HOMEMADE SLAVIC STYLE SAUERKRAUT FROM START TO FINISH

Sauerkraut is a fresh cabbage cut in fine slices and fermented in a salty brine. It is a very popular food in many European countries and well know here in the US. There are so many versions of sauerkraut, and here is my version. I try to make it just like my Russian mama made it a long time ago. My family loves it.
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Follow me on Instagram / lulis.homestead
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Intro Credit / jperdomo_media

[@kasaloub.bennett9878]

If you massage your cabbage (in that big silver bowl) you won’t even have to use water. It makes its own cabbage flavored brine. Next time massage your cabbage with your salt and watch what happens! You will thank me for this tip!

[@lulishomestead6767]

Thank you! Absolutely, it will make it's own juice. I make it the way my mama made it without massaging. maybe to keep the shape. Also, one time it did not produce enough juice and the top half container turned gray. I ended up discarding the whole thing. Sad to waste food, especially home grown. Thank you for the suggestion! Always welcome!

[@marilynsheppard2063]

That’s how I normally make my kraut. I have a batch on the go just now but I didn’t think I had quite enough brine from my cabbage this time so I added a little brine to it. I’m really hoping it turns out ok. I e never made it with added brine. I know some folks will take the core of the cabbage add spring or distilled water to it and wiz that up in the food processors and add that in to the cabbage brine. I may give that a try as well. I have heard it gives it a little extra boost at getting the fermentation started.

[@dinajahns-leroy1760]

How often do you make sowecroud?

[@lulishomestead6767]

I always make it in the summer (late summer) when I harvest my own cabbage. I make a big batch, so it could last me through the winter. However, right around St. Patrick's Day there is often sale on cabbage and I make more!!! 🍀

[@despicabledavidshort3806]

I don't like it massaged

[@lindasmann8264]

I'm so glad I found your videos. I'm 66 and that's how my grandma made sourkraut.and that's hou she would serve it. I love it and you are so right it's so very very good for you too. Love you in Christ and God bless you and your family

[@lulishomestead6767]

God bless you!

[@louisecampbell905]

This is the best, easiest to make, delicious, and clearest sauerkraut recipe on the web. Thankyou for keeping the old style ways, going forward.

[@lulishomestead6767]

Thank you!!!

[@cjcj2010]

Is it better to put the cabbage in the jar raw, like i saw on another video? Or is it a matter of preference?

[@vitalijn92]

I`m glad that I FINALLY found the right recipe. THANK YOU !

[@lulishomestead6767]

Hope you enjoy

[@gregc2151]

I'm just a old hillbilly this is the best sauerkraut I've ever had and it doesn't take weeks well done.

[@lulishomestead6767]

Glad you like it! After keeping in the fridge it will keep slowly fermenting and go through the second fermention giving it a stronger taste, however, providing good probiotics.

[@radmilamiljanic5977]

I am also Slavic, from ex Yu. We usually add salt directly into the cabbage, massage it a bit and let it release its own juices. Then we do the same as you do. Sometimes we add tart apple slices instead of the carrots, just to speed up the fermentation.

[@lulishomestead6767]

Same method was back home as well where I grew up. However when we came here many people called "sourkraut " made with vinegar. I had to convince many of my American friends that there should be no vinegar. Also, most sourkraut is made plain without any carrots or apples. On top of everything, we discovered that most cabbage varieties did not produce enough juice to cover everything. That is why I have decided to add salty brine just like I do for fermenting my other vegetables. I call it Slavic because I add carrots and pepper corns 😉

[@radmilamiljanic5977]

It is usually made without anything else here as well, but it takes weeks to be ready, apples are added to speed up the process.

[@escapematrixenterprisejacq7810]

I have some slavic roots. My grandmother's side is Vlahovic and skojec, grandma spoke Russian and her mom did

[@radmilamiljanic5977]

The Vlahovic are from here, Montenegro:)))

[@dwaynemcallister7231]

@@lulishomestead6767 Thank you for your explanation!

[@stevepiwowarczyk296]

In Poland we add a bay leaf as well. Tastes even better. We used to ferment it in a large oak barrel and store it in underground basement. It was a big part of our diet in different dishes for the whole winter. Make it yourself and enjoy it!

[@lulishomestead6767]

We used oak barrels as well! And stores in cold basements! Love Polish foods!

[@rooky55]

We had a big family and put it up in a 90 gallon wooden barrel. Sliced it up with a wooden frame very sharp slicer with a sliding box to hold the cabbage. Just put a layer of cabbage in and salt down, pound down the layers with a piece of peeled log with handles, continue this process until the barrel is close to full. Place some leaves on top if you like sour cabbage rolls. Put a board on top and a round rock to hold it down. When fermentation is finished then can it in jars. Went to a crock when the family became smaller. This method was brought here from Croatia by my Dad.

