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@nathanfielure4305 8 күн бұрын
You should be able to hear the bubbles.
@Duha_diary 8 күн бұрын
Looks delicious 😋
@luciferlight5082 24 күн бұрын
why I have to buy a drug scale to make sourkrout
@fermentapp 24 күн бұрын
A heaping tablespoon of salt is 20 grams approx. I save you a drug scale. You're welcome.
@mayen.perez.1011 27 күн бұрын
Hi, _thank you for this helpful guide_ 😊 Is it for the entire fermentation process not to close the lid tightly? And after the 2 weeks of fermentation, do we need to keep the brine in that same jar as well?
@fermentapp 25 күн бұрын
Yes, because during fermentation CO2 is released, you don't want to close the lid tightly. Once you put it in the fridge, fermentation slows down and it's safe to close the lid. And yes, keep always the brine covering the cabbage. Even in the fridge, sometimes it gets a bit dry, so if this happens, add brine at 2% (20 g of salt per litre of water) so the cabbage is always covered in liquid. That's the most important advice.
@mayen.perez.1011 25 күн бұрын
@@fermentappThank you so much for the advice, it means a lot to me. I appreciate it. Just started the fermentation today. 😊
@fermentapp 24 күн бұрын
@@mayen.perez.1011 I hope everything turns out great!
@mayen.perez.1011 24 күн бұрын
@@fermentappThanks. Hopefully, it will turn out great. I noticed there are still bubbles on top since yesterday and it's the 2nd day of fermentation today, still has bubbles on top.
@fermentapp 24 күн бұрын
@@mayen.perez.1011 Yes, first days it is usually very active (depending on the temperature) and then it "calms down" a bit.
@TanuCN 28 күн бұрын
Do I need to sterilise the jar / bottle
@fermentapp 28 күн бұрын
It's recommended, although usually it's ok if you just sanitize (if you only use the jars for this)
@LiveYourLifeWithJoy Ай бұрын
Honest question, is the app for all kinds of fermented foods? Are they all on the channel? 🙏
@fermentapp Ай бұрын
Hi, of course! The app lessons cover the basics to make fermented food safely at home. It's focused on vegetable lacto-fermentation, fermented beverages and pickling. Currently it has 16 recipes, which short version you can check in this channel. Cheers!
@mayam8643 Ай бұрын
I'll have to try it, but I'm pretty sure I probably won't like it. 😂
@fermentapp Ай бұрын
You never know until you try... Keep us posted
@elvissarpong5529 Ай бұрын
After 2 weeks wouldn’t it still taste salty? Trying to get rid of salt. Can it not work without salt?
@fermentapp Ай бұрын
Salt is what it makes the process safe and keeps the cabbage crunchy. You can try to use less salt, but not without salt at all. If you keep it fermenting the flavour also evolves, but it's still a salty flavour.
@tamil4014 Ай бұрын
Bro ,should we use air tight container or loose cloth above the glass major Doult for many!?
@רותםפ-ר9ס Ай бұрын
Thank you! Your recipe is the best,
@Pat_Nu Ай бұрын
❤
@Pinecorn9087 Ай бұрын
We back when I was a little bitty boy
@msvee79 Ай бұрын
Excuse me, sir, but what's DA?
@fermentapp Ай бұрын
Oops, sorry 😅 It's "use the juice", meaning use all the liquid produced by the cabbage after salting, so you cover it completely with its own "juice"
@msvee79 Ай бұрын
@@fermentapp thank you 🤩
@pradeepjadhav5700 Ай бұрын
How to eat in day ? Quantity ? Use of cabbage water Can we drink or throw ?
@fermentapp Ай бұрын
As it is a food rich in sodium, you should only have a small quantity of sauerkraut (a couple of spoons) a day. And yes, you can use the leftover sauerkraut liquid to cook, make salad dressings, etc, substituting the use of salt. Also, as a starter to make new batches of sauerkraut and start the fermentation process faster.
@pradeepjadhav5700 Ай бұрын
What is use of water extract water ?
