How to make Polish-style home-made sauerkraut - learning Polish food.

Подписаться 58 тыс.

Просмотров 186 тыс.

50% 1

#homemade #sauerkraut #poland In this video Anna of PolishYourKitchen.com teaches you how to make a Polish-style home-made sauerkraut.
Please watch, LIKE and SUBSCRIBE!
Link to recipe: www.polishyour...
This video is sponsored by Bacik. Check out their products at: bacik.com and polishfooddirect.com
Link to mini COOKBOOK on Amazon: amzn.to/3n9o41T
Link to apron/t-shirt/MERCH STORE: www.polishyour...
To support me via Paypal: paypal.me/polis...
Link to Facebook: / polishyourkitchen
Link to Instagram: / polishyourkitchen
Link to mini cookbook on Amazon: amzn.to/3n9o41T
Want to sponsor a video? Email me at polishyourkitchen@gmail.com
To see more videos, please subscribe. New recipe video posted every Monday plus BONUS videos on random basis.
Below is a list of tools and my favorite things I use in my kitchen. The links listed are affiliate links, this means that if you choose to buy something, I will get a few cents from that sale. This doesn’t affect the price of the item, just lets me generate a bit of income for providing you free content on my blog /polishyourkitchen.com/, and this channel. I only list items that I use /or used/, know, love and feel confident in recommending them to you. Thank you for your support.
Lodge cast iron pot / Dutch oven with lid: amzn.to/2K46X0v
KitchenAid: amzn.to/2i8Dp3L
Pasta roller: amzn.to/2EFL18e
KitchenAid sausage attachment: amzn.to/2oQHWuE
Bundt cake pan: amzn.to/2ndqwrd
Food processor: amzn.to/2rIlwAA
Measuring cups: amzn.to/2BuIKd4
Measuring spoons: amzn.to/2DAxiyh
Silicone spatulas: amzn.to/2Gg8oWz
Pierogi cutter: amzn.to/2vIHCFP
Egg slicer examples: amzn.to/2Rsu3lI
or amzn.to/34rxOwG or amzn.to/2V07SW1
I have not used this particular brand SAUSAGE STUFFER but it looks exactly like the one I have, so I can recommend the design (quality, however, I cannot guarantee): amzn.to/2WuBP1y
Food items I recommend:
Wild mushrooms: amzn.to/2jGZK9c
Natural Casings: amzn.to/2FefD07
OTHER WAYS TO SUPPORT ME AND MY CHANNEL:
You may also choose to support my blog and my channel by donating a few bucks via PayPal at paypal.me/polis... Your support is greatly appreciated and allows me to create more recipes, more photography and more videos for your to enjoy. Thank you kindly.
Content I provide on my blog and RU-vid channel is free and will always be free. Financial support is not required to enjoy it. Other ways to support me:
1. Watch my videos /all the way through/ and hit the LIKE button under each video.
2. Subscribe to my RU-vid channel.
3. Subscribe to my blog @ polishyourkitchen.com - just type your email address into SUBSCRIBE line.

Опубликовано:

14 окт 2024

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 372

@ottopartz1 7 месяцев назад

My grandma was German and I remember the giant ceramic crocks that she had in the basement for the kraut. Several varieties, I know that one always had Dill weed and sliced garlic, one smaller crock was red because she added beets, carrots and onions, and another smaller one occasionally had horseradish since that was only dug up every few years and whoo that would open up the nostrils.

@Sbannmarie 6 месяцев назад

Excellent video.

@bridgetashley2232 2 года назад

I like hearing the childhood stories about your family traditions

@gordburnz1363 3 года назад

Just finished making 11Kilos of kapusta kiszona as per recipe. All four of my grandparents came from Poland in 1918- 1922 so we grew up with Polish food- we had some Ukrainian in there also - My grandfather could speak Polish, German and Russian with some Ukrainian also. I am very proud of them. And love the videos-and Polish food

@PolishYourKitchen 3 года назад

Tell me how it turned out in a few days... I’m curious. 😊

@meggflores5303 2 года назад

My paternal great grandparents came from Poland in 1918... my grandpa insisted on showing us how to make authentic Polish food...I am so thankful!

