How I Make Fermented Cabbage The Bulgarian Way!

[@ElleDursten]

the flowers blooms in the background at the end its stunning.

[@jacquesinthegarden]

The orange clock vine and Pride Of Madeira always put on a show.

[@a.l.a.7847]

I don't know what I enjoyed the most... the Eternal Cabbage Competition between Jacques and Kevin, laughing about the huge difference between American hyper-sterility and Jacques' description of his parents' ancient, kinda clean cooler or the stupendous riot of purple and orange in the background. Thank you both!!!

[@lizlucey3812]

I love that y’all are just as bad at conversions and mental math as I am. 🤣 if I write it down it’s fine. Thank you for sharing this!

[@danieladeutsch1708]

Dear Jacques, how awesome to show us Bulgarian recipies. In my country - Slovakia - we even have "Days of Cabbages - where you can buy not only fermented cabbage but also lots of other food baked/cooked with cabbage. It´s very popular. Fermented cabbage is our go to veggie in winter. Love your channel. XX

[@jacquesinthegarden]

That's awesome, I would love to experience that some day.

[@sophie-l-w]

This brings back childhood memories of my grandma's Chinese sauerkraut made with napa cabbage, she used to ferment it in a bucket in the garden as well, very pungent smelling but delicious. Great video guys!

[@maryannnorton9138]

I had a (Bosnian) neighbor who fermented whole cabbages in a little cooler and used the whole leaves to make cabbage rolls. Best cabbage rolls I've ever had.

[@jacquesinthegarden]

That's what we would do for Christmas every year!

[@Mark723]

Jacques in the Kitchen in the Garden, Episode V, featuring Cabbage Daddy

[@jacquesinthegarden]

It was about time I had Kevin on!

[@Mark723]

@@jacquesinthegarden Who's Kevin...? Oh, you mean "Cabbage Daddy."

[@doomcat537]

Wait, I thought that was Eric?

[@ninavandenabbeele9667]

After it's fermented you make sarmi from it. it's rolled up cabage leaves filled with minced meat carrot and rice . It's really delicious 😋

[@jacquesinthegarden]

We made sarmi for Christmas the traditional way with the home fermented zele!

[@howdyEB]

That looks yum and sounds delicious with the beans! 😋Thanks for showing me a new way to ferment cabbage.

[@thatsalt1560]

Eastern Europe here: That is fairly much it. Except our barrels are big and we don't care if the salt is iodized because ... it is and it won't ruin anything. Use anything as a weight. Calculating? Nah. Taste the water to find a nice saltiness. Start with less and add more the following day if needed. It should be salt like a soup. No apple needed although I do think it helps. You can shread cabbage and ferment in brine like this too. You don't need to punch the cabbage and kill your arms like so many recipe say to do. Put a lid on, loosely, check on the cabbage every once in a while and shake it to move the liquid around a little.

[@jacquesinthegarden]

Pretty much that's it

[@capeeddy]

I've got to try this. A cabbage fermenting campaign is in my future.

[@jacquesinthegarden]

Haha a fermentation campaign always ends well!

[@lawrenberghanson4401]

Sweet! I made fermented Brussels sprouts with garlic, carrots, scotch bonnet, and rosemary in February and now enjoying it! The next fermentation project I plan on doing is fermented hot sauce

[@jacquesinthegarden]

Sounds delicious!

[@glow1815]

As Asain I fermented with cucumbers and Thai hot Chile all the time. Boil water add salt and I throw few garlic let it sit until water cools down 👌 once it reach sourness you desire put in the fridge or it will continues to fermented. Never throw boiled water as it will cook the Cabbage. Some people use vinegar I hate the smell of vinegar.

[@taniatraykova4417]

It’s so nice to see someone applying old Bulgarian recipes. 🙏🏻Fermented cabbage is not only healthy-the juice it’s a great remedy against…. hangover.

[@jacquesinthegarden]

Haha I will keep that in mind next time I need a reset in the morning

[@Arcticdi]

2 thumbs up! Love the crock and the 'best' way to enjoy it after fermenting. Thanks guys!

[@SarahBahou]

Thanks for this recipe and sharing some of your culture. Love seeing you and Eric/Kevin :) joking around together in the kitchen!

