I've never seen something so simple become so complicated. My dad made a large wooden barrel every fall. Lay the outside leaves ontop set a board on that then a river rock on that and wait .He always put the "hart" or stem in the kraut I use to dig in there and eat them . My kids do the same today. We still use the same slicer my grandfather used .
Used this video to make sauerkraut last October, and it turned out great! Forgot about the leftovers in my fridge, and one year later it’s still tasting great, haha.
Thank you for explaining the actual process! This helped me, as I studied biology and chemistry. You said: "What the salt will do is cause the liquid in the cabbage to come out. That liquid is loaded with carbohydrates. Those carbohydrates are what feeds the bacteria. And the bacteria will create lactic acid. The lactic acid is what ends up pickling the cabbage."
....food safe ? ? .....my grandpa made a wooden barrel full every autumn....he covered it with a wooden lid weighted down with a food safe river rock....he stored it in his "temperature controlled" root cellar right next to his moonshine
"Food safe" is a nice way to encourage food preservation with reduced exposure to harmful organisms and chemicals. I certainly don't want to assume any responsibility or liability for someone getting sick if I recommended using an old wooden barrel and a rock. While your grandpa may have done everything right, he may have been lucky. Food poisoning is more common than most people realize, even today. USDA guidelines discourage using "Grandma's" recipe and encourage using only approved preservation recipes and equipment.
Gardener Scott ....while i'm grateful for your concern about food poisoning, i'd like to point out that sauerkraut has been made this way for millennia with no adverse results....my grandpa made it this way and so did his grandpa probably.....gramps really did make moonshine for is own use, also with no adverse effects ....the only time i've ever encountered food poisoning was when i ate a day old sandwich left out on a hot day (mayonnaise) ....our society has become encumbered with ridiculous levels of safety procedures, and even stupider social practices, as in child rearing....you can't "safety" everything in life
You ever hear of the survivor bias. You only know of the batches of sauerkraut that fermented properly and not those that spoiled. Their are easy ways to tell if your sauerkraut has gone bad, and I'm sure your grandfather threw those batches out way before it got to your plate.
I appreciate your opinion and agree you can't and shouldn't safety everything. I'm only passing on the USDA-approved method for making sauerkraut at home. I don't want to be responsible for any food poisoning issues that might arise from not following approved food safety practices.
Mr. GS: Fermentation of sugars is an ANAEROBIC process. Oxygen is NOT needed. In fact, O2 actually accelerates the process to Lactic acid. The fact that the entire fermentation process occurs under a fluid medium (brine), inhibits the addition of oxygen to the process. Gas bubbles (CO2) are released as the sugars are converted to alcohol>lactic acid. You can measure the acid content using a pH meter. It should read less than 5.0 if the fermentation process is progressing normally. Just an old chemist, wine & cheese-maker adding his 2 cents.
+Angelo Gagliano Thank you for your input. You are correct that this is anaerobic fermentation. I suspect you meant that CO2 accelerates the process because oxygen (O2) would hinder the development of the lactic acid bacteria and encourage the development of mold. Using a pH meter is a great idea if you have one and finished kraut should be about 4.6.
I watched several videos about making fermented sauerkraut. I chose to follow yours. It worked just the way you said it would. I really have enjoyed it. Thanks.
I have been using this recipe for almost 2 years, it is wonderful, it is really easy once you get started, I let mine sit for 9 weeks exactly, turns out wonderful, i can 6-8 pints from this. still not as strong as the store kraut.
Sir, I want to thank you very much for taking your time and sharing w/ us. I just finished my first small successful batch kraut per your instructions. Delicious!!! Oh the childhood memories with that first bite. I had tried a couple times before, not your recipe and was unsuccessful. I am as excited as a little kid at Christmas, thanks again.
Hi! Old post but just saw it :) Thumbs up for the good infos mentioned. There is just a few things (observations) i'd like to share, feel free to reply anytime. 1st, when pickeling, to avoid contaminents, never wear jewels on your fingers, or your wrist! And please, dont use anything with BPA (that plastic bag is handy but full of bad stuff). Also, pickeling salt isn't bad for this receipe but for people who have bad heart conditions, as I do, simply use Sea Salt or Pink Hymalain salt. Yes, you do have to knead it 2 minutes longer but it is worth it. And from what I saw in the video, you don't seem to mix the cabbages enough, mostly at the bottom. You really should knead it more before starting the crushing down processes. Oh! And for those who don't know, do use a wooden spoon, never use metal when pickeling... I did at first and spoiled many good veggies :( Cheers to all!
