How to Make Sauerkraut - Easy Fermented Food - Healthy Gut 

Shes using a paint coated knife so that's the least of her worries using crystals lol

@@oasiscat5828 yikes, I hadn't even noticed that. FIngers crossed that coating at least is food safe ;)

What about a stone from the beach? (After boiling it?)

Thankyou for this 💓

I use the wedges of the core to keep it under the brine. Leaving the cabbage for a while once you've rubbed in the salt helps to draw out the water from the veg, then you don't usually need to top up. If you do, then a brine made with salt and water is easy. I also found grating organic carrots and finely chopped onion to my red cabbage is delish, just remember to include the extra veg in the weight to salt ratio :)

ah nice! timely yes but once its made it will last so long. Let me know how you go Tina. x

Angie K thanks you very much Angie. Delighted you enjoy the videos! Hopefully you're not sick of the look of me yet! Hehe. Blessings from Ireland x

Melanie Kate Love I know sauerkraut is so expensive and yet cabbage is so cheap. Let me know if you have any questions as you go. X

14$ for a small jar here in new Zealand 😟

Also depending upon where you are, sauerkraut bought in shops might be pasteurized - sometimes due to government health regulations and whatnot. That is going to be worthless because all the probiotic microbes would be dead. :-)

Thanks! greetings from Ireland

Thought Rotkohl was specifically braised cabbage, not fermented.

@@josh2045 Rotkohl is braised cabbage, yes. But no one in Germany would call red cabbage that is fermented "Sauerkraut". I grew up in Germany and have eaten both all my life. I'll even eat rot kohl straight out of the jar. Haha!

@@lilg3514 ja, ich auch!

So the white works the same ?

Ligia Caldwell ah I hope it works for you!!! Let me know x

Rachel Whitworth yay! Good luck and have fun! ✨

let me know if you have any questions x

Dub Siren thanks for watching!!

it really is! let me know how you get on if you make

The Permaculture Shoestring Home and Garden :-) happy fermenting!

Delighted you found the channel!!

totally depends but after the two week mark is fine...Have a beautiful day too!

just boil for 10 mins... this sterilises them you can use other veggies... I haven't tried so I don't know...

Ah thanks Karen, delighted you like the channel. I had some rose quartz in the house so I used. Crystals are great but I don't have much knowledge other than the basics. Any stone will work, Rose quartz is very healing for your heart and its all about love. Who doesn't love love! x

@@FairylandCottage what a lovely reply :)

it will be fine... just cut off any brown bits on the leaves and place back in... its more hardy that you think...

@@FairylandCottage will do. thankyou! :)

vijaya nayampalli let me know how you go if you make 😍👍

Sanna von Borwin hehe I would think so living in the original country of origin! :-) do you find that it has a high salt content?

@@FairylandCottage For me it's unusual that you chop the cabbage so small. Usually these are thin threads. I can't say anything about salt, because you don't mention how much your cabbage weighs. Normally, the amount of salt admitted is 1% of the weight of the cabbage.

Tamara Tamara very interesting! I got the recipe from my Polish friend.

Khayyam Jan any heavy item!

As crystals can leach heavy metals into the brine, you'd be much better off just using a small and clean empty glass jar or porcelain dish, or even some smoothe pebbles to weigh down the cabbage. I like to use a small glass jar, very well cleanen and weighted down with some clean pebbles inside. If you are using a Kilner jar like this, you could also us a glass Weck type lid (or two) small enough to fit inside the jar. For bigger batches, look for half-circle weighing stones and a proper sauerkraut crock!

@@FairylandCottage , can I use the regular sea salt if I do not have the pink Himalayan salt

Jasna Thrissur delighted to hear. Love to you in India. Not too sure how you lighted hairs underarms. Waxing can help because the hairs get lighter the more you do it.

dr Josh Axe, amazing doctor of natural medicine if you're interested in researching the fermented foods topic, has a recipe very similar as this one and he just uses onion halves to fill out the jar : ) hope it helps!

Martha Echeverri you can use a small glass jar or a regular stone or some kind of weight that will push done the cabbage leaf at the top.

@@FairylandCottage do you just boil the crystal to make sure it is clean?