[@BigboiiTone]

I have family in Bulgaria so this is epic 🇧🇬 Thanks and it's great to see you make foods from the veg you grow 😊

[@BigboiiTone]

Props to Brassica Father for hitting that fermentation apple. True king

[@tinad6812]

Very interesting. I ferment the regular chopped up way and I also add apple. Some recipes I add onion and I also ferment purple cabbage. I like how you presented it at the end. Looked good 😊 You guys make me laugh, as usual. Thank you.

[@jacquesinthegarden]

You should try it sometime the texture is much crispier

[@tamssnazzystuff]

I love that you shared the different ways you eat it, I've dabbled with home ferments and one of the things I have a problem with is using it up.

[@pedromunoz4468]

Thats laugh from Jacques after Kevin Approves 😅 you have to stay until the end

[@angelaphan3346]

Ok- watched this vid, and you inspired me to make saurkraut (& lacto green plums) and it turned out amazing :) wish I could share a photo here lol

[@justineheinrichs2798]

Awesome ❤. I grew up making sauerkraut. My mom made it in 15 gallon stone crock. You squirt vinegar around edges of crock, sprinkle salt around edges. Chop cabbage and we had a wooden baseball bat for stomping 😂. So you’d put in a layer and stomp it until the cabbage made juice. And continued until it was full. Place a huge platter on top. Weight it with a scrubbed rock. And let it sit. Once the liquid on top began to disappear? It was done. She used it throughout the year for making sauerkraut soup. She would process the sauerkraut in jars and use later as needed. If you bought your cabbage from a store and it had been a while since picked? Apparently it’s loses to much juice and it won’t make sauerkraut 🤷‍♀️. This is what my mom taught me so ? Who knows, sounds reasonable. Thanks for video , loved it and discovered another way to eat sauerkraut ♥️🇨🇦

[@PrettyFlyFor_aWifi]

I legit never knew that Sauerkraut was cabbage until right now. Wow.

[@justineheinrichs2798]

@@PrettyFlyFor_aWifi You know a really great recipe? In a slow cooker place sausage of choice, medium potatoes with skin on, onion sliced, sauerkraut and top with partially cooked bacon 😋😋 Ooh, makes me want some.

[@PrettyFlyFor_aWifi]

@@justineheinrichs2798 that does sound really good! I have an instantpot that I could try it in

[@jacquesinthegarden]

I think the older cabbages are just simply not good for fermentation. Love this story and memory and it sounds like it was great food to save around!

[@sarathompson6628]

This makes me want to grow cabbage next season! But I gotta say I’m a tad disappointed we didn’t get to see Jacques go ham on harvesting those big ones. 😂

[@simplelifeDT]

Very interesting with stories that make viewers happy. Thank you. Wishing you and everyone good health and peace.❤🎉

[@jesswelsh9838]

Thank you for this video. I'm about to harvest my cabbage, and I did not have a recipe for sourkraut yet. Happy growing Jacques 💚

[@brianmoore4299]

I've never made sauerkraut, but do like it. Now I have to look up how to make it so I can compare them. But this looks real easy. Might have to buy me one of those devises and start making some sauerkraut. Or fermented cabbage. This may have inspired me to dedicate more space this fall to cabbage growing. I've still got one red cabbage in my garden currently in May. Ready to pick it any day.

[@jacquesinthegarden]

Its delicious stuff, I actually have few red cabbages left in the garden as well, just sort of waiting to harvest as needed. They seem to hold in the garden much longer than the green ones do.

[@ThatLadyBird]

Ive seen it done in Bosnia where they cut the core out, add a handful of salt into the hole, then pack all the salted heads into a trash bin size plastic container before adding the water, the weights, and a handful of rice as a kick starter.

[@pedromunoz4468]

Kevin welcome to the Hermets kitchen,Looks great, willing to try it

[@Matryanic]

This guy is awesome! Keep up the good work.

[@jacquesinthegarden]

Thanks, will do!

[@brokenglassshimmerlikestar3407]

In East Asia we also use a similar pottery crock in the traditional way of making fermented vegetables. There's a trough for the water lock around the lid. And we use big rocks as weights lol

[@addisonblu5191]

My fav hermit and The Cabbage Daddy! Looks delicious! 😋

[@terrivance8750]

Thanks, guys. 😊

[@kimpaynter]

You guys are the best hahaha Jacque beans and cabbage for dinner 😂😂 love it

[@Gonzalo_M]

Nice recipe! Thank you so much for sharing! 😃 I will try it some day! 😊

[@jackiehorsley9263]

looked really good I enjoy eating fermented food I well have to try making that sometime

[@ahnanda68]

Nice knife...and fermenting crock thing cool and cabbage is delicious

[@FranNoesse]

Thank you for sharing! Yay!