Hello! i like to ask you the temperature from what i hear should be 60 to 65 f what if a person does not have a cold cellar or the temperature inside is 75f where to store the jar in the fridge?
Then you store it where you can and simply pay attention. : - ) Would it ferment in the fridge? I don't believe it would. Too cold. Fresh kraut keeps in the fridge well after ferment. Ours is in 70-75F temps every time. Works OK!
My goodness, I've been watching you as Gardener Scott, but I just found you doing sauerkraut. You are a very talented man! Thanks for all the great videos.
This video was awesome! I don't know why people sit around and watch videos they don't like and then take the time to comment how it's all about them. If you want a short video, look at the little time in the corner and go by that. If you want to put some time into learning and knowing the details, look for a longer time. That's what I did and in comparison, your video gave me the best ignition to start it right now because I bought a cabbage today just for this. Thank you for taking the time to help others! :)
Okay, just did it and I couldn't find any larger(ish) jars so I found some jam jars I kept, and put it in them. The juice is high, just covering, so I won't use a weight.
This is my third year using Gardener Scott method of making sauerkraut. It has turned out wonderful tasting. There is nothing like homemade sauerkraut. I have given many jars of it to friends and family and they have all said how great it taste.
This is a real educational voyage of discovery , both the video and the wonderful comments ! Cabbage lovers unite 💝 I'm a big fan of Kimchi as well , so healthy 👌🏼🍂🍁🍂 Happy Autumn 2020.... Keep the faith 😊
this has to be the best kraut tutorial I have ever seen ... in fact this is the best ..ANYTHING tutorial I have ever seen since I can remember! from watching 6-7 years of cooking videos ! thanks for the work and research you obviously put into this video. I am so happy to be a subscriber to your channel , you never let me down I have cabbage growing right now ... guess it's destiny ? ..heheh awesome job !
Wow! This is a blast from your past! 😲 I got 2 heads of cabbage. Gonna try this on a smaller scale but hope for more one day! Just gotta go with what I have for now to learn, I LOVE a good homemade sauerkraut! A good friend turned me on to this!
Thank you for your reply, Scott. I did use grinded Himalaya salt, that's what I use everyday. It looks good so far but alot of liquid. Gonna taste it today.
Sorted through many sites and many methods. Yours is the easiest and you explained most every thing very well, the only thing i can see you have done differently is use your hands when compacting... some old people have negative thoughts about this. Thank you for you're simple method and posting it for the world too see. Cheers.
+jim brown Thanks! I thoroughly wash my hands before, during, and after. I think you can get a good feel for the compaction of the cabbage by using your hands, as opposed to a spoon or ladle. Of, course if there is any concern, gloves and tools are always an option.
that is pretty interesting. thanks alot for your presentation. I like the glass crock you use. I would also prefer to have it in glass so I could check easier if something is looking odd.
Thanks. That is a good point. Seeing it change color, especially pink, can indicate that there is a problem with the fermentation. Glass lets you track how it's progressing.
I agree that using glass makes it much easier to see what is actually going on. I don't have a large clear container like Scott here so I use a few quart size canning jars. A bit more work for me but it work well enough. I have also used a red cabbage for kraut, great flavor also.
Great explanation about making sauerkraut. Remember that there will aways be nay sayers out there that claim their way is better. Please ignore them and continue to show YOUR way of fermenting. Thank you for taking the time to make these informative videos! Much appreciated! .
Hi Scott. I made this today. I had 2 heads of cabbage @ 5.2 lbs before removing the core, so I am good to go. Took a while to get the liquid to cover but all turned out ok. Will let you know what it is like. I haven't tasted sauerkraut since the late 60's and didn't like it then. My wife does, so I will try the homemade stuff. Till then, thanks for the video and method.
Too involved for me; referring to weighing and measuring. I simply shred as much cabbages as I choose, add a carrot or 2 and salt to taste. I stir well, pack in mason jars, make sure the brine covers all the veg, cove the top of the veg with The whole putter leaves of the cabbage an weigh down with glass floral beads. I set it in my pantry with an coffee filter with a rubber band. It is perfectly delicious in 7 days!! Full of wild probiotics! Sooo much simpler and quicker!!
That's cool! I'm sure it's not the traditional way and that the name isn't Sauerkraut, but it's Colslaw :) Not the same but the probiotics are awsome for both! In my Coleslaw, I add a finely minced slice of ognion and a tiny celery branch with the small pale green leaves on. It adds "un je ne sais quoi" to the taste, it's delicious and it also takes 7 days before we can consume... Hungry now so Cheers!
