How to Make Sauerkraut - one of the easiest homemade fermented foods 

You are very welcome. Hope you get to try it for yourself

You do realize the Chinese invented saurkraut

Looking good👍😋👏

​@@lindadurand247Your point is?

Wow, thank you for the kind comment. I am glad to hear you enjoy my video and that it is helpful

@@Leelaliciousyes Thankyou so much for your clear beautiful lesson on how to make this. Such a beautiful energy you have

Great recipe for me well demonstrated.

يستعمل بعد كم يوم

@@romanstory5649 يمكن أن يكون جاهزًا في أقرب وقت 7 أيام

You can do it! So glad to hear the video is helpful

Yes! I grew up eating a similar pork, potatoes and sauerkraut stew

Just harvested some juniper berries to use in sauerkraut.

Oh stop making me hungry 😅.

Sounds so delicious

@@Leelalicious ~Heating up (too hot) Sauerkraut will destroy the healthy enzymes. So do not boil sauerkraut, just very, very slightly warm it up with a little bit of added water in a stainless-steel pot if you want to eat it with meat like pork hocks cooked separately.

Glad you find that tip helpful

Have fun!

Thanks so much! Enjoy the sauerkraut!

Awesome! Let me know how it goes

@@Leelalicious I will 👍

You can do it 😃

Glad you liked it!

Amazing that you get to use your own produce. I have my fingers crossed to get some usable cabbages from my garden this year

Awesome! Hope this video gives you inspiration to make it yourself. It's seriously so good!

You're welcome!

Please do!

Thank you. I hope you try making your own sauerkraut 😃

Super thanks. I'm in!

You are very welcome. Enjoy

You are so welcome!

Yes indeed!

Awesome! Hope you get to try making your own soon

Do it!

So glad it’s helpful for you. Hope you try it soon

Wow, thank you! Your kind words mean a lot to me. Hope you get to enjoy your own sauerkraut very soon ☺️

Hope you enjoy

Now you know! Hope you try it

Thank you! I am working on more fermentation recipes especially now as we start harvesting more garden produce

You are very welcome. I know for some caraway is an essential part of sauerkraut flavor

Yes we enjoy the seeds as well. 😊

Oh that is a great idea. I just did a bit of research, and while high heat will kill probiotics, freezing will mostly just make them go dormant. So defrosted sauerkraut should still have significant probiotic value. Yay!

@@Leelalicious - nah ... personally, I'd rather eat it fresh and a week or do before I finish the batch ... make another batch ... fresh.

I can it, it keeps for 2 years.

I find it best after about a month. It’s like coleslaw when it hasn’t fermented properly 😉

@@CleanCutt As with most homemade things, kraut is definitely best fresh. But it's only me here, and by the time I finish it, it's a long way from being fresh. This leaves me with two choices. 1) I can make several smaller batches, trying to stagger them so I'm always close to a batch being ready. 2) I can make a big batch and freeze it in portions. Freezing doesn't alter the taste or consistency enough to notice, so freezing is really the only option _(for me)_

Thank you for the kind comment

Glad you liked it

Thank you and good luck

You are very welcome. I hope you try and enjoy making your own sauerkraut

@@Leelalicious Oh! Defiantly will enjoy making it 👍

Glad it was helpful!

Hope you enjoy

Thanks so much for your kind words. I am glad the video is helpful to you

Hope you like it!

Thanks for watching 😄

Thank you so much. I am so happy to hear the video and tips are helpful

Thank you so much for your kind words. Good luck on your first fermentation

You are welcome!

Hvala vam. i dobrodošli ste

I am so glad to hear you get to experience the joy of homemade sauerkraut! Really nothing compares to this. And it means even more that you get to make the foods of your heritage ❤️

@@Leelalicious I just put my third batch of cabbage in my fermentation crock today and this time I used red cabbage. The second batch is almost gone (one jar left in the fridge) so it was time to start another batch and I thought I would try red cabbage. Am looking forward to tasting it when it is ready.

So glad to hear it's helpful. And yes, home-ferments are very potent, so that just a little has amazing benefits.

You are very welcome

Vielen Dank! And thank you

That's a great idea! I am sure it took no time at all to get it shredded this way

You are very welcome!

You are very welcome. I am glad it is helpful

This is surprisingly easy. I make lactofermented carrots and cucumbers. I'd love to try this some time.

@Liqaa' Aly I love the sound of your fermented foods. I've lactofermented cauliflower and carrots together. I'll have to try cucumbers too. Hope you give this sauerkraut a try sometime.