[@_Kret]

The simplest recipe is Polish sauerkraut. ;-) Chop the cabbage into fine pieces, thin threads, and grate the carrots using a large mesh. The more carrots, the sweeter the cabbage. You mix everything with salt. You put everything in a glass container. The cabbage will begin to release water. You don't add water. you keep the whole thing submerged, the cabbage gives gas for the first two days, you can poke it to help it escape. after a few days you put the cabbage in the fridge and after two weeks from the beginning the cabbage is ready. you can eat it raw, but you can also fry it with other ingredients.

[@angelaphan3346]

I didn’t know I needed this vessel until now…

[@debbybrady1246]

I'm going to try this method. It sounds great.

[@kimberleychapman8416]

Thanks for this 😊 I love your videos - always helpful.

[@HerbBeers]

Love when you two do videos together

[@Ice_queen312]

Yum!!! You had me at salty and sour!

[@jacquesinthegarden]

So delicious, truly worth a try!

[@paraparasailing]

it's the summer of the CAVE CABBAGE!!

[@jacquesinthegarden]

🙌

[@erukaseven]

I'm never going to make this, eat this or even probably grow a cabbage. But I support the Garden Men.

[@jacquesinthegarden]

That's all I can ever ask for haha

[@erukaseven]

@@jacquesinthegarden 🫡🍅

[@Живко_Енев]

This salad is the best friend of rakia😆 Put some chopped onion or leek (better to be leek) and it will be sooo good!

[@entonberg3945]

THE WILDEST MOST UNEXPECTED CROSSOVER EVER?!

[@diannew5264]

A good saying... Submerged in brine all will be fine.

[@BrendaBodwin]

That crock is fantastic. 👍 Next, make some crock pickles. 😁

[@judysocal8682]

I'm almost done eating my first attempt at sauerkraut. Meanwhile it is dawning on me how many cabbages I wound up with this year. I thought some of them were cauliflower 😧🤣🤣 so your video is timely, plus I gave away two and only have about 3 more to use/give away.

[@jacquesinthegarden]

Try roasting some fresh cabbage too! It's delicious!

[@jeannamcgregor9967]

OK, next up should be Atchara...Filipino fermented cabbage. Or maybe a Filipino-style kimchi using calamansi?

[@jacquesinthegarden]

That sounds very interesting, I have never heard of that one!

[@hcambo5373]

Nice work ❤❤❤❤

[@dova_prod.8462]

I am from belize and i have not known about fermented Cabbage 😊

[@leviduve4001]

I was thinking throw some on a pulled pork sandwich

[@GrowsGoneWild]

Looks very easy to make 👀

[@TobyRobb]

I have never tried paprika with mine. i ferment in smaller crock with salt only. Cheers for the recipe

[@jacquesinthegarden]

It works so well, I never would have thought of it but I love it

[@sheliaheverin8822]

I love ferments and sauerkraut. Can you kick start it with a little homemade apple scrap vinegar? I had my last giardiniera ferment go whacky (turned slimy) because I think I messed up the salt to water ratio.

[@jacquesinthegarden]

I've had slimy ferments happen before and apparently it can just sort of happen? You could add vinegar if you want but it will change the end flavor to be more acidic.

[@matty946]

Kevin: "It's pretty good, but maybe it needs something a bit sweet on it, like Nutella?" Jacques: No words, just a supportive grin and shrug....

[@jacquesinthegarden]

No words needed 😂

[@MizuMing]

10:02 Those are some chonker cabbages~ 👀

[@jacquesinthegarden]

For sure the biggest I have grown!

[@MizuMing]

@@jacquesinthegarden You said they were just 'Giant Cabbage' no other special name or anything?

[@Paperbutton9]

when jacques said i didn't say you could😊😂

[@angelaphan3346]

This on a hot honey chicken Sando sounds amazing

[@jacquesinthegarden]

I can for sure see that being delicious

[@rumpledbark]

thank you. what kind of beans do you serve with the cabbage?

[@jacquesinthegarden]

Any sort of sturdy bean than can handle being baked without totally falling apart!

[@JodiMontano]

That was so much easier than the way I was taught to make it.

[@greatvaluegameplay598]

not a fan of sauerkraut but i dont hate it either.. nice video 👍👍

[@nicolephillips4320]

Heard you were thinking of doing a pond???? You should do it!