[@lulishomestead6767]

My мама and папа made it the same way!!! After we moved to the US I could not find the wooden barrel or the wooden slicing board. Also, the cabbage in the fall did not produce enough juice. That's why I started asking Slovak older people for advice. Thus how I developed my salt water brine idea.

[@rooky55]

@@lulishomestead6767 Thank you for your reply. I still have the cabbage cutter. My Dad made sure the blades were very sharp and well oiled for the next season. In west central Alberta Canada the cabbage always had enough moisture and we sometimes harvested the very big heads from under snow. We had lots of rain in this area of the foothills. Supper was a large pot of sauerkraut with a smoked ham shoulder and a slab of spareribs, boiled potatoes on the side. Still one of my comfort foods when it is 30 below outside. Merry Christmas and God Bless

[@arlenejokozo222]

I am a beginner, and I like your teaching instructions. You are very clear and easy to understand.

[@lulishomestead6767]

Thank you

[@bunkyman8097]

I am Romanian and this is exactly the way my mom, Grandmother and I make sauerkraut. We spice it with dill and summer savory rolled up in cheesecloth packages. We put it up in November so it is ready for Christmas dinner of stuffed cabbage. We also sour whole cabbage leaves for the dish. My grandmother and mom are gone now but I am so happy to continue this tradition. Every time I make it I think of them and I'm sure you thinkof your family as well. Thank you for the wonderful video! Peace to you and your family. Pofta Buna!!

[@lulishomestead6767]

Thank you for sharing!!! That is so awesome!

[@zahariachirica5466]

It worked fine for us, in Romania, because of rigid winter temperatures. When springtime arrives and temperatures rise our traditional SAUERKRAUT is not that good anymore and we throw it away.

[@martinwarner1178]

Nice comment. I too act the same, my mother was known for baking lovely bread, so I do the same, baking and thinking about my mother. Peace and goodwill.

[@DipityS]

Thank you very much for sharing your sauerkraut recipe. I'm from Australia-New Zealand (everybody's adding their place of birth and their different ways of preparing their dish which is fascinating so I thought I'd add my location) - and I'm new to fermenting. Besides you wonderful video with your clear instructions, I'm finding the comments invaluable. Everyone is sharing their history - how their grandma and mother taught them to make sauerkraut - and I'm starting to see that it does seem a forgiving recipe which can stand to be made different ways - I'm excited to try all the ways and all the seasonings and additions and seeing what may come from it all 😊

[@99cachorro]

We make it just the same way. Glad to know that this has Russian roots, the best sauerkraut makers.

[@lulishomestead6767]

Thanks!

[@suzannegoodemote553]

Best part of your cooking is that your processes are easy and straightforward. And delicious!

[@lulishomestead6767]

Thank you! I was taught by my Mama. She was a simple farm girl and now I pass it to others.

[@helidawambui4468]

Please tell me if the brine is consumed as well...Am ready to learn.Thanks

[@pontevedra660]

Very nice, thanks for cutting all by hand! I will follow you from now on. Thanks Luli!!!

[@lulishomestead6767]

🙂

[@midgoog2]

My mum was Latvian. She used onion instead of carrot Still delicious with boiled potatoes, carrots and corned beef with white parsley sauce. Eric

[@lulishomestead6767]

I grew up in 🇱🇻 ! Sveiki!

[@johnkaimins9998]

My parents were from Latvija ~ sveiks from Adelaide, South Australia! I made a batch last week using 2% himalayan salt and some caraway seeds. The cabbage released enough water to cover the kraut. Will leave it for a month. Fingers crossed!

[@helenwall6871]

Love this. The closest to the way to the way my mama made her kraute of anyone on You Tube. The difference is she didn't use peppercorns or brine. She stuffed all her qt or half gallon jars with the shredded cabbage then added salt to each jar and filled them with well water. She Placed them in the cellar and we ate kraute from canning season to canning season. None of this beating and squeezing the cabbage to death before putting it in the jars.

[@lulishomestead6767]

Sounds simple and delicious!

[@test-bt5zz]

Thats right 👍 No squeezing massaging and pounding the cabbage. Just pour a bit salted water and wait for 3-4 days. It does all on its own.

[@deadmanswife3625]

@@test-bt5zz I've made sauerkraut twice. The first time was within the last month. I pounded it and banged it and this and that and massage it and waited an hour and blah blah. The second time I cut up the Cabbage salted it packed it in the jar put a half a cup of salt water over the top of it and left it alone just as good. No more beating up the Cabbage for me

[@rubensahak9178]

I am Armenian and we have done same way and always tasted super.Great Job!What I like about this version is maintaining the crispy nature of the cabbage.I dont like other versions when they squeeze the cabbage almost to a pulp.

[@lulishomestead6767]

Hello my Armenian friend! I love Armenian culture and food.