@gordburnz1363 2 года назад

@@PolishYourKitchen It turned out very good-crunchy ,delicious-not as soft as store bought in jar but I like it- I also made a batch in Jan 2022-and canned it -so at the moment I have a lot of Kapusta Kiszona- I love it and thank you-stay safe-in these times as the Devil(Putin) is afoot

@katysummer9418 2 года назад

Question: Is Polish sauerkraut sold outside the country pasteurized? Maybe you should mention that sauerkraut is a very good probiotic nurturing the microbiome in our gut when eaten "RAW". Keep up the good work. Homemade food from scratch is the best. Cheers from Canada 🍁🍁🍁

@andrewbajek7463 2 года назад

@@PolishYourKitchen is bacik in Chicago ? You they no longer exist

@eddavanleemputten9232 2 года назад

This is exactly how my grandmother taught me to make sauerkraut. She was from a small village in Silesia that after WW2 became part of Poland. She taught me how to make mead as well, and countless other things. Her mantas about fermentation were: - Never use metal; glass, glazed ceramic, porcelain but NO METAL - Be scrupulously clean (which usually meant copious amounts of bleach, lots of scrubbing, followed by a rinse with cooled boiled water, then another one with scalding hot water - Use good ingredients - Time is your friend She used to start various jars of sauerkraut simultaneously, each with their variations. ‘Basic’ meant only cabbage and salt. Then there was cabbage, carrot and salt, cabbage, onion and salt, cabbage, apple and salt… etc, each with or without spices: caraway, juniper berries, cumin… or a combination. I still make sauerkraut every year. My favourite containers are my grandmother’s glazed earthenware pot and my Mortier Pilon fermentation jars. For a kimchi-like version I substitute part of the salt with fish sauce, add garlic (lots!) and chili powder (to taste). My SO used to hate sauerkraut because it tasted too sour to him. But he loves mine, prepared with a bit of shredded apple and onion when cooking it (sloooooooow simmer over several hours) with various smoked meats, a bone, a few juniper berries and a bay leaf added. A touch of caraway too but not too much. Boiled potatoes on the side. And in Summer, on BBQ days, the hot dogs HAVE to be garnished with sauerkraut and caramelised onions & a smear of mustard. More often than not the ‘dogs’ are Polish or German sausages. Or Polish/German style fresh sausages.😊 A few years ago I took some left over sauerkraut to work for lunch. It was quite a lot and someone else hadn’t had the time to bring anything so I shared what I had (pre-pandemic times). Little did I know her father owned the local high-end restaurant. She asked me if I could spare a jar of sauerkraut and I obliged. Two days later I get a call from an unknown number. It was the father, asking for my recipe and methods. He still prefers mine over his. Maybe because I eyeball everything and prefer to go by touch and by feel. Maybe because Grandma also taught me to always add a bit of the previous batch of brine to the new one IF AND ONLY IF IT TASTES RIGHT. Thanks, Grandma!

@whiteleopard1713 Год назад

AND NO PLASTIC !

@masonjarhillbilly Год назад

I use an old school fermenting crock with a water seal lid. I have thick ceramic split weights to go on top of the cabbage to keep it under the brine. I use the leftover liquids to jump start other ferments such as fermented ketchup and fermented hot sauces.

@pameladobbins1844 4 дня назад

I recall doing this with my family. My father, also a woodworker, fashioned a mandolin just as you described. He would shred cabbage into a large crock, sprinkle the salt on and my job was to punch the cabbage down with my brother's baseball bat that was covered with an empty bread bag secured with a rubber band. Our heritage is Czech, Slovak, Bohemian and German. We assumed there was Polish there too but didn't know any history. Genetic testing shows I'm more Polish than I thought! Love that I found your channel!

@rommelangus 2 года назад

I always put fermented vegetable juices like sauerkraut juice, kimchi juice, etc into new sauerkraut to kickstart the fermentation process and just reduced the salt by 25-50%.

@jeromebarns6151 3 года назад

The simplest, most clearly presented sauerkraut recipe I have seen. Thank you.

@marymanchester7229 3 года назад

My Bobcia and Dziadek had a huge wood barrel and did exactly what you described doing in the bath tub. It was kept in the cellar all winter. They grew acres of cabbage so they made a huge amount. They would use a huge rock on the top. Thanks again for the great memories. Also thanks for the tip on the Bacik products.