I do it simpler than that, and it's great, in only a few days, even during winter in San Diego, in an unheated cold house: Chop up Cabbage as desired. Put in container, such as mason jar. Start mashing/crushing the cut up cabbage with some sort of workable tool or piece of wood to fit through the jar top. Add salt to taste. Continue mashing to cause the cabbage juice, which occurs, and which the salt helps bring out plentifully more, to adequately cover the mash. Cover the jar just so stuff doesn't go in. The mash liquid makes the 'seal' for the fermentation to occur, - no 'fermentation lid' needed, the liquid is the 'fermentation lid'. Although I put the jar lid on the top of the jar, but I keep it a bit 'ajar',.. so there is some air exchange. Makes perfection in a few days, in 50F to 60F, minus and plus,… in San Diego near the ocean.
I have the same glass jar and have mine fermenting since last night. I tried it once years ago and failed terribly. I'm hoping this time it's turns out nicely! Thanks!
Hi Samantha, I never make sauerkraut. I am curious, I want to change my diet and include this recipes. When we eat that, we eat with the salt water together? And would be too much salt? I just worry about High blood pressure. Thank you in advance
That's cool Krzysztof! The German's here used a big wooden stomper to break the cabbage down in a large crock but as long as we get enough brine, we're good! We use a small wooden stomper in a 2 gallon crock. Tried some last week and oh, so yummy. Almost ready. I don't like the fact that there isn't brine completely covering Scott's kraut but good kraut is good kraut.
Great video!! Thank you for taking the time to make this very informative video. Your attention to detail helps prevent failures. As a terminal cancer survivor, I understand the importance fermented foods and food grade containers. Instead of a plastic bag (possibly contains BPA) you may want to check out "food grade" silicone bags. Thank you again!
Thanks! I do try to focus on food safe products and since I made this video I've learned much more about fermented foods and their benefits. Now I use glass weights at every opportunity to avoid possible contaminants like BPA. I'm so glad to hear of you winning your battle. Best wishes.
It is easier by far to add the salt and start working the cabbage in the bowls well before you add it to any jar. If you do that you will not need such a large jar. As you can see from the video this jar is only a quarter full and there is too much air in the jar. A smaller jar with a rubber glove over it will keep out bacteria!
Just started my first batch to go with some homemade pastrami I'll have done in 3 weeks or so. The trick with the bag of water is quite clever. Here's hoping it comes out well.
Just a quick question on salt quantities - I used kosher salt, and figured the amounts by weighing a tablespoon of table salt (since kosher salt is significantly less-dense), and it came out to around 21g/tbsp, or 63g total salt for 5lb cabbage. I can't vouch for the accuracy of my scale for weights that small, though, and was wondering if you could provide a weight measure for the correct quantity. As an aside, a few days in and it already smells something like sauerkraut, which is nice.
The sauerkraut came out wonderfully, thought it might be a *tad* more salty than I'd have liked. The texture and flavor are unlike any storebought sauerkraut I've ever had, though - very crunchy and with nice citrusy notes. I don't think I'll ever be buying sauerkraut again.
@stymye Thanks. March is a great time to make sauerkraut with St Patrick's Day cabbage sales at the store. Let me know if you do it with your own cabbage... that will taste twice as sweet.
Thank you for the recipe. I have one in the recipe book. However, it does not provide detail information like you present on your RU-vid video. Yours is much better!👍
I use a few if the outside leaves to cover and keep all of it sauerkraut under the brine and toss them when it is finished. Also, the cores can be fermented in a 3% brine and are edible and delicious after 3 weeks.
How do I go about "canning" this sauerkraut in quart jars ? Does it need pressure canned or water bathed. How long for either process ? This is the best explanation I have seen. My son brought me back a 50 lb box, so I will be busy for awhile !
+Esther Messerschmidt Canning is quite easy. You follow the same basic methods of water bath canning for high acid products. Because of the fermenting/pickling of the cabbage, you won't need to worry about the low acid conditions that would necessitate pressure canning. You can use hot pack or raw pack methods, but I prefer raw pack. The basic timing for a pint is 20 minutes and 25 minutes for a quart. Always make the appropriate altitude adjustments -- in my kitchen at 6500' I process quarts for 40 minutes. Here's a link to the National Center for Home Food Preservation with guidelines for sauerkraut. Thanks for a great question.
