LACTO FERMENTED CABBAGE (Raw Sauerkraut) Beginner Friendly!

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Raw sauerkraut is really lacto fermented cabbage. It's loaded with literally trillions of probiotics! In this video I share with you 2 lacto fermented sauerkraut recipes that are beginner friendly. Fermenting vegetables for beginners is easy ... This video on lacto fermented cabbage is very easy for the fermenting newbie with step by step instructions.
THIS SAUERKRAUT VIDEO HAS BEEN UPDATED & IMPROVED.
Watch Here: • Best Sauerkraut Recipe...
➡️COMMON ASKED QUESTIONS:
1. How do I store this long term? In A Refrigerator it can last 12+ months.
2. Can I store this without a refrigerator? Up To 6 weeks in a temperate climate, then transfer to refrigerator. If in a hot & humid climate, transfer to a refrigerator immediately after fermentation.
3. How long can the sauerkraut ferment on the counter? 4-6 weeks in a temperate climate. Less in a hot climate.
4. How do I wash the cabbage, or do I need to? No you do not need to wash because the outer leaves are removed anyway.
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➡️ WEBSITE: cleanfoodliving.net
➡️ SEE ALL MY FERMENTING RECIPES:
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NOTE: I no longer recommend using a rock as a fermenting weight since some rocks have a softer mineral content and/or have 'grit' that can dissolve in water. Please watch this video:
⭐DIY Fermentation Weight Ideas If You Don't Have Glass Weights:
• DIY FERMENTATION WEIGH...
================
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WEBSITE: www.CleanFoodLiving.net
===================
➡️ SUGGESTED VIDEOS:
⭐DIY Fermentation Weight Ideas If You Don't Have Glass Weights:
• DIY FERMENTATION WEIGH...
• Everything Fermentation Playlist (recipes + education):
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• Fermentation Funk Playlist:
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• Fermented Pickles:
• FERMENTED PICKLES - Th...
• Fermented Red Sauerkraut Recipe:
• FERMENTED RED CABBAGE ...
=============================
REFERENCE:
www.nourishingplot.com/2014/0...
MUSIC CREDIT:
Track: Chill Acoustic
Music provided by Oak Studios
• [No Copyright Music] C...
===============
NOTE: This description contains affiliate links that allow the viewer to find the items mentioned or seen in this video. While I may earn a minimal sum when the viewer uses the links.There is no an obligation to use the links. Thank you for your support!
Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the CleanFoodLiving RU-vid Channel, and related social media and written articles, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.

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2 сен 2021

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Комментарии : 2 тыс.

@CleanFoodLiving 2 года назад

Dear Friends, please excuse my mis-speak when I said "Sea Salt" while holding a bag of Himalayan Pink Salt. I am aware of the difference (I even did a video on the difference!) For some reason I didn't catch that I kept saying "Sea Salt" when I was meaning to say "Natural Salt". Please forgive the error and good blessings to you!

@sohailakoda1680 2 года назад

I used pink salt..is that okay

@CleanFoodLiving 2 года назад

Good choice 👍

@Gauchothedog 2 года назад

@@sohailakoda1680 of course

@naturalPaths 2 года назад

No need to apologize! The very first time you mentioned salt of any kind, you said “QUALITY” sea salt.

@nefftf48 2 года назад

Thanks a lot for this video, especially with the varieties. Is it ok to add some chilli or will it affect the good bacterias?

@olgavitiuc3357 2 года назад

That's exactly how we do it in Eastern Europe. And USSR actually made a standart. Use 20% carrots of the weight of cabbage and 2% salt (non-iodiezed, it can make your cabbage bitter and darker). And then you can modify your recipe as you like, but 20% carrots and 2% salt always are there. I grew up eating it. We make soups with it, salads, we simmer it with fresh cabbage (to cut down the sourness), we use it in pies and eat it by itself as a side dish. Absolutely amazing!

