How to Make Sauerkraut At Home | On The Road with Bryan Roof

[@bunkyman8097]

I am Romanian and our Christmas dinner traditionally is stuffed cabbage. However, preparation of that meal starts in November when homemade sauerktaut and soured cabbage leaves are "put up" in crocks. Dill and savory is added in little cheesecloth pkgs.. By Christmas the cabbage and sauerkraut is sour enough for us to use. The cabbage rolls are made Christmas Eve for the next day. To my family, it is not Christmas eve until the aroma of stuffed cabbage fills the house! I've made this every year since my parents have been gone and I know they and my grandparents are with us when we have our Christmas dinner. Pofta Buna!

[@allredtail]

I have been making my own sauerkraut for 35 years. I tried using cabbage from the store. It is great for salads, cole slaw, etc. I didn't feel the flavor was as good as using cabbage that is normally used by people that make and eat a lot of sauerkraut......the Huterites. We have numerous Colonies near here. When I started making kraut, I got my cabbage from them. The cabbage they used was Flat Dutch. I used that for years. Then one year I went to get cabbage and they sold me Bravo. That is what they still use today. I think the Bravo does make the best Kraut. I cut my slaw with a slaw cutter right into a 5 gallon crock. I then add the salt and pound it with a wood dowel made from a piece of stair handrail. I attempt to pound hard enough to bruise the slaw. This helps to remove all air and produce juice for the brine. The Ball canning book calls for 3 Tablespoons salt to 5 pounds of cabbage. I try to get that ratio. I layer it till the slaw reaches about 4 inches from the top. I then take a dinner plate and cover the slaw. I use a plate that is about an inch smaller in diameter than the inside of the crock. I then add a 1\2gallon jar full of water on top of the plate to weigh the cabbage down and keep the cabbage submerged. I them use a clean bath towel to cover the whole thing like a tent. I then clean the mold and scum from the top and replenish the liquid level with a brine of 1and 1/2 tablespoons of salt to 1 quart of distilled water. The Ball book says to ferment for 3 to 6 weeks. I never go less than 6 weeks. You would be surprised the flavor that develops during that aging time. I mean would you make wine and start drinking it as soon as it gets done fermenting, or would you allow it to age??? I have got people that eat my sauerkraut that originally told me they did not like sauerkraut.

[@davidhalldurham]

I love making sauerkraut. I learned how from my German landlady and a German/Romanian family when I lived in Germany many years ago. They always added caraway seed to their sauerkraut.

[@bunkyman8097]

David Hall, I am Romanian and my family adds dill and summer savory.

[@laurazinck4637]

We've been making sauerkraut for years in 5 gallon crocks. It takes about 6 weeks to ferment it to the point we prefer. We then can it and share it with friends and family. You can't beat home canned sauerkraut!

[@dennisbashore7626]

In the 1960’s, My Godmother (1st generation Italian-American) had us help her make this in 10 gallon crocks. Am now 70 and still make and can my own kraut…….the same way. 😊 🤟

[@lisaletto7337]

@@dennisbashore7626 Italians made it too? That's interesting

[@mariaconsuelothomen]

Doesn't the length of time depend on the amount of sauerkraut you're making?

[@tannenbaumgirl3100]

@@mariaconsuelothomen No, it's how fermented you want it. Personally, I like mine at about 4 weeks.

[@phyllisrunyan8782]

Can you tell me when and how you canned your cabbage? I have a bunch of cabbage

[@ratlips4363]

I made sauerkraut years ago when we were pretty much broke and looking for every way we could scratch out some food for cheap. We used the big glass jar with a bag full of water as the seal which worked great. I never thought of Juniper berries, but when I lived in Germany, sometimes at a resturant I would get it with caraway seeds. I loved it that way

[@jenniferr2057]

I was taught in Germany to add finely shredded onion or apple to the ferment as a boost. I also like curtido which is essentially kraut with carrots, jalepenos, onions, garlic, cilantro... Or a myriad of variations. We LOVE our ferments!

[@tannenbaumgirl3100]

Mostly in Germany, it is fermented plain with salt, caraway rye and Juniper Berries. Various other flavorings can be added when it's cooked...this allows for more flexibility in preparation & recipes. Sauerkraut can be used in many different ways.

[@tannenbaumgirl3100]

In addition to the Juniper Berries (which should be removed before cooking... but can also be added during cooking and removed before serving), whole Caraway seeds are the other traditional item added to make Sauerkaut.

[@waynemorgan5733]

Love caraway.

[@lisabishop133]

Sometimes I use dill seed.

[@tannenbaumgirl3100]

@@lisabishop133 Not a traditional flavoring ingredient of sauerkraut.

[@termitedome]

@@tannenbaumgirl3100 Caraway seeds yes

[@markzucker4320]

I have been making my own for a couple of years. My favorite is to add a few garlic cloves and either fresh chilies or flakes. After 7-10 days it is hot, sour, and garlicky with a nice crunch.