[@phillippinter7518]

I like how you don't have to cut it in tiny pieces

[@jacquesinthegarden]

You can even do it while headed but it takes longer to ferment. But then you can even make stuffed fermented cabbage leaves.

[@sabrinapoirier2963]

Awesome!

[@kkeungi5955]

This reminds me of when I decided to make my own kimchi the super traditional way, I made one big jar and two smaller jars. The big and one of the small ones were perfect, but the other small one didn't ferment, it just grew mold :( But still, the ones that worked? Very tasty,- Just eat that with freshly cooked white rice.

[@Paperbutton9]

wait holy crap is that eric? from epic gardening?

[@jacquesinthegarden]

The one and only Eric

[@rpdx3]

Jaquesstrap, you should link the fermenter! Peeps would buy. 😊

[@jacquesinthegarden]

It should be linked in the description! No affiliation!

[@alicehihn3250]

My brother adds caraway seeds also.

[@jacquesinthegarden]

I can see that being great too

[@danagwena]

Jacques would yo please do part 2 if three sisters gardening😊😊🤞

[@knowitallandy]

trying and suffering through the math is so relatable. Calculators don't even help lol

[@siobhanstollznow1148]

So its Bulgarian kimchi... will have to try it

[@michellecolledge2355]

Can you use any type of cabbage? I'm growing sugar loaf cabbages. Looks great. I'll do exactly as you did, Jacques. What is the vessel called?

[@jacquesinthegarden]

It probably works although I have only ever had fairly standard green cabbages using this preparation. In theory there is no reason why it wouldn't work!

[@TheGardenFamily]

Fun video! Did you carve the spoon?!

[@jacquesinthegarden]

I did! Out of fresh cherry wood!

[@Shroomunati]

4 cups and 1 quart, as a chef that touched me

[@melanieallen8980]

very interesting ❤

[@a59028]

Thank you !!! and by the way what plant is that orange shrub behind you ?

[@jacquesinthegarden]

Orange clock vine!

[@a59028]

@@jacquesinthegardenthanks ! 🥰

[@nevermindlaughs]

please do more jaque led, kevin sou cooking videos, very very fun

[@nicholerichardson5336]

How long will this last if you keep it in the crock?

[@jacquesinthegarden]

It entirely depends on the temperatures of where you are storing. The flavor will get stronger and eventually weird but you can also just keep it in the fridge for quite a while

[@diannew5264]

I just transfer mine into mason jars..place a glass weight on top...use a white mason jar screw on lid. Should keep for about a year in the fridge P.s. don't place lid to tight and have a COLD fridge. I just had one crack because I think my fridge was a little bit shy of 40° and that cabbage fermented a little more with a tight lid. Too much pressure

[@Paperbutton9]

hell yeah

[@ThavyAndFamily]

Try it with some grilled fish & rice :)

[@jamiehill3220]

Off topic…but what is the beautiful flowers/vine growing in the background?

[@jacquesinthegarden]

Orange clock vine!

[@cynthiamarangoni5218]

Are the orange flowers in the background tithonia?

[@jacquesinthegarden]

Yes! Orange clock vine!

[@insanecomicdude]

Welp, time to dig out my fermenter.

[@JWDicus]

Great vid! P.S. Don't let the dude with the huge head bully you into getting a pond if you don't love the idea. ;-)

[@jons5898]

Cute tops, beautiful model 👍👍🍑 ! Thanks Alanah !

[@noimilnikel460]

How much salt per gallon?

[@VictoriaMmartinez]

Cabbage daddy from the streets lol

[@zodiacbrave13]

Jacques is so handsome! 😍

[@cryptelligence]

Build a dragonfly pond! (Kevin sent me)

[@uwuimpact817]

So it takes 4 mouths?

[@jacquesinthegarden]

It was actually 6 weeks from restart. The warmer it is the faster it happens so the winter batch would likely have been closer to 8 weeks.

[@uwuimpact817]

@@jacquesinthegarden what temperature is there? Here is tropical it's around 30-32 in summer

[@kpr0ck]

Something went wrong::: hmmmm it's Kevin..lol

[@JessieNihilist]

I want a fermentation jar

[@pazaudrey8915]

😂😂😂😂❤❤❤❤

[@Oltoir]

Penzy's! I forget that they are a national spice company

[@jacquesinthegarden]

Their paprika is so good...

[@tonyhinojosa7172]

Where’s the pond, Jacques?

[@vesnabulatovic1176]

you must wash it first before you eat it or cook..xx