@pavolhomola77 2 года назад

I absolutely confirm this, in Eastern Europe there is a true tradition in sauerkraut making :) The best thing about it is, if you make it well, the kids will love it. In our recipe, we use a little bit of onions instead of the carrots and add some laurel leaves, whole black pepper seeds and, very important, caraway seeds. IMO the flavour is at its best after 10-14 days (5 days in room temperature, afterwards the fridge), but tends to get rounder and rounder every week. If your jar is big enough though :P

@liliyakhusainova3077 2 года назад

@@pavolhomola77 It souns delicious !!! 👍😋🥬🥕🌶 Thank you.🤗

@katamunch Год назад

So the salt SHOULD be iodized and Non-iodized is NOT recommended? I want to make sure I’m understanding correctly…thanks!!

@olgavitiuc3357 Год назад

@@katamunch No, it's the other way around! Iodine can make it bitter and dark, so salt should be non-iodized. We actually apply that rule to all canning and preserving. Iodized salt is only for immediate consumption. But I want to mention that growing up we didn't have a choice of salt like we have now. All salt was bleached and either iodized or non-iodized. I have no clue how fermentation works with salts that have natural iodine and minerals in them, I am only giving old soviet union standarts :)

@Universalhealing-bo3ir Год назад

@@olgavitiuc3357 how long can you store this for? Thank You

@bartram33 7 месяцев назад

The way all videos should be, no music, short concise explanations and no repetition. Well done.

@StealthJackson12B 8 месяцев назад

This may seem dramatic, but I'm close to being in tears. I'm a stay at home dad with 2 Master degrees and 2 daughters on their day off. I was searching for a good pickling recipe and came across your video on pickling vs. fermentation and literally went down a deep rabbit hole. My degrees are not related to food, and I fashion myself to be healthy - but thank you for ridding me of my ignorance after all of these years. I want to ensure to pass along the right information to my daughter's, and so I say THANK YOU. In all of my years of doing research and consulting leaders, I feel like a fool. I spend so much money on probiotics, and you've just saved me thousands of dollars a year now. Thank you so much

@cynthiadavis3102 4 месяца назад

Cool! ❤

@mountainmama8932 3 месяца назад

I love this comment ❤ hope you and your daughters are doing well! I just found this channel tonight and I'm close to tears as well.

@MA-RI-A999COSMIC.DRAGON.TEMPLE 2 месяца назад

I hope you were successful with the recipes! God bless

@sojourner59 Год назад

I know this is an older video, but I wanted to give a little hack for pealing ginger. It's much easier to use a spoon & scrape the skin off as you hold the ginger piece under a trickle of water. Hope that helps someone out! 😏

@shelbyhambright9543 Год назад

I know it's weird, but I love love love the sound of cutting the cabbage in half . It's sounds so fresh and wholesome

@bartvertrees4730 Год назад

Hey, me too!

@donnavorce8856 Год назад

That's a cute thing. I love the sound some strawberries make when I pop their green stem out. Cheers

@AjarSensation 11 месяцев назад

CHOP

@abubakarhashim5223 10 месяцев назад

I agree...that u r weird 😅

@omair190 8 месяцев назад

@2:31 And she just casually said: "I'm going to cut this baby in half" Just saying 😅

@yakshashreyas Год назад

*You are one of the Best Teachers Inhave found on the Internet! I'm Glad that I Found You Today. No Over-reactions, No Exaggerations, Just Straight to the Point, Honest and Humble. + More Scientifically Reasonable. This is wholesome! 💥* Thank You! 💥

@braumenheimer9607 Год назад

How did you get that print so heavy?...GODDAMN!

@yakshashreyas Год назад

@@braumenheimer9607 Bold Font , Use Stars : * ( Content) *

@msmw6159 10 месяцев назад

This is the first video I have seen on your channel, and I loved it so much! I subscribed, immediately! You're so calm and make everything seem so easy - not too many details and simple instructions. Your voice is calming, as is the environment of your kitchen. What a breath of fresh air! Thank you so much!🥰

@soniag4516 9 месяцев назад

I agree. Can't learn anything from ra ra ra other tubers belt out. Never made this till today. She is the best!