[@HDefectus]

Try some ginger and a splash of fish sauce and you're in heaven

[@DR-sv8ke]

This comment thread is delicious. Spicy kraut is the best.

[@dartagnantaft5918]

@@HDefectus I added ginger to a batch I made and discovered I needed to shred it a lot more, but still good.

[@thedracophile]

One tip I would give would be, when your cabbage doesnt give you enough liquid to submerge it (and this will happen), use distilled water to cover the cabbage, not tap water.

[@alberthjaltason8152]

In Norway the Sauerkraut (surkål) is not fermented at all, at least the regular kind that people buy. It's very tangy and often sweet and always there are caraway seeds. (karve). Love those. The only fermented foods here are: fish, cheese and dairy, emphasis on the fish.

[@WhinnyL]

I am able to get specially grown cabbage heads for making my batch each year. They weigh between 15 and 20 lbs each. I make about 20 lbs a year and then can most of it. We follow a German recipe that calls for the corriander and Juniper as well as apples. I remove the apple pieces when its ready. We age for 6 weeks.

[@cindyharrington5958]

Not only does it taste better but it's not processed so it keeps the nutrients. I find it really good for your digestive system.

[@waynemorgan5733]

I use a 6gl crock crock that belonged to my wife's great great grandmother. Share with the whole family . Useless fermentation goes 45 days,then jar up and refrigerator ,no heat.

[@lisamolinar]

Boy this recipe couldn't come at a better time as the young kids are saying this right here is coming in clutch going to need this cuz I got some killer sausages and I want to have them with this sauerkraut and killer mustard thank you for sharing.!!

[@tarjei99]

You can slice the cabbage with a peeler. That makes easy to get thin slices.

[@daniellapawl6508]

I always appreciate your videos. Thank you so much, Bryan.

[@catherinethomas3130]

Many years ago I made a very large amount of sauerkraut every year by using a very large crock, cheesecloth and a doubled large trash bags filled with water. We fermented it on the back porch of our very small house. I lost only one batch (darn kids!).

[@joshualevin4842]

Does it have to be stored ar any specific temperature or humidity during fermentation?

[@laurreneberry3480]

I have made sour rant in mason jars. I have caned sour meant and pork for a fast meals in the busy winter monthes.

[@DB4331]

I've heard most of the store bought sauerkraut doesn't have the good probiotics for your gut because they pasturize it or something like that before shipping it out to the stores. Whereas homemade will still have the good stuff for your gut health.

[@blackwidow8000]

Thanks for this Bryan. Excellent job as always! 👍

[@Paulxl]

It saw not that long ago a video on the nyt cooking channel of three ways to prepare kimchi and now this. I guess I'll have to ferment some cabbage.

[@tira2993]

Something the video didn't mention...the stuff they sell in grocery stores here in Canada isn't real sauerkraut because it's made with vinegar. For whatever reason it's impossible to find here with only cabbage and salt. Making it at home ensures I'm getting all those good bacteria I want in my belly microbiome! :)

[@charlesgreenough9291]

You should look for Moishe’s from the Montreal steak house. They usually have it at Costco

[@DalePoole]

I love making sauerkraut. Usually in a couple of 1 litre/quart mason jars. I'd love to know where to get those fermenting crocks though!

[@Truth15freedom]

It's healthier than the store's as it's live probiotic and prebiotic large amount of vitamin c, break down the biofilm on your arteries plus no preservatives.

[@andrewbakke4095]

Biofilm? 😂

[@lindafeagles4237]

Stressed out cabbage?! Elaborate! Great recipes with occasional silliness 😊

[@mddell58]

It's just a very 'tight' head. 👍

[@Thommadura]

Sort of like the Flashlight that needed a Psychiatrist because its batteries were LOW.

[@caraeuler2927]

I am excited to make this recipe

[@dochazel2]

this has inspired me to start!

[@leephillips2837]

I regularly make sauerkraut and always add caraway seeds.

[@monaallhassan5191]

thank you so much,nice easy and healthy

[@ronjohnson6406]

With quality sauerkraut costing $10 a jar. Making this ourselves has been a big cost savings. So much so, that the crock and the special cabbage mandolin have been paid for over the past couple of years of exclusively making it ourselves. We tend to just make plain, salt & cabbage only kraut. It is far more versatile than a flavored kraut.

[@oregonnative20]

I use one of those crocks and love it. Also I do not cook my kraut. Just load it into Mason jars and store in the refrigerator. Much healthier and crunchy kraut; cooking destroys much of the benefits.

[@FlyTyer1948]

Caraway seeds & some dill weed. Wait one month & yum! Need more than 2 weeks for real bite.

[@DoughboyGod]

❤️❤️❤️❤️❤️❤️❤️

[@perrykirschbaum7547]

Can you use sea salt as an alternative?

[@moosibou]

I have a 5 gallon bucket of kraut fermenting in the basement. I'll can it in probably January.

