How to Make Sauerkraut - one of the easiest homemade fermented foods

[@Basicguy1798]

Finally a German showing us how to make sauerkraut... Thanks...

[@Leelalicious]

You are very welcome. Hope you get to try it for yourself

[@Bellatutu1927]

Looking good👍😋👏

[@nefftf48]

​@@lindadurand247Your point is?

[@the1knifepro169]

@@lindadurand247 Never!

[@minhkhoaluong25]

@@lindadurand247typical chinese, always claiming everything in the world is theirs.

[@daraghodonaile62]

A beautifully clear, informative and straightforward video. No bs, no self indulgent chatter but a lovely communication style. Thanks a mill for teaching how to make Sauerkraut.

[@Leelalicious]

Wow, thank you for the kind comment. I am glad to hear you enjoy my video and that it is helpful

[@juddysballs41]

@@Leelaliciousyes Thankyou so much for your clear beautiful lesson on how to make this. Such a beautiful energy you have

[@angelafonseca9218]

Great recipe for me well demonstrated.

[@romanstory5649]

يستعمل بعد كم يوم

[@Leelalicious]

@@romanstory5649 يمكن أن يكون جاهزًا في أقرب وقت 7 أيام

[@tashasgran]

At 80 yrs of age, I have only just tried fermented cabbage. Thank you for this video, it looks simple, I will certainly try to make it

[@Leelalicious]

You can do it! So glad to hear the video is helpful

[@trouble97018]

My maternal ancestors came from Germany to the US before the first world war. The major thing passed down to us was the women teaching their daughters how to cook. I learned how to make sauerkraut early. Of course that has a downside. In the US if you are too old to do your own cooking any longer, what is laughing available in stores as sauerkraut is PICKLED. I really miss the taste of properly made sauerkraut, but it was comforting to see it being done. Thank you!

[@Leelalicious]

Thank you so much for sharing your story and connection to sauerkraut. You are so right, unfortunately shelf-stable sauerkraut has none of the probiotic value. I believe there are some brands that sell refrigerated pouches that may be more 'real'. But I rather make it myself 😄

[@TERRY-cb2ku]

I'm a seventy two year old man that tried making kraut several times when I was a young man, without much success. I now understand what I did wrong. You have a new sub.

[@Leelalicious]

Thank you and welcome here. I hope you try again

[@rota62official]

I am Brazilian. I'm going to do it today! Great recipe! Thank you.

[@Leelalicious]

Have fun!

[@TobiasMoes]

Using a leaf to keep the cabbage under the brine is very clever!

[@Leelalicious]

Glad you find that tip helpful

[@danegunther6621]

Great to keep your immune system strong ! THANK YOU !

[@Leelalicious]

Yes indeed!

[@davidgoulding1386]

@@Leelalicious I saw the like just now, my first batch is almost 2 weeks in! Tasting so good but not yet there for my flavour like. Amazing recipe, great video! Thank you so much!

[@mieliav]

thanks for walking me through 1st time! cabbage and carrot from my organic garden, can't wait to taste it!

[@Leelalicious]

Amazing that you get to use your own produce. I have my fingers crossed to get some usable cabbages from my garden this year

[@laurajackson6860]

My most favorite memories of homemade saurkraut included caraway seeds, thank you for this reminder!

[@Leelalicious]

You are very welcome. I know for some caraway is an essential part of sauerkraut flavor

[@richbrockmeier3922]

Yes we enjoy the seeds as well. 😊

[@duanium]

My Mom used to make this stuff back in the mid 1950's and you just reminded me of those days!!! Much appreciated.

[@davidjkittner]

Thank you for the video. Clear, concise and straight forward. I'm now inspired to start making my own sauerkraut. 🙏🏻

[@Leelalicious]

Awesome! Hope you get to try making your own soon

[@Sbannmarie]

Lived in the Black Forest years ago. Wonderful video. Guten Tag. 🙂

[@Leelalicious]

Vielen Dank! And thank you

[@terrimay6171]

I had a head of cabbage in the frig and an old crockery jar in the bathroom with two toothbrushes in. I just washed the jar out, sliced up the cabbage, then layered it in a bowl with salt. Letting it sit in the bowl for right now, and then I'll fill up the jar and find something to weigh the cabbage down with. I'm SO excited! Thanks for making this video!