[@manjichromagnon5480]

Are the azerbaijanys still attacking Armenia and its culture? Armenia still holds parts of aryan culture that are lost in the rest of Europe.

[@Xanctus]

I will try this version.

[@Tatyana_Co]

I agree! I like this recipe much better! I like my cabbage crispy 😂

[@davidl6641]

For lunch I had a portion of fermented cabbage made without water and compressed sufficiently so it stays under the liquid of it own juice. I would say it was quire crunchy.

[@georgecarra]

God Bless Your Mum. This was a delight to watch and learn from. Sending much love from Australia.

[@lulishomestead6767]

Thank you!

[@ladymist10]

Спасибо что продолжаете русские, украинские рецепты наших Мам. Спасибо что помните язык, на котором говорили с рождения. Моё Вам уважение и от души благодарность.

[@lulishomestead6767]

Спасибо за приятные слова!

[@viktoriyabreedlove6309]

Этот рецепт не имеет ничего общего с русскими или украинскими рецептами, потому что мы никогда не используем солёную воду. Засолка капусты должна быть только сдавлением капусты пока она не пустит сок. В этом и изюминка рецепта. Только хозяйки, которые были в состоянии мять капусту до того, как она пустит сок получали хорошую кислую капусту и конечно не через три дня. Это рецепт "ленивой" кислой капусты и значительно уступает по вкусу настоящему рецепту и конечно не может называться "Russian style".

[@bonniegarber9915]

@@viktoriyabreedlove6309 with all due respect... obviously you are wrong, you just don't realize it, yet.

[@afriend621]

Great video Luli. Thanks for sharing your mother's recipes with us.

[@lulishomestead6767]

Happy to share

[@mompofelski4191]

My one great-grandmother was from Czechoslovakia and all four of my husband's great-grandmothers were both from Poland - I am sure they must have made sauerkraut like this. (It's a shame our grandmothers wanted to be modern Americans and didn't cook the old ways or pass any recipes down!!!) - So I look for wonderful sites like yours to learn the old ways. Thank you. (I thank a temporary step-father of German heritage for introducing me to sauerkraut and brats.) Keep posting- you are a Godsend.

[@lulishomestead6767]

Czech Republic and Poland not too far away from where I grew up. Many foods are very similar. I am happy to share what my Russian мама taught me 😉

[@lindarouse3055]

Love your channel. Homesteading is my passion and I make everything I possibly can from scratch, including foraging herbs for natural medicines. Your instructions are easily understood and your personality is so likeable... like a friendly neighbour. ❤️

[@lulishomestead6767]

Thanks, so nice to hear your kind words.

[@tattooisttalina]

I do the same! ❤

[@marystrope1345]

I used to have a neighbor like that.. she got me through the first five years of my marriage I was SO inept if people ever have someone like that hold on for dear life!! I let myself lose touch when we moved out of state. she was elderly so she's probably gone now.. that was thirty years ago! biggest regret of my younger life! I was so ungrateful 😕

[@johnnyk4551]

I’m making German sauerkraut next week. I’ve never brined but I love this recipe so I will make both. I love that this is your mama’s recipe. It’s worth trying and I’ll probably share both with close friends and see which one wins! :) Many thanks. Love old skool stuff!!

[@lulishomestead6767]

Best wishes!

[@fionaproctor6330]

Would you post your German recipe? I’d love to try it!

[@manzanasrojas6984]

@@fionaproctor6330 Its pretty similar, but usually leaves out any additional veggies. Also, traditionally you fill in a bit, then squeeze out the moisture of the cabbage in the glass ( clay pots traditionally ) so it already fills up with the water contained in the cabbage a little, sprinkle a tiny bit of salt on top and repeat that until the glass is barely full. then you fill up the rest with salted water ( 2% salt ) and make sure its all fully submerged, optionally can add some dill, juniper berries, pepper corns or bayleaf or you just do it plain

[@marystrope1345]

There's probably a jar shortage because of the economy being so unstable and people are jarring and pickling to put things back storing food as I would also if I had the capability ... the thrift stores have five gallon pickle jars for about a dollar and I always use those for my sun tea..etc... and those are very handy for doing things like this, pickled eggs, gardiniera.. and whatnot. I'd say that would get me through a disaster type event so instead of emerging skin and bones I'll be fat and sassy! Lord knows I could stand to lose a couple of pounds! Anyway good luck on your searching, now I'm on a quest for some pickled eggs 🤔

[@annazotter9468]

I always purée an apple and mix it with the cabbage and some salt. It makes its own brine. If I don’t have enough brine I mix distilled water with a little bit of salt. I love sauerkraut! I also put the outer leaves on top then some weights.

[@lulishomestead6767]

Apple sounds like a wonderful idea, thank you

[@makeit.primetime99]

Thank you, I will be making some of this, and I am glad you made it just like mama made it. Looks delicious 😋

[@lulishomestead6767]

Thank you!