@nas3426 9 месяцев назад

Me too lol 👍🏼♥️

@thereseleger559 8 месяцев назад

Indeed, calmness in these videos is scarce... it's like they are worried to make us sleep or it or just feeling that it's needed to fill every second with voice, , , I am enjoying much more this way most makeme go to the (settings ⚙️ ) to reduce reading speed to 75% yet still the verbal flow irritates me to the point to change vidéos Saint Leonard Qc Canada 🍁 🇨🇦

@kg-Whatthehelliseventhat 2 года назад

This is so much fun! To anyone reading this... I first saw a video from the lovely lady here 2 days ago. She has far better explained any question I was curious about and even replied to a direct question I had asked. With the videos she has posted I am not at all intimatated, matter of fact I am super excited. I write this while I am waiting for the salt to do what it needs to do. Thank you so much!!! Day 2- Omg 16hrs after my mix and it smells so great. Man I am so excited!!! Thank you CFL. The past 3 years I have on strong antibiotic therapy due to long term hospitalization and had a fistula then colostomy bad. My gut needs help and I found it here. Day 5. Cabbage is ready! This stuff is amazing. Thank you so much. It was easy to make. I appreciate it soooo much.

@kaleidoscope8743 Год назад

Intimidated 😉

@clairecalitz4036 Год назад

I can't wait to make some 💚 I'm going to get some cabbage tomorrow ❤️

@clairedesnoyers6530 Год назад

In 1989, I lost a kidney. In 2010, the other kidney was 1/3 functioning; dialysis was near. In 2014, I went plant based: No more arthritis, No dialysis, No more doctor, No supplement. I can run again. I am 67 yo. Vegan and ain't going back. The reason that made me change is that every month, for over 15 years: in the bathroom, kneel, sit, kneel, sit again then, faint, knock my head. The last time was after twoo weeks. Before every month it was years then, twice a year then, more often.

@loribannister8335 Год назад

Hope you are getting on well. Must say I am thrilled to have found this lady . UK ..

@loribannister8335 Год назад

To KG

@kaleidoscope8743 Год назад

TIP if you're going to save half for later use, then cut up the half that didn't have the heart. reserve the half that had the stem and heart intact because the leaves will live longer if they remain intact with the heart and stem. Don't core a cabbage or lettuce until ready to use it. If you only use part, take a section without disturbing the heart/core or rib. Goes for celery, kale, broccoli, colliflour, cabbage, brussel sprouts, iceberg, romain, and bibbed lettuce... it extends shelf life and freshness.

@CapreDiem86 Год назад

What is the ideal temperature to keep it on the counter for fermentation?

@rheahayes3149 Год назад

Thank you for this valuable information-Much appreciated as I’m New to this. 🥰🇨🇦

@soniag4516 9 месяцев назад

I had older sister, SIL, and mom--they cooked, canned, preserved, pickled ect so I ate and played and grew and went to school. We came to US and everyone except mom went to college & work. She got busy with grandkids and I didn't learn to can, preserve, pickle, ect. Mom died when I was still in college and now at age 66 I'm making this for gut which is messed-up from drs slicing, dicing & sewing me up and pushing medications. You are calm, precise in your instruction and make it so easy. Thank you.

@chicobicalho5621 Год назад

This is the most lovely cooking tutorial. I love the 1960s atmosphere and colours; made me feel safe! By all means I will try this recipe, in fact, both versions. Thank you!

@ShaunPeterKelly 11 месяцев назад

The “i’m gonna” lady explained everything perfectly, thank you.

@SaffronPaprika 2 года назад

I can’t wait to make this! Thanks for the tips. Your method seems very simple for a newbie like me.

@guardmommad5084 Год назад

Definitely going to give this a try! Thanks for sharing such detailed information!❤️

@michaelougarezos8963 Год назад

such a pleasure watching you make this sauerkraut, thank you 🥰

@jbgovthug 2 года назад

I used to throw out the core too, then I realized the the core is very tasty. I basically shred the core and the tougher leaves so when the fermentation is done, they are match the crunch of the leaves. Sometimes, I just chop the core, when fermentation is done, it's the first thing I go for.

@TheTrillionDollarTradeMovie Год назад

Great idea, thanks! Especially seeing its the heart :)

@Funnyvideos12549 2 года назад

This is my first fermenting tutorial and first video on your channel. Loved it! Can’t wait to make this! TY

@tomhill4003 Год назад

Excellent tutorial! I can't wait to try your techniques out. Thank you!!!

@patriciaannredd2544 Год назад

You made it look so simple! I think I can do this. Thank you for all the details. I just found your channel.