Great video! Excellent instructions and clear steps. Thank you!! I knew i would find a sauerkraut video on your site! :) going to make this on the weekend :)
Hey i just crack open my canning jar of Red sauerkraut with red onions and i compare with store brand fermenting for about two and half month, one in the refrigerator the other three jars at room temp the refrigerator kraut came out superb I think i added garlic, but i don't remember have to take another taste cause the kraut it's all Red .
I really enjoyed this video. It's a perfect tutorial on making this stuff so I think I am finally gonna give it a try. I was at Walmart last night and thought about picking up one of these jars and then remember I have i product that will work perfectly for this ferment process. I am in NO way affiliated with this company but you might want to check it out. The small version of "The Briner" will be perfect for this. Also... do you ever put caraway or any other seasonings in your kraut? I am gonna make a batch of this and include video on how to do it as well and then make a beer brat with it probably.... i can't wait to try it out!
Thank you. I don't put any seasoning in my sauerkraut, but I've had many comments recommending caraway seeds. I like the sauerkraut plain and pure and a beer brat is a perfect way to enjoy it.
A much quicker way is cutting the cabbage as thinly as possible and leave it in a large bowl with the salt for half an hour before you start pressing/kneading it. After just 5 minutes your cabbage should have become quite soggy with more than enough juice to cover it. If you leave it to ferment around 90 degrees farenheit it will probably have stopped fermenting (more or less) within 5 to 7 days and has developed a pleasant vinegar smell and taste. In other words, the sauerkraut ready to eat. (Unless you want wait longer to achieve a stronger taste.)
99% of everybody say to us sea salt, which is easily available at most grocery stores, which I use and have no problems with, I also noticed you don't massage the cabbage enough to release the juices, hence not enough covering the top of the cabbage.
+April Mae I've never had a need to massage the cabbage. By the time I've blended it with the salt and pressed it firmly into the container, the brine begins to cover the top. Once the weighted bag is in place the cabbage has released enough liquid to remain in the brine.
Very educating and clear ,this method mightve nudged me to make an attempt of making a batch,my main concern and fear was botulisim but I like that everything is clear and outlined here.Ive a question though,how did you clean the plastic bag?or did you replace them with new ones?appericiate it
Thanks. Your concern is valid, but most botulism occurs with improper canning. This is the USDA approved method for making sauerkraut and when followed correctly you shouldn't worry about Botulism at all. The lactobacillus bacteria in fermenting creates an acidic environment that virtually eliminates the possibility of botulism; the proper amount of salt is important for that process. I use fresh plastic bags every time I start a new batch. When I check for scum that sometimes forms on the surface, I'll wipe and clean off the exterior of the bag if I need to and then place it back on the fermenting sauerkraut, but once the batch is done I throw the bag away.
My mom always made sauerkraut. She sliced it very thinly though, and I noticed you sliced yours very thick (compared to hers, and the store bought brands) Does it shrink or something? Get thinner? I like it thin and stringy. Also, my mom put sauerkraut ontop of her cabbage rolls....oh man. That is so good, try it! :)
You can slice it to any size you want. It does shrink a little but it's all for what size of kraut you want to eat. Korean kimchee is a similar process and keeps the cabbage leaf whole.
Refrigerating the sauerkraut allows it to stay fresh longer. Generally, sauerkraut should be consumed within 30 days, unless you use another method to preserve it like canning or freezing.
I do not think he complicated it at all. I think he explained it so we who may have never done it could understand it/process. Great vid. Why may it become rancid one time and maybe not another? Is it not having it covered correctly, wrong temp or location? I noticed you had it in a lit area so I would not want it in the dark like they do kimchi I guess or am guessing...
Thanks, Robert. Temperature, salinity, and bacteria all play important roles in proper fermentation and if the balance is off a bad batch can result. I follow the USDA guidance and recipe and have never had rancid results, but it is something to be aware of. While it should definitely be out of direct sunlight, some light is okay. I normally store my sauerkraut in a darkened area, but had it lit for the video.
Carol Marshall, trying to ferment in the fridge really won't work. Your refrigerator should be set at 40 degrees or below and that's too cold to allow the bacteria to begin fermentation. While 80 degrees is warmer than ideal for making sauerkraut, it will work. Keep a close eye on it because higher temperatures will result in finished kraut faster than the 70 degrees that's recommended.