@@Leelalicious Leave the cucumbers whole and add a few bay leaves so the cucumbers can stay crunchy. Cellery and dill give a good taste as well. Thanks for your videos.

Thank you for the video. I wanted to ask, do you drain or keep the liquid when you transfer it and is ready to eat? Thank you

@@soniajohn6556 I keep the liquid. It is very good and full of probiotics too. And there isn't actually that much. When you transfer for a big jar to smaller ones and don't compress much, there will just be a small layer of liquid in the bottom. You can kind of see that in the end of my video

Aww thank you so much. I am so glad to hear this video is helpful. Good luck with your sauerkraut journey. You can do it

Glad you liked it

Oy yummy. These all sound great. I'll have to try radishes. I don't like them much fresh but there are so easy and quick to grow

Well hi Leelalicious I'm very interested which radishes there is Asia and Western. There is lots kind also 😊 ❤️✨️

@@GP-MB-Baden-WurttembergDeutsch The most common radishes we see in the US all year round are the small round ones with red skins. Also there are usually Japanese daikons for sale, which are large, long, and white. They can be pickled or cut into cubes for stews.

@@Leelalicious In my kitchen, the sun lances in and gets really hot. I was wondering if a wine cooler would be the answer in this situation? The temperature of the cooler can be set to between 5°C and 20°C

That's a great idea. I would set it between 15-18°C. I quite enjoy the flavor and texture of slower and cooler fermented sauerkraut

Great tips

You're welcome 😊

My pleasure 😊

I am glad the video is helpful, especially with getting more quality probiotics in your system without spending a fortune

Thank you soo much! I really appreciate your Super Thanks. It means a lot to me 🥰

20 grms sea salt for 1 kg cabbage?

Best of luck!

@@Leelalicious Thanks! Just started the instant pot.

So glad you like it ☺️

Thank you for the information. Wo denn in Norddeutschland? Ich bin in Südniedersachsen aufgewachsen. I totally get that less salt will make it milder, but won't it also kill less of the more harmful naturally occurring bacteria? How long is it usually fermented for? I will definitely try using bay leaves but not sure I can find juniper berries where I am now

@@Leelalicious Moin, ich wohne in Dithmarschen. Hier gibt es Kohlfelder bis zum Horizont ;) Wenn man die Gefäße gut mit kochendem Wasser abspült, dann hatte ich noch nie Schimmel oder unerwünschte Gärung. 9g auf 1Kg Kohl reicht völlig. Ich nehme zuerst eine große Kunsstoff Wäschewanne in die ich den Kohl hobel und darin vermenge ich das Salz und die Gewürze mit den Kohlschnitzeln. Dann lass ich es eine Stunde in der Wanne ruhen damit das Salz schon etwas Saft zieht. Danach in Schichten von ca. 5cm stärke in das Gärgefäss und stark mit einem Stampfer komprimieren. Evtl. entstandener Saft hinterher. Wichtig ist ihn kräftig im Gefäß zu stampfen und zu verdichten, so dass sich keine Luft im Kohl befindet. Im Idealfall steht zum Schluss etwas Lake über dem Kraut und wird mit zwei schwerenTonscheiben daran gehindert aufzuschwimmen. Ich mache das zur Kohlernte im September bis in den Januar hinein. Einen Tag lasse ich das Gefäß bei Zimmertemperatur stehen, damit die Gärung gut startet. Danach kommt es in eine kalte Speisekammer bei Temperaturen zwischen 12-15°C. Nach 4 Wochen ist Anstich und das erste Szegediner Gulasch des Jahres wird gekocht. Sollte es wärmer sein, reichen evtl. schon 2 Wochen. Aber langsamer und kühler schmeckt mir besser… Es hält sich im Gärgefäss auch locker 8 Wochen oder länger, aber es wird dann immer saurer. Daher verarbeite ich alles innerhalb von 6 Wochen und friere das ein was ich nicht sofort essen kann.

@@SD_Alias Vielen Dank für die detaillierte Antwort! Ich werde es dann auch mal mit der geringeren Salzmenge ausprobieren. Ich wünschte ich hätte eine kalte Speisekammer. Ich finde auch langsam in der Kühle macht einen besseren Geschmack. Musste nachgucken was Szegediner Gulasch ist. Hatte ich vorher nicht von gehört. Aber von meiner Mama habe ich ein ganz ähnliches Gericht mit Sauerkraut, Fleisch und Kartoffeln gelernt. Am Schluss kommen dann Dampfnudeln (nicht süß) oben drauf für eine komplette Mahlzeit alles in einem Topf. Und du bist jetzt die zweite die Einfrieren vorschlägt. Habe ich vorher noch nicht gemacht, aber ist gut zu wissen das funktioniert.