@jreeder6168 2 года назад

Beautiful presentation and less complicated that the precise measurements vids. This seems like the real old fashioned method. Thanks you.

@radumiller9109 2 года назад

Good job on presenting the processing of this healthy recipe. Thank you!

@stevec6642 Год назад

I am so happy I found this channel, thank you so much for the excellent explanation and instructions.

@distancerunner7582 Год назад

I loved watching your video. You provide a lot of detail on the different steps involved, and you make things easy to understand. I will be sure to watch your other videos.

@PattyAHollandB 2 года назад

Very impressed with your clear and informative instruction. Thank you!

@debkincaid2891 2 года назад

I'm so glad I discovered you! My husband and I will be eating more and more fermented foods from now on. Thanks so much for sharing this information.

@GreenfieldsHomeplace Год назад

Great fermenting video. My mouth was watering when you were tasting each batch. I’m doing this tomorrow! 😊

@TheRockMorton Год назад

Great instructional video! Many thanks. I'm so looking forward to making a batch of kraut your way.

@angiesullens2126 2 года назад

I love your approach you talk about nutrition as you go along that’s awesome

@Nemodog 2 года назад

I so enjoyed this video and I am subscribing. A little tip that works so well, use the edge of a spoon to scrape the peel off your ginger. It comes right off and you don't waste a bit of that lovely root. It's also nice that there's no risk of cutting yourself. Give it a try!

@eyeYQ2 2 года назад

Grapefruit spoon is the best. If you have one.

@sunshineeves6356 Год назад

Wow this is perfect for the coming holidays.. thank you for this easy step by step recipe instructions ❤

@CharlesJWillard Год назад

I love this video because you demonstrate that you really believe in what you are doing. Also, you had fun doing it. Will try option B soon.

@NeilSpoonhower 2 года назад

Trying today!! Had leftover cabbage from making cole slaw. So excited to do this and use all our provisions.

@pdill51 Год назад

I'll definitely be trying it out over this weekend. Many thanks looking forward for nutritious and practical recipes

@sonofeloah Год назад

Making it's own brine! What an awesome idea! Thank you!

@ashenwalls3558 11 месяцев назад

I love your technique for teaching. I'm also a "feel my way through it" kind of cook, and seeing and hearing the textures is so helpful!

@anzaborrego399 Год назад

Thank you so much! I feel like I can do this now. Beautiful job!

@donnettespence7231 Год назад

You are the best teacher. Such a simple format. You explain it so easy. Anyone can do it by watching you.

@J-Charleine Год назад

I'd love to try this! Looks wonderful... Thanks for sharing!

@isabelchilian2930 Год назад

Thank you so much for your instructions!!! I can't wait to make one!

@joystogsdill6406 2 года назад

Thank you for such clear instructions. I’m trying your recipe with the ginger today. I think the hardest part will be waiting for it to be ready😂

@conniedavidson9026 Год назад

Thank you! I’m going to try the carrots & ginger! I can’t wait! Also I will be looking for the fermented weights. I loved your way of teaching and a few healthy information given. Thank you

@jeffrey.f.bertrand6194 2 года назад

You are wonderful . clear to the point ,thorough , easy to understand & a good teacher . Thanks

@juliadean2473 Год назад

Excellent presentation - thank you very much. This is such an important food and I just never realized - I really appreciate the education and am going to have a go asap!

@karenbearden6198 2 года назад

Thank you for benefiting us with your studies and experience. I also love your kitchen cabinets, gorgeous! Subscribed.

@debbiewrazen5233 2 года назад

Thank you so much for the great instructional video on fermentation. I feel ready to give the process a try since my husband brought home a huge cabbage and big bag of carrots from grocery shopping. Your kitchen is beautiful, BTW.

@lilactuliee6953 Год назад

Wonderful detailed instructions with demonstration. Thank you.

@keilana6 10 месяцев назад

Thank you. This is my first attempt to ferment. You made it sound so easy. On the counter top. Can't waite to taste in 5 days. Week later: the cabbage was delicious. Have been adding it to various food in meals or eating it by itself. Thank you.

@serene5715 Год назад

I'm definitely going to try the option B. That addition of garlic and ginger set the deal for me.

