos throughout the year though gardening is the main focus. Can't have food to eat without growing it first!

@philip4193 Жыл бұрын

This traditional food-preserving knowledge is so valuable to have and thank you for passing it on! We take all our modern Western luxuries such as supermarkets, electricity/refrigeration etc for granted however all it takes is a war or natural disaster such a flood, hurricane, wildfire etc and peaple may find themselves cut-off & isolated and having to fend for themselves for an extended period. Then those with the knowledge to grow & hunt their own food and then be able to process and preserve these raw materials will be the ones with the best chance to ride things out. Was watching footage from Ukraine when rural town & villages were being liberated after months of Russian occupation and they were interviewing the mainly elderly residents who had survived through it. Many proudly showed-off their root cellars full of pickled, fermented and preserved foods that had allowed them to survive for months on end when no outside food supplies were available. Meanwhile many of the larger towns & cities were deserted, as the population were forced to flee when the supermarkets ran out of food and they had none of these traditional food sources to draw on.

@Petroula1959 Жыл бұрын

I am Dutch and we are traditionally eating sauerkraut and mashed it with potatoes. I Holland you can by it on every street corner. But....we are living in Greec now and it is rare here. Cole on the other hand we have plenty! So now I am going to make it myself! Thank you!

@Random-xw1fg Жыл бұрын

What is Cole?

@jybuys Жыл бұрын

She meant cabbage, 'kool' in Dutch.

@Random-xw1fg Жыл бұрын

@@jybuys thanks

@SD_Alias Жыл бұрын

@@Random-xw1fg Yes in German wich is not so different from dutch the cabbage is called "Kohl" too.

@Random-xw1fg Жыл бұрын

@@SD_Alias In my language Kohl is dark black eye liner 😊

@sunbeagle9769 Жыл бұрын

I made your style of Sauerkraut with Purple Cabbage and Caraway seeds three weeks ago. I got it all packed and into refrigeration today, and it is very very tasty. Thank you.

@tinkerwithstuff Жыл бұрын

The old way to do it in Germany, and you can still buy those old kind of containers, basically a big, brown ceramic pot, more high than wide, with a groove going around in the top rim, where the lid has a counterpart that fits in. Then you put a little water in that groove, and it's sealed airtight, but also allows gas to get out. Then, there is the split-in-two "stone" or rather ceramic, too, which is t2o halves of a thick, heavy disc with a hole in the middle and maybe each of them an own hole a bit away from the center. This does two things: allow you to grab it like a bowling ball, and two halves are more easily put in than one complete one that almost fits tight, and excess water that appears from the "stones" pressing down on the cabbage goes to the top through the holes. That way, you don't need to do any pressing, the stones do that. You might find images on google by searching for "sauerkrauttopf beschwerungsstein" if you're curious ;) Although those glasses work fine I see.

@1955mrmark Жыл бұрын

Pretty much every meal at our house growing up had homemade kraut on the table. My father would make kraut all year long and occasionally horseradish a couple times a year in our basement. You could always tell when my father stirred the horseradish by his big bugged eyes.

@ladyhawk1083 Жыл бұрын

Does anybody know where I can find horseradish I can't even find the seeds or anything anywhere to grow my own horseradish I can't even find parsnips seeds also

@tammyjones7794 Жыл бұрын

@@ladyhawk1083 do an online search for "where to buy horseradish root for planting" to find the root. Same for the parsnip seeds

@1MSally1965 Жыл бұрын

@@ladyhawk1083 it’s a root. Not sure you can use seed. I have a ton. It multiplies.

@deadmanswife3625 Жыл бұрын

@@ladyhawk1083 I just bought some on Amazon. It was a less than $15 for two pretty good-sized roots. I peeled it cut it in chunks put it in the Vitamix with white distilled vinegar and made two good-size jars of horseradish prepared. Then I took a couple of little slices with little hairs on them lay them on top of some potting soil in a pot put a plastic bag over it of course watered it thoroughly and I now have three horseradish plants started. I did not disturb them so I have no idea if the little hair Roots have taken hold. maybe in the spring if they live that long I'll have them Outdoors

@ladyhawk1083 Жыл бұрын

Thank you for letting me know that I never buy anything from Amazon or anyting online which soon you'll find out why of how they're going to try to make everybody use the credit card when there's no cash anymore and I'm totally against it

@ulfandersson1732 Жыл бұрын

Interesting and very well presented! Not the average hysterical presentation we all have to endure. More of this, please! :)

@elizabethnilsson1815 Жыл бұрын

Agree very much

@clivemilner Жыл бұрын

I like Greta Thromberg/ save the 🌎

@ArmadilloGodzilla Жыл бұрын

With hysterical you mean standard US tonality I guess. Agree.