[@zanajaqua]

Been making kraut for years in a stonewear crock. I use 3 tablespoons of salt for five pounds of cabbage and very seldom have to make a brine. I age mine for 21 days on the counter then transfer it to one quart jars for storing in the refrigerator. Adding a tablespoon of caraway seeds at the beginning adds a very nice flavor.

[@lulishomestead6767]

That sounds delicious!

[@rebel4466]

That's a pretty German approach. Caraway is good for digestion as the Kraut can be quite a bit to deal with. We usually also drop in some bay leaf and juniper berries. If you want to try that, please be careful. Those flavors can easily overpower the whole batch.

[@jamessefton3680]

In 1992 I made my own cabbage cutter and used 2 power hack saw blades- honed them razor sharp and haven’t had to sharpen them since and we make 50 pounds of kraut every fall👍

[@lulishomestead6767]

Awesome!

[@arlenefox3216]

I am so glad to have found you and your beautiful channel!

[@lulishomestead6767]

Thank you! Enjoy!

[@isabelladavis1363]

Looks wonderful and so healthy! It’s so sad to see people canning in a pressure cooker they loose all of the amazing benefits...sometimes people come over and ask WHAT VINEGAR DID YOU USE? I have to laugh and try to,educate them on the wholesome wonders of this simple food...I grew up in Bavaria and this was a common as bread...but we added caraway seeds...another benefit for the digestive system ...thank you for sharing from your corner of the world...stay blessed.

[@lulishomestead6767]

Thank you. My friends in Germany and Hungary add caraway seeds. Love caraway seeds!!! It was not common in my culture. I learned from my Russian мама. She only used cabbage, carrots, pepper corns and salt. No brine. However, she used the juicy, early varieties of cabbage. Every time I tried following that methods my cabbage went moldy. Probably because my cabbage didn't produce enough liquid. Therefore, my recipe based on another Russian method using salty brine. Thank you so much for your kind words. Be blessed.

[@ruthcowden1386]

I love the Bavarian sauerkraut that i buy in the store. It seems to have a hint of brown sugar added along with the caraway. I want to make that version this summer. Is there sugar in real Bavarian kraut?

[@luvspin364]

Loved this video! Thank you! Can’t wait to make this recipe!

[@lulishomestead6767]

Awesome!

[@sbdiaries]

Wow how fabulous and tasty your sauerkraut looked. A lovely recipe with good instructions, thanks for sharing Beth and Simon ❤️ 🙋

[@lulishomestead6767]

Thanks.

[@Will4fun]

Excellent, excellent video. Easy clear steps and no nonsense ingredients ! Thank you for making and posting this!

[@lulishomestead6767]

Happy to share

[@ellebelle4094]

I believe that rose patterned salad plate she is using is a Rosenthal signature Moss Rose pattern. Very lovely.

[@lulishomestead6767]

Thanks

[@fairymantra1576]

Thank you so much for sharing this traditional way. Your method is the most simple as I found on the internet. The taste is what I like the most.

[@lulishomestead6767]

Thank you

[@padgepadgham3238]

What a wonderful Momma you had. Thank you so much for sharing her ways of doing things.

[@lulishomestead6767]

I miss her every day.

[@spacefrog2025]

I learned a few things. The plate on top is a great idea. Thanks for the video!

[@lulishomestead6767]

Thanks

[@solanjedere]

Amazing recipe! Thanks a lot ❤️

[@lulishomestead6767]

You are welcome. 🎄

[@jeanniewright2554]

The sauerkraut looks wonderful, but your serving bowl is beautiful!!! Thank you for sharing this recipe!!

[@lulishomestead6767]

You are welcome!

[@otis2554]

Thank you for this good delicious Russian sour kraut recipe

[@lulishomestead6767]

Happy to share

[@joesmith7427]

Napa cabbage is good too, its sweet! And red cabbage is great with duck or lamb! 😊

[@lulishomestead6767]

Sounds great!

[@evolutiongaming7721]

Very interesting, I always thought sauerkraut was sauerkraut. I didn’t realize that there are very different types to what we think of as “traditional sauerkraut”. I also make my own sauerkraut, but I make it in the German traditional way which involves adding 2-2.5% salt by weight and then pounding the cabbage soft until desired consistency and we use the salted cabbage liquid as it’s own brine. Then we allow the cabbage to ferment at room temperature for 7 weeks (yes I said WEEKS, we like very sour sauerkraut). I’m definitely going to try yours now too, i sounds like a very mild, slightly tangy, salad as opposed to mine. Thank you for the insight into your culture.

[@lulishomestead6767]

There are do many versions of sourkraut. Some people add caraway seeds or green apples

[@krisztinalakatos10]

We call this cabbage salat and the way you described the German traditional way we call sauerkraut, mind you if you keep this fermenting for weeks it's going to be sauerkraut. and that is usually used in cooked dishes like stuffed cabbage. With regards from Hungary

[@zootallures6470]

I like mine sour too and leave it at least a month. And I use chlorinated tap water and salt with iodine and never had any problems with fermentation.