@rickh502 11 месяцев назад

This was a great video. You’re very easy to listen to any explain things in a way that I can easily understand them. I’m just getting into making my own sauerkraut. I just made my first batch this morning. I can’t wait to see how it turns out. Thank you for the video.

@mjrussell414 Год назад

I haven’t fermented anything in a little while but I’m going to try the carrot ginger version very soon. Got my Polish crock back from my sister this week so I’m good to go. I do like to put a little sauerkraut on my arugula salad.

@learnanduplift6248 10 месяцев назад

Thank you very much for this and the other fermenting videos. It's a way I can also preserve some foods. Your directions are clear and easy to follow.

@Megahieron 2 года назад

Sauerkraut Waldorf Salad - Serves 2 Ingredients: * 1/2 cup sauerkraut (drained) * 1 Tablespoon mayonnaise * 1 teaspoon (or just a drizzle) of raw honey * Peeled, cored, and chopped apple * Golden raisins * Freshly ground black pepper Preparation: Mix all ingredients. Serve immediately.

@irenetuminski3236 2 года назад

I’m ppp

@irenetuminski3236 2 года назад

I’m

@rafika816 2 года назад

OMG! This sounds delicious. Thanks so much for sharing the recipe.

@fishfootface Год назад

Yum, that sounds delicious.

@sandraastley5179 Год назад

I thought Waldorf salad had walnuts??? 🤗

@magigurl755 Год назад

This channel is EVERYTHING, Thank you so much for such simple yet detailed tutorials and explanations, just wonderful indeed! 🙏🏽

@CleanFoodLiving Год назад

Glad you enjoy it!

@HealthglowsNet 9 месяцев назад

You are so sweet in the way you explain all the steps to the tiniest details. You would be a perfect elementary school teacher. The way you explain makes a seemingly complicated process simple for even kids! Thank you!

@Grandmair1 Год назад

I am SO GLAD I came cross your channel!! You are a good teacher

@kathyliebman6158 10 месяцев назад

Thank you for your encouraging presentation. I did not realize I even liked any sauerkraut until I tasted the raw kraut a friend made. Wow, what a difference! I love the way you explain ways to adjust the flavor/ingredients and how clearly you explain all the details. Most of all, I enjoy your sweet, genuine happiness and enthusiasm. Tomorrow will be day 5 and I will get to taste my first kraut experience!

@jeffscop 2 года назад

glad you emphasized washing in warm soapy water. my last sauerkraut got a black mold around the edge of the jar. I didn't know what I did wrong. Now I do. Thanks.

@michaelfoort2592 11 месяцев назад

Your presentations are so wholesome and cheerful, not to mention thorough and creative.

@douglasjrhodes Год назад

Thanks for sharing! I can tell you are eating properly by the radiance of your skin. I’m about ready to try my first batch.

@hazelfernandez9022 2 года назад

Thank you for sharing your healthy recipe. I'm going to try this yummy, healthy recipe next week. Blessings.

@lleaves 2 года назад

Thanks for the informative and visually pleasing video on preparing sauerkraut. I loved all the colors you chose, the way you dress, the color of your kitchen. Even the small appliance on the counter matches the color of your kitchen! I absolutely love the Holllyhocks at the end. I grew my own Hollyhocks once, second tear before you have blooms. Such a nice visually appealing, colorful video! I have done some canning before and now trying my first batch of sauerkraut. Just a plain and simple batch this time but may try other ingredients another time if I am successful this time.

@camillabarnes6678 2 года назад

Those hollyhocks are amazing.

@winstonjacobs198 2 года назад

One of the best saurakrat videos, including excellent information.

@cindymaree1 Год назад

Well i just made my first batch using purple cabbage im so excited to see how it turns out, thank you for your help. God bless you!

@tracywestwood7642 2 года назад

Just made my second batch. This time with green cabbage. I can't wait to try it! 😋 Thanks for all of your wonderful videos!!!

@CleanFoodLiving 2 года назад

Wonderful!

@jameswhite937 Год назад

Thank you for this informative video. For me, I truly enjoy your vocal style. So very pleasant. You give precise instructions. Such a pleasure to watch, listen and learn the techniques that you offer. Your calm demeanor is GREAT ! I'm subscribing for more of the videos that you offer. A breath of fresh air, in my opinion.