@fermentapp Ай бұрын
You want to extract as much water as you can from the cabbage so it cover it completely
@anishglx Ай бұрын
Thinly Juilenne Ginnger will work? I feel grated ginger turns bit bitter!!
@fermentapp Ай бұрын
Yes, you can julienne it or even cut it in small cubes and it will work the same
@edgarceja8333 Ай бұрын
Isnt supossed I have to leave the lid off?
@fermentapp Ай бұрын
If you use a screw lid, you should keep it unscrewed. With clamp lids, as long as you burp it everyday, there should be no problem
@nalijo4419 Ай бұрын
Do I need to move it every day while fermenting? Also how to store after fermentation thx
@fermentapp Ай бұрын
If you don't use weights to keep it submerged, it's good to press it every day so the liquid cover all the cabbage and make sure nothing float on the surface. After fermentation, you can keep it in the fridge for several months without problem
@nalijo4419 Ай бұрын
@@fermentapp many thanks 🙏
@jiw1256 Ай бұрын
👏
@JA48-random Ай бұрын
so no lactic acid ?
@hypetrain56 Ай бұрын
Aaaaaah!! BIG BOWL OF SAUERKRAUT!
@rodionvideoz1692 2 ай бұрын
Way back when I was just a little bitty boy Living in a box under the stairs In the corner of the basement of the house Half a block down the street from Jerry's Bait shop You know the place Well anyway, back then life was going swell and everything was just peachy Except, of course, for the undeniable fact that every single morning My mother would make me a big ol' bowl of sauerkraut for breakfast Aww, big bowl of sauerkraut Every single morning It was driving me crazy I said to my mom I said "Hey, mom, what's up with all the sauerkraut?" And my dear, sweet mother She just looked at my like a cow looks at an oncoming train And she leaned right down next to me And she said "It's good for you" And then she tied me to the wall and stuck a funnel in my mouth And force fed me nothing but sauerkraut Until I was twenty six and a half years old That's when I swore that someday Someday I would get outta that basement and travel to a magical, far away place Where the sun is always shining and the air smells like warm root beer And the towels are oh so fluffy Where the Shriners and the lepers play their ukuleles all day long And anyone on the street will gladly shave your back for a nickel Wacka wacka doo-doo yeah Well, let me tell you, people, it wasn't long at all before my dream came true Because the very next day, a local radio station had this contest To see who could correctly guess the number of molecules in Leonard Nimoy's butt I was off by three, but I still won the grand prize That's right, a first class one-way ticket to Albuquerque Albuquerque Oh yeah You know, I'd never been on a real airplane before And I gotta tell ya, it was really great Except that I had to sit between two large Albanian women With excruciatingly severe body odor And the little kid in back of me kept throwin' up the whole time The flight attendants ran out of Dr. Pepper and salted peanuts And the in-flight movie was Bio-Dome with Pauly Shore And, oh yeah, three of the airplane engines burned out And we went into a tailspin and crashed into a hillside And the plane exploded in a giant fireball and everybody died Except for me You know why? 'Cause I had my tray table up And my seat back in the full upright position Had my tray table up And my seat back in the full upright position Had my tray table up And my seat back in the full upright position Ah ha ha ha Ah ha ha Ah So I crawled from the twisted, burnin' wreckage I crawled on my hands and knees for three full days Draggin' along my big leather suitcase and my garment bag And my tenor saxophone and my twelve-pound bowling ball And my lucky, lucky autographed glow-in-the-dark snorkel But finally I arrived at the world famous Albuquerque Holiday Inn Where the towels are oh so fluffy And you can eat your soup right out of the ashtrays if you wanna It's OK, they're clean Well, I checked into my room and I turned down the A/C And I turned on the SpectraVision And I'm just about to eat that little chocolate mint on my pillow That I love so very, very much when suddenly, there's a knock on the door Well now, who could that be? I say "Who is it?" No answer "Who is it?" There's no answer "Who is it?" They're not sayin' anything