How to Make Sauerkraut in Half the Time: Fast & Easy Way Revealed

[@okraw]

Jump to the following parts of this episode: 00:34 Introduction to Starter Brine: Explanation of using wild brine for faster sauerkraut fermentation. 01:07 Key Ingredients and Tools: Overview of the ingredients and tools needed for the process. 02:01 Cheapest place to buy organic sauerkraut & Why I don't like to eat it 02:55 Why I use red cabbage instead of green cabbage 04:14 Shredding Cabbage: Demonstration of shredding purple cabbage for fermentation. 05:48 Mixing Cabbage with Starter Kraut: Mixing shredded cabbage with starter kraut for even distribution of bacteria. 06:54 Filling Mason Jars: Instructions on filling mason jars with the kraut mixture and tamping it down. 11:43 Adding Glass Weights: Adding glass weights to keep the cabbage submerged and prevent mold growth. 12:14 Using Vacuum Lids: Explanation of using vacuum lids to create an oxygen-free environment. 14:17 Fermentation Time: Discuss the fermentation process and expected time for completion. 15:21 Final Thoughts and Benefits: Summary of the method's benefits and why it’s more nutritious and cost-effective. Related Episodes Fermented Foods Increase Microbiome & Lower Inflammation Not Fiber kzbin.info/www/bejne/e4DVlqaKpZeFpaM Coconut Kefir in 1 Day kzbin.info/www/bejne/o3aUgKGOgLR4iNE Fermented Fruit Juice in 1 Day kzbin.info/www/bejne/sKCXpJqebM6sl9E Coconut Yogurt in 1 Day kzbin.info/www/bejne/bYPWl3mtl7Sfjrc Kvass and More Fermented Beverages You Can Make at Home kzbin.info/www/bejne/pKuchI1oaLyofbM Buy Recommended Fermentation Tools www.amazon.com/shop/johnkohler/ When you use the Amazon link, John will get a small commission so he can continue his work making these educational videos

[@stewboli9749]

I use my collection of Fido jars as the fermentation vessels. I still use weights to top the veggies, but the jars do not need "burped" and the tightness of the seal can be adjusted by bending the wire. John, thank you for all the information you share, keep up the good work.

[@IOSARBX]

okraw, I can't get enough of your videos

[@judyofthewoods]

Vacuum sealing ferments is a game changer. I do it with all sorts of ferments and have a much greater success rate; no more spoilage. It works particularly well on broccoli where trapped air is very hard to press out. It's fun watching all the bubbles come up. Also helps to saturate the plant material itself (like speed marinating with a vacuum pump) and reduces or even stops the tendency to want to float. Mushrooms are also very prone to float. Fermented, and then dehydrated mushrooms are a real umami flavor bomb.

[@LashusJourney]

Thanks for sharing

[@Dany-w3g]

Thanks John, this lesson is very valuable!

[@rvboondocker2559]

Honestly, John, I know you bought the property in Puerto Rico, however, you should just open a small spa somewhere in the 48 contiguous United States and just have people come there and drink the juice and eat the food that your staff produces. If you want to be agazillionaire, Just do it!

[@cindysunley5992]

At the PNW so I can drive there 😃🙏🏻

[@Apollo440]

Great as always! Thank you for your efforts. The "dry" store bought kraut could probably be used as a starter as well: You could blend it, maybe even add a bit of filtered or distilled water, to make it runny. And then you'd have some more "starter" to fill in maybe 2 more jars!

[@rm6906]

I just made 2 quarts each of kraut ( 2 heads of cabbage) the old fashioned way by cutting the cabbage and massaging it 15 min. with 1.5 tblsp/head each celtic sea salt. I use silicone tops and glass weights from Masontops to ferment the kraut and let the co2 and bubbling juices escape. My ferments are ready in 5 days in the summer.

[@rvboondocker2559]

Hey John, fabulous video! Purple cabbage is amazing and thank you for mentioning that as “number two“. I never knew there were one half gallon mason jars! Also, what a great way to maximize the dollar per nutritional value efficiency!😊

[@harmonywithnature89]

Love your "cheater" I thought of this but I probably would've added more salt so I'm glad to know I didn't have to.