@diannejressmann6737 5 месяцев назад

Oh gosh, that is delicious. We have this lady to thank for her great instructional video.

@reasoningtruth 2 года назад

You're a great teacher! Many leave things out thinking the student would already know that portion. But you keep it right down to my level, you explain EVERYTHING perfectly clear enough! Thank you. I'll be making my cabbage just like yours, with the licorice-tasting fennel! I love that taste!

@CleanFoodLiving 2 года назад

Wonderful, Let me know how it turns out!

@rdvjyygdfbhy9o.896 Год назад

@@CleanFoodLiving0 9

@elishevashafran1571 Год назад

@@CleanFoodLiving +++++++q

@Sunflower139 Год назад

Great video. Last time I made it , didn’t work out. Is there something else I can use in place of coffee filter?

@rebeccaofsunnybrookefarm8469 Год назад

Exactly what I came to say..

@MoovinOnEstateSales Год назад

Just made this today with the last of my garden cabbage, cannot wait to try it, I did the ginger, garlic, onion & dill seed version. I'm in Montana also, so glad I found your channel your explanations are so clear and informative, can't wait to try many more of your recipes. Thank you!

@CleanFoodLiving Год назад

That sounds wonderful!

@annegiboney2868 3 месяца назад

Thank you! Love the simplicity of your videos.

@veralubov7405 11 месяцев назад

Here is another WONDERFUL VIDEO I have watched today! I am a beginner, wanting/needing to learn, and I am so impressed by the way you are explaining things so clearly. Many thanks and all the best! Of course, subscribing.

@cancel1913 2 года назад

Fantastic video! Really enjoy your style and the similarity to making Kimchee is fascinating to me.

@kami5620 Год назад

Oooh, you got me at GINGER! 😂 I’ve been making my own fermented kraut for a few years, but never like this! I will definitely be giving it a try - both your hand technique and the added ginger! ❤

@Celestial_Frequencies111 Год назад

Thank you so much. after days of looking at video"s, yours has been so easy to understand. your voice is so healing and your explanations are very clear. Thank you

@judithgibson1289 Год назад

Thank you for for this wonderful video. I've never tried fermenting anything, but you made it seem so easy and fun, I can hardly wait to try it. Therefore, I'm bookmarking this wonderful video and will be playing it again, when I get all of my supplies together to make Lacto Fermented Cabage. My mouth is watering, just thinking of all those delicious flavors. I was thrilled to see Dr. Mercola mentioned in this video. He's my favorite holistic doctor. He's so methodical when he explains any subject in the medical field. I just love hearing him. Whenever I need to know something about an illness, an herb, etc. he's the first one I go to.

@Cutter-jx3xj Год назад

I grew up gardening and I love fresh vegetables. My granny taught me how to garden and a love for cooking. Growing up she canned EVERYTHING. The core that u took out and tossed she trimmed up, salted and ate. I still do. Anyone who survived the depression wasted nothing. I am so glad I found ur channel. Your going to be shared a ton, 😁👍

@Raw_Roots Год назад

I don't throw the core, either. I chop it and add it to the ferment. Great for gut health.

@milespraza3374 6 месяцев назад

Absolutely totally awesome! Now this is a way to kraut yourself to good health.

@dinatembo5144 Год назад

Am so glad I came across your recipe for fermented cabbage, thank you so much for the easy step by step instructions. I have also subscribed to your channel.

@alexandramaldonado507 Год назад

Appreciate the detailed instructions! I saw so many videos and no one ever mentioned what to do with the cabbage leaf on top. It looked fine so I ate it anyways! Just made my 2nd batch of Sauerkraut yesterday. Will try your additional ingredients next!

@CleanFoodLiving Год назад

that's great!😃

@theodorafeliciott6251 2 года назад

By far the best video on fermenting cabbage. You explained what you do and why. I feel confident now to try this at home. Thank you.

@choijihyun6929 Год назад

My husband asked me to try making this... Will try this soon.. Thanks for the useful vid! 💛

@deosiewilson732 Год назад

I enjoyed watching your video...... No silly music or comedy attempts. Just well presented information in a soothing manner. I will follow the instructions and make my kraut..... Thank you.