@maciejszymanski2386 3 года назад

My grandma prepared two big (50 litres) oak vats of sauerkraut every September. She added cumin seeds, bay leaves, allspice.

@leslieokonski7596 2 года назад

That's a fantastic way to weigh down items being fermented, I never would have thought of that. Thank you so much!! :)

@bunkyman8097 Год назад

New subscriber here, love your recipes! Story Time: I am Romanian and our Christmas dinner traditionally is stuffed cabbage. However, preparation of that meal starts in November when homemade sauerkraut (varza murata) and soured cabbage leaves are "put up" in crocks. Dill and savory is added in little cheesecloth pkgs. for flavor. By Christmas the cabbage leaves and varza is sour enough for us to use. The cabbage rolls are made Christmas Eve for the next day. To my family, it is not Christmas eve until the aroma of stuffed cabbage fills the house! I've had this every year since I was a child. My mother taught me how to make it and I make it now since my parents have been gone. I think of them and my grandparents and ask them to guide my hands when I prepare this dish. I know they are with us when we have our Christmas dinner and I am so honored to carry on the tradition... Peace to you and your family! Pofta Buna!

@joesabal1212 3 года назад

My maternal Ukraine grandparents, living in upstate NY, used to make sauerkraut in a glazed crock and when ready stored it in their root cellar (dirt floor no concrete) as the natural ground temperature would be 45-50 degrees F. So good!

@Piastowic 3 года назад

I also add some very thinly sliced yellow onions ,some very thinly sliced apples as well as a bit of carrots.

@rebelwraith8138 2 года назад

I've been making my own sauerkraut lately. The store bought stuff is pasteurized and has no probiotics or vitamin C. Many more health benefits making it at home.

@PolishYourKitchen 2 года назад

I agree completely, that's why we make it ourselves also. Thanks for watching!

@rebelwraith8138 2 года назад

@@PolishYourKitchen I have also subscribed to your channel. Love your vids.

@phil-amacres7337 Год назад

Just finished making our first batch, turned out delightful. Crunchy, slightly salty and lightly soured, much better than store bought, I’ll be making this again. Thank you both.

@thevocalmale3754 2 года назад

That is one 'Massive Jar' of pickled cabbage. By far the easiest process I've seen thus far. I'm going to copy your recipe and pickle some up for Christmas! 👍

@edwardpate6128 Год назад

Reminds me of when I was a kid and helping my German grandmother make homemade Sauerkraut, this was back in the 60's when a lot of these skills seemed to be dying. Glad I was able to learn both this and pickle making and that these great traditions coming back.

@chillwillrocco 2 года назад

I remember my Grandmother making this in an old butter churn and how wonderful it tasted. I followed your recipe and am anxiously awaiting the ten days, at day 7 now, but I may sneak a taste today!

@jammielowe8184 3 года назад

I made your Sauerkraut recipe. It turned out way better than any store bought I've had.

@PolishYourKitchen 3 года назад

Perfect!

@njmaryannez 3 года назад

I only remember sauerkraut in the enormous ceramic crock down in the basement pantry once in my childhood. But I remember the taste! Looks like there’s a local Bacik outlet very close; time for a socially distant shopping trip.

@robertpeeler7534 2 года назад

Been making my own kraut for years. I've found that it can be frozen in jars and kept in the the freezer. When you thaw it it tastes like fresh kraut.

@lauragilman6869 3 года назад

i love that you do the foods as natural al possible and use up what you have on hand..i really enjoy your programs i make my kraut the same way, with the same ingredients, but i put mine in quart-size jars and cap loosely and put them in the $1.00 dish basins as they ferment. when one week to 2 weeks , taste and then wash off the jars and wash lids, recap and then water-bath them.