[@Leelalicious]

Yay for making do with what you have. Wishing you great success

[@simphiweS]

When do you discard the liquid completely to get the final product..?

[@lindadurand247]

​@@simphiweS You don't

[@gorge-en9rh]

​​@@simphiweS do not discard the juice, it's very rich probiotic good for guts

[@marcobagut]

Finally a serious video about how to prepare sauer kraut! Vielen dank! 😘

[@linafernandes9054]

Thank you for this lovely video. I love the way you presented it, nicely paced and easy to follow for someone attempting this the first time. I like all your tips. Thank you for sharing.

[@Leelalicious]

Thank you so much for your kind words. Good luck on your first fermentation

[@fcsolis]

I love cabbage. It's filling. Thank you.

[@Leelalicious]

Hope you enjoy

[@auriswinters311]

Excited to give this a try. I've ONLY been wanting to do this forever! Blessings from Iowa, Lauri

[@Leelalicious]

Awesome! Hope this video gives you inspiration to make it yourself. It's seriously so good!

[@drewscherz2476]

Thank you Regina for this excellent video! I just finished making my first batch of sauerkraut, ate quite a bit of it and am storing the rest in the fridge. I followed your directions closely (but no carrots) and the result was the best tasting sauerkraut I've ever had. I fermented it for one month and it was tart and tasty. I bought a fermentation crock and it worked perfectly. My relatives came over to Texas from Germany, but I never got to learn the family recipes. Vielen Dank, dass Sie dieses Video gemacht haben!

[@Leelalicious]

I am so glad to hear you get to experience the joy of homemade sauerkraut! Really nothing compares to this. And it means even more that you get to make the foods of your heritage ❤️

[@drewscherz2476]

@@Leelalicious I just put my third batch of cabbage in my fermentation crock today and this time I used red cabbage. The second batch is almost gone (one jar left in the fridge) so it was time to start another batch and I thought I would try red cabbage. Am looking forward to tasting it when it is ready.

[@KDean22]

@@drewscherz2476 I HAVE TRIED RED. DELICIOUS AS EVER

[@brianellis6520]

This is the best tutorial I have found on how to make sauerkraut. I’m excited to start making my own!!

[@rebel4466]

It's literally the whole process. Just the spices can be different. I like the caraway version. Juniper berries (used very! sparingly), peppercorns and bay leaves can also be great additions. Even a little chilli can be nice. If you want to use peppercorns, put them in a little cheese cloth baggy unless you like crunch. Have fun finding your own favorite recipe

[@MaizeANDBlue1957]

While it doesn't 'go bad' for many months, it's best (as you say) to eat it within a couple weeks. But what many people don't know is you can freeze it. I generally make a half gallon, portion it by quarters into zip lock bags, and toss all four bags in a larger bag before throwing it in the deep freeze.

[@Leelalicious]

Oh that is a great idea. I just did a bit of research, and while high heat will kill probiotics, freezing will mostly just make them go dormant. So defrosted sauerkraut should still have significant probiotic value. Yay!

[@CleanCutt]

@@Leelalicious - nah ... personally, I'd rather eat it fresh and a week or do before I finish the batch ... make another batch ... fresh.

[@bullhead900]

I can it, it keeps for 2 years.

