You can use a fermenting lock like they use to ferment grains for beer.. drill a one inch hole in the lid...and place the stopper in the hole, and the fermenting lock in the stopper. This allows the gases to escape, and eventually drives out all the air in the pail. You can use gallon sized ziploc bags filled with salt brine as weights too. That way if the bag breaks open, it won't dilute the salt water mix in the ferment.
Great video! I was actually munching on my own sauerkraut while watching your video. I was like dang these 1/2 gallon jars just are not enough! I'm going big, perhaps two of these buckets. :) I heard you say that you water bath the sauerkraut after it was done fermenting. I heard heating it kills all the nutrients. That's why I no longer buy store bought kraut. Just a thought. Thanks again!
That's was great information! You may want to ask your Dr for a diabetic if not on one for your breathing heavey. Congestive 💔 issues are hard to deal with, if you have insulin resistance, type2 diabetes. Take good care of one another, you have a lot of knowledge to share. Thank you both
I got some rejected maple baseball bats cheap on ebay it works great for mashing the kraut down and bruising it I get food grade buckets at Home Depot. They are white in the paint isle and they are marked food grade . Don’t use the orange buckets
My momma used to make some homemade kraut in a big old crock. She gave me that crock a few years before she passed and now it's in my game room. Good memories sir!
I just bought cabbage 4 large heads.... made about the same amount 2/3 bucket. I'm hoping I didn't put too much salt. ? I've heard that mold called ''the mother'. Hopefully not too salty. ?? I use the slaw shredder board. (BE VERY CAREFUL) Then I punch it down until it juices up. Thanks for the video. I love home made kraut.
Really pleased you have such a beautiful relationship, Im so happy you found each other. Thankyou for the video it was really useful and God bless you both.
love yall video. thank yall for sharing. my husband and I would do things like yall do together before he died, he died 9 years ago at 51, I was 46 then. Anyway, thank yall for the instructions.. I love fermenting foods, and making cheese, and butter, kefir, sour dough bread, etc.
So sorry to hear about your husband's passing, I thought we would make this video to show others how simple it is to ferment healthy foods. We also do pickled corn. Thank you so much for watching
We make sure it is completely worked off in other words no more gas coming off of it. Put it in jars cover it with Brian and hot water bath to seal the jars
@@HamiltonOutdoors thank you for your reply 🙏 I appreciate it very much. You’ve made my life a lot easier because there are so many people who complicate this process and it doesn’t suit me. And I’d never heard of water bathing until a few months ago and I’m now addicted to prepping large amounts of meals and storing in jars. God bless you and yours 🙏
@@HamiltonOutdoors if you do hot water bath, will the sauerkraut still considered alive? If you know what I mean.. Some people want to buy it although I’m not sure what to do after the fermentation process.
@@divinape9812 after a certain amount of time though fermentation process stops anyway. I leave mine in the bucket until it is completely stopped fermenting. Then put it in jars cover it with enough liquid and hot water bath at the seal the jar. This will make sure that it can be stored for long periods of time.
I would give it at least 30 days, but it's two preference. The longer you let it sit more sour it becomes. So you kind of have to just stop the process whenever it gets to suit you.
@@shirleybrown8340 yes make sure you skim off the slime each time you check it. That's normal for that slime too being there I take us plastic spoon with holes in it and just skim it off