I love your video, it's very helpful. I shredded my cabbage today and weighed it down with the bag like you said to do. I have a question, when the sauerkraut is finished, I have a Food Saver and I was wondering if it would be safe to seal the sauerkraut in the Food Saver vacumn bags and store them in the refrigerator for longer storage? I used a 2 gal. glass jar and used 10 lbs. shredded cabbage. Thank you.
Margaret Hartman Thanks. A food saver bag is a good way to extend storage time. As long as you keep it in the refrigerator you can probably gain at least 2 to 4 weeks of storage, if not more. I would not recommend storing it at room temperature.
+Gardener Scott can i store sauerkraut outside of the fridge, i am planning on making 20 jars and dont have room in my refrigerator, so what happens if i keep it on the kitchen counter, will it go bad? how long would it last this way? would it last 6months or longer, and how do i prevent mold growing on/in it? thanks!
+Sebastian Caine You can store sauerkraut outside the fridge if it is processed using water bath canning. This is a good way to have sealed jars to maintain freshness; it can last for months at room temperature. I always can my sauerkraut and have jars available for many months. Another option is to freeze it. I would not recommend leaving it in an unprocessed container at room temperature. While the lactic acid will keep the sauerkraut safe to eat for a while on a kitchen counter, as it dries and is exposed to oxygen other bacteria and mold can enter the picture and make it unsafe or unsavory to eat. If you've never done water bath canning, now would be a good time to learn. It is VERY easy and gives you the options to make large batches of things like sauerkraut and keep them safe to eat for long periods. I've eaten jars of my sauerkraut after a year of being stored with no noticeable change in taste or texture.
Gardener Scott I have honestly never heard of water bath canning i am so new to all of this, thanks for this great info, i am going to research this right now! :) cheers
Thank you Scott. I always thought sauerkraut was pickled in vinegar. My dad and I used to make kapusta and I just made some now which brought me to this video. I would love to make it with homemade sauerkraut. Peace.
I dated a Hungarian woman whose mom made a dish of fried cabbage and onions, I believe she used the term hulushka kapusta, I always loved going to her moms house for dinner. I contemplated marrying her to get to her moms cooking.
I read other places that the easiest way to measure salt is to weigh however much cabbage you have in grams and then multiply by .02 and add that many grams of salt. (2% salt to cabbage) Does this sound correct? I like the math then you don't have to have a specific weight of cabbage. Thanks for any advise and your video is great!
That seems to work. Using the U.S. measurements in my video it's about 43 grams of salt and your formula would be 50. That's close enough to expect the same results.
It's so funny how genetics play a huge roll in what food you like. My moms side is all German and Scandanavian and my dad's side is Mexican and Apache. So I eat tamales and burritos one day and eat pickles herring and sourkreaut the next haha
That sounds really nice. Try pickled herring with some sauerkraut and neutral/unflavoured processed cheese in a tortilla. That or just tuna instead of the herring are one of my favourite snacks.
MrAzomite, it isn't as much about the quantity as it is the chemical reaction. It takes weeks for the salt and enzymes to interact and for the lactic acid to ferment the cabbage. That length of time is required to create a product that preserves it and prevents spoilage. That time is about the same regardless of the amount so if you take the effort to make sauerkraut you might as well make a lot. Less time makes a salted cabbage and not a true, fermented, preserved, sauerkraut.
If you've got bubbles, you've got active fermentation, live probiotics. One reason I like using quart mason jars is I usually open the first jar in about 1 to 1.5 weeks. The other jars are undisturbed and continue to ferment. Each week or two, as I've consumed each jar, I'll open the next one. You can let it ferment however long you'd like, depending on how tart you like your sauerkraut. Eventually though, I think the active probiotic value will diminish, as it's food source runs out and the bacteria will die off, even though the sauerkraut is perfectly preserved and still very tasty. I also use the canning lids on the mason jars. During the first few days I burp the jars so they won't build up too much pressure. The canning lid prevents oxygen from getting back into the jars, and prevents any aerobic action. I never get any mold or scum on top. I also use the cabbage core. After filling the quart mason jar, I put a leaf on top, and then part of the core on top of that. When I put the lid on, it push down the core and helps keep the cabbage below the liquid level. When I open a jar, the core I've placed on top also seems to be quite edible, which also is a good indicator that no aerobic action has occurred.
The vinegar will likely kill all the healthy bacteria that are created from using this method, as opposed to buying Sauerkraut from a supermarket that has vinegar in it, or has been pasteurised, which also kills the bacteria.