@Latebloomershow Жыл бұрын

Oh I hope I am not guilty of this! Please let me know if you watch my cooking videos.

@jonvine2946 Жыл бұрын

Completely agree -KZfaq for grown ups 😊

@sunbeagle9769 Жыл бұрын

Phoebe Sharona is a little doll; nothing better than Sauerkraut with a fur buddy.

@heinzpflugfelder7761 Жыл бұрын

Reminds me of my grandmas house, in the cellar the wooden Vat w.the " Sauerkraut". We use to put a wooden top and a heavy stone to hold it down. Grrat memories.

@popsfarm916 Жыл бұрын

53 years old and think I just figured out why no other sauerkraut taste as good as my Grandmothers on my dad's families side. I just don't like the vinegar taste. I am going to try this. And just subscribed.

@RW-df2cr Жыл бұрын

thank you for doing a very basic walk thru - This is probably the most comprehensive video done in the easiest to understand/follow I've seen. I have been afraid of doing this myself out of fear of doing it wrong. I now feel comfortable enough now to do this myself. Thank you!

@JWH-01 Жыл бұрын

My late father made sauerkraut fairly often when I was a kid. I wish I had paid attention to how he did it. I am going to try your method. Great video. Thank you!

@elizabethnilsson1815 Жыл бұрын

You can eat the core of the cabbage row, my mother gave me always the core when I was a child and I LOVED IT ! It taste a bit sweet and can literarily taste all the vital vitamins and packed minerals in it. some part of the core taste nice and small kids usually LOVE IT to eat next to it is healthy... do not give the child if they are lacto sensitive

@gottagift Жыл бұрын

My only experience with fermenting was with five pounds of japanese plums i had growing on a tree in my yard. I layered the plums with rock salt(ice cream maker salt) at a 20% ratio. Then covered the plums in a pot using a dinner plate. The plate was weighed down with a five pound brick. after 10-14 days i had what the Japanese call UmeBoshi. Very salty which is good for a hard working man on a very hot and sweaty day. Try to only eat 3-4 per day

@mohergenrader2113 Жыл бұрын

I live across from an ume orchard! 1000 trees.

@gottagift Жыл бұрын

@@mohergenrader2113 April fools day must be a very busy day

@mohergenrader2113 Жыл бұрын

@@gottagift They share. They make vinegar and umeboshi. They are good to have as neighbors.

@earlysda Жыл бұрын

Three or four umeboshi a day is unhealthy. I like the Kishuu salty ones, not the honey ones, but the fresh ones are of course better for the body.

@gottagift Жыл бұрын

@@earlysda considering they have 1,000 mg sodium each, yes for unhealthy. I just wanted to replace lost electrolytes due to sweating so i could avoid muscle cramps.

@elizabeththomas5926 Жыл бұрын

Thank you, I loved this video. It is great to see someone so happy with their fermenting results. Great stuff.

@thompsonsmith3256 Жыл бұрын

Hello Elizabeth How are you doing today?

@mjrussell414 Жыл бұрын

Wow - and he even grew the big gorgeous cabbages.

@legambaz Жыл бұрын

Mmm.....yummy. Tip - It' s much safer to remove your ring before handling the kraut. Rings on fingers ( or any decorative items on hand and fingers) contain crazy amount of pathogen that are not removed with regular hand washing.

@ClausenWorld 4 жыл бұрын

I'm a new subscriber. I enjoy your gardening lessons. Thank you for putting up videos. This is how I make mine...I'm eating some now. It's good stuff! It's not just for topping a sausage. You can even get it on salad when you're in Germany. Everyone should eat or drink something fermented everyday for good gut health.

@dianalester1351 Жыл бұрын

As a child, I remember so well how I helped with canning. Love Sauerkraut!

