FERMENTED RED CABBAGE SAUERKRAUT - The Best Beginner Friendly Sauerkraut Video Out There!

[@gozerthegozarian9500]

Red cabbage fun fact: In Germany, the northern half of the country calls it red cabbage while the southern half calls it blue cabbage - due to the different mineral profile and ph levels in the ground in the different parts of the country, the hue of the red cabbage grown in the North is more on the reddish side of purple, while in the red cabbage grown in the South, it veers more into blue side.

[@j.79]

I am from Germany and have a solid agricultural background and I would like to see references to what you're saying. BTW., the optimal soil ph range to grow cabbage is ~6.2 +- 0.5, it doesn't matter whether you're North or South of the Weisswurst Aequator.

[@manzanasrojas6984]

@@j.79 Ye, its bullshit. I guess what hes referring to is alkaline fermentation which might end up giving it a more blueish kind of purple, while the northerners tend to use more acidic types of preparation making it look more red. That regional difference in preparation is why the south calls it "Blaukraut"

[@pigsnott]

Stellt sich nun noch die Frage, wie die unterschiedlichen Farbtöne zustande kommen. Wer z.B. schon einmal in Norddeutschland Rotkohl gegessen hat, kann bezeugen, dass der Kohl dort wirklich rot ist, ganz im Gegensatz zur blau-violetten Variante, welche im Süddeutschen Raum verbreitet ist. Die Antwort darauf ist in der Chemie zu finden. Deshalb lässt sich die nachfolgende kurze Chemie-Lektion nicht vermeiden: Das Blaukraut enthält Anthocyane (Pflanzenfarbstoffe), die als Säure-Base-Indikator, auch pH-Wert-Indikator genannt, wirken. Bei niedrigen pH-Werten, das heißt in sauren Umgebungen, färben sich diese Indikatoren rot, bei hohen pH-Werten hingegen blau. In Norddeutschland ist es üblich, den Rotkohl mit säurehaltigen Zutaten wie z.B. Essig zuzubereiten (der Indikator im Kohl färbt sich rot). Im Süden Deutschlands wird der Blaukraut gerne süßlich mit Zucker angerichtet. In Süddeutschland wird jedoch eher die süßlichere Blaukraut-Variante bevorzugt, es wird deshalb häufig mit Zucker zubereitet. Dadurch behält das Kraut seine violette Farbe, welche bei Verwendung von Natron sogar ins bläuliche umschlägt.

[@j.79]

@@pigsnott Darin liegt auch die Erklaerung dass man im Norden den mit Essig zubereiteten Rotkohl im Wasserbad einkochen kann und nicht unbedingt unter hohem Druck, denn der Essig senkt den PH Wert tief genug ab dass Botulismus Bakterien nicht mehr leben koennen. OMG, mein deutsch wird rostig .

[@manzanasrojas6984]

@@pigsnott Hätteste einfach meinen Kommentar gelesen, hätteste hier nicht so nen Absatz hinpfeffern müssen.

[@gregsage1605]

I have never even thought about fermenting anything. Now I'm searching for reasonably clean rocks. You are a very likable teacher. Thank you.

[@-johnny-deep-]

Ha - "reasonably clean rocks" - LOL! The rounder the better too :-)

[@kathyjohnston3971]

They sell on Amazon glass jar lids to put on top. Cheap.

[@gregsage1605]

@@kathyjohnston3971 Thank you Kathy. I bought some a few weeks back and have been thrilled with them. It's been quite a bit of fun.

[@splash4891]

you are such a thorough teacher (love that you explain the "why" that way we understand better)...w/ a pleasant demeanor and overall, enjoyable to learn from you

[@steveegbert7429]

Absolutely agree. My science oriented mind always has to ask why.

[@Sunnytrailrunner]

Hi Splas h! I just discovered the channel a few minutes ago & I can already 💯% AGREE with you‼️Can’t wait to get started❗️

[@sharonelrod5390]

I assume same process if using a crock . Thanks so much

[@wimala8576]

t

[@stevec6642]

I absolutely love her enthusiasm, her zest for life and her glowing radiance is proof that this is a healthy lifestyle. I am learning so much from this channel

[@scotty6346]

She just glows good health, Look at her perfect complexion, Weight and skin! I don't know her age but she would pass as a healthy 20 year old in my book!

[@jakemelinko]

​@@scotty6346 50s.. yep.

