Crafting Fermented Cabbage, Crunchy Russian Sauerkraut, from scratch, step-by-step

A step-by-step guide to making sauerkraut Russian style (кислая, или квашеная, капуста), from scratch - exactly like my mother used to make it in our Moscow apartment. Raw, fermented food like this has lots of health benefits!
All you need is green cabbage, carrots, salt, a glass jar or a glazed ceramic crock with a wide mouth, a large mixing bowl, a cutting board, and a sharp knife.
It is imperative to keep it all clean during the whole process. Cut and massaged cabbage has to be pressed tightly into the jar with no air bubbles, completely covered by the juice. The weight on top will keep the cabbage submerged under the juice. You can use a stainless steel mixing bowl if you don't have a glass or wooden bowl but don't leave the cabbage in contact with metal for a long time. Notice I used a glass filled with water as weight - glass, not metal!
Colder temperatures inhibit the process of fermentation. Usually, it takes 3 to 5 days for the cabbage to ferment, and you determine when to put it away by tasting it every day.
If you have any questions, please ask in the comments - I'll be happy to help you master the process of making sauerkraut Russian style.
#квашенаякапуста, #sauerkraut

[@AntLino]

Hi I never knew it was so easy to make Sauerkraut it cost $20 in the store. The only spice used was salt. can I use a different salt? Like the white salt you used the pink Himalayan salt. I'm going to try making this. I thought you were going to put the liquid water cup in the jar but you didnt. Thank you

[@AuthenticGardening]

yes, it is easy, just reqyires some work and watching it fermenting. Treat it as a scientific experiment - make the thing and watch what happens. Salt can be any salt (as long as it is salty, hehe) - table salt, sea salt, celtic salt, etc. Salt makes cabbage put out juice, and creates an environment for good bacteria to grow. Make sure you pack the shredded cabbage well, with no air in the jar and juice covering the cabbage completely. That's why I use a glass of water to weight the cabbage down under the juice. Don't use metal or plastic - it is OK to use it briefly while mixing cabbage with salt, but not for storage. And you do not have to use carrots - start your experiment with just green cabbage and salt. Good luck, let me know how it went

[@Bagginsess]

What's the song? Also nice video!

[@AuthenticGardening]

thank you! This is the song kzbin.info/www/bejne/npvWpqtuidpqfKM

[@Bagginsess]

@@AuthenticGardening cheers!

[@lindseywatters-solari512]

What a wonderful channel you have! I can't stop watching. Thank you so much for the information.

[@AuthenticGardening]

This is so nice to hear, thank you for your kind words! I have not been posting videos for a while now, and miss doing this work. Your message will help me return to it sooner, I hope! Have a great new year!

[@adriennefloreen]

Hi! I'm about to do this with some of my cabbages from my garden. Can you please explain if you call kale and cabbage the same word in Russian? I am sure that that's not the kind of comment you expected on your video but I have a "White Russian Kale" plant and usually when a plant has a name like that it's not what it's called in whatever country it's from but a name an American seed company made up. So I googled what Kale was called in Russian and it said капуста so I told my friends to call the Kale plant that and that's what you're calling cabbage.

[@AuthenticGardening]

This is interesting to me, your question. You see, growing up in Russia, I've never heard of or seen kale. Kapusta was cabbage, and cabbage only... Nowadays "news" about kale have reached Russia... They call it "капуста кале", or "капуста кеил", simply adopting English word into the Russian vocabularly. (Same had hapenned with broccoli, which is "брокколи" in Russian.). Here is Russian video where they explain how to cook kale; in the first mins of the video she says that they FINALLY were able to find seeds of this "world-famous" vegetable. And that "not only one has to grow it, but then it is unclear what to do with it". kzbin.info/www/bejne/nH7InKl-iZV4nNE Kale is a new transplant onto the Russian soil

[@adriennefloreen]

@@AuthenticGardening That's interesting. I don't speak much Russian but I can read it and I can tell that's Kale spelled 2 ways in Russian. So, why is everyone in the USA calling several varieties of curly Kale "Russian Kale?" I've got a plant in my yard that was sold by seeds of change called "Osaka Japanese Purple Mustard Greens" years ago and now everyone sells it and calls it that, and when trying to find out traditional recipes from Osaka and what they called it there, I found out that it's not from Osaka and Seeds of Change made up that name. Seeds of Change sells "Russian Kale" seeds maybe they made up that name too to make it look exotic. They're not the only company that does this which is why whenever says a plant is "Russian something" or "Japanese something" or whatever I immediately google it to find out what it really is. I'll check out that video.

[@adriennefloreen]

I watched that video and because I don't understand Russian well enough to understand everything that lady is saying I put on subtitles in English which were automatically translated. I've never seen KZbin translate something worse in my life. One of the things she said while cooking the Kale was translated by KZbin as "Then you maxim 9 in Pripyat things you just take it out." Another time it translated her saying to "leave 68 leaves" when you harvested the plant. I'd like to comment on that lady's video and tell her that they call that Russian Kale in the USA but I'll have to type it in Russian. I'll make sure to check my Russian textbook and dictionary not have Google, owners of KZbin translate it, because I don't want "you can cook kale" translated as "you can put a bag of this housing filth," another "translated" sentence I took a screen shot of in that lady's video. She's calling kale American Cabbage (in Russian) which is just bizarre because we call it Russian Kale. Thanks for sending me that, a group of my friends and family in California who don't speak Russian just watched that in awe.

[@VladFredK]

so are you telling me that the sourcraut is ready in three days? Thank you.

[@AuthenticGardening]

It can be ready in 3 days if kept in a warm environment. Or in 7 days. It really depends on the temperature of the room you keep it in, AND on your taste (how sour you want your craut to be). I like it less sour, more crunchy, more fresh tasting. My friend who does it all the time lets it sit till there are no more bubbles coming up - he considers it done, complete, when the fermentation process naturally stops (no more bubbles). You should experiment and find out how you like it, according to your taste. Once you do it a couple of times, it should be really easy.

[@VladFredK]

THANK YOU, I'm experimenting for about a year and sometime is good sometime is bad but I can't achieve good kranche sourkraut.

[@AI-Alessandro-Intelligence]

Is it possible to use another kind of salt?

[@AuthenticGardening]

Yes. Sea salt, table salt - any salt that is salty will do😀

[@donnalandazuri4415]

I crave sauerkraut! It’s so good for you.

[@AuthenticGardening]

I wish I could share mine with you!

[@harmonyintouch]

ummmm...making me hungry!!!

[@AuthenticGardening]

I should have saved some for you!

[@AaronLeeFilms]

This will protect you from the "C" word... haha! Great video.

[@AuthenticGardening]

"C word".... I wish I knew what that is.... or maybe I don't want to know? Who knows...😬

[@AaronLeeFilms]

Authentic Gardening I didn’t want to say “corona virus”. Haha! Thank you again for your videos. As you know the sauerkraut helps your immune system. :-)

[@AuthenticGardening]

Agh!.... THAT "C word"... thanks for explaining. Mmmm - maybe I should change the title to "Mighty (Russian) Kraut will Protect you from C... (word)". I might get more views, he-he-he!

[@AuthenticGardening]

@@AaronLeeFilms and it is true - fermented foods are good for us. Probiotics and all that....