@user-fu1so6rv4w 6 ай бұрын

We make similar sauerkraut in northeast area of China, hundreds of served family vegetable need in cold monthes from December to April,several hundreds pounds of Chinese cabbage fermented in few big pottery jars that higher as 1 meter!!! We stew sauerkraut with pork，the simplest of its recipes is just mix the duo with water then boil 30m, delicious all of it, the sauerkraut, the pork or its bones, and the soup!!!

@shdwbnndbyyt Жыл бұрын

My father's cousin (and best friend as a child) made a big barrel of sauerkraut for his family and put it in their well house (back in the 1950's or so)... One day while he was busy his children told him that there was something stinking up the well house and they wanted to dump it. He did not really pay attention (he was busy doing a task), told them okay so they would quit interrupting him at the complex task he was doing, and was quite upset when he found out the children had dumped all of the sauerkraut....

@angelicwolf909 Жыл бұрын

FYI ... you should cut up that core and put it into the mix because it has a lot of probiotics and nutrients. Also, I would not use metal ... use a glass bowl ... and generally, I only use one tablespoon of salt per head of cabbage. When I crush the cabbage with the salt the brine is produced without any problem. In fact there is enough brine solution to cover up the cabbage unless you get a dehydrated one. I love the stuff ... and yeah ... I did enjoy your video ... learned some things too by the way. Thanks.

@VisualizeHealing Жыл бұрын

Great video. Your salt ratio is a bit off though since you weighed it before you took the cores out. I always weigh my bowl so I have a tare weight, cut the cabbage and put it in the bowl and then I can either subtract the tare weight or zero it out with the bowl and then do the ration so that I have a more exact weight. Love that you stress the cleanliness as I've seen many who I shudder to think people are eating their food! :)

@PhilLesh69 Жыл бұрын

I use Himalayan pink salt which has a little less sodium chloride than pure salt, so I've always simply guesstimated and eyeballed how much salt to add. I think it's usually around a tablespoon full for each head to get started. If it takes too long to get some briney water in the bowl from kneeding, then I will add some more. If my fingers start to get raw and red then I know I have a pretty salty brine and I stop adding salt.

@PhilLesh69 Жыл бұрын

As far as the cleanliness. I sorta think the idea is to get your hands into that cabbage to inoculate the solution with exactly the right bacteria for your specific environment. It helps build a specific immunity response to the things in your environment.

@Hootyhoo-jq9vq Жыл бұрын

His 2.5 % is correct, as he based it off his previous attempt at fermenting. What was incorrect was his mathematical description. He did not, as you accurately stated, have a 2.5% mixture of salt to cabbage.

@jklappenbach Жыл бұрын

Highly recommend a mandolin slicer to get uniform thickness to the cabbage slices. Also helps to make short work of slicing up a few heads. Just take care of your fingers. Another tip for fermenting other veg: put a cap of cabbage at the top of the vessel to help create an air-tight seal of whatever you're fermenting. Cabbage is a natural habitat for lactobacillus, and cabbage leaves will serve as a mother for the desired population.

@parrotraiser6541 Жыл бұрын

Cabbage core is perfectly edible. Just chop it into chunks and boil for a few minutes with other vergetables, Broccoli stalks chopped up go into the same pot. Add other conveninet vegetabls.

@sophiakubash7856 Жыл бұрын

My mom always gave me the core I ate it raw as a kid

@earlysda Жыл бұрын

@@sophiakubash7856 Raw is best!

@erikziak1249 Жыл бұрын

If you happen to get some small, hard apples, you can add them at the beginning of the fermentation. Those apples will be a super probiotic "bomb".

@theprousteffect9717 Жыл бұрын

Eating sauerkraut right out of the gigantic jar is very much something I would do. You're a funny guy! 😂. If your family doesn't like the smell, my guess is they don't like the taste either, so more for you! I look forward to giving ferments a try some time soon.

@bunkyman8097 Жыл бұрын

I always use the core. That is my treat when it is all finished!

@sandybourgeois7332 11 ай бұрын

Sauerkraut with ginger a sliced green apple! Yeah!