@marilynsobiech5182 2 года назад

While I'm not Polish my husband is 100% Polish. We have visited Poland and were able to meet the family that are still farming on the original family farm on my mother-in-law's side of the family. We also got to visit the town my father-in-law's family came from about 3K away. While this is not my heritage I try to cook the foods that my husband grew up with and were family favorites. Like in all families every aunt or uncle has their own little variation, added spice, or addition that their particular family likes. That's why it's so hard to nail down some family recipes. Your video is excellent, well explained, uncomplicated, using modern day equipment with homage to the "old" say of processing a large amount of cabbage. I loved the story and from your description I had a wonderful image of the ritual of cleaning the bathtub, and using the special homemade cabbage slicer. My father was an inventor and builder too. If he could draw it he could build/make it vs spending a lot of money to buy the store bought version.I loved this video and plan to look for other videos. Thanks for the tip on the Bacik company and their line of products. I'm sure I'll find something to order. We live in a small town in northern MN but near where my husbands family immigrated to. There is one excellent eastern European grocery store in Minneapolis, Minnesota where I shop when I'm in the cities. Thanks again for the great lesson on sauerkraut making. It's an item we enjoy all fall until almost summer because our winters are long here in Minnesota. Hardy meals that include sauerkraut after snow shoveling are are always a hit.

@PolishYourKitchen 2 года назад

Hi Marilyn, thank you for sharing your family story with us. I'm sure that your husband greatly appreciates you embracing his Polish roots, as I appreciate mine doing the same. I'm glad you enjoyed the video, and thanks for watching!

@francesvandenbergh3118 2 года назад

Anna you mention making Sauerkraut in the bathtub...growing up in the 60ties......I am now 71 years old...my Dad made his homemade wine in wooden Vats. We would climb into the Vat and stamp the grapes with our bare feet.. One day when there were no more vats available..my Mom put the grapes into the enamel bath tub... The acid from the grapes ate away at the enamel of the bath!! This was a rented property....so when an inspection of the house was done prior to us moving out...my Mom would fill the bath with washing so the damage to the bath was not visable... My Mom did try painting the bath with enamel paint but the acid in the grapes corroded it .. Ultimately my parenrs had to pay for the damaged bath... Thank you for the memories. Blessings from Sunny South Africa🌞

@tomfilipiak3511 Год назад

You,and your husband,great people!Thank you for all the great food!Raised on Kiska,pierogi,and herring!

@virginiadouglas9449 2 года назад

i ate it years ago and i liked it thank you God bless you

@Boelick 3 года назад

I am Polish/American and just listening to you brought back so many memories of my childhood on our farm and my Grandmother and Uncles. We used to keep big crocks of this in our milk shed while it was fermenting.

@ireneodrzywolski640 3 года назад

I just love your channel. Brings me to great memories as a child with babcia. We used to make this in barrels

@Terry-n1i 6 месяцев назад

Great ideas!! Thank You!! Been making it for years, but you always learn something new!! Fermented foods very healthy and delicious!! Never heat or use a canner!!

@joeredd11 2 года назад

I absolutely love your channel !!!!!I I am polish from the USA and don"t know how I have not found your channel until now.I have wanted to learn more about all things polish my whole life. Thank you for your recipes and your channel. Joseph Uszakiewicz

@1N2themystic 2 года назад

I like making it with a ton of garlic and ginger, and maybe some radish and a little beet. Then after it's really good and sour, I add some apple cider vinegar(not much) and balsamic to taste just to add a tiny bit of tang. I also let mine go about 30 days. I have a 3 gallon crock that I keep full at all times. As soon as I jar about six qt, I start a new batch.

@SuperTruthSeeker4U 3 года назад

Hello Anna… This is Anna… My mother was Polish so I love all of your recipes. You are a wonderful cook and so was my mother. Could you please do a sauerkraut pirogi recipe and other recipes using sauerkraut for us? I would love to see you make a few more things with sauerkraut.

@PolishYourKitchen 3 года назад

I will soon 👍🏻😀

@katherinenickles9337 Год назад

Just finished watching this episode again as I opened my "Polish your kitchen" travel mug and water bottle. Beautiful!

@valerieclifton3902 3 года назад

Your childhood stories are priceless!

@thegiftj1532 Год назад

Iam a new subcriber drom.philippines

@PolishYourKitchen Год назад

Thanks for subbing!

@maryskibinski6728 3 года назад

Next time I am in the States, Bacik will definitely be on my list. I love pure and simple recipes.

@brramzi31 2 года назад

Hi Anna. I was able to find BACIK sauerkraut at my local supermarket. Their price is really competitive compared to the other mass-produced sauerkraut. I love your videos and I thank you for taking the time to teach us recipes of your homeland.

