How to make Sauerkraut from Scratch ✪ MyGerman.Recipes

[@waiki8223]

Thank you for sharing this recipe! Very similar to our Russian fermented cabbage. But we mix grated carrots and cut cabbage, add salt, some ppl (never in my family) also add some sugar but if you have good quality veggies there's plenty of sugar in the carrots. No seeds, no apples. We never add water: squeezing the mix with salt already does some dejuicing plus when you put it under some weight during the fermentation, additional juice comes out too. No need for any fancy equipment: mom just uses our Pyrex glass bowl, then puts a plate on top of the leaves and a glass jar filled with water for weight on top of the plate to apply some pressure. That's it! Just gotta wait for a few days till it gets fermented to taste before putting it in the jars and into the fridge. Number of days of fermentation depends on the temperature in the kitchen. We just had a fresh batch (first this season!) today and enjoyed it thoroughly in our Russian way: mixing it with freshly cut onion rings and non-refined sunflower oil. To die for, especially with boiled/mashed potatoes

[@MyGermanRecipes]

Interesting how your recipe is similar but still very different! Sounds delicious!

[@orbaxis8859]

May I know if you do wash the cabbage after shredding? Tqvm

[@AT-kx6fj]

@@orbaxis8859 What, after shredding, you are joking!!!

[@edwardpate6128]

This reminds me of when I was young and helping my German grandmother make Sauerkraut. This was in the 60's in the Michigan when this was somewhat of a dying art here in the US. We would make a 5 gallon crock and it always came out great. Also learned to do Dill pickles from her as well! A nice cool basement is the best place for this to age.

[@Patrickyeppoon]

When I was a kid, my mum and dad use to make this together. When it was served, my mum would put a little fresh grated apple in my kraut, I guess it took the 'sharpness' out of the kraut for a kid. You have inspired me (again) to make some for myself. Thank you.

[@MyGermanRecipes]

I love the idea of a freshly grated apple!

[@AT-kx6fj]

@@MyGermanRecipes Yes, plus pepper, little sugar, and sour cream! A great salad for meats at the dinner!

[@jesusgonzalez84]

We used to make every year (fall) in a 5 gallon crock sauerkraut. We weighted it down with a rock atop a round slab of wood. Of course we used a large cabbage mandolin for slicing the cabbage. Too big a thing for me to do now BUT, you have (once again), inspired me . . I will make a batch on a smaller scale as you have. It will be a treat indeed. Thank-you "German Lady", ;-) .

[@MyGermanRecipes]

Wow, a five gallon crock sounds like a lot of healthy sauerkraut! I might have bad news for Rebecca: I think I will have problems to get marzipan for the lady bugs before Easter. I might need to postpone that video. So sorry, this corona virus is messing with everyone's life ... but I'll try my best to get some!

[@jesusgonzalez84]

@@MyGermanRecipes She is a very smart and understanding young girl. That you thought to send your concern, I know will be much appreciated by her. I will phone her now to let her know.

[@MyGermanRecipes]

Thank you! :-)

[@jesusgonzalez84]

@@MyGermanRecipes, I let Rebecca know of the message you had for her, while watching your sauerkraut video. She took the news well, but was quite concerned about you. If you are making sauerkraut to eat, (she does not like sauerkraut) she wondered if it was because you have nothing else left now to eat! I assured her that was not the case, but she suggested I MUST TELL YOU how to go about making a rice dish I once made her when WE were near out of groceries at a cottage. It's simply a dinner plate with a spread out layer of cooked rice, in which we poured over hot slightly browned butter and then sprinkled with sugar. (She just called me back to ask if I thought you have rice...lol. She offered to mail you some if you needed it. Ah, from the mouth of babes, eh? ;-) .

[@dianetucker2711]

@ Jesus How long did you leave it in the crock to ferment, a few days?

[@markhgillett]

the word you were looking for is lactobacillus The bacteria produces lactic acid. This is what makes it and sour dough sour.

[@MyGermanRecipes]

Right! I always get lost in translation there 😂

[@charleschapman2428]

When the Cabbage starts to ferment it will produce Co2 and that will push any air out of the jar, Co2 is heavier than oxygen so the oxygen is pushed out as the Co2 level rises in the jar. The Co2 actually forms a layer of protection over the cabbage, nothing can live in the Co2 filled jar. I think you probably could have put in another head of cabbage, maybe two more. Thanks for the video.

[@mcomeslast]

Yum! I want to make this and can’t wait till the farmers markets open.

[@doskraut]

I've been making Sauerkraut a long time thanks to my dad, I add 50 ml wine. Comes out relay good

[@MyGermanRecipes]

Sounds like a great idea!

[@thestickerfarm1254]

I was always told if you don’t have enough cabbage liquid don’t add plain water. It dil you’re salt to cabbage ratio. Make a brine, let it cool to room temperature. The brine ratio I use is one and a half tablespoons salt to one quart of water. Also do not use iodized salt. It gives an off taste and makes things cloudy.

[@thestickerfarm1254]

That t should says “dilutes” your ratio

[@MyGermanRecipes]

Thank you for letting us know! As I said, I made it the first time and during my research I didn‘t come across these tips. Very helpful!

[@bobferland5904]

What type of salt would you use?

[@thestickerfarm1254]

@@bobferland5904 I use canning/pickling salt. It is the easiest to find in supermarkets. Other fermenters may use any salt that does not have anti caking additives, only pure salt. Canning salt is just less expensive. I love making sauerkraut.