[@carolburnett8372]

@@lulishomestead6767 I have big bushes of rosemary, wonder how that would work?

[@evolutiongaming7721]

Yes the caraway seed is a very German way to prepare it along side some grilled bratwurst, adding apples and brown sugar while cooking is polish style served with potatoes, and then there is a Chinese variety that uses napa cabbage either rolling up the leaves or large rough chop and the same short 5 day ferment called Suan Cai. (I did quite a bit of research after watching your video 😁) now I need to try them all😋!

[@arlenefox3216]

I made it Luli, absolutely delicious! Even my younger picky eaters are enjoying it. I saved the leftover juice and drink some every day. Thank you!

[@lulishomestead6767]

That is the most favorite way of making sourkraut. Even not super juice cabbage will work. The key is to keep everything under the liquid!

[@pepsime6895]

I make my saurkraut without brine and always get enough natural juices from the cabbage to cover it. I thought there would be a lot of spillage adding brine, especially such a large amount but it looks like there was very little that overflowed. I might try the brine method to save some for drinking like you do!

[@happysalesguy]

@@pepsime6895 that's how I make mine.

[@pjo2386]

@@pepsime6895 wind breaking so much

[@michaelbressette2599]

I teaspoon the brine also because it helps me control my IBS.

[@daisy13joyce]

Thank you for presenting such an easy to follow video. Will certainly be trying it.

[@lulishomestead6767]

I am happy to share

[@patsygrace2561]

So happy to see the peppercorns going in your kraut. I love pepper.

[@lulishomestead6767]

Oh yes! They add good taste!

[@dale5898]

Thank you Luli for making such a great video. I will try this recipe. Thanks for your hard work.

[@lulishomestead6767]

Thank you for your kind words.

[@lorigrass1]

Thank you, thank you, thank you. I've been wanting to make sauerkraut for a while now, but even after watching multiple videos on how to, I didn't feel at ease with the idea. But your video has struck me differently! It felt like I was in your kitchen, sitting across the counter from you, as you were showing me how your mama taught you, bake when you were a kid, how to make the family sauerkraut. Tomorrow I'll be buying a great bid head of cabbage & a couple of carrots, sterilizing my tools, and chopping up my very first batch of Slavic Russian Sauerkraut! And I have no doubt I will be thanking you again, four days later, when I serve my family their taste of your mama's recipe. :-)

[@lulishomestead6767]

So happy to read your post! Best wishes! What kind of water will you use? Remember , no chlorinated water. What about salt? Remember to taste if after a few days, in the current cool temperature it may take a couple of weeks to reach good fermentation.

[@y.k.9705]

We do it this way in Ukraine. Very good video, thank you.

[@seldatamara]

That topping made such a difference to how I now enjoy eating sauerkraut. Thank you for sharing ❤

[@joyseo2687]

Thank you for showing how to make Russian pickled cabbage at home. I used to buy it in the market in Central Asia but now I can try making it at home.

[@lulishomestead6767]

You are welcome. Just remember to keep everything under the brine and after fermentation store in a cool place.

[@booneland1297]

I just watched your video and subscribed. The sauerkraut looked delicious, and I will try to make it, too. Also, I loved the music in the background.

[@lulishomestead6767]

Thank you

[@davinbartell8841]

Love it! German farm boy from North Dakota; German heritage, helping mom make quarts of it, lining peach boxes with newspaper to catch the overflow under the quarts of sauerkraut. We would occasionally use accordion mayonnaise jar, and it would break because the glass was thinner. We used zinc lid caps with white plastic sealing discs in them!

[@lulishomestead6767]

That's sounds so interesting ! Love to hear of your traditions.

[@ericschulze5641]

That was white glass under the zinc lids

[@shelbygirard8798]

Thank you for sharing. This is a great dish. My grandparents used to make a similar dish and I lost the recipe. Thank you again. Excellent.

[@MoonFlowerCreations]

Instead of peppercorns, I like to add caraway seeds to the kraut. It is so good that way. 😊

[@lulishomestead6767]

Sounds good. My friends from Hungary use caraway seeds.

[@itsno1duh]

Lovely work! I cut almost the same fine cuts that ferment evenly. I usually add dark green shreds of Plantago , green onions or even Fig leaves! Small amount of fig leaf shreds as you did the carrots. Midsize leaves are tender enough and add a sweet fruity flavor that is wonderful. What a surprise! Sometimes I have a handful of almonds and a small dish of raw Kraut for Breakfast. Great video Luli! I wish to visit your land someday and see wonderful gardens and spiritual friends...

[@lulishomestead6767]

I love reading your recipe of Kraut! Sounds so good!