@@MatchesMalone1183 Just like the government did to milk. All the flavor and good stuff is pasteurized right out of it. That is why a coffee and scalded milk here in the USA does not taste the same as back in Brazil. Brazil uses a lower temp process which preserves much of the milk's unique flavors.
Hi. never done it . plan to. question please. when you're done, what do you do with the liquid remaining surrounding the cabbage? do you drink it? does it contain good bacteria? thank you
It seems like some people stir it every couple days and some people skim off anything that floats to the top, then some people say don't break the seal and leave it sealed for for full 4-6 weeks. I'm confused.
The purpose of skimming the top is to remove any scum that develops before it alters the taste and leads to possible contamination. You really don't want to stir it and mix in the top layer of scum and bacteria until the lactic acid levels are high enough to displace the harmful bacteria. You could leave it sealed, but I find that doing minimal effort to keep the environment as clean as possible results in a better tasting sauerkraut.
I would like to share with you our "grandfather "recipe which according to you is not safe . You can found this on youtube. "Tlacenie kapusty do suda " by Gendzo Macher . He is using custom made ceramic jar with groove ,you place small jar with shredded cabbage in to to big jar and you filled the groove with the water preventing air going inside . Technically speaking you seal outer jar , air tight therefore you avoid any contamination from outside . Wooden barrel were used for sour kraut ,wine ,whisky you name it . You are youtube sour kraut expert and the farmers in Europe produced 200 kg barrel of sour kraut and selling on local markets There is no evidence of "sour kraut poisoning " Sour kraut making tradition did not start in US but in Europe centuries ago .
Good video. For mason jars, some say to briefly take the lid off daily to release gasses, while others warn to keep the lid on. Which is correct? After 2 days, my jar lid became loose, potentially exposing the brine covered sauerkraut. Should I worry?
+classic1984 Thanks. You can expect gas to build up and it probably won't cause enough pressure to break a jar or blow the top off, but just to be sure most of us use a loose lid or release gases daily rather than screw a top on and leave it on. Exposing the brine is no big deal. In a bigger container you would have something to weigh down the cabbage to keep it submerged, but that's not doable in a mason jar. The important thing is keeping the cabbage submerged in brine. The more the brine is exposed, the more likely you'll get scum building up on the surface. With mason jars, keeping the lid on helps minimize scum. It doesn't hurt anything and just needs to be skimmed off. I wouldn't worry.
I will try this out. By the way, among all the answers I've ever had to the quesiton "what's up" none could ever stand up to "I'm monitoring the temperature of my sauerkraut".
We use an old wooden butter churn for our kraut. Shred a few heads, layer the salt then bash the crap out of it with a baseball bat till the juice starts flying. Repeat till you get to the top of the barrel, cover with a dinner plate & weigh it down with whatever's handy. Two weeks later we bag it up & freeze it. My family's done it this way for many generations.
I live in a tropical climate. The temperature really doesn't get below 80 degrees F. It's April right now and it's 100 degrees out and at time in my house. Can I still use this method? Thanks. Liked your video.
Thanks. Yes, you can use fermentation. With the high temperature it will take much less time to complete fermentation than for we who have cooler indoor temperatures. If you prefer, pickling is another easy preservation method that isn't as dependent on ambient temperatures.
It's been 16 days since I made my sauerkraut. Just tried some, I definitely think I used too much salt, but otherwise it's tasting not bad! I don't think it'll be properly finished until December, but I think in another 2 weeks it'll be much better. This is a fun little experiment!
+NormanMatchem As long as you used 3 tablespoons of salt to 5 lbs of cabbage, your ratio is correct. After just 16 days the cabbage probably hasn't finished fermenting and the lactic acid hasn't been completely formed. Give it another week or two and see if you notice improvement. Glad you're enjoying it.
Gardener Scott Heh, the thing is, I only used one head of cabbage, and it was rather small. Used about 3 tablespoons of sea salt as I recall, so it's definitely a high percentage of salt. If anything, I figure, it'll make it last even longer. Definitely going to let it ferment longer. In my next batch, I'll use less salt. Great vid!
+NormanMatchem It's very important that the ratio between salt and cabbage be correct so that fermentation can take place. Too much salt, like it seems you have, does not mean that it will last longer. In fact, it probably won't ferment correctly and won't last long at all. Cabbage and salt don't cost much, so I recommend you start over with five lbs of cabbage (about two heads) to three tablespoons of salt, or you could still use one head but reduce the amount of salt to keep the proper ratio. You should notice a definite difference in the processing and taste.