[@moammedabdallah7543]

Thank you, my dear. I am 55 years old, and I have not seen a woman detailing work like detailing. Thank you, thank you very much, with all my heart.💜💜💜

[@tharris504]

I appreciate that you explain the science behind what is going on and approach your methods so that beginners are not afraid to try the process. This is what makes your videos the best out there. Thank you for putting out well researched videos online so we can all benefit. You are appreciated!

[@martinlang9615]

I agree! First first video from this lady and I sure will watch (and study) this content/subject carefully. Lots of great tips here.

[@naphtalimoore5957]

I made some sauerkraut with my 12 year old boys this weekend for the first time. We had a ton of fun. Their great uncle Walter would make a huge batch every year. Sadly he has passed on with his secret recipes. Now your recipes have become the foundation for the new family tradition. Thank you so much for sharing your knowledge and making our lives a bit healthier and richer. God Bless you friend.

[@CleanFoodLiving]

So sweet! Thank you for sharing 🌼🙂

[@susanquinlan7426]

Thank you. Your teaching is calm and easy to listen to. You are so authentic. No false hype. Refreshingly you!

[@gary5782]

And nice to look at, too❤

[@luanne.18]

I made this ferment according to your recipe and it is fantastic. It's hard not to eat the whole jar at one time. I will definitely be making this again. Thanks for your wonderful videos.

[@traceyayero2455]

So I thought I was the only one wanting to eat the whole jar cheers

[@tonmarinaxxzz]

This was an excellent presentation. No nonsense side talk--only the facts delivered with excellent pronunciation and volume. I don’t think I’ll ferment the cabbage as it seems too much hassle for me, but you made it look easy to do. I wish all KZbin videographers could do as well as you have done. Too many people love to hear themselves talk and turn off the viewer. I will subscribe just because this video was so well done. My kudos to you young lady.

[@alwaysathome]

I love everything about your presentation. Friendly without being gooey, informative but concise, and with the right amount of details without assuming we know anything - but not being condescending to anyone's intelligence. I applaud you. Very very classy Ma'am, such a natural teacher. I appreciate the humility in your presentation, it is lacking in so many "Influencers".

[@CleanFoodLiving]

Thank you for your kind words 🙂

[@RoninDosho]

No one but no one offers this level of information for fermenting. With almost a half million views, it's no wonder why!

[@sloopy5191]

You can also use a small jelly jar as a fermenting weight. The jar lid will help keep the jar pushed against the kraut, any rising juices will enter the jar instead of spilling over, and you can always empty the jelly jar back into the fermenting food. It's what I've used for years. Love your recipe by the way!

[@ffaubert1]

I was just making the fermented cauliflower recipe and found that I didn't have cabbage leaves, unboiled rocks (lol), glass weights or smaller jars. A fresh ziploc bag with water in it to the rescue. It covered everything, has more than enough weight and is totally reusable.

[@alvareo92]

@@ffaubert1 I don't think a thin plastic is the healthiest route specially when submerged in salty acidic water for days at a time...

[@ffaubert1]

@@alvareo92 They were a temporary solution since I didn't have anything else at the time. They worked surprisingly well but I do use glass weights now.

[@ursulahofbauer7668]

@@ffaubert1well, to clean the ziplocks is quite some effort. The fermented juices creep into every wrinkle. So I end up using them not as often as I thought in the beginning. Glass weights are really a very handy solution.

[@jaynepower4330]

Having trouble imagining how the jelly jar works. If the lid is metal does this not degrade due to the acid/salt in the ferment?

[@chrisvanderburg5568]

Fennel and beet and pear are fabulous ideas for ingredients. I'll be trying that on my next batch. Here is something you might want to try. After I chop 1 large cabbage, I bag it and freeze it for 2 days. After freezing I put the frozen cabbage into a small food safe plastic tote with extra room for mixing in ingredients. Once thawed I add half cup of montreal steak spice , 1 tbs of celery seed, 1 tbs of dill seed and a healthy splash of apple cider vinegar. From time to time I add a chopped up apple. The apple cider vinegar inoculated the cabbage to a degree and gets fermentation rolling quick. Anyways that's how I do it. Love your channel. Thank you for everything you do

[@VivSees]

No vinegar for fermentation, best for pickling

[@pratheeps26]

@@VivSeesits only a small amount, as a kick starter.