[@HBrooks]

i've made sauerkraut a couple times and still have some about 6 months old in the fridge. my wife doesn't like the caraway seeds either, so i'll make two batches next time. one plain and one with the apples and caraway. very easy to make and delicious. i let mine salt for a couple hours, stirring every 15-20 minutes or so. thank you for your videos!

[@MyGermanRecipes]

Check out my “Creamed Sauerkraut” recipe - no caraway seeds - everyone who used to not like sauerkraut loves it!

[@HBrooks]

@@MyGermanRecipes i'll make some this weekend. it looks really good

[@cockeyedhomestead]

My crock is twice as big as yours. I'm half German and my grandmother always had huge crocks going in the cellar. I used apples and caraway seeds in mine.

[@FrankEdavidson]

I used 2L clip top jars. 2L is a lot to get though on my own and I was concerned about unrefrigerated shelf life after opening so I've got several 1L clip top jars for sauerkraut and kim chi.

[@user-eg7cd1si7b]

thank you for the video. I'll try making this during the quarantine haha.

[@thomashubbell8612]

Have never seen the juniper berries and bay leaf used. Will have to try this.

[@mawitchy]

Thomas Hubbell they do make that over here, it’s pretty good 😉

[@isbcornbinder]

Beautiful and the sauerkraut was nice also.

[@lumberchicken007]

Alright...all done! Now comes the wait. Very curious to see how this batch turns out. I went with every ingredient, including those apples from the tree. lol

[@MyGermanRecipes]

I just realized that I never published the video about the outcome - it was delicious!

[@lumberchicken007]

@@MyGermanRecipes, Oh man, it’s gonna be good. It’s fragrant, but not overpowering and has some salty and ever so slightly sweet tones. Of course, that just the aroma. It has a few weeks to go before tasting.

[@anusuyavlogs5452]

Very good receipe

[@TheChelden]

I loved her recipe when i cook it i start with frying onions and then add Sauerkraut then white wine this time im going to fry some bacon with my homemade honey-garlic then take most of the bacon fat out add Kraut and finish with wine .Im sure it will taste good

[@briannabrittany3127]

Sieht sehr gut aus! Dazu gab meine Oma oftmals ein geriebene Karotte, ein Stückchen Knoblauch, eine Scheibe Zwiebel, und einen Esslöffel Weißweinessig, alles auf dem Boden des Glases, dann ging der Kohl darauf. Sie benutzte oftmals halb rot und halb grünes Kohl zusammen. Schmeckt immer sooo gut! Jede Familie macht ihre Spezialität, oder?

[@Shuggies]

I hope to see an update on your Kraut... ive made this a few times w great success.. thanks for sharing your recipe with us 👍🥰👍

[@MyGermanRecipes]

Yes, it's about time to open that jar! Will come soon.

[@GSXRcop41]

For this recipe, which size of fermenting jar is needed? The options for the one you have linked are 2L, 5L, or 10L.

[@MyGermanRecipes]

I was using a 2 liter jar.

[@kaeirenaslp9154]

Nice

[@fierypickles4450]

Thank u for sharing this. Cant wait to try it. I love sauerkraut

[@ddw9415]

What a charming (and very nice) lady.

[@michellekeen8525]

The first food video where I believe everything she say. She's authentic. What a special experience.

[@flynlow43]

where did you get the crock? you left a link in the description but it goes to a creamed recipe, no crock found, unless I am missing it. Thanks.

[@MyGermanRecipes]

Oh, you are right. Sorry, copy & paste gone wrong. I fixed it but here is the link again for you: amzn.to/3bwX2wq

[@flynlow43]

@@MyGermanRecipes Thank you.

[@qckalvin]

Great video! Thanks so much for sharing. I look forward to the taste test video.

[@Nishiskitchenrecipe]

Nice upload

[@SweetTater]

Thank you, I may try this. Does it need to be a dark jar?

[@MyGermanRecipes]

Good question! I don’t think so since I‘ve mostly seen videos and pictures where people are using glass jars.

[@conniemiller411]

Mmmmm 😋

[@notbyinit3756]

Prima⭐️⭐️⭐️⭐️⭐️

[@IVSTINIANUSxI]

So how did it turn out?

[@MyGermanRecipes]

It turned out wonderful but the video footage was a bit faulty for the follow up video, so I didn’t post it.

[@IVSTINIANUSxI]

@@MyGermanRecipes I see. I live in Greece but I enjoy German cuisine and culture. I think I will try your recipe for Sauerkraut. Schnitzel is very popular in Greece!

[@thestickerfarm1254]

That should say “dilutes” your ratio

[@elizabethgross9202]

Probably should top up liquid with brine not water

[@larsdetering8996]

No Caraway seeds? I'm surprised. I'm german and I highly recommend adding some caraway. Not only does it add some typical aroma but it also enhances digestion. If not in the jar, add some when cooking the Sauerkraut (in ground form or seeds in a tea ball, so you don't have to chew on the seeds). Your stomach will thank you. Yours L. D. from BO in Ruhr area, Germany

[@MyGermanRecipes]

If you like caraway seeds, go for it but a lot of people don't like it. I never heard of putting them in during fermentation and if you prefer them, you can always still add them later when cooking the sauerkraut.

[@tatianagolban6440]

Thank you for your suggestion 👍

[@MevludeDunyas]

like 49 Hallo, ich bin zu deinem Kanal gekommen und es gefällt mir sehr gut Mit der gleichen Ehrlichkeit warte ich auf dich als Nachbarn meines Kanals.