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.

[@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.

[@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]

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[@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.💜💜💜

[@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 🌼🙂

[@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.

[@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.

[@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 🙂

[@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❤

[@yellappamallampatti6312]

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

[@polkadolt]

Love her presenting style, no music or irritating influencer type behaviour. I look forward to watching more of her videos x

[@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

[@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

[@RoninDosho]

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

[@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! 😉

[@davidgutierrez719]

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

[@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.

[@mikedevere]

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

[@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.

[@the_judge_8262]

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

[@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.

[@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.

[@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".

[@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.

[@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😀

[@stevebryan2710]

I think you are a living doll.

[@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 😂

[@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.

[@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.

[@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!

[@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

[@antonietta333]

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

[@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.

[@thebizzyleader]

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

[@jamesyoungquist6923]

Your spouse is a lucky person

[@johnmajewski1065]

I like very much your clear presentation tutorials, I'm a newbie I'm going to try this recipe on my sailboat. Thanks very much for your quality videos.

[@WilliamAshleyOnline]

OMG red cabbage sourcrout is so good

[@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!

[@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.

[@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💖

[@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 ………

[@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.

[@elizabethslack3612]

Love the idea of adding fennel!

[@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!

[@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.

[@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.

[@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 😀

[@bytienl]

Thanks a zillion, appreciated!

[@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!

[@StacyBells0806]

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

[@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.

[@jamesgaul3544]

I didn't even get 5 minutes into your video before hitting the subscribe button... What a wonderful teacher you are.

[@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

[@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)

[@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.

[@profesonalantagonist]

I love your presentation ! With all information a noob like me needs, without all the idle chatter. Friendly, clear and concise, to the point. You have certainly earned my subscription, and a like on every video of yours I watch.

[@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 😊☺️

[@spurs13051]

what a great teacher thank you .

[@dbales8288]

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

[@imystic3838]

My sauerkraut journey has just begun and will most likely become a staple in my life, thank you for the videos and the guidance. Really appreciate it. My wife does too!

[@stig]

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

[@eleonore1000]

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

[@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.

[@jakobraahauge7299]

The most adorable how to sauerkraut video host imaginable! Seen a lot of these, but this one is particularly sweet!

[@sandrafenix]

THANK YOU FROM brazil.

[@yvettebennett6170]

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

[@irenadwornik788]

You are a wonderful teacher thank you

[@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.

[@talentlover2]

I also think you are a very clear explainer and presenter, plus an excellent speaker and pretty too! Thank you for sharing!

[@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!😃

[@minkademko2335]

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

[@luckyfriday5366]

This recipe has been the first one I ever tried - excellent. No danger of it getting too old in the fridge!

[@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.

[@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!

[@Pacco3002]

அதிகம் ஆங்கிலம் தெரியாதவர்கள் புரிந்து கொள்ளும் வகையில் உங்களுடைய உச்சரிப்பு சிறப்பாக இருக்கிறது.

[@othernewsid2]

The English translation of this tamil comment shows " the pronunciation is good enough", but the original comment actually goes further. The more accurate translation is " your pronunciation is EXCELLENT". 😊 Hello google? and to think that its run by a Tamil guy( Pichai) 🤭 just kidding just kidding people. all good

[@saidsaid226]

Thank you for sharing this great health information. The presentation is very clear and very informative. May God bless you for helping us in our health issues. Thank you again.

[@nancylouin2002]

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

[@monicasmith9215]

Thanks, my friend God bless you, keep going on

[@mobiustrip1400]

Excellent resource for newbies. Pretty much the best go to, how to video I've seen.

[@1973sophia]

You are quite organized. Thank you for being thorough in your sharing about fermentation. I am still trying to really love eating fermented foods because it is healthy. Am trying to heal my gut.

[@Guishan_Lingyou]

I'm just getting back into fermenting after a long hiatus. This channel is such a great resource: good info and top notch presentation.

[@bonniek6039]

Best Video on Ferments I have seen. Awesome Job! And your recipes are so creative and look delcious!

[@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.

[@markkasper7281]

Very nice tutorial, I will give it a try!

[@constancewalsh3646]

The absolute best presentation ever, not one thing overlooked or assumed we know.

[@BarbaraPerez-ow5tr]

I love cooked red cabbage.

[@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!

[@alexaensintonia]

thanks for a great instructional video.!!!!!

[@integrityshines561]

Thank you for your calming voice and details … you have perked my interest to try this. With more and more information known about the immense benefits of a healthy gut Microbiome this seems one of the most natural ways to achieve this.

[@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

[@magpiestudent9357]

This kraut looks amazing. I've made kimchi but have never tried making sauerkraut before. Thank you for these great instructions.

[@davideastlee9983]

This is an EXCELLENT video Thank you

[@susanpohl1122]

Made this a week ago, and it’s super!

[@deosiewilson732]

Thanks.... You are wonderful 😀

[@terryconeby6300]

Wonderful. Thank you!

[@lovethedonald6844]

What an excellent teacher you are! Thank you!

[@bethsands7665]

Yay for redmond's real salt. Wow, you are so professional and knowledgeable in fermenting ....I just found you now Sept. 2023 !!

[@tinykitchenbigflavor7142]

I’m absolutely hooked to your channel…I have some health issues and although I have made huge changes to my diet, I know incorporating fermented foods is key to a healthier me! I have watched so many videos in the past about fermented foods, but have never felt totally comfortable with the process especially the salt ratio. However, after watching your videos, I am confident that I can pull it off !Guess where I’m going tomorrow??? you guessed it to the grocery store to get my ingredients! the top runners of fermenting for me, going is the red Kraut, fermented carrot and the regular cabbage one. I am definitely going to give those three a try. I can’t wait to get started! Thank you for sharing with us the video on how you got here! I wished more people in corporate world 🌎 would see how it’s taking years from there life and family too!

[@CleanFoodLiving]

I'm so glad you're inspired! Let me know how it goes with your first kraut🙂