[@missyo4848]

I’ve also heard that freezing stuff will kill the good bacteria needed for fermentation, as will ACV which shouldn’t be used for fermentation only pickling. Most of my fermentation groups don’t even allow the mention of using vinegar as this is considered pickling. I’ve never tried it though so I have no idea.

[@chrisvanderburg5568]

Hey..it works like a charm and fully fermented sauerkraut in 5 days. You arent soaking the cabbage in acv , just enough to kick start the fermentation. My last batch i added thawed okra to the batch. Worked beautifully

[@yellappamallampatti6312]

I dont think one can find something better on KZbin!! Simply amazing!!

[@felicitywoodruffe4087]

I forgot to say how clearly you speak and fairly slowly so it's so easy to follow you .clear instructions too .I'm very happy to have had you pop up

[@tracymeyers616]

Just came across this video and thoroughly enjoyed it. I miss country living; both sets of grandparents were farmers and did larger batches of sauerkraut. I don’t care for the store purchased sauerkraut, but I didn’t want to do the large batch process either - no room or time. I appreciate that you’ve shown how to make smaller batches. Can’t wait to try this, thank you.

[@treewalker1070]

I made some a few years ago and it was THE BEST!!! But I had to wait six weeks for it to be ready. Just used red cabbage, salt, and water. Thanks for the secret of the other ingredients speeding up fermentation. Why does no one sell this delicious healthy stuff in stores? Way better than white cabbage sauerkraut.

[@mfrobert100]

You're amazing! Thank you so much for all this content! You're the real deal. I ferment in part because of being inspired by your videos.

[@susanhopemason]

I just started my second batch last night. I haven't used up the first batch yet, but it took so long that I thought I should start the second batch before I run out. I didn't use any recipe. I just did what I learned from a KZbin video. I only put pink Himalayan salt in it. I might have put too much, because I used 2 tablespoons instead of one, but I think it tastes great, anyway. I'm going to mix red and green cabbage together next month, once I am able to buy some.

[@veemcg3682]

Thank you for this very helpful tutorial. Iam a teacher by profession though now retired and I really appreciate your excellent teaching style and well thought out attention to detail in your video. Your presentation is faultless and even someone as nervous in the kitchen as me can have a go at this recipe. I am a keen gardener but a plain unadventurous cook sticking to what I know but I've always longed to be able to make more/better use of all the wonderful fresh organic foodstuffs I grow in our garden. I feel very grateful to you for giving me this chance to learn. God bless you. Love from Vera in Northern Ireland

[@mikedevere]

Perfect video! Nice balance between recipe suggestions, education and your own lovely character. Thank you!

[@davidgutierrez719]

Thank you. I had a kidney transplant recently and really appreciate your videos ❤

[@raveltherapy6884]

Not only is your info excellent your presentation and video production are an example to any KZbinr.

[@ooohlaa13]

yes thanx for leaving out the droning music, jokes and cutesy posing ... your sincerity and care are obvious and appreciated. Thanx for not turning us into an "audience".

[@AlexanderMalyugin]

You inspired me to make that day a sauerkraut, but i made it from the red one. And the result is fabulous. But I kept it 4 days, instead of 5. Such a great probiotic. Thank you very much for your videos.

[@francesnance9110]

You are amazing, and your video is extraordinary! Clear, detailed, and precise! Thank you & please keep the videos coming!

[@AnthaKharana]

I suffered from anxiety and insomnia. Everytime when I have trouble sleeping or feeling anxious, I always come to your videos and it instantly calm me down... Thank you. PS. i hope you wouldn't mind we using your channel for different purposes.

[@CleanFoodLiving]

Its wonderful 🙂

[@mjrussell414]

If you haven’t already tried it - get yourself an adrenal supplement. I found one with ashwagandha really helped to reduce my insomnia and anxiety. It’s like one day, the switch goes off like magic. Also get a magnesium supplement. I would also highly recommend trying some yin yoga videos. There are plenty of 10 minute bedtime routines that will also help set you up for sleep mode.

[@TheRealkciRsnurB]

I’m impressed, well done! Very thorough, detailed and educational information presented within a clean, professional production (good lighting, everything is visible and within focus, good camera angles, good audio, no background distractions!). Plus, continuous thought/speaking! You’re not searching for what to say next and no pauses (“Uhm …”)! I look forward to making my way through all your videos! 😉

[@aaetherakashaa4143]

the core of cabbage is one of the best bits...I always like to use it. I also love brocolli stalks and kale stems, people should learn to use these bits instead of throwing it away

[@austenhead5303]

Throw them away? I consider them a bonus snack for the cook. Crunchy and delicious.

