Vielen Danks! As an American with German roots, I love this stuff! Especially when its made with carraway seeds 😋

Love it. Try cooking Sauerbraten or something Mexican ❤❤❤

Why you call it "Eggplant" instead of Aubergine? Why Germans' English is more American rather than British? How come my English is more British even when I am Mexican?

In Spanish is more common the to use the word Chucrut. I see u didn't use comino for ur Sauerkraut.

The hidden past revealed .... GIVE ME A BREAK MONKEY! It has been for thousands of year when you were still living on the tree and still !

Good clear instruction. Now I’ve read in another recipe that the 2% salt content needs to include the water content of the vegetables… any thoughts about that? Thank you for the video!

This is my favorite tutu video! thank you for making it!

Thanks?

Thanks sir . Very educational .. Great food preserving technique.. I wish to make film on food. Thanks and good day sir! Regard Hero kratgya

A minimum of 11 - 15 days fermentation (minimum 11 - 15 days) then it's still crisp and crunchy. After 15 days it will change color from green to white and will be soggy but still delicious and healthy.

the English Captain Cook stocked Sauerkraut onboard his ship and stopped Scurvy while at sea

My friend's Mom used to make these when I was a kid and they called them "half pickles." I could not figure out what that meant for 13 years. Thanks for the video!

Can you add apple cider vinegar or would that prevent the natural fermentation process?

* strips not stripes ;-)

Hey there, I tried your t’tu recipe and it is DELICIOUS! Thank you so much for sharing😊

oh man I'm totally going to make those now. supper tomorrow I think

I make lactofermented giardiniera with 3% brine

Thanks for showing us how to make pickles without oil n viniger .👌

Kimchi please!

Do you need to refrigerate after some time

Should I put it in a dark place? What is the ideal temperature for the process?

EXCELLENT PRESENTATION, EXCELLENT ENGLISH. THANKS VERY MUCH..RESPECT.!!

I let mine go 7 weeks at least. No fridge, just on the counter. That's when it starts really getting good. You can let it go much longer than that.

Can't yeast or curd as starter be added to speed up the fermentation process

What are you talking about, its ready to eat after 3-4 days, and you put it in a cold place or refrigerator...the longer it sits, the tastier...

Thank you!

I can see how sauerkraut would be popular for over a thousand years. It’s a great way to store cabbage for year round use before refrigeration. It’s also very tasty. I was the only kid in my family who liked it. The adults all liked it. This is in the 1960’s. I’m going to make a batch this weekend.

Excellent video but no mention of the most important bit of info though. That's the cabbage to salt ratio. My understanding is that a salt quantity of 2-2.5% by weight of cabbage is ideal. i.e. 20-25 gms of salt per kilo of cabbage. At this level it's not "too" salty to taste. Also, l use a standard wooden rolling pin on end to "bash" my cabbage in a large plastic bowl placed on a hard surface. No chance of breaking glass or pottery this way. Using a bare hand is hard hard work. The main point here is that you break the skin of the cabbage so the salt interacts with the released juice. This starts the fermentation process. Cheers

Und Schade ! Why don’t you post/upload any new things?? One thing I know for certain Germans don’t get lazy 😆 too fast… 😂

Love your straight forwardness & sense of humor 👍

This is really amazing I'd like to try it thanks

Are German sauerkrauts need to be cooked to get the authentic taste when served hot?

Thank you for your detailed description! I just made this for an Early Valentines dinner and it turned out perfectly! I’m sooo excited!!!

there is nothing better than sauerkraut with grilled sausages, dark gravy and fresh brown bread... Plus a good mustard and a beer on tap.... If you haven't tried that yet, you haven't lived at all.

That is not science, that is mother nature.

Can you keep it out side the fridge once you open ??

Do you know how to make SOUJok?

Wow ok , I just Found your channel and im Sad I Didn't Find it Sooner, SO Far I Love Your Recipes🙏💓🙏💓🙏💓🙏💓🙏💓🙏💓🙏💓🙏

Germans? Science? Food? Oh mein Gott! it came out naturally.

Thank you for sharing.

Unlike your armenian pickles these stay with lid closed the whole 3 weeks? Thank you

...Seventh century and thirteenth century seems to be about a six century difference....Oh, I saw after the Chinese caption...Cool information...

Here in South Africa I buy Sauerkraut in 'white wine from Germany...it is delicious...I don't eat any other Sauerkraut...

OK, but how DO you make those long thing strips?

12/21/22 Dude this is good ! Thank you

Thank you so much. Looking forwards to authentic German recipes. I miss Germany. From Canada. TSCHUSS.

La choucroute ! 🙂

Sauerkraut or zuurkool as we call it was a life saver for Dutch sailors. And no doubt many others. Scurvy was a serious problem in the old sailing days. And sauerkraut was one of the few foods with a lot of vitamin C with a long shelve life. British sailors prefered lemons and limes for this. Earning them the nickname Limeys.

Awh. My mom made for us, for decades. A Sunset magazine find... likely in the 60s or 70s. SO happy you are showing me the trad. fermented way 👍🏼 Love honesty about how must eat quickly.

“2000 years ago..” then the romans and greeks? Romans and greeks were already around bfore 2000 years ago. Lets not mention the plenty of discoveries of fermented foods/drinks (check wine) in ancient egypt.. also quinte interesting that theres genetic proof and research that found that the brassica family probably originated in the mediterranean region.