So, finally I go over and I open the door and just as I suspected It's some big fat hermaphrodite with a Flock-Of-Seagulls haircut and only one nostril Oh man, I hate it when I'm right So anyway, he bursts into my room and he grabs my lucky snorkel And I'm like "Hey, you can't have that" "That snorkel's been just like a snorkel to me" And he's like "Tough" And I'm like "Give it" And he's like "Make me" And I'm like "'Kay" So I grabbed his leg and he grabbed my esophagus And I bit off his ear and he chewed off my eyebrows And I took out his appendix and he gave me a colonic irrigation Yes indeed, you better believe it And somehow in the middle of it all, the phone got knocked off the hook And twenty seconds later, I heard a familiar voice And you know what it said? I'll tell you what it said It said "If you'd like to make a call, please hang up and try again" "If you need help, hang up and then dial your operator" "If you'd like to make a call, please hang up and try again" "If you need help, hang up and then dial your operator" In Albuquerque Albuquerque Well, to cut a long story short, he got away with my snorkel But I made a solemn vow right then and there that I would not rest I would not sleep for an instant until the one-nostrilled man was brought to justice But first, I decided to buy some donuts So I got in my car and I drove over to the donuts shop And I walked on up to the guy behind the counter And he says "Yeah, what do ya want?" I said "You got any glazed donuts?" He said "No, we're outta glazed donuts" I said "Well, you got any jelly donuts?" He said "No, we're outta jelly donuts" I said "You got any Bavarian cream-filled donuts?" He said "No, we're outta Bavarian cream-filled donuts" I said "You got any cinnamon rolls?" He said "No, we're outta cinnamon rolls" I said "You got any apple fritters?" He said "No, we're outta apple fritters" I said "You got any bear claws?" He said "Wait a minute, I'll go check" "No, we're outta bear claws" I said "Well, in that case, in that case, what do you have?" He says "All I got right now is this box of one dozen starving, crazed weasels" I said "OK, I'll take that" So he hands me the box and I open up the lid and the weasels jump out And they immediately latch onto my face and start bitin' me all over Oh man, they were just going nuts They were tearin' me apart You know, I think it was just about that time That a little ditty started goin' through my head I believe it went a little something like this Doh Get 'em off me Get 'em off me Oh No, get 'em off, get 'em off Oh, oh God, oh God Oh, get 'em off me Oh, oh God Ah, aah, aah I ran out into the street with these flesh-eating weasels all over my face Wavin' my arms all around and just runnin', runnin', runnin' Like a constipated wiener dog And as luck would have it That's exactly when I ran into the girl of my dreams Her name was Zelda She was a calligraphy enthusiast With a slight overbite and hair the color of strained peaches I'll never forget the very first thing she said to me She said "Hey, you've got weasels on your face" That's when I knew it was true love We were inseparable after that Aw, we ate together, we bathed together We even shared the same piece of mint-flavored dental floss The world was our burrito So we got married and we bought us a house And had two beautiful children, Nathaniel and Superfly Oh, we were so very very very happy, aw yeah But then one fateful night, Zelda said to me She said "Sweetie pumpkin? Do you wanna join the Columbia Record Club?" I said "Whoa, hold on now, baby" "I'm just not ready for that kind of a commitment" So we broke up and I never saw her again But that's just the way things go In Albuquerque Albuquerque Anyway, things really started lookin' up for me Because about a week later, I finally achieved my lifelong dream That's right, I got me a part-time job at The Sizzler I even made employee of the month after I put out that grease fire out with my face Aw yeah, everybody was pretty jealous of me after that I was gettin' a lot of attitude Ok, like one time, I was out in the parking lot Tryin' to remove my excess earwax with a golf pencil When I see this guy Marty Tryin' to carry a big ol' sofa up the stairs all by himself So I, I say to him, I say "Hey, you want me to help you