[@deirdrewalsh1134]

Thank you so much from Australia. You are the clearest and most straight forward channel I have found. 💕🇦🇺

[@winnepeterson7740]

Love the accordion music. Thank you!

[@lulishomestead6767]

❤

[@davehertle]

I have tried making fermented cabbage, but you mentioned using non-chlorinated water. I just checked the water quality report for my tap water and there is probably enough chlorine to kill off the friendly bacteria on the cabbage to deter the process. I am going to try buying jugs of distilled water. Thanks for the encouragement to try this again.

[@lulishomestead6767]

There is another method of removing chlorine from the water. Fill up a large vessel and leave it uncovered over night. Chlorine quickly evaporates.

[@carolburnett8372]

amen David, so just think what chlorinated water does to our friendly bacteria in our stomachs.......this is why I quit drinking city municipal water..........the quality of our healthy flora in our stomachs really affects the health of our body.......

[@coralinealgae]

Distilled water isn't recommended. It isn't meant for cooking or drinking. Better to use filtered or bottled drinking water.

[@o74769]

Boil the water and let it cool down, or just do as luli said, chlorine evaporates really fast.

[@Moni-ui5bz]

I tried another method I've seen on youtube. It's just added salt to the cabbage and squeezed every half hour (4-5x) then packed into a jar. Water is coming out of the cabbage itself, no need to add extra water. That guy also left his sauerkraut for 2-3 weeks before it was done (to his liking).

[@cookiehome2442]

Love your style of cooking!

[@lulishomestead6767]

Thank you 😊

[@franprudhomme4506]

My family loves the fermented cabbage with this method. My son especially. He says the more garlic & peppercorns the better!

[@pds002]

Thank you for sharing the special traditional recipe. You've inspired me to start fermenting again. I can't wait to make this.

[@lulishomestead6767]

Happy fermenting!

[@ChocolateBoxCottage]

I enjoyed your sauerkraut recipe very much. It is a little different than my German-from-Russia Grandma's recipe, but every mother and grandmother has their own way that their family loves. I am looking forward to seeing more of your videos and recipes. God bless you. 🌸 Michele

[@lulishomestead6767]

Thanks. I love to learn about different traditional cooking. If we don't preserve these traditions they will disappear.

[@ChocolateBoxCottage]

@@lulishomestead6767 true. It is so important we teach our children our heritage ways of cooking, gardening, and preserving foods. ~Michele

[@loonyTlu]

Oh, I can’t wait to try this! My Ukrainian mother made huge jars of this, and used it in one of my favorite dishes which was a cold version of stuffed peppers. So refreshing in the summer!

[@lulishomestead6767]

Peppers stuffed with sourkraut? That sounds wonderful.

[@loonyTlu]

@@lulishomestead6767 Yes, she made it all the time in summer. Same sauerkraut as your recipe I think, because I remember the taste of the peppercorns. And garlic, though that may have been in with the tomatoes. Braised in a pot with tomato sauce using green peppers, then stuffed in a glass jar and kept in the fridge.

[@garyfrancis6193]

I guess my Ukrainian grandmother did that but I don’t remember. I remember in her back porch she had bunchs od dill hanging to dry out. I can’t remember her ever speaking English.

[@loonyTlu]

@@garyfrancis6193 In the summer, our back porch always had jugs of fermenting strawberries, cherries, and mulberries percolating away for homemade cordials. Cut half/half with vodka, that stuff was like rocket fuel! Then the spent fruit was put on the compost pile where the birds would get drunk and stagger around the back yard. Good memories.

[@larrytischler570]

@@loonyTlu the alcohol fermentation is different kind and is from yeast acting on simple sugars. This is a lactic acid producing fermentation from a different bio-culture.

[@jhb61249]

I assisted my mom and dad making sauerkraut back years ago in the late 50s and early 60s. Previously they had been farmers, but had moved to the city, so dad shopped the farmers market year round. We made the kraut very much as you have here but we used a 5 gallon crock pot with a plate and towels on top. It sat on our back porch under a huge oak tree. The order became very potent, but tolerable if not appetizing. We ate kraut and sausages, ham, or bacon throughout the winter. It was delicious. Thanks for sharing.

[@lulishomestead6767]

What an amazing memory! Sourkraut is not just appezing, but good for our immune system.

[@oneilluminatus]

Spasiibo ! You have the best video on “kvasena kapusta” done exactly like with what I grew up with…. And I loved your garden. You must be a happy person. 👍👍👍

[@lulishomestead6767]

Thanks! I am very blessed!

[@adrianapusztai6806]

Dear Luli, your video is excellent. I will make this. My grandparents used to make "kislo zelje" sauerkraut back in my homeland Slovenia. Really enjoy your friendly, natural presentation.

[@lulishomestead6767]

Thank you.