@davidadams8027 2 года назад

Thank you for this , great (hack) with the bag I shall be using this technique!

@davidoickle1778 Год назад

I like that big earthenware crock. Excellent for sauerkraut. Sadly I don't have one, I use a very large glass pickle jar instead. I also put shredded carrot in my 'kraut.

@nivescorazza4019 3 года назад

Was just telling my mom about your video and she remembers as a child in Italy doing the same thing and having those large barrels to make the sauerkraut and exact same method as you shoed today

@marcellahicks3984 2 года назад

I love the bathtub story. I have to admit over the years I have heard many funny bathroom stories.

@TheCharliebeardog 2 года назад

Good video. I've seen the bag of water technique for weighing it down. some people will mix some salt into the bag of water just in case the bag leaks out into the sauerkraut and dilutes the mixture

@steveo3156 Год назад

I like how you crumbled the cabbage. I had not seen that on other videos. And the bathtub story has great !!!

@johnropeleski6006 3 года назад

Great video. Brings back memories . Every fall we would go to the market and buy about 20 heads of cabbage. My grandfather built a szatkownica and he made a large wooden pounding head from hardwood with a handle . We would use oak barrels from our bakery that we kept the cabbage in. It was a family tradition that was I miss .we would make it using only salt like you do. Love your videos, best wishes from Montreal,smacznego🍷😊

@PolishYourKitchen 3 года назад

Time to go to the market John 👩‍🍳 Cheers!

@d.h.fremont3027 2 года назад

Love your channel. You teach the world not to forget the sauerkraut.

@PolishYourKitchen 2 года назад

Yes! Thank you!

@gordburnz1363 3 года назад

Hello, update on my 11 Kilos of Kapusta Kiszona- started Dec 18/2020, todayDec.31, , it is still bubbling but tastes good, a little crunchy still, turning colour, smells like fermenting cabbage!! I think the salt percentage is just right. My basement is 16C where I have my food grade bucket filled with delicious Kapusta Kiszona. With that amount I will have to can some.I already have friends asking for a jar!!!! Thanks for the recipe.

@PolishYourKitchen 3 года назад

Thanks for sharing this with me! It warms my hear to hear peoples stories about food exploration and creation! Thanks for watching!

@InformationIsTheEdge 3 года назад

I love your kitchen! The recipe too! Thank you for the fun video!

@ahooraizadi2443 Год назад

I love your "bag of water" hack, that was brilliant.

@PolishYourKitchen Год назад

Thanks!

@uthmandeniz 3 года назад

Just recently bought Polish sauerkraut from the shop and I am really enjoying it. I am keen keen to try am make at home. Thanks.

@megbaines2597 3 года назад

Thank you for this easy recipe. We use so much sauerkraut, it will be great to make my own. Djadek used to make it for me when he was still with us. 😊👍

@laurie6 Год назад

Wonderful show thank you for teaching us how to make traditional recipes ❣️

@angelawood8502 3 года назад

I agree with you Anna...no CARAWAY in my kraut...LOL...and no sugar either. I remember my grandparents making it in a glazed gray crock..it was huge...and it tasted so good compared to the store-bought stuff. I can't wait to try this myself using all of your tips!

@piosian4196 2 года назад

Glazed crockpot is very important because the glazing is impermeable to heavy metals that may be baked in the clay. Enjoy the real ethnic cooking. BTW Genghis Kahn introduced Kimchee, later Sauerkraut. Alexander the Great tried it a thousand years before but lost in the dark ages..

@IvanValerioCortesi Год назад

Hello From Belgium, and I'm very impressed from the nice simple video that you show about the sauerkraut I am a Greek Italian myself and the country's my parents come is rich of good food, but the way you explained it and envy you and of course. I will copy your recipe. Thank you again for the lovely video.

@jackie9068 2 года назад

Thank you so much. I really appreciate this video especially with the BACIK COMPANY SAUSAGES. I HAVE BEEN LOOKING FOR YEARS HEALTHY EUROPEAN FOODS.

@aread7 7 месяцев назад

I love your channel ❤. Reminds me of my childhood cooking with my mom and dad.