with that?" And Marty, he just rolls his eyes and goes "No, I want you to cut off my arms and legs with a chainsaw" So I did And then he gets all indignant on me He's like "Hey man, I was just being sarcastic" Well, that's just great How was I supposed to know that? I'm not a mind reader for cryin' out loud Besides, now he's got a really cute nickname, Torso-Boy So what's he complaining about? Say, that reminds me of another amusing anecdote This guy comes up to me on the street And he tells he hasn't had a bite in three days Well, I knew what he meant But just to be funny, I took a big bite out of his jugular vein And he's yellin' and screamin' and bleeding all over And I'm like "Hey, come on, don't you get it?" But he just keeps rolling around on the sidewalk, bleeding, and screaming You know, completely missing the irony of the whole situation Man, some people just can't take a joke, you know? Anyway, um, um, where was I? Kinda lost my train of thought Uh, well, uh, OK Anyway I, I know it's kinda been a roundabout way of saying it But I guess the whole point I'm tryin' to make here is I hate sauerkraut That's all I'm really tryin' to say And, by the way, if one day you happen to wake up And find yourself in an existential quandary Full of loathing and self-doubt And wracked with the pain and isolation of your pitiful meaningless existence At least you can take a small bit of comfort in knowing that Somewhere out there in this crazy ol' mixed-up universe of ours There's still a little place called Albuquerque Albuquerque Albuquerque, Albuquerque Albuquerque, Albuquerque Albuquerque, Albuquerque Albuquerque, Albuquerque I said "A" (A) "L" (L) "B" (B) "U" (U) "Querque" (querque) Albuquerque, Albuquerque, Albuquerque, Albuquerque Albuquerque, Albuquerque, Albuquerque, Albuquerque Albuquerque, Albuquerque, Albuquerque, Albuquerque Albuquerque, Albuquerque, Albuquerque, Albuquerque Albuquerque
@fermentapp Ай бұрын
Who doesn't love "Weird Al" Yankovic... and sauerkraut
@carlajo4558 28 күн бұрын
😂😂😂😂😂😂😂
@jenniferogden5167 2 ай бұрын
Make sure you burp everyday
@i8dpie 2 ай бұрын
It's ok to use a jar like that? Doesn't gas built up?
@fermentapp 2 ай бұрын
It's ok. As you feed it daily or every other day, it doesn't build enough gas to be a problem, and the clamp allows the gas to release if necessary. You can also keep it partially opened with a cloth covering the top if you feel like it. Screw jars are indeed a problem and you should never used them for this purpose.
@aleeza4321 2 ай бұрын
How i take it
@fermentapp 2 ай бұрын
You don't take it directly. Like sourdough, it's a starter to make other preparations, like ginger ale, sodas, etc.
@takashi0770takashi 2 ай бұрын
Does it contains alcohol?
@fermentapp 2 ай бұрын
Yes, it may contain a bit of alcohol, around 1% or more depending on how much sugar and how long you keep it fermenting.
@maurenginting6577 3 ай бұрын
Don't you need to wash the cabbage?
@fermentapp 3 ай бұрын
If you peel the outer leaves, the inner ones aren't in contact with the exterior, so it's not necessary. In any other case, or if your cabbage is very "leafy", then yes
@casiiwule9077 3 ай бұрын
Do I put it in the fridge or leave it out to ferment?
@fermentapp 3 ай бұрын
Only 1-3 days out to ferment, then in the fridge
@CalebBrown-q9j 3 ай бұрын
2-2.5% of cabbage weight to salt ratio.
@simoneisabelleortega645 3 ай бұрын
What is ginger bug?
@bearwebb6702 3 ай бұрын
Raw sugar is better to use. Processed sugar takes longer
@Lucaaaa__17 2 ай бұрын
It’s the exactly opposite. Raw sugar has more minerals and vitamins to digest than the processed one. Thats why the white one are way better
@ThaMaven 3 ай бұрын
When do i know to add more water when i start using it
@fermentapp 3 ай бұрын
When you start using it, you can add 70-80 ml of water AND feed it with 15 g ginger and 15 g of sugar to replace what you took out (usually ginger ale asks for 100 ml of ginger bug for 2 l of water)
@nanoramirez.g 4 ай бұрын
Why do you use boiling water? You are just killing the natural yeast in the lemon skin. It also works but kid fermenting them naturally and bottling them
@bayuprawitasari1894 4 ай бұрын
I have been planning to start making it but too scared if I would’ve screwed up! It looks easy thank you I will try v v soon!
