Lactofermented Sauerkraut

[@CookTraditionalFoods]

Joanna, Cabbage takes longer than other ferments to get to the fourth stage of fermentation. If you eat it before that, it won't have the Vitamin C, it will be high in histamines and other things that occur in other stages that you don't want to eat.

[@CookTraditionalFoods]

Another thing to consider is that the amount of salt doesn't correspond to the weight of the cabbage, it corresponds to the amount of water that the salt will draw out of the cabbage in order to make a 2% brine.

[@veeschay]

You are using a what (your jar, I mean)? I'm guessing that you said a 1 1/2 liter picklet, but I'm not quite sure. (Mentioned at 3:53 and again at 4:03.) Tried to find a jar on Amazon like what you're using, closest thing I could find is what the brewers offer. Just trying to make my first batch of sauerkraut and looking for what will have the best chance of success. Cheers.

[@joannadarling]

Great video! Why does cabbage require the 10-12 weeks after active fermentation?

[@boundlesslife12]

How exactly do we know the active fermentation is over? Is it we shake it to see if any bubbles and at the point where we shake it and no bubbles appear active fermentation is over?

[@CookTraditionalFoods]

It's a regular mandoline I got from Amazon.

[@CookTraditionalFoods]

Active fermentation is over when the bubbling stops. That's when it is time to transfer it to the fridge.

[@gordycummings]

Great Video. What is the brand of Kraut cutter you use?

[@CookTraditionalFoods]

It's called a Pickl-It and I believe you can only get it from their site at pickl-it.com

[@CookTraditionalFoods]

To me it comes out about right, I don't think it tastes like too much or too little.