@tinaperez7393 Жыл бұрын

I really loved seeing how much this guy really loves and enjoys home made raw fermented saur kraut. 👍😁 I really appreciate his enthusiasm as it's contagious - that and the instructions on how to make it helps me to want to try this myself and gives me the confidence and encouragement to know I'll be able to not only do it successfully myself but that it will be worth it. Also, I love caraway seeds too! Of COURSE I'll want to add them! 👍😁

@Nettsinthewoods Жыл бұрын

Don’t worry about that pocket Scott, you’re a proper dapper Dan. I was very impressed by your video and your own cabbages too! I’m definitely going to try making this. Very best wishes from the U.K.

@tinaperez7393 Жыл бұрын

I've been researching / looking for good how to videos on this and this video might be the best and most helpful one I've found (and there are good ones out there). His enthusiasm is contagious and encouraging especially for someone like myself - a newbie to raw saur kraut and making homemade fermented foods in general - who hasn't made this yet.

@norbertperka9231 Жыл бұрын

@scotthead suggestions: use bigger cabbage ,don't use green leave coz it make it grey only the mature white ,15-20g/kg is more then enough ,herbs are welcome,cut it thinner ,from the very begin press as much as possible ,solty cabbage will release juice , when finished cover it with plate (put something heavier on top) or whatever and keep cabbage deep in the juice it will prevent spoiling , keep it open ,closed can explode coz it produce gases . until fermentation is finished every day use something like wooden stick to the bottom to release the gasses,fermenting depends on temperature but better to keep in not hot place ,when finish put in jars ,two more weeks should be ok you can pasteurized but you don't have to, it is naturally protected, keep it in celar if you have ,Im Polish I do it myself and all over the country it is common food for us all year long ,bon appetit

@TheSoj77 Жыл бұрын

Great looking kraut! Just finished a class on fermenting, and asked the professor a question about my mother’s habit of eating directly out of the kraut container and sticking it back in the fridge, drinking directly out of her kefir bottle and putting it back in the fridge. He said that will set up a whole new set of harmful bacteria, and to throw the fermented food out if a person has contaminated the container (unless they’re going to eat/drink the entire container within a day or two), even if it is only THAT ONE person eating/drinking from the container. Thought that might be helpful for others to know.

@sincerdagain6060 2 жыл бұрын

German way is juniper berries, and caraway seed. I didn't like bitting into the caraway seeds so I left them out on my second batch. I use the bigger leaves from the out side of the cabbage to put on top with a ceramic weight to hold it down below the water.

@MumrikDK Жыл бұрын

Couldn't you just grind the seeds up before adding them?

@sincerdagain6060 Жыл бұрын

@@MumrikDK No thats not the traditional way to do it.

@deadmanswife3625 Жыл бұрын

@@sincerdagain6060 I love caraway seeds. I love the flavor of them I love biting into them or not biting into them

@sincerdagain6060 Жыл бұрын

@@deadmanswife3625 I meant Juniper Berries not Caraway seeds. I have a tea strainer I use while the kraut is making just for the flavor, then take it out so no berries are in the finished kraut

@deadmanswife3625 Жыл бұрын

@@sincerdagain6060 I wouldn't know where to get juniper berry but I've heard that they are a good way to start the fermentation I've heard it a million different places I'm a check it out

@hellozonk9139 Жыл бұрын

My family comes from Bavaria. It was tradition to make sauerkraut in the fall and then freeze it. (In the old days they would simply leave it outside). Given as gifts for Christmas, it was eaten on New Years Day to bring good luck. I'm going to try this.

@aliceallen2919 Жыл бұрын

We eat cabbage on New Year’s Day for wealth and blackeye peas for health that’s our tradition in South Louisiana, USA.

@sharky7665 Жыл бұрын

Both of y’all remind me of the fine people in Pittsburgh Pennsylvania.

@marylouise890 Ай бұрын

So happy I found you again! I have failed 😞 3 times. It’s been so long since I watched you the first time that I forgot how to make it the correct way. Thank you 😊

@bobm7275 Жыл бұрын

In the late fifties and early sixties, we made sauerkraut in three earthen ware crocks about twenty gallons each, when full they were covered with a pottery plate and then a cover and left out side all winter or at least until the kraut was gone.

@diytwoincollege7079 Жыл бұрын

They have lids for the mason jars that have airlock flaps in them. They work great.