@denisejohnson7957 Год назад

I made my first fermented cabbage. I made both of them and they were delicious! Thank you for sharing!

@CleanFoodLiving Год назад

Wonderful!

@kathyg7240 2 года назад

Thanks for a great video! Try a teaspoon to remove the skin from your ginger. It works great and you will save a lot of ginger!

@johnblyth9787 Год назад

I wish to say a huge thank you for a great video. Very informative, and to the point. Top audio and images. I have been looking at fermenting, but thought it too risky. You have dispelled my doubts and given me confidence. I am subscribing to your Chanel and will be a regular.

@goodlifegreenscapesbrecken5928 Год назад

You are the cutest! Can't wait to brine my first cabbage now! Thanks for showing how!

@joshepherd9095 2 года назад

I'm almost at the end of a jar of fermented kale - prepared according to your video with kale from my garden. It's quite delicious. Then last week I made a jar of sauerkraut according to your recipe. I have made sauerkraut before, but I found your instructions particularly clear and easy. I had to buy a cabbage as mine are not quite ready yet. This morning I just had my first taste of the finished product and the cabbage is so crunchy and flavourful. The carrot in your recipes adds a whole new dimension. Can't wait to try more of your recipes. XX

@CleanFoodLiving 2 года назад

That is wonderful to hear!

@eileenklein4616 Год назад

Absolutely amazing. Love the flavor of just plain fermented cabbage. I did make one batch with fresh dill weed and ginger together, I didn't have dill seeds but still so delicious!

@CleanFoodLiving Год назад

Wonderful!

@JohnMiller123 Год назад

Wowee!!! Love this video! Looking forward to viewing the rest of them. Thanks!

@fathimas.yoosuf Год назад

Really nice step by step videos❤ Thank you for sharing them.

@Biggestfoot10209 2 года назад

Awesome video. I’ve been making sauerkraut for years and I think you are spot on. By the way, I just subscribed

@HappyBeeTV-BeeHappy Год назад

Great tutorial! ❤ I’m about to start fermenting real soon! 😊

@martinebeck8769 Год назад

Hello from France , I don't speak English fluently, but you speak quite slowly and you explain so well that I understand everything. Thank you so much. I will try .

@BoxMountainLLC Год назад

I just love your videos!!! I'm going to make the ginger/cabbage kraut tomorrow!!! YAY!!!

@amorosa101 2 года назад

I'm so happy I just found you. I make Sourdough bread, which is the only bread we've been eating since before the pandemic. I have been wanting to have fresh souerkraut but it's so expensive in the few stores that sells it that I've been yearning for a good and easy recipe. And here you are! I will also check your other videos. I'm so excited to be able to make it myself! Thank you so much! 🌹

@MK_ULTRA420 2 года назад

Sourdough bread is the healthiest bread, so you're on the right path :)

@patriciamcdowell3825 Год назад

hi monica can i have your sourdough bread recipe

@kathya739 Год назад

@@patriciamcdowell3825 Check out Elly's Everyday. Simple, concise, everyday sourdough bread with no waste. Same teaching style as on this RU-vid channel.

@kimberlysmith5321 2 года назад

Absolutely excellent!!!! My husband found you and told me about your channel. We are thrilled to death. Thank you so much.

@lindabeard488 Год назад

I like this kind of preserving and you taught it really well. I’m making this. Thank you. ❤❤❤

@Mamasofian Год назад

This is soo good and detailed love it ,thank you

@yootoob1001001 9 месяцев назад

I did two batches last week to this week---one green, one red, both with carrots and garlic added----both came out excellently! Thank you! I look forward to learning and trying more. It's a lot of fun.

@user-ox5dc6qd8k 7 месяцев назад

Puedo reemplazar las zanahorias por remolacha ?

@base1y 2 года назад

Just found your channel! I normally take a fiber powder, i.e. Metamucil, but have been trying to get into eating foods to help improve gut health. I'm not yet ready to delve into the world of at home fermentation but your videos are certainly helpful and informative. Thanks!

@guardmommad5084 Год назад

I'm also trying to improve gut health. I've been making my own water kefir probiotic drink. Purchased the grains from Amazon. Very easy. The Metamucil is a prebiotic, food for the probiotic bacteria. So you need both.