[@LashusJourney]

Good stuff

[@TheLeyaKa]

Noma restaurant made a revolution in fermentation world with their amazing ferments with vacuum sealing techniques. On other hand, there is no real cheating in fermentation world, more time, slower fermentation, better taste. Purple cabbage is great, but white one tastes a way better for me. But great technique for people who likes short cuts :)

[@caesarsride7329]

I’ve been watching your other channel and you never mentioned this one and it’s never popped up on my searches why is that. You should promote it so others can find it easier. I had no idea and how come your not using the pure pump. I’ve subscribed to this channel as well I enjoy the informative videos.

[@TheExistentialVegan]

That's a great idea!

[@bonniepoole1095]

great idea! The population of good bacteria in the 'mother' kraut will discourage bad bacteria from contaminating your new jars. Fermented food is really healthy!

[@enikagjokoreci6666]

You are amazing

[@aditarog2926]

Warren Buffett eats a hamburger with fries every day and he reached 94 because he is happy. The key for health and longevity is reducing stress and nutrition has an important but smaller role, but you are obsessed with eating 100 types of plants everyday in order to get all the possible nutrients. Hint: when you need the nutrients from an orange, then you feel the need to eat an orange. Your body is very smart and it tells you what you need to eat. I am a raw vegan and I eat simple salads and a few common fruits and I am very well. No need for 100 types of leaves, no need for exotic fruits and no need for cooked purple potatoes because reducing stress is 100 times more important than diet. Without reducing stress we are not even able to keep a raw food diet

[@JimKlein-p8r]

John, do you test yourself " physically " in some form of " Movement " or Strengthen, arms or legs for necessary deep breathing and bodily load stress, heart rate increase?

[@bonniemullen4990]

Hello Jon ❤

[@jag2333]

❤

[@rvboondocker2559]

Would you say this provides the same stomach floor facilitation as having 1 ounce of kimchi day?

[@mayaamay4615]

Store bought fermented foods also dairy or not are pasteurized...so anything that was good was killed... It's so easy to make your own fermented cabbage, beets, and cucumbers...

[@TheExistentialVegan]

Not the case. The fermented unpasteurized stuff is in the fridge. The pasteurized stuff with no probiotics are on the regular shelves. The brand John is holding is unpasteurized.

[@GratitudeMan33]

🔋

[@KrwiomoczBogurodzicy]

How to make sourkraut with the least amount of salt possible? Zero if possible?

[@Apollo440]

Since we're working with ferments, we need to make sure we keep out the bad bacteria out. And they need a briny environment, which is 2% of salt. That brine John uses has 0,18g of salt per 2tbsp of kraut, so 3 tablespoons per 500g, which is like a 11% brine. Strong, but probably required for safe storing in a shop, and selling to people without receiving complaints. With all the correct measures taken during preparation, you can safely use 1,5 tablespoons (or 20g) of salt per 1 liter (or 4 cups) of water. And, a side note, if you'd like to reduce salt to a minimum - start using it ony on top of what you eat instead of inside of dishes. That way you feel the direct saltiness of it, which will lead to a reduction of intake. And, as the store bought kraut example confirms - store boughts food is very salty, so go towards making all your own food from whole food ingredients, that way you always know what is in it.

[@rvboondocker2559]

… And oh, by the way, you should not keep your age of secret anymore. Just like that lady who is about 80 years old now, who has been vegan most of her life, you are a good sample of what men can do as well!

[@Apollo440]

You can see the age in a person's hands! But John also works with his hands in his own garden, so this might be a factor. But otherwise, he's 38 for all we know from just seeing him!

[@charlesfoleysr6610]

Do you "not" have to add any salt, as when you are making kraut from scratch

[@Apollo440]

that store bought kraut has like 11% of salt in it, so he actually added plenty of salt, without us even knowing. :)

[@ironrose888]

I prefer to use sea salt, and the kind not in a box with a girl on it. The iodine will ruin the fermentation. If you can’t Use salt because of a restricted salt diet, then you can use vegetable starter or water keifer starter. 😊

[@DAMIAN_SVHETS]

You can't put a cap on top? Because when the carbon dioxide starts to be released, the lid will just open.

[@Apollo440]

14:21 is when he addresses what you have written here in the comment. Cheers!