[@Mueleski]

Just thinking about getting in to pickling and fermentation, more fermentation after watching one of your videos, and I, like so many of your viewers, appreciate the care you take in explaining the processes. Thanks.

[@maryhall1181]

I had success! THANK YOU BEYOND SO MUCH!!!! Beautiful purple cabbage, and added caraway seeds and an apple or 2. And followed the same with jars of sliced hot peppers with onions and carrots, so good AND STILL crunchy.

[@CleanFoodLiving]

CONGRATULATIONS!! That is wonderful!

[@thebizzyleader]

Such thorough instructions and really useful guidance and tips. I'm hooked!

[@the_judge_8262]

Why aren't all youtube tutorials like this one? Your amazing, thank you so much 😍🙏🏼

[@anim8torfiddler871]

Thanks for the clear explanation. Six years ago I started making fermented cabbage, but using a much simpler prepping, and adding Kosher salt to filtered water with the Cabbage in large jars. Adding Carrots, green peppers, and several other vegetables WORKED, but I never had the patience to mix salt and chopped vegetables as you have. I'm going to try your recipe. THANKs for the details and demonstrations.

[@gunarsvaivods3760]

Thank you! You inspired me again.I ferment almost all of my vegetables because it is very healthy especially for such an relatively old guy as me(62). Sometimes I don't have all of ingredients, because I live in Latvia. But fermentation is going on anyway, and ingredients are a little different.

[@CleanFoodLiving]

Perfect! Glad to hear it😀

[@eleonore1000]

Thank you thank you from Quebec. You are so nice and quiet, ❤❤❤

[@WilliamAshleyOnline]

OMG red cabbage sourcrout is so good

[@PS-dh6ge]

As a total beginner, I have watched many of the fermenting videos available. I have eliminated all but yours. It is your style of instruction, and information you provide, that I prefer. This particular video pulled me in, because it allowed me to invision other types of fruits, vegetables, herbs & seasonings which can be added to the cabbage. Cabbage by itself is just o.k. to me. Through your video, I learned I can dress it up a bit, to make it more appealing to eat on a daily basis. No other videos, I watched, provided suggestions beyond cabbage and maybe carrots. The enouraging words you offer, make this choice in eating, less daunting.

[@Flippin_Crazy]

I can’t wait to try the ginger and carrots + cabbage. I’ve never fermented anything, except forgotten food in the back of the fridge, but I’m gonna give it a go.

[@lisengel2498]

I love your way of going directly to the ingredients and then showingsimple and easy. Very inspiring 🎶💚🎵

[@cleancarnivore]

I had a crock that broke after one use. For YEARS I threatened to buy another. In the meantime, I purchased products from Nourished Essentials and Masontops but never made the sauerkraut. Recently, I bought a new Polish crock and unearthed my airlocks. Your videos have been such an inspiration! Yesterday I put up three recipes. One was in the 2L crock, and two were half-gallon mason jars. After a mere twelve hours this morning, I heard the crock quietly gurgle. While writing this, it has gurgled four times. It is satisfying and reassuring all at once. I have enough half-heads and bunches of this and that to put up one more recipe. Thank you for your encouragement.

[@missyo4848]

Ive used an old crock pot insert before with the lid. Now I have a ton of crock pots of different sizes I use also for fermentation 😂

[@Blinks46]

I’m so glad I found your channel you are such a great teacher. I’ve always wanted to do my own fermented and now you have given me the confidence to give it a go thanks

[@Nuneabramyan]

Thank you for being such a great teacher! Your tutorials are so informational and easy to understand. I followed your instructions and made my first fermented cabbage! Wow you are an amazing teacher and you inspired me to start this healthy habit of fermenting! You are amazing and your videos are absolutely perfect !!

[@brazilian-lady9175]

Thank you for sharing with us.

[@stevebryan2710]

I think you are a living doll.

[@SuperSaltydog77]

A kitchen scale is a really useful tool to have. Weighing your cabbage will make determining how much salt to use so much easier. You want 2 to 3 % of the cabbage weight in salt. If your cabbage weighs 1,000 grams, then you want at least 20 grams of salt but no more than 30 grams (1,000 x.02 = 20) or ( 1,000 x .03= 30)

[@patrickdaugharty7475]

Really well done video. I’m been fermenting red cabbage for 2 years now. She missed nothing and. I do have a gram scale. I just measure 2% salt less as I get more confident. Congrats!!