@Genna Tuelz oh ok I just meant because she said it need a to have no bacteria on it for the fermentation process. So how do we know it's clean.. thank you

@Genna Tuelz oh haha sorry...blonde moment there 😂😂 thank you for your help xx

Lizzie Dean Makes Hi Lizzie! , it lasts up to a year in the fridge! How cool is that 😄

@@FairylandCottage Wow ! :)

Joy Meows hummm there are different reason for this. The smell of it will give you a good indication after day 5 it should smell ok but before that it can have a funky smell as the initial fermentation process begins....

@@FairylandCottage Curious, I LIVE sauerkraut, but sick of paying crazy amounts. So, when does one know, for a FACT, that it's no good by sight, OR smell?? Thank you for your time. 🌹🌹🌹🌹🌹🌹

ah I see.... humm you don't have to use lemon at all. You can use water but it is suggested that the water is distilled or from a well. You just don't want to introduce any other harmful bacteria.

I actually don't. Do you know Zero Waste Chef on Instagram, she has recipes like that...

It shouldn't interfere but I would recommend only using organic cabbage because if it has been sprayed then that will soak into the brine. Cleaning the outer leaves should do.

Rain Darcy I love crystals too! Yay! It's pink quartz. Can meet have too much pink quartz :-) x

Fermentation produces carbon dioxide, similiar process as wine and beer making. If the lid was sealed tight the jar could explode.

My understanding is that in this type of jar, the gas would escape from the rubber seal.

Tiniik01 ah yes, my grandparents kept it in the garage! Thanks for the tips. Much appreciated. X

Anthony Ramos Dr. Oz sucks. Many people have been using salt to ferment, preserve, and cook since the dawn of time.

Donna Terry I didn’t mention Dr. Oz, first off, so please read comments before responding to them. Furthermore, continuing an age-old practice is not always a no-brainer, so your argument is null. I’m not attacking the consumption of sauerkraut, just looking for further information.

www.ncbi.nlm.nih.gov/pmc/articles/PMC2682234/ This is a research paper I found on the topic, just using google scholar, if you would like to give it a read yourself. It's a secondary literature review, meaning it reviews the experiments of others and combines the data into one paper. And from what I read in this review is that there are many studies that have a positive correlation between salt consumption and stomach cancer, many in Asia where the consumption of Kimchi is high. However, the papers didn't have standards of how to measure actual salt intake, and didn't look at other factors such as NO3 (a carcinogen) added to preserve kimchi, and H. Pylori infection incidence as well. So the best we can say right now is there is a correlation between salt and stomach cancer, although more specific studies need to be done to determine the causation of the higher rates of cancer. Sorry for the long answer, hope this helps :)

Anthony Ramos Gosh people, everything causes cancer nowadays 🤷🏼‍♀️

Anthony Ramos I'm a huge fan of Dr Greger. Here is an article that might help from himself. nutritionfacts.org/questions/are-kimchi-and-sauerkraut-harmful/ There is only 1 tbsp of salt per 1-2 pounds cabbage. DrGreger talks about processed sauerkraut in particular because it has a higher salt content and it is processed.

Marissa McCauley yay you're going to have a really magical serendipitous day! :-) x

just leave out... it should be ok with the water....

Exactly. Plus, to encourage the correct HEALING, vs tasty, bacteria to propagate, this should be done anaerobically… Not aerobically with a cloth over it. It will continue to work; so closing it tightly in the fridge can cause an explosion- bad news! I’ve been taught an entirely different methodology to anaerobically ferment. This method seems to be “easy” yet has problems in today’s world. Beware

I've added grated organic carrots and finely chopped red onion to mine and it is delish!

Persian cucumbers

Just add as much as needed to cover the cabbage....

You can add water. I add if needed. Just make sure it is pure water.

@@FairylandCottage Thanks for answering. I will try it again, the first time it smelled kind of bad...(wonder if I closed the lid to tight).

Thank you. We have tried for the first time. After 5 days it’s fabulous

usually we eat potatoes. If you like meat, but this should have a strong taste (such as roast pork, Kassler) but also sausages, mushrooms, goulash, bacon ... there are also countless vegetarian or vegan recipes.

Lorena Ballou I put it with whatever meal it eating. It's also great on toast with avocado or as part of a salad.

From ireland

@@FairylandCottage wow north or south?

Once you are sure that the water is of good quality then go ahead. It would have to be a strong filter! You just don't want any nasties soaking into the cabbage...

When you say loose instead of lose it kinda loses its meaning.

@@NoLefTurnUnStoned. I'm not sure what you mean.