@Ritubhoje2 4 ай бұрын
Heyy i wanted to ask that if the juice of cabbage after salting n pounding isnt enough to submerge the cabbage completely under water once i put the cabbage in the jar....then can i add brine water from top until it submerges completely n then after the weight n the lid?
@fermentapp 4 ай бұрын
Yes, totally! Try to press the cabbage as much as you can to release all the juices, but if this is not enough, add brine at 2% (20g of salt per 1 litre of water)
@bayuprawitasari1894 4 ай бұрын
@@fermentappthank you this is what I have been wondering! I have bought several glass containers for this I will try soon!
@gorge-en9rh 5 ай бұрын
Short & sweet & clear demonstration video. Tqvm
@enriquedossantos3283 5 ай бұрын
How much salt?
@fermentapp 5 ай бұрын
Oops! We forgot to include it on the brine instructions. Its 20g for the indicated amounts. Thanks for noticing it!
@AlanUKR 5 ай бұрын
Interesting ❤🇫🇮🍋🥤
@wenisme9670 5 ай бұрын
Is it okay if I touch the cabbage with bare hands?
@fermentapp 5 ай бұрын
Yes, no problem! Always wash them if you touch anything else while making the sauerkraut (cellphones are dirtier than we think ;). I use gloves because I have a skin problem, and with kimchi for instance, they are practically mandatory!
@Doarombun 5 ай бұрын
Should i sterilize the jar /glass botte before ?
@fermentapp 5 ай бұрын
While it's recommended to sterilize jars, if you are using a brand new jar, it should be enough to only sanitize it with soap and hot water. But the advice is to sterilize if you feel you need to.
@G-boi 5 ай бұрын
Question! Why do we use ginger specifically?
@fermentapp 5 ай бұрын
Because of the specific bacteria contained in ginger and its flavor profile, it is perfect for fermented soda drinks. Think of it as a starter, like sourdough for making doughs, but for drinks.
@Commando2392 6 ай бұрын
Im finnish i love this drink but you should boil the lemons trust me.makes it better also gives you the liquid faster
@fermentapp 6 ай бұрын
We'll try with the next batch. Thank you!
@Commando2392 6 ай бұрын
I may have explained a little strange but traditionally its squeeze 5 lemons a liter and add water and the layer of the lemon boil it also add sugar to the boil about 2 spoons and then take the layers of the lemons off and put it in the thing youre gonna ferment and filter it through with a towel cheesecloth or just a coffee filter anything that will pick the small thing and when its in the fermenting vessel pour sugar about 30 grams maybe then add a table spoon of dry yeast and a pack of raisins and when the raisins float theyre ready@@fermentapp
@Commando2392 6 ай бұрын
Im finnish so could you make kilju its basically just fermentated water Its traditionally 10-18% its made with one large thing to ferment add water yeast and sugar and let it be in there about a week or until clear
@fermentapp 6 ай бұрын
That's interesting, we didn't know about it. Is it pikahiiva necessary or any other yeast will make it? We'll investigate it further... Thanks!
@Commando2392 6 ай бұрын
@@fermentapp well you can use dry yeast fermenting yeast wine yeast any yeast will do just may depend on the taste after a little it tastes like bun but anyway the best one for it is bakers yeast or dry yeast Yeah also if you make it use a bucket with a lid with an airlock or it will explode
@a840w 6 ай бұрын
Quality content right there
@Mazenhalaseh 6 ай бұрын
مبدع ❤
@MaggieSavedByYeshua 7 ай бұрын
How long should I leave it at the counter - I live in India and it's super hot and humid here. Please advise
@fermentapp 7 ай бұрын
There is no fixed rule, but if it's super hot, fermentation is going to happen way faster, so probably on day 2 it will start bubbling, and you'll see a lot of activity. You can taste around day 5, and if it's to your liking, you can put it in the fridge. In Spain during summer (also really hot but probably not as hot), it takes about a week. Quick fermentation due to high temperature also means it becomes less crunchy over time, so check it often.