[@aroundelizabeth]

When I was little my mom used to make sauerkraut (I am Polish). Thank you for sharing!

[@lulishomestead6767]

Hello to my Polish friends!

[@aroundelizabeth]

@@lulishomestead6767 🙂

[@stmcgarret]

Glad I found your channel. I have Slavic family too (sadly most dead now) and sauerkraut was a big part of my growing up. I'm making sauerkraut now!

[@TuckerSP2011]

I definitely want to try your method! It looks wonderful and no fancy valves used.

[@lulishomestead6767]

Best wishes

[@big_petebear8535]

That looks amazing.🤤

[@lulishomestead6767]

Thank you!

[@bunrisl]

I learned something new from you. Thanks so much. I have been using a Thai style mortar and pestle, and pounding the cabbage until juices flow, then placing it all in a Japanese pickle press, pressing until the juices are above the cabbage. (I throw in sea salt, cumin seeds, fennel seeds, and thinly sliced dulse (and maybe sliced ginger/garlic/ carrot, etc etc etc.) into the shredded cabbage . YUMMMY.. I love saurkraut and going to use this idea of salty brine.

[@lulishomestead6767]

Your recipe sounds delicious!

[@miltonwilliams2382]

Milton here from southeastern North Carolina. You say a lot - this is how Mama or Mama made this way. Horner and respect you have. Nothing but great.

[@lulishomestead6767]

Thank you.

[@storytimewithnannyuk8185]

Thank you. Looking forward to trying this.

[@lulishomestead6767]

Best wishes

[@patty9265]

I grew upon on sauerkraut my mom is German and she puts fennel seed with a pork roast and potatoes. And I have been making it fermented. Going to try it with the carrots. Thanks

[@lulishomestead6767]

Your mom's kraut sounds delicious

[@njmorrissey9437]

My mother-in-law served it hot with fennel seeds and sour cream mixed in but that was the mushy good German style. I have to try this way too. Thank you.

[@giovanna5643]

Thank you for this really inspiring video! 🙏❤️ I’m definitely going to do my sauerkraut! 👍😀❤️

[@lulishomestead6767]

Happy to share.

[@ABCABC-kh9du]

That is a great recipe! Thanks 🙏

[@lulishomestead6767]

Thank you!

[@psychedelikchameleon]

Next time I will make it this way! It would be good for people with chronic illness, arthritis or disabilities so you don't have to massage the cabbage. I am put off making bread by hand as I don't want to knead it, my hands hurt and I get tired (I have a chronic illness) so the easier the better for me. I made some the other day (using the massage method) but wondered if it would do anything as my kitchen is pretty cold. I need to check it today, I put a plate under it too after learning the hard way the other year haha! I am tempted to try and grow cabbages just so I can make with my own grown Also I forgot to say I really like your style of video and presentation, very comforting to watch. Thank you and greetings from Wales!

[@lulishomestead6767]

No massage method would be perfect for people with painful joints!

[@jo-annjewett198]

Love the way you serve it!! I must try it!

[@lulishomestead6767]

Thank you

[@sabirul-haq1154]

Thankyou so much for this video on slavic sauerkraut. Started it last Friday morning. Just tried some now, not as salty as I expected more sweet. Still has a good crunch. I added onion & caraway to mine because that’s what I had to hand. Thanks again for all of your lovely videos 💖

[@lulishomestead6767]

Thank you! I've never done onion, but sounds delicious.

[@johnhopkins2618]

Wow, that sauerkraut looks delicious. I’m gonna have to make some.

[@TomokoAbe_]

FABULOUS! The best way to make sauerkraut! Thank you!

[@lulishomestead6767]

🙂

[@bornfree9388]

Thank you for sharing your version. I've never seen the olive oil added with the onions and chives. I'm looking forward to trying it once my batch is fermented!

[@lulishomestead6767]

Happy fermenting!

[@fancythat5136]

My husband and I just made your sauerkraut recipe. Super easy and no canning or cooking. We filled a Qt jar to give away and a half gallon jar to keep. Love your channel!

[@lulishomestead6767]

Thank you. Now give it some time to ferment! May take 5-7 days or even longer, depending on the room temperature

[@Gorman-84]

This is great. Thank you. Love the music. Lived in Germany for a time and can appreciate the Slavic food.

[@lulishomestead6767]

Thanks

[@tonytelpas1591]

Живу в г. Виктория, Канада. Делаю квашенную капусту осенью ,ежегодно, 100% также -(но без перца). Добавляю семена укропа, тмина. Квашу (там же ) немного зелёых яблок(на дне). Обём капусты 10+ кг. Посуда - пищевое пластмассовое ведро -до верха. + Груз. Протыкаем капусту при газообразовании . Когда готова + - 5 дней, Фасуем в мешочки и в морозильнак. Вкусно, хрустящая. Делаю также: "по-грузински, со свеклой + чесноком" кусками -лист с кочерыжкой. и иногда по украински "пэлюстка", слегка отварная - баушкин рецепт! Мягкая - листом. Всё - объедение.И просто -почти на год.