@710LENNY 3 года назад

100 years ago, my Polish grandmother would make her sauerkraut in a large oak barrel. I'm told there was a layer of shredded cabbage, then a layer of whole heads with the cores removed, another layer of shredded and then more whole heads until the barrel was full. I understand that the whole heads were used for cabbage rolls, but maybe they just got tired of shredding that much cabbage. I did 6 heads one year, and there was no counter space left in my kitchen, and after the fermentation there was no room for it all in the fridge. Had to can it. But oh, the flavour. Can't be beat.

@LilyMcAllister 3 года назад

wow thanks for sharing those incredible stories

@Dixiedoo650 2 года назад

How did you can it? How long in water bath?

@theresasmith1 2 года назад

How did you can it ?

@leongossett5691 2 года назад

Your cabbage looks so great. You just got a new subscriber.

@gunterbecker8528 2 года назад

Brought back memories from Germany, like mama used to do it back home,o thank you a million ☺

@veronicagratzie6066 Год назад

This is fantastic! I just tasted your sauerkraut recipe. Its been in the crock for 2 monthsnow and THANK YOU so much it is delish! Best I have ever had! Can I can this??

@edtaubeneck8662 7 месяцев назад

Great idea with the bag of water. Thanks!

@bestbeforeuse 3 года назад

My parents used to add a bit of onion as well as carrots to the cabbage.

@streetpunk99 2 года назад

I don't know how after all the saurekraut videos I have watched that I am just now finding this channel but I'm glad I did. I wanna come hang out at your house just to hear all your childhood stories.

@anandazen30 2 года назад

I ate sauerkraut in Germany ( homemade) from a Rumanian friend and I fell in love with it. Can’t wait to go back and eat tons of it with sausage

@Mark-ww9sb Год назад

Love the programme. I will certainly try this next season. I've also subscribed so I can follow along with other recipes.

@khustombuilt2854 2 года назад

I'm going to try making some because I have lovely cabbages in my garden. Thanks ....New Zealand here.

@belindajardim3145 2 года назад

Hi Zana you did a great job presenting this show on how to make sauerkraut well done 😜🥰👍

@pandroidigital 2 года назад

Anna is easy on the eyes! 👀❤️

@gregbudig5014 3 года назад

Not sure if Bacik is available here in central Minnesota, but we do have Frank's Kraut!!! It seems everyone around here makes their own sauerkraut, large German population!! My mom told me that my grandmother used to have a box style cabbage shredder that you talked about. They had the old 55 gallon stone crocks. She used to put caraway seeds in her's. Bavarian style!!

@iggypopisgod9 3 года назад

Franks rules! $1 a can, why bother?

@dol3980 Год назад

We have "Babci" in Toronto Canada, same products and recipes and carried by a lot of supermarkets and exclusive delis. Once u try a Babci pickle u will never go back to any other brand.

@Luna_Kat1983 2 года назад

Thank you for a great recipe:-). Greetings from Nova Scotia!. Missing my mamma who now lives in 🇵🇱 authentic tastes and smells make me feel like I'm with her 🤗

@cathiefarr9698 Год назад

Wow!! Thank you so much. I just recently found your channel. We have a Polish priest at our parish. I want to learn how to make Polish food for him. Thank you again.

@PolishYourKitchen Год назад

Welcome! There is a lot to explore! Hope you watch them all 😍

@lauraellen189 3 года назад

I love sauerkraut so I will have to get brave and try making it! I don't have a jar that big but I could use gallon canning jars I suppose.

@PolishYourKitchen 3 года назад

Please do give it a try! You won't be disappointed. Thanks for watching!

@gordburnz1363 3 года назад

They ended up in Canada- and I am still here.

@bgram7866 Год назад

Yep, mouth-watering .

@toddolson573 3 года назад

I think you are a real nice lady, enjoyed watching and listening to you.

@PolishYourKitchen 3 года назад

Thank you so much

@jongornick920 Год назад

I will definitely be trying this recipe, Anna. Thanks for all the yummy stuff you share!

@cloisereyes7752 2 года назад

I like your method of doing that fermentation, no need to put water🥰💚

@gpozdol7912 Год назад

Thank you so much.

@itsno1duh Год назад

I really don't care for the Caraway Seed flavoring and for years have done simple salt brine. I think fine shred is impotant to uniform fermenting action. I am an avid forager now and have started to shred tender plantago major leaves throughout my jars and recently I discovered using tender fig leaf shreds through the cabbage (not a lot) adds a sweetness that is interesting! I eat raw kraut and almonds for breakfast often and it is a quick tasty start to busy days. Lovely demo!