[@esemmanuel6603]

Do you ferment Kefir or Yogurt ? I’ve been eating Kefir for years and just bought Kefir and Yogurt strains. After watching this, it seems like the benefits, cost and everything of fermenting cabbage outweighs kefir. I’m not sure about home-made kefir and if it’s necessary to do it ………

[@richardsanmiya2976]

I just love your recipes. Much more interesting than the recipes I have been making. I love the probiotic benefits of fermenting. Thank you. You are just lovely, as a presenter. Linda, Turks & Caicos Islands

[@jaycarlton2010]

I've viewed a lot of good videos on fermenting, but this is by far the best, most informative one yet. Looking forward to viewing her other videos as her method of teaching is superb.

[@et1097]

Tried red cabbage + pear. Result is lovely 😋👍 I will try red cabbage + pineapple. Can't be bad😊

[@yousraalsaidy9141]

I can’t believe I succeeded in making fermented sauerkraut. I only used cabbage and beets though! Excellent recipe and tips. I failed the first time but I came across your video and turned out perfect. ❤

[@CleanFoodLiving]

That is wonderful, congratulations!

[@yousraalsaidy9141]

But I have a question please. When I placed the jar in the fridge, I realised that the cabbage kinda soaked the brine and it’s not covering the cabbage as in the beginning. Is that normal? It’s not submerged as it was in the beginning.

[@CleanFoodLiving]

That is ok. Sauerkraut/cabbage will do that.

[@spurs13051]

what a great teacher thank you .

[@annabozena5404]

So easy, healthy and delicious. We have been making our own sourkrauts since I was a little girl. Will be making your combinations soon.

[@mrscpc1918]

You are a natural educator and a gift to the rest of us. Thanks

[@lindadelamar5975]

Recently, one of your videos showed up in my feed. Lucky for me!! I’ve watched several of your videos. Your explanations are so clear & detailed. You are correct in that some other videos do leave you hanging. I’m trying my 1st batch of cucumbers. Next will be sauerkrauts. Thank you!

[@CleanFoodLiving]

Fantastic! Thanks for writing in and sharing 😀

[@michaelsingleton8978]

Great recipe; my wife and I use honey or Fuji apples in our red cabbage sauerkraut. it is delicious. My wife can chop the cabbage fine, which makes the sauerkraut very good.

[@antonietta333]

You are such a great teacher ❤ I love your videos! Thank you so much!

[@doug8056]

What I like about cabbage is the abundance. One head of cabbage is a lot of food and fermenting is the only way to go.

[@dpm5519]

Another very informative video. I’m a fellow fermenter but wish I had this information when I was starting out. I just did Red cabbage this past weekend. I use garlic scapes as my added flavor. Yes the garlic does takeover the ferment but I use mine on my green salad about 1 tablespoon at a time. I’m now adding ginger to my Fermented Carrot slaw. Thanks for that information. My takeaway today is I’m going to try fermenting fennel by itself for its digestive benefits. I weigh my dry ferments and shoot for 1% salt. My brines are at 2%. About the PH meter. I tried one and sent it back after reading the instructions. How often do you calibrate yours? I ph balance water for kratky method of hydroponic never thought about checking ph of my ferments. Sorry for rambling on it’s almost pickling time on the east coast. Half Sours are one of my favorite. I do green tomatoes same way ( with carrots cauliflower pearl onions etc)in the Fall. Take Care and thanks

[@janicejames3005]

Interesting. I am from the Caribbean. Pickling and fermenting have to my knowledge not been one of our traditions. But with so much fruit around I plan on trying something sometime. Meanwhile reading and learning.😄

[@expectingthebeach2368]

"pearl onions" ilove thiz ! so sweet

[@missyo4848]

Does fennel taste like black licorice? I’ve never had it. Where do you find garlic scapes? I’ve never heard of this

[@dpm5519]

@@missyo4848 I save the garlic scapes from the garlic I grow. I freeze them. I also save the garlic flowers then I ferment in a 2% brine. 3-5 days on the kitchen counter then about a month in refrigerator before I start adding them to salads and dressings

[@monicasmith9215]

Thanks, my friend God bless you, keep going on

[@elizabethslack3612]

Love the idea of adding fennel!

[@markkasper7281]

Very nice tutorial, I will give it a try!