@@Leelalicious Ja das Einfrieren geht gut. Es hat danach nicht mehr ganz "den Biss" wie frisches Sauerkraut, aber ist immer noch knackiger als pasteurisiertes aus der Dose…

@@Leelalicious can you please translate in ENGLISH!

Yay for making do with what you have. Wishing you great success

When do you discard the liquid completely to get the final product..?

​@@simphiweana6265 You don't

​​@@simphiweana6265 do not discard the juice, it's very rich probiotic good for guts

You are so welcome!

Glad you liked it!

That's wonderful you grew up with a sauerkraut tradition too. My family never had a crock, but I have memories of my mom, aunt and Oma making at least 2 big food-grade buckets full every winter. I'll have to try kimchi soon too

@@Leelalicious yep it's Nice being first Gen American. There is a south American dish called curtido that is basically kraut as well

@@kckillakrack9714 I looked it up and it looks delicious. Here in Mexico there are encurtidos which are pickled chiles, cauliflower, carrot, and onion. I'll have to try a lacto fermented version of that too soon.

@@Leelalicious yep. They don't hardcore ferment their food it's more of a pickling but it's still the same. Ceviche is really good too if you like fish and seafood. I know a lot of countries in Asia make various bean and soy bean products with fermentation too. I really prefer fermented stuff over pickled but I enjoy both. My mom is German from Frankfurt area and my father is from Palestine so needless to say I grew up eating well. In america alot of the food is ehhh lol it's really basic stuff

@@kckillakrack9714 I can only imagine the awesome food you grew up with. Probably hardly any processed foods that are so common in the US. And I am with you, I also enjoy both pickled and fermented foods. But try to have at least something fermented always on hand.

You can do it!

kimchi is just as easy :)

Thanks so much. Hope you try the recipe.

My pleasure ☺

That's an interesting idea. I assume you'd want to do that for the probiotic benefits? This would be an interesting question to ask a food scientist who can measure probiotic activity over time. Here are my theoretical thoughts: Lactic acid producing bacteria (the ones that make sauerkraut) usually feed on the natural sugar in foods. Cabbage in this case. So I think replenishing the brine doesn't feed the bacteria. So the probiotic content in the brine will most likely reduce fairly quickly.

Forgot to mention I add a tablespoon of organic cane sugar as well. Sorry about that. 😕

Can any person take this?

@@premalathap1325 In general yes. Sauerkraut is very healthy, full of probiotics and fiber. Low in calories. However, it's high in histamine, so anyone on low histamine diet may not be able to eat it. Also, if on a low sodium diet watch the amount. 2 tablespoons a day should be fine, but higher amounts will quickly increase sodium consumptions

@@Leelalicious warto dla samego smaku i gaszenia pragnienia

Very interesting. Hadn't heard of that use yet

Thank you for the kind comment

Thanks for watching!

Only Salt is added. Do not use table Salt! Use Redmans Salt, Pink Salt, kosher salt(made solely of sodium chloride. It usually doesn't contain any trace minerals, iodine, or anti-clumping or anti-caking agents), Pickling salt(sometimes called canning salt or preserving salt is pure granulated salt (sodium chloride). It does not contain anti-caking ingredients which can turn pickling liquid cloudy and has no additives like iodine.

No need to add any fermenting agent. The lactobacillus that causes the lacto fermentation process is naturally present on the cabbage (or basically any vegetable). The salt inhibits the growth of other undesired bacteria, whereas lactobacilli will grow even in saline environment

It is not complicated at all once you get started. You can do this!

@@Leelalicious Thank you 😊🙏🏽

Thank you. And you are very welcome.

Thank you! Hope you try it

@@Leelalicious Sure will.

Glad you enjoyed it

I hope you try it

Thank you! Hope you try it too

Awesome! You can do it 😃

Thank you! So nice of you

Hi to Vancouver. I used to live nearby in Kelowna and still have a lot of family there. I am glad the video is helpful to you

Sounds great! Enjoy

Yes! Please do!

Thank you for watching!

Awesome, thank you!

Glad it was helpful! Wishing you much success on your fermentation journey

Wonderful. So glad it’s helpful. Thanks for watching and subscribing

Glad you liked it!

My pleasure 😊

You're welcome!

You are so welcome! Have fun and enjoy

My pleasure 😊

Sehr gern geschehen!