[@paulrhodesquinn]

I find it best after about a month. It’s like coleslaw when it hasn’t fermented properly 😉

[@MaizeANDBlue1957]

@@CleanCutt As with most homemade things, kraut is definitely best fresh. But it's only me here, and by the time I finish it, it's a long way from being fresh. This leaves me with two choices. 1) I can make several smaller batches, trying to stagger them so I'm always close to a batch being ready. 2) I can make a big batch and freeze it in portions. Freezing doesn't alter the taste or consistency enough to notice, so freezing is really the only option _(for me)_

[@MsBiz888]

How wonderful of you to share this awesome sauerkraut recipe! 🥳🥬 I'm gonna make two heads of cabbage - one for 1-2 weeks, the other for up to 4. 🕒🍴 I just want to see the difference in the flavor. 🤔😋 Thanks again for sharing! 🙌✨

[@Leelalicious]

@@MsBiz888 so great to hear you are inspired to experiment. Good luck finding your personal sweet spot of fermentation

[@OonaghBourne]

So easy & tasted great. No more shop bought for us. Thank you for recipe.

[@Leelalicious]

My pleasure 😊

[@topherpotter1976]

Thank you for sharing this fermentation,il try this GOD Bless You

[@Leelalicious]

Thank you and good luck

[@stevezakis3274]

Wunderbar! I used a meat slicer to shred the cabbage. Worked great!

[@Leelalicious]

That's a great idea! I am sure it took no time at all to get it shredded this way

[@Threadsandjars]

The best sauerkraut video, because of your tips and tricks and common sense info. Be healthy, stay safe and many blessings, Morgan

[@Leelalicious]

Thank you so much. I am so happy to hear the video and tips are helpful

[@Brandiafinegirl62]

I love the core of the cabbage.

[@auntyp2980]

I've been wanting to make sauerkraut for a very long time.im slowly starting to ease my way into fermented foods.ive been using milk kefir for over a year now and wanted to explore sauerkraur.tonight following your recipe I made my first ever batch of sauerkraut with cabbages from my own garden.2lbs of cabbages.it fitted exactly into a one quart Mason jar.im excited to try it at the end of the seven days.cant wait

[@Leelalicious]

Best of luck! And I am a bit jealous you get to use your own cabbages. I keep trying to grow my own, but they usually succumb to pest pressure

[@auntyp2980]

@@Leelalicious I had to be extremely vigilant to protect my cabbages from caterpillars as I didn't want to use any chemicals on them.but I won the fight 😊

[@Leelalicious]

@@auntyp2980 Ahh yes cabbage moth caterpillars and aphids are my downfall too. I also don't want to spray chemicals. And I am not giving up on growing them yet. I am going to try some individual netting bags next.

[@darrellspraggins7966]

Thank you for your video! I have watched other videos demonstrating how to make sauerkraut. Your video is SOOOO ....much easier to understand! Thanks from Ozark, Alabama USA

[@Leelalicious]

Thank you so much. I am so glad the video is helpful 😄

[@fugenturkoglu]

I really appreciate your simple yet well explanation of Sauerkraut recipe. Thank you.

[@Leelalicious]

You are very welcome. I hope you try and enjoy making your own sauerkraut

[@fugenturkoglu]

@@Leelalicious Oh! Defiantly will enjoy making it 👍

[@allon33]

I have made it for over 10 years, it works well.

[@marymoon96]

I love how you explained different options for containers, thank you. I've always been nervous to try something like this, but you made it look really simple and easy.

[@Leelalicious]

You are so welcome! And you can definitely do this

[@222ouch]

I love how you simplified the salt measurement. No math involved. I have my very first batch started. I bought a crock similar to yours. I like what you said about it replaces probiotics. I am tired of spending a fortune on purchasing the pill form or probiotics. Looking forward to looking at your other videos and recipes

[@Leelalicious]

I am glad the video is helpful, especially with getting more quality probiotics in your system without spending a fortune

[@manju331]

I have made fermented vegetables, including Kimchi for about 5 years now. Once I started I just kept going! Thanks for your recipe. Love from USA 💜

[@missmonasuzette]

I weigh my shredded cabbage in grams and use 2.25% of the weight for salt. (any kind as long as it's 2% to 2.25% in grams but I prefer sea salt) We like to ferment for 3 weeks when house is cooler and 2 weeks when house is warmer. (summer)

[@anacallow509]

Excellent way of making sauerkraut! Thank you very much for your demonstration. I love sauerkraut in any time of year! And now I will be able to make my own with your HELP ! Thank you again ! Best wishes in coming New Year from B.C.Canada !🇨🇦🇭🇷 Ana

[@LorieASmith]

We love sauerkraut

[@Leelalicious]

Those are my childhood memories too. Only I had to regularly go down to the basement to either push down the lid or remove a little to bring up for supper 😁

[@estellaosborn6487]

😂😂😂😂you're funny gave me a good laugh.