[@jamesyoungquist6923]

Your spouse is a lucky person

[@dopapier]

So clear, so well organised, so well delivered and, bless you, none of that irritating vacuous music in competition with your voice.

[@Stacey721]

Well said. I agree!

[@franciscoayala1062]

Thank you so much for sharing your knowledge. Really appreciate it. I love fermenting, and always looking for new recipes. Usually I use Savory,carrots, Ginger, chili and Garlic with a 2% salt per Kilogram. And I leave it fermenting for around 8 days. Best regards from Germany 😊☺️

[@mkogrady6078]

I made some of this using a red heirloom savoy cabbage. Simply use 2 percent of salt by weight of cored cabbage. Chop ans toss into the bowl and toss in the salt, then CRUSH the cabbage and salt mixture. Cover with a tea towel, repeat every 15 minutes. The juice of the cabbagd is pulled out. Pack in a clean canning jar. Top with a 2 percent brine and secure witha lid. Ferment for a couple weeks and check it for doneness

[@booreed7813]

Love, love, love your presentation! You have pushed me out the door this morning - rock hunting! Am so inspired by your no nonsense, clear approach. Will be looking for your other videos too.Thank you! 😜

[@CleanFoodLiving]

LOL, that's great!

[@lindawiedemann5014]

I discovered & started fermenting last year, but your videos are the best, informative, and relaxed. Thank you SO much for sharing your expertise!!!

[@CleanFoodLiving]

Thank you Linda!

[@PotBellyPygmy]

I just tried making this for the first time. Your instructions were spot on and easy to follow. I do have to ask how you keep everything so clean and orderly though, my kitchen looks like a murder scene!

[@CleanFoodLiving]

Lol! "Murder scene" really gave me a chuckle. I do some cleaning up in between filming takes and make selective camera angels😀😀. No no my friend, you are not alone... I experience kitchen destruction too!

[@johnross6314]

@@CleanFoodLiving thank you for this excellent recipe. Great for couples. Right quantity. I did want to let you know something. A great South Georgia Baptist pastor once alerted me about this euphemism.. “Old hat”. You used this towards the end of your video. He educated me this was a southern phrase because I used the phrase for similar type of expression you did. I was shocked what it literally means. Figured you do not understand the meaning. Or you would not have used this on the show. He alerted this is not talking about a loose, warm, comfortable hat. Hope you understand the double entendre female reference. I “replied” here to your comment in order you might see the YT notice, then click here to read. You have a great week. Thank you.

[@sollykhan2385]

Thank you so much for this incredible video, i felt a bit of a 'Cabbage' before watching this post, and now thanks to your brilliant easy step's i feel confident to try this myself, instead of just simply buying 'Store bought items' as home made food are a labor of love and delicious too, Thank you, and Bless. 🙂😇

[@annettep.1605]

I love your blue cabinets, as it's my favorite shade of blue. I can't wait to make this kraut. Ive since become a fermented eggs fan. I've also been drinking shotglassesful of the ferment solution. It's yummy, imo. Many of my GI issues a a bit better. I'm a new fermenting fan.

[@richardmabe4186]

I'm making your red cabbage Sauerkraut, which looks delicious, here in damp Merry Old England today. You look the picture of health so are doing something right!

[@ashrei26]

Thank you for such a thorough video! You do a great job!

[@nancylouin2002]

Thank you for your generosity with health giving information! I plan to use it well 💝

[@Famcke]

Love, love, love your videos. Easy to follow and really full of information. Thank you 💐🙏

[@sewingsewingsewing]

I’ve just made my second batch as the first lot went down well with the family. This batch is even better ❤. I didn’t measure the fennel and think I put in more. Also a bit heavy handed with the salt. It’s turned out amazing. My daughter loves it too.

[@CleanFoodLiving]

How wonderful!

[@dbales8288]

Thanks so very much for this video. I can't wait to try this recipe!!! It looks so good and tasty!

[@vapingnewfie6562]

Because of high cost of living ive started doin this more and more bringing back memories of my childhood. Your videos are fantastic and so well explained.

[@stig]

I might be in love.... Oh yea h FIRST

[@ianhobbs4984]

Adrienna Thanks I love the way you present this video simple but comprehensive. Due to disability I won't be able to do this. But here in England I do buy an organic Red Raw Saurkraut that tastes amazing.