@PhilLesh69 Жыл бұрын

I prep cooked at a Bob's Big Boy when I was fifteen. One trick I learned was to core heads of lettuce and cabbage by firmly and sharply slamming the stem down on the stainless steel tables. Then you can grab the stem and give it a twist, and it should come right out. I had to chop two boxes of each every morning. But that trick and an autofeeding deli slicer made it much quicker.

@louisveldman4035 Жыл бұрын

Many thanks for showing this Scott! I just made my first sauerkraut exactly as you told and it tastes great. It' s crunchy as you said,15 days, spot on. Thanks!

@sage7x7 Жыл бұрын

I LOVE your food inspector. She's so cute! She's doing a good job too!

@Cuteglamshopper Жыл бұрын

Thank you so much for producing this video showing from start to finish. I like to see different variation how people make sauerkraut. This video was simple. No fancy that I keep seeing in so many videos that just seems sort of arbitrary yet I know they are helpful . It’s also lovely to see it shines your happiness . Thank you.

@Mp57navy Жыл бұрын

Boil the sauerkraut with some sliced carrots to counteract the sourness. Serve with charcoal grilled bratwurst (not precooked, raw meat!) and pan-fired potatoes plus a fried egg. Doesn´t get more German than this.

@thaddeusfilar2050 Жыл бұрын

We always made sauerkraut for winter in Poland in 60s

@ERGA2016 Жыл бұрын

I made MY first batch ever. I added apples. YUM

@jimbon42 4 жыл бұрын

I just recently tried my hand at making sauerkraut. Your method is so much easier than the method I used! Thank you thank you, because I've been putting off doing another batch even though I enjoyed the results. (And you are right. It tastes so much better than the store bought pickled stuff.) Thank you for sharing. Best wishes from the northeast. Subscribed!

@stephenbaldassarre2289 Жыл бұрын

I use that same jar for making kombucha. Now I can make sauerkraut too. Thank you!

@LiloUkulele Жыл бұрын

Great job Scott!...from garden to table, it's so important that we don't lose these basic life skills. We recognize more multinational corporate logos than local plants these days...

@daveymorgan909 Жыл бұрын

Great video. Thanks for sharing your recipe. I like to use Red Cabbage which is nice to.

@margaretashlock2531 4 жыл бұрын

My cousin eats something fermented every day. Huge believer. My dear mother in law made kraut this way. Taught me so much. Still hooked on your channel. Already telling everyone I know!

@SirAzazel Жыл бұрын

In my family in Ukraine we would also add a little bit of carrot strips (cut to strips on a small grate of a cheese grater, maybe like 2mm thick) and some whole black pepper. Not exactly sure what carrot adds, but pepper adds nice hint of black pepper flavor

@sonshineandsong Жыл бұрын

This is the exact recipe I found on KZfaq from a polish woman. She said the carrots add sweetness. I think it's too sweet, I must have added too many carrots. Next time I know better. Edit: I left it fermenting longer and tried it today. It's perfect now! That first taste was too salty also. I can't understand why it tastes perfect now but I'm so happy 😊 My first time making my own kraut.

@dplj4428 Жыл бұрын

Carrot can add a littlest bit of sweet.

@SD_Alias Жыл бұрын

Yes that is a tradition in eastern Germany too. Here in western germany we most have it without carrots… Both versions are very tasty.

@littleme3597 Жыл бұрын

Your family is lucky to have you! Excellent job.

@YaelSharon3410 3 ай бұрын

Last August I made this fermented cabbage following your exact recipe and instructions, it was my very first time fermenting anything by myself from start to finish. For comparison I also made another fermented cabbage recipe (from another channel) with brime. Both made on the same day and fermented side by side in the kitchen. Verdict: your recipe and method was the high winner in my household! I fermented for 6 weeks and then moved to the fridge. My family preferred your recipe because 1- the cabbage remained a bit crispy 2- it was not too salty 3- the overall appearance of it was more eye pleasing. Also, with your recipe I didn't get any Kham Yeast in the jars, whilst with the brine recipe Kham Yeast formed, note that all jars were cleaned the same way and the ferments were side by side in the same conditions. Thank you for this video, this is a recipe we love!