@amae54 3 года назад

I love watching your channel. Always fun. Love the bathtub story. I never imagined anyone would ever make that much sauerkraut ! You are both really cute together. Have tried your sauerkraut soup so far. It was so good.

@PolishYourKitchen 3 года назад

Thanks for watching!

@mariagastelum7923 Год назад

Thank you! I will give it a try!

@pauletteispassingiton943 2 года назад

Thank you Anna...made for the very first time...Delicious and Crunchy...mine took 12 days...it is now in the fridge

@margritklaus7496 Год назад

A big "dziękuję bardzo" to you! Lovely, now I feel inspired to take care of the cabbage here too ;)

@victoriawarkentin9366 2 года назад

Thank you for the Bacik Products information. I've never heard of that company before.

@HellenaHanbasquet Год назад

RU-vid must be listening to me. I just bought a jar of Bacik Polish salad this afternoon while I was picking up cabbage to make sauerkraut. My family is from Czechia, but we dont get a lot of Czech products in our area. I grew up in a predominately Polish area in the US in the 80s learning from my grandparents as well. We did a lot of substuting Polish products for Czech, finding this video kindof pulled at my heartstrings. Also, love the tattoos, ❤

@thegiftj1532 Год назад

Thanks alot maam for ,now i know how to make sauerkraut

@PolishYourKitchen Год назад

Hope you enjoy

@Firehawk-205 Год назад

Anna: My Grandmother Bronislawa made her own sauerkraut. I would love to make myself ( my mom told me she a had a barrel in the basement) I soo love that you took the time to make this recipe and post it for all of us all. I soon will be starting to make it in my home ( I have an old cast iron bathtub) God bless and Merry X-Mas from beautiful UpState, NY U.S.A my Grandmother from what I know is from Lesser region (south eastern region)

@learningPolish 3 года назад

Will start this right now!

@laureencummings3784 11 месяцев назад

Thank you for the video. Also, just observation, I thought the corner of your kitchen had a picture of two trees, but then I saw a guy walk in front of trees! So that is a window! Beautiful trees in your yard!

@debraouellette7959 Год назад

So Anna, I love all your recipes! I love Sauerkraut, and I was wondering if you ever make it with purple cabbage?

@PolishYourKitchen Год назад

I haven’t yet, have you tried that?

@dianekowalski3538 3 года назад

My parents used to do this in our basement,,,, in a big ceramic barrel... they would also add onion to the mix with ... bay leaves... pepper and salt .... after a couple weeks the whole house would smell like cabbage 😃

@ZenonZolek 2 года назад

I'm living in Taiwan seeing all those products make me cry 🤣 miss them so much

@ItalianoDelSud7 3 года назад

Finally got around to my first batch just now along with a bunch of pickled cucumbers. Thanks for the great videos! Now the wait 😆 the meager 6lbs may not be enough!

@PolishYourKitchen 3 года назад

I know we go through them quick, 6LBS may be enough for a week lol

@random8t 3 года назад

McBigos :):):) during Your clip I learned how to actually make it. Thank You:) Your videos looks so nice and real

@denisebozung126 3 года назад

I grew up eating sauerkraut but it was store-bought. I've been interested in making my own and have one jar prepared but haven't tried it yet. But your recipe and demonstration is much easier than the process I was using and I want to give this a try. Do you ever eat the sauerkraut raw for the health benefits? I love it any way I can get it. Thanks for showing how simple this preparation can be.

@PolishYourKitchen 3 года назад

Yes, I eat raw sauerkraut, most often as a salad (sauerkraut, shredded carrot, shredded apple, diced onion, pinch of sugar, tiny splash of oil - delicious)!!

@rockerobertson4002 2 года назад

Well done. I'm going to.try soon. My new covid hobby!

@majvlierop Год назад

Hi! 👋 Thanks for the recipe. Very clear! We used to have a polish restaurant in my town (Breda). Often we got with the food let’s say as salad some raw shredded vegetables like carrots, cabbage some onion etc and that was mildly sour. I loved that! Is that the same as this but fermented less long? I would love to make that. Thank you 🙏