@MaggieSavedByYeshua 7 ай бұрын
sure thanks a lot@@fermentapp
@SerialSauce 7 ай бұрын
Is there any danger of the thing exploding due to pressure with that type of tightly air sealed manson jar? Like do you have to «burp» it every day or do you just leave it be?
@fermentapp 7 ай бұрын
We recommend burping daily and even press the cabbage down and submerged (if you don't use weights), since the CO2 bubbles tend to keep it up.
@retshidisitsweratlalane8755 4 ай бұрын
@fermentapp won't exposure to air invite mould?? I really wanna try this
@retshidisitsweratlalane8755 4 ай бұрын
@@fermentappwon't it invite would?
@fermentapp 4 ай бұрын
@@retshidisitsweratlalane8755 If the cabbage is completely covered with brine, you won't have any problem. Any piece of cabbage in contact with the surface is where the mould could appear. So the most important part is keep the cabbage submerged at all time. During fermentation it releases CO2 and some pieces could go to the surface, so you have to press down again from time to time.
@Puffball-ll1ly 7 ай бұрын
Im not getting much liquid of mine mashed and bashed
@fermentapp 7 ай бұрын
Then you should add a brine at 2% (20gr of salt per liter of water), so the cabbage is completely submerged in liquid. This is the most important part to succeed with sauerkraut.
@Puffball-ll1ly 7 ай бұрын
@@fermentapp thanks 😊
@kostask3259 7 ай бұрын
Wrong bread, you need to use rye bread
@fermentapp 7 ай бұрын
We use sourdough bread and rye sourdough... There is not only one kvass recipe out there. We hold the opinion that there is no right or wrong in fermentation. Just differences. And opinions.
@Shilpa.Slava_Ukraini 6 ай бұрын
@@fermentappyou are so right ! There are different versions of Borstch ( soup ) & Galupsy(cabbage rolls ) as well - Polish 🇵🇱, Russian 🇷🇺 , Ukranian 🇺🇦.There are several ways to make Kimchi ( Korean 🇰🇷marinated cabbage) . Most asian countries love it & claim it to be their original dish though !! I love Kvaas . I’m half 🇮🇳Indian ( mom ) , half Ukrainian ( dad ) 🇺🇦. Both met & married in Kyiv after becoming doctors. I lived in Qatar 🇶🇦- Middle East for 8.5 years. I returned to India 8 months ago …with my daughter and my pet cat . I’m diabetic & suffering with back pain 😔now , it’s summer here in India , it’s very hot & sultry 🥵. So , I wanted to make Kvaas with less sugar . I can’t drink much alcohol but I love red wine 🍷 & Kvaas . Not a fan of beer or other alcoholic beverages , I can’t even drink Champagne 🥂 …. Your recipe is very interesting, I will try it soon
@Shilpa.Slava_Ukraini 6 ай бұрын
I can cook different cuisines- north Indian , South Indian , Korean & Ukranian ( without sugar & without beef ) but I can’t bake yet , I wish to learn soon ….
@Shilpa.Slava_Ukraini 6 ай бұрын
May I use ‘Multi grain bread’ instead of ‘Rye bread ‘ ? Im worried that the flax seeds etc in the bread will affect the taste of Kvaas . I think ‘Rye bread ‘ is perfect for Kvaas ! The place where I am right now - it’s Vijayawada - capital city of Andhra Pradesh state , South India, it’s very hot & sultry . I can’t find blue berries🫐 or Rhye bread or chorni haleb ( black bread ) here & I can’t bake !!
@fermentapp 6 ай бұрын
@@Shilpa.Slava_Ukraini That's amazing! You can try multi grain bread. It will have a different flavour, for sure, but that doesn't mean it's not gonna taste great. We use rye bread when we have it, but we've also used white bread and get a different flavour profile, also delicious. Our sourdough it's fed with rye flour though, maybe you can try to find it there? It's a nice excuse to start baking or at least use it to make kvass or just pizza dough ;)
@FBA_AllTHEWAY 7 ай бұрын
Where did the juice come from?
@fermentapp 7 ай бұрын
It comes from the cabbage. When you salt it, it releases the water inside. So the more you massage it, the more water it will release.