@tmd7859 Жыл бұрын

Toast the caraway before tossing it in- you can really taste it then. I had never made sauerkraut until last year, it is so much better than the stuff in the can at the store. Nice work!

@peteroz7332 Жыл бұрын

"better homemade" might be due to pasteurisation usually done to store bought foods... in many countries it is a requirement... and that process kills all the good guys along with the bad ones... 🤷‍♂️ and prolongs the shelf life

@rayjames9835 Жыл бұрын

I complement you on expressing cleanliness on food preparation mate! It's a rarity! 🙏👍🇭🇲

@007bird Жыл бұрын

fried cabbage. cut 1/2 inch square of salt pork. cut the pork into tiny pieces. put pork in frying pan cook until oil renders and the little pieces are crispy add chopped onions cook half way then add sauerkraut cook until kraut starts to turn brown enjoy. can add this to pierogi

@NotSoCrazyNinja 6 ай бұрын

This is exactly the video I wanted to see. I love sauerkraut with caraway seeds. Who in their right mind doesn't like the smell of freshly cut/chopped cabbage? That is a delicious smell. I've never made kraut or coleslaw, but I have had the pleasure of being around when slaw has been made and the cabbage smell is lovely. I really want to try my hand at making some sauerkraut.

@pontevedra660 Жыл бұрын

I truly love the smell of cabbage, it is such a clean, clear aroma. Love it! Thanks!!

@yokoschroder314 Жыл бұрын

Excellent, just filled up three jars, while your video was the background music to my action. Home gardening and home cooking will bring us personally to another level.

@allenvaughan1 Жыл бұрын

I LOVE to eat the core! It's a llittle bit hot, cruchy and a little bit juicy. I think it's a great snack while I'm making cole slaw!!

@joellenlevitre2590 Жыл бұрын

Thank you! I'm making a half gallon tonight.

@bohodiak Жыл бұрын

I watched two other videos on this but you were the first one explained what is going on. Excellent presentation. Thank you

@easyrider920 Жыл бұрын

I made some yesterday and saw your video today. I haven't made any for a few years and I forget to add the caraway seeds this time. I use a jar with the lid that latches down and just release the gasses a couple times a day.

@terriebruner6315 Жыл бұрын

Thank you so much! I can't wait! So simple, so easy, so straight forward!

@wpistol Жыл бұрын

I'm watching this video again. I watched multiple other videos and it seems you make the most sense. Easy to understand and just enjoyable! I think I'll wash my cabbage and hands and glove up. Thank you for the great video!!!

@ScottHead Жыл бұрын

Just weigh AFTER coring, which is the mistake I made here. Still worked but meant the brine was a bit more like 3% instead of 2.5% which I stated.

@joebrann4612 Жыл бұрын

Yep, I love it, didn't notice the pocket till you mentioned it. Great video, and thanks

@denisestone8491 4 жыл бұрын

Did this 2 years ago. Thank you for sharing and reminding me. I did love homemade more so than store bought. 😋

@obduliocerceno4984 Жыл бұрын

Yeah 🎉. Two years later found your wonderful video. I enjoyed so much! And I will try your recipe. And thanks from Panamá 🇵🇦!!!

@DaneStolthed Жыл бұрын

Hotdogs? You need some Bratwurst! Great video, big thumbs up from Wisconsin!

@davannhuynh4279 4 жыл бұрын

Scott, you made me drool as I watched you taste your sauerkraut. I will definitely try to make some. Thank you for sharing the information on how to make it.

@mnp870 Жыл бұрын

My dad would make it and taught me. Delicious and simple.

@Deepseaclammer Жыл бұрын

Back in the early 60's my father and grandfather used to make a 15 gallon crock of sauerkraut each year. I don't remember them measuring anything. Just cored the heads and run them through a bandolin. Then they sat and drank beer and layered cabbage and salt to the top, tamping each layer. Topped it off with a lid of maple that sat down inside the crock with a brick on it. It was kept in the basement and my dad would go down once a week or so and "skim the top"...and taste test it...every time. I remember he kept the crock in a washtub because whenever there was a full moon the brine would run over the top of the crock. Good stuff!! He would let it go about a month. To this day I like raw sauerkraut more than cooked. But you just can't buy it like that, it is truly an artisan product.