[@mariaconsuelothomen]

Can you add onions, or would they go bad and damage the cabbage?

[@beckybrown3291]

Go for the onions! Peppers and garlic are good to add also.

[@mariaconsuelothomen]

@@beckybrown3291 Thanks

[@ThuLe-eh1xe]

I get mold after 5 days. What can I do?

[@terfree1]

Had to giggle at the "stressed cabbage" I will be trying this. A neighbor had made us some in a 5 gallon bucket, but when we checked it, it was moldy. YUCK. Looking for a crock now to try again. Just in time for New Years pork and sauerkraut!

[@caraeuler2927]

Where can we buy the crock?

[@shephudson1383]

Jalepenos!

[@schmonsequences]

Without the specialty crock, I think you need to elaborate on the use of cheesecloth

[@mddell58]

If you go to MARY'S NEST on YT, she has an educational video teaching & learning about cabbage & how to make it. She has hundreds & hundreds of very interesting videos on foods, recipes, & how to. Mary is also very kind. 👍

[@beckybrown3291]

Check out FermentedHomestead on YT, she's amazing.

[@jaydenlee5477]

Instead of using cabbage I use Beats delish😉😀

[@Aaron-kj8dv]

I've made sauerkraut maybe 4 times and each time I end up liking the store bought stuff better lol

[@kyungseo6908]

I’m that way with brownies. When you have a taste you love…

[@kellyharbaugh9391]

I have made Sauerkraut

[@ytube777]

I love cooked/fried sauerkraut, unfortunately that kills the probiotics.

[@lgalina997]

How get rid of the salt?

[@tinarytting3799]

Rinse it before eating or cooking

[@JogBird]

this is like kimchi

[@kyungseo6908]

Please ATK/Cook’s Country, please do a kimchi video!

[@AirrowRocket]

Then what? Take it out of the crock and refrigerate?

[@schneijt]

I’m not intending to come across as rude, but why would you give a volumetric measure of pickling salt, but then say that you could use the same weight of kosher salt? Salt, as we know, varies a lot in weight by volume depending on the size of crystals. It would be helpful if he had mentioned the weight in grams of his 2T pickling salt. The recipe link also doesn’t cover this, which I find a bit frustrating. Edit for clarity: the online recipe calls for 2T, 4tsp for the cabbage, and the rest for brine in a bag to weigh the cabbage down.

[@AirrowRocket]

You're right.

[@lizcademy4809]

I'd go a step further and state the recipe in percent by weight. "Add X% of the weight of the cabbage in salt." This is one place where the metric system is better: "For every 100 grams cabbage, use # grams of salt." In fact, when I try making y own, I'll look for a recipe written this way. ATK's is just too sloppy.

[@Bob.Middleton]

Between 2%‐3%, by weight. I like 2.25%. Use grams on your scale, it's easier to calculate. 22.5 g salt for every kilo (1000g) of cabbage

[@mikeg7394]

@@Bob.Middleton Agreed, cures, brines and ferments generally call for the same 2-2.5% percent. Makes it easy. I do mine at 2% to cut down on salt intake. More can be added at the end, but you can't take it out :)

[@weallknowthisisnothing5848]

What's the least amount of salt I can get away with using? Happy to add other things for flavor.

[@lizcademy4809]

The salt is both for flavor and to create the right environment for the microbes that ferment the cabbage. The exact amount is critical. If you can't eat much salt, you can rinse the finished sauerkraut - but that will affect the flavor.

[@butler-macdonald8351]

So, how does one obtain such a crock?

[@lemmykilmister873]

😋👍🏻

[@deborahnakasinde675]

Isn’t it smelly ?

[@denisenilsson1366]

Sauerkraut --- another word for a bad tempered German.

[@edreid7872]

Okay, I get the importance of homemade cooking, but this is definitely something you buy pre-packaged..😮

[@mddell58]

Once you've had homemade, you'll never buy prepackaged. (Well, that's true for about 90% of people.)

[@edreid7872]

@@mddell58 Agreed, but isn't sauerkraut basically a hot dog condiment?...eaten occasionally?.. I haven't had a dog in ages, and sauerkraut, I don't remember the last time..its like making your own ketchup and mustard to go with it...Im sure it's used more often, but I don't know when and where..

[@DR-sv8ke]

@@edreid7872 when and where? In a bowl, by itself, any time.

[@edreid7872]

@@DR-sv8ke If you read my comment carefully, personally, I have never had a side bowl of kraut...ever...only on hot dogs..🙄

[@AbsalomMcVey]

@@edreid7872 I believe D R's question was rhetorical. He/She's saying that they'll eat it in a bowl, by itself, any time. FYI, a lot of people eat sauerkraut as a probiotic.

[@danieldan3955]

Your volume is extremely low !!!

[@Xtinnoker]

We like to throw in some jalapeños

[@lifeindubai285]

Very nice friend stay in touch 👍🇦🇪🤝🎁 done