+Gardener Scott Next time I make sauerkraut (which will be my 2nd time), I will DEFINITELY use much less salt, but I want to see how this goes. I prepared my sauerkraut on Oct 19th in the Afternoon. Almost exactly 42 days ago, perhaps an hour shy, so 6 weeks, almost a month and a half. There was one occasion of mold, it was white, and was on the top leaf of my 2nd of 2 jars. Happened about a week or 2 ago. Removed that top leaf, no other signs of mold, so I let it continue. I've been eating it on occasion, usually on other food, sometimes I'll just fork some out of the jar and eat it as is. Salty, but tasty, and the aftertaste seems to only improve in time. Oddly enough, it also seems like the saltiness is diminishing, but that's probably just my imagination. Next time I'll use the proper amount, what was it, 1 tablespoon per 1kg? Ah, I see you have 3 tablespoons for 5lb. 5lb is just over 2kg, so 1 tablespoon per kilogram shouldn't be far off. I basically used 3 tablespoons for what was probably just 1kg (2.2lb) or possibly even less. Still, we'll see how it goes. This is basically just an update. I'll probably pop back sometime later if anything of interest changes. I know this much though; it's DELICIOUS on SPAM sandwiches and cheeseburgers. I'd put it on ham and cheese sandwiches, but those are already delicious enough as it is. Definitely a fun experiment, making sauerkraut. Simple and cheap, just takes time and patience. Absolutely going to make another batch after this is done, but of course, as mentioned, LESS SEA SALT! Thanks again for the vid, should have followed the instructions more closely when I made this a month and a half ago or so. I'm sure it'll taste much better with less salt, and as you said, will probably last long, though my batch doesn't seem to be on the verge of spoilage at all... I wonder what spoiled cabbage looks like. I imagine the smell will probably be the biggest warning sign.
+NormanMatchem It sounds like you have it figured out. Yes, next time use 3 tablespoons of salt to about 2.3 kilos of cabbage. Smell is a big factor in determining spoilage but you should be careful about using taste. Glad to hear you're going to try it again.
My grandmother made sauerkraut and sourdough bread with culture in Eastern Europe. She couldn’t do it here because she couldn’t get what she needed here.
@@TheDa6781 Hers was different, much less salt, and live culture that was also used to make sourdough bread. I can't stand modern sauerkrat after eating old-style European made.
@@franceslock1662 well the amount of salt is usually 2-3% to prevent bad things from developing. I'm in europe and that's how everyone I know makes fermented veggies. Maybe by adding live culture she was able to reduce the salt even more because the good culture would overcrowd the bad. Do you know which live culture she was adding to the mix ?
@@TheDa6781 I have no idea, it's lost knowledge because my grandma died and my mother has dementia. The good bacteria meant they didn't need much salt at all an it had a natural sweetness and piquancy.
Excellent and well spoken instructions. Much appreciated. Q. Why do you put salt into the plastic bag if it is food safe and should not break? Your food safe tips are excellent, but I was wondering why not tell people to roll up their sleeves. Thanks GS
Thanks so much. I'm not so worried about the plastic bag breaking as much as I am concerned the zip seal might come unsealed. Its primary purpose is to weigh down the cabbage so it remains under the liquid that is gradually producing lactic acid and preserving the developing sauerkraut. If the ratio of salt and liquid is thrown off by too much liquid and not enough salt, it can affect the fermentation process. By having the salt mixed with water in the plastic bag it creates a brine that won't water down the sauerkraut liquid if the bag leaks.
I always use the outer leaves to cover the cabbage, then I weigh it down with the plate. Also, if you have too much space - you have air in there and mold forms. Use a jar that will be practically filled with cabbage & brine. One that will leave little air space left behind. If the wrong bacteria forms and get to the cabbage the whole batch is useless. That is why I cover it with those outer leaves then weigh it down (no pieces floating on top where the air can get to it).
+TJ C For sauerkraut I plan to eat within a few weeks, I store it in the refrigerator. For long-term storage, I water bath can pint jars of sauerkraut and store them in the pantry.
+TJ C No, water bath canning is a method of food preservation where a vacuum is created in the jar to seal the contents. Similar to what food companies do to seal food containers, it is something that can be done at home.
hi very nice video. i did exactly as you describe in your video, i left the veg in the jar for 3 weeks, i opened times to times to release gas... and in the end when i decided to eat them there was NO LIQUID left in the jar.. the veg seemed ok but dry.. WHY? did i do something wrong? is it ok to eat them as it is? are they nutritious now in that almost dry form? please i would like an answer.. i am very confused.. thanks
Jack, no liquid sounds like something definitely went wrong. I suspect you didn't have enough salt. Cabbage is naturally filled with water and the salt draws that water out, allowing the transformation to lactic acid. Without salt, the cabbage will wilt and dry out; just what you describe. To avoid contamination and to ferment, the cabbage needs to be submerged in the liquid. I would not recommend eating it as it is. Try it again and be sure you add the appropriate amount of salt based on the weight of the cabbage.
