Love your presentation. You dont waste time with unimportant details only nessacay ones... you get to the point and you cover alot in a short time .. Just what I was looking for ..THANK YOU ❤🧡💛💙🙏🏼🙏🏼🙏🏼
Thank you for your kindness and information. Never thought you could freeze it. Nice knowledge to pass on to friends and family. Now for your recipes. Whoo hoo fun . Thanks.😊
Thankyou for sharing Carl, great ideas. I must say, I did wrinkle my nose at the fridge initially, but seeing how long it can keep in there is WELL worth knowing and sharing. Great vid.
Thanks Kylie! I can say that I was surprised when I found out as well! But they do last a very long time in the ground (over a year) if left there so it kinda makes sense! You will lose the outside parts but they protect what’s beneath! 😊
Thanks for sharing these tips Carl. Had never thought of dehydrating cabbage before - not sure why?! Will definitely give it a go. 👍 Do you ever add other veg or spices to your sauerkraut?
@@SelfSufficientHub sometimes we add onion and carrot - almost like a fermented coleslaw, and with red cabbage we’ve done grated apple and/or beetroot and red onion. I know you’re not a fan of the pickled beetroot in a tin but this is quite different. Sometimes spices like mustard or cumin etc, just to mix it up a bit, but we do love it plain too.
Once you refrigerate the change slows to a crawl so it stays almost the same. I suppose you could waterbath the jars at this point to actually stop the fermenting and then store too.. hope this helps