[@lulishomestead6767]

Thank you for sharing!

[@davidelo5843]

I just found this channel ,Best and easiest recipe on the web ! Thank you !

[@lulishomestead6767]

Thanks! 🙂

[@donnastormer9652]

I have always pounded my cabbage to get its own juices going. I liked your idea so I tried your recipe. With a 10 day ferment I achieved a PH of 3.5, the taste is much better , much more juice to drink and I love the crisper texture! You have won me over! The only thing I did differently was I first used 2 tablespoons for the first quart of water but I needed more to completely cover a gallon container so I only put 1 Tablespoon in the next quart of water. It took about 2/3 of that 2d quart to top off. I’m not sure what the salt ratio would be at that point but it turned out perfectly.

[@lulishomestead6767]

Great to hear that! Enjoy!!!

[@piosian4196]

Legend had it that when the Genghis Khan's Korean chef, ran out of Napa cabbage and chili, he improvised and used regular cabbage , no chili just salt. What came out was another form of KIM CHI more liked by Eastern Europeans, German, Poles and Russian. It retained the German name SAUERKRAUT. Now both are popular the world over.

[@lulishomestead6767]

Cool story

[@carlos_spicy_weiner]

thank you for sharing your family dish and you presented it perfectly 👍

[@lulishomestead6767]

Thank you

[@christopherbellore3511]

Ok, just letting you know that you got my vote! 👍 I'm officially subscribed. Keep up the good fermentation!

[@lulishomestead6767]

Thanks and thank you for subscribing! I love fermenting veggies, so good and delicious!

[@fatalexception4730]

Please stay safe during these crazy times. Hellos from Georgia! You did a great job going through the process and I appreciate the fact that i can now attempt this myself 😁 . I love my Kraut!!!

[@lulishomestead6767]

Hello in Georgia! Best wishes!

[@ulluvelez2802]

Love it,Thank ❤ for sharing!

[@lulishomestead6767]

🙂

[@joeh1687]

Wow, great job!! Thank you for sharing your recipe, using the brine looks so much easier than the salting and pounding method I see in so many videos. I wasn't sure if it could be done with a brine, so your video was VERY HELPFUL. Take care, Joe

[@lulishomestead6767]

You are welcome, Joe. I just made another huge batch. I will be posting a video about it

[@danjf1]

I had the same no jars problem and pickling spices at the end of summer 2020 - back to normal 2021 BUT more expensive now. Never used carrots will try my next batch, thank you Luli

[@lulishomestead6767]

I was able to find more jars just last week. And as you have also observed, the prices are up. Feels like the prices are up on everything. Yes, carrots add a good mild sweetness.

[@susanohnhaus611]

Thank you for this recipe and method. I use the salt and rub technique that I learned from my father. I think the advantage to that is that you can pack a whole lot more kraut in a jar or crock, We never processed it like people seem to nowadays and I still use wax on my jams and jellies. I make my kraut with juniper berries and fennel since I grow both . I am going to try this crispier version next.

[@lulishomestead6767]

I like the idea of juniper berries!

[@susanohnhaus611]

@@lulishomestead6767 I think they help with fermentation. The dusty white covering is natural yeast. keep in mind that it takes a year for juniper berries to mature. If you pick them before they are ripe they will be bitter and too strongly flavoured.

[@wildflower1335]

I can't wait to try it out!

[@lulishomestead6767]

Enjoy!

[@keithmiller6727]

This sounds really good going to try it tonight 😎❤ passing a family recipe down to friends is the joy of cooking. Iam happy to cook for my friends alot of love and Joy to see them smile so worth it ..Thank you Keith m. CANTON, OHIO. USA. 😎😎😎👍

[@lulishomestead6767]

Thanks. I made a big batch ( four 3 Liter jars just 3 weeks ago and one jar is already empty. We try to eat fermented vegetables each day.

[@honeystarhoneystar]

I like your video... Your explanation is complete.... Thank you so much... I hope you're doing fine with your family.... Take care and thanks again

[@lulishomestead6767]

Thank you! We have bounced back and 100% recovered!

[@marirose19]

New subscriber here from NH. There are lots of sauerkraut recipes on YT, but I really like this one. I also like the way you teach so thank you very much.🦋

[@lulishomestead6767]

Hey NH!!! Welcome. Thank you for subscribing.

[@2lipz4eyez]

I love your recipe. It's easy and clean with no fuss. Thank you so much.

[@lulishomestead6767]

You are welcome

[@dxmajrd]

It's SO nice to see the correct sized bowl for a job... so many food videos show attempted mixing in clearly a bowl too small for the task... props to you Luli.

[@lulishomestead6767]

Thanks!