My father told me about how, as a kid growing up, he used to help his mother make sauerkraut in a big wooden vat in the cellar. A wooden board and a rock were used to weigh it down. His parents were immigrants from Tyrol in Austria-Hungary. Polenta, potatoes, sauerkraut, pork sausage, ham, cheese were big items in their diet.
Warmer temps definitely cause a faster fermentation. Between 70 -75F you can have sauerkraut in three to four weeks. Above 75 you can eat it sooner, but the sauerkraut may become softer. If you can keep your room at the temp, give it a try and see if you like the texture.
Super helpful video. My dad is making sauerkraut for the first time this evening. He added a little water to it though. can this create a problem? Also, after you put the weight on top of it, should the water be just barely above the cabbage? Or can it be a half inch higher?
Thanks, Warren. Adding water won't make a huge difference but may slow the fermentation. You can always add a little salt to turn the water into a brine. It's all about the salt, bacterial growth, restricting oxygen, and eating healthy sauerkraut. The water should be above the cabbage to ensure the leaves stay submerged in a low oxygen environment. Initially, without adding water, it will be just barely above and as the liquid is drawn out of the leaves by the salt it will be higher. If you've added water, it will be higher above to begin with and may get higher still. You/he just want to be creating an environment where the lactic acid bacteria can grow and overpower any other bacteria. Limiting additional water will help.
Gardener Scott Thank you! My dad put the cabbage in mason jars and took one out already the other day. It hasn't even been a week but it has a little kraut flavor. The only thing is that it is a little mushier than I'm used too. What do you think is up with that?
Warren, It could be the addition of the water. The recipe of 3 Tbsp of salt to 5 lbs. of cabbage produces a pretty firm kraut, partly because there isn't a "soup" of liquid to make the cabbage mushy. Next time don't add water and see if it's more what you're expecting. It will have a saltier taste but should be less mushy.
Hi Scott. Wanted to thank you again. Your video really got me going with this, and I've had a few good harvests. Two last questions -1. Should my kraut be sitting in the dark ? Does it matter if there is light. It's kind of nice watching the stuff transform. 2. My last crop went bad. I suspect it was because I had a few pieces of cabbage floating on the top. Could that be it ? It was a thin white film that started to grow on the surface. I harvested it immediately (only got 2 weeks of fermenting) and it went bad in the refrigerator fast. Anyway, just wondering what the culprits could be if the crop turns bad. THANK YOU !
It doesn't need to be in the dark, but it shouldn't be sitting in direct sunlight. If there are leaves floating, they can rot before they ferment and that can cause a batch to go bad; it can also cause growth of aerobic bacteria and interfere with the normal anaerobic fermentation. Heat is also a factor in the fermentation. In very warm conditions the kraut ferments faster which can cause it to go bad faster.
My mother in law was told by her doctor that the best pro biotic you can have is as follows. When ready - eat your sourkrout with a good pro-bio yoghurt - a plain one. A tablespoon with equal amounts of both in it daily. Plus following chemo recently, my doctor is saying that a low dose aspirin daily prevents many cancers. Plus another is the turmeric - pepper - oil combination paste - known as golden paste. Last one - a good one to Google is the raw honey and cinnamon combo. However the cinnamon needs to be Ceylon and not the Cassia type. That one is for cholesterol. By the way, I got really lucky. My cancer was bowel. It was stage 1 going onto stage 2 - early detection being "everything" - had blood in my stools and also loose stools. Anyone here with these symptoms, get it sorted. A programme on telly today highlighted the fact that many people are ignoring the test sent through the post. 50%. Do not end up 'dying' of embarrassment. !! Particularly vulnerable is the over 50's and 60's. You do not necessarily get any symptoms like I did, as I said --- lucky. I am 55 and due to Early detection have a 97% survival rate. A good cancer to get if diagnosed earlyish. Angy x
My parents always told me Sauerkraut would kill germs in your stomick. It's supposed to be good for you. Is that true? And what ingredient in the kraut kills the germs? Cool video thanks for posting.