[@Architect0711]

I usually do equal parts of red cabbage, purple carrots and white cabbage (the pointy "filderkraut" type is the best) when making sauerkraut. Using red cabbage makes a much richer and tasty flavor!

[@minkademko2335]

Good instruction and solid information is given in this video. Thanks for using purple cabbage! Green is the standard.

[@helenamcginty4920]

I come from Lancashire in the UK. A traditional stew is Lancashire hot pot. Basically scrag end of lamb, ie cheap neck of lamb or mutton, slow cooked with onions and, if you want, carrots and with potatoes sliced over the top. It was part of bonfire night in my youth and always served with pickled red cabbage.

[@JeannePsalm91]

You are a very thorough teacher. Thank you. I will be back for more teachings. Be blessed. Eph 3:14-21

[@christinaday813]

I am happy to have found your videos and the information you give is so useful. I love the rock idea, my mother would make a big crock pot a meat platter on top then place a good clean rock on top, we always had kraut growing up, one reason we six children were so well during flu season.

[@JD-uc1es]

Thank you so much for this wonderful recipe! I successfully made my first ferment with this recipe and I left it on my counter for two weeks, moved it to the fridge, and now several weeks later I'm almost halfway through the jar ANF the taste gets better and better! Thank you for answering my questions!!!♥🌺🌹

[@CleanFoodLiving]

That is wonderful to hear!😃

[@irenadwornik788]

You are a wonderful teacher thank you

[@sandrafenix]

THANK YOU FROM brazil.

[@bytienl]

Thanks a zillion, appreciated!

[@yvettebennett6170]

Going to ferment some purple cabbage this afternoon. Your instructions are fantastic. Thank you so very much. 🙏

[@joshuahassel9895]

Amazing work. I love fermented food and your videos make life more enjoyable. Bravo! Thank you!

[@LLjean-qz7sb]

For another weight, you can put a zip plastic bag in the jar and fill it with water and zip it closed. ( use the appropriate size bag forr your size of jar) The weight of the water will seal out the air! Then put the lid on the jar! God Bless!

[@ecmcd]

Lovely recipe, saved for when my cabbages come in. I'd assume the purple cabbages are not really necessary, I'll probably use a few more beets and just go with my garden's green cabbage. The fennel is an interesting addition.

[@Lydia11599]

I want to try this. I have not done this before. I would eat this and so would my husband. I don't think my kids would try it. Thanks for the tips.

[@GOVAUS1]

yum. I often add an apple too especially with red cabbage.

[@xanatax1844]

I made this 5 days ago! 😊🎉 it’s down to pH 3.2 … so, the brine is perfect, I guess. 👍 This is my first sauerkraut, seems like the hard part is done, … now we just waiting for the flavors to develop. I didn’t know what to expect here, but the cabbage/fennel/beets taste almost exactly like the day I started, except for the sour-brine. 😂 makes perfect sense. … it’ll take a few weeks for the cabbage itself to sour-up.

[@hamidabattla758]

Beautiful, simple clear presentation. Thanks

[@StacyBells0806]

I feel peaceful watching these videos. Thank you so much.

[@charlesclifton1006]

You make the best sauerkraut videos on KZbin. I deeply appreciate your in-depth instructions and as well the quality of these presentations. Much💖

[@helenamcginty4920]

Traditional pickled red cabbage (kraut is just the German for cabbage of course) does not involve all that messing about squashing it. Merely leave cabbage to brine overnight then rinse and dry it in a cloth before packing into jars and covering with spiced vinegar. I notice all the chef recipes add fennell but the traditional recipe is just brined cabbage and spiced vinegar. I will try both this autumn. My mum used to buy block salt. A brick sized lump of salt from the ancient mines in Cheshire. Now I have read the only salt they mine there is used for gritting roads in winter.

[@freakyflow]

Thanks for the tips ..I am very good at finding wild edibles Fishing And hunting Clean prep And break down 1100 lbs of moose Into Jerky, ground meat, steaks, Cubes for stews I am just now learning about dehydrating And mylar bagging O2 packets And Vaccum sealing And pickling And fermenting goods My fun now is taking wild plants And putting them into a "coleslaw" Garlic-mustard And ramps "wild leek" into the mix There are sweet, bitter, sour, peppery, flavors in plants And roots I will have a full cupboard this fall of full dehydrated meals And jars of veggies

[@coopthescoop100]

Wow you are a beautiful picture of good health. Your skin in flawless and a good testimony to your awesome way of living....great video thank you