[@YABBAHEY1]

I grew up eating sauerkraut w/Black pepper corns & Juniper berries. Roasted along side pork tenderloin w/mashed potatoes. O.K., now I'm hungry

[@Leelalicious]

Yes! I grew up eating a similar pork, potatoes and sauerkraut stew

[@nic6557]

Just harvested some juniper berries to use in sauerkraut.

[@sistagalsistagal8136]

Oh stop making me hungry 😅.

[@Chi9ja]

Sounds so delicious

[@royjohnson465]

@@Leelalicious ~Heating up (too hot) Sauerkraut will destroy the healthy enzymes. So do not boil sauerkraut, just very, very slightly warm it up with a little bit of added water in a stainless-steel pot if you want to eat it with meat like pork hocks cooked separately.

[@insanemainstream3633]

Hands down the best Sauerkraut recipe! Going to put my Mason jars and my glass weights to good use. Subbed and liked!! Thank you!

[@Leelalicious]

Thanks so much! Enjoy the sauerkraut!

[@Pure_values]

Finally, I stumble upon what I have been looking for in a long time.

[@Leelalicious]

Yay. Glad this video is helpful for you

[@SeanKearney-sp4xf]

Is it necessary to boil the jars for sauerkraut?

[@Leelalicious]

@@SeanKearney-sp4xf you mean before filling? I just make sure they are thoroughly cleaned. You can sterilize them by boiling but the salt water brine should actually inhibit the growth of most bacteria aside from the lactobacillus that we want here

[@SeanKearney-sp4xf]

Thanks for the reply! Try tomorrow!

[@JVSwailesBoudicca]

Concise and so easy to follow....I can't wait to try this out, thank you.

[@Leelalicious]

Awesome! Let me know how it goes

[@JVSwailesBoudicca]

@@Leelalicious I will 👍

[@lailalulu6478]

thankyou for the idea of the little jar filled with water i was looking for a way to keep them down

[@Leelalicious]

Glad it was helpful. There are different options, but I like using something I already have around.

[@cynthiahonorio9758]

Thank you for sharing your recipe. Simple and clear. V good nutrition advice that 2 Tbs a day of it is equal to taking a probiotic tablet. Doable. 😊🇵🇭

[@Leelalicious]

So glad to hear it's helpful. And yes, home-ferments are very potent, so that just a little has amazing benefits.

[@St.Michael-Ross]

I’m given it a shot after u made it look so easy. Thank u

[@rebel4466]

It literally is that easy. "German" people use it since at least the 1200s. If they could get it done without clean water, everyone can do it in a modern kitchen

[@pars52]

thank you for your great demo, have seen so many recipes but yours was the best in my opinion. thanks again 🤗👋🙏🌹

[@Leelalicious]

Wow, thank you! Your kind words mean a lot to me. Hope you get to enjoy your own sauerkraut very soon ☺️

[@coopernutrition]

This is an excellent video. I am going to try to make my own!

[@rebel4466]

There's not much trying really. Just has to stay submerged and the gasses need a way to escape. Otherwise every container will burst. There's no secret to it and very little chances to fail

[@coopernutrition]

@@rebel4466 Hmmm, now I'm worried. So if I put this in a closed Mason jar, it might burst?

[@kaakrepwhatever]

I make pickled vegetables in a stainless steel spaghetti pot with a perforated insert. When I make sauerkraut I use red cabbage, which turns a lovely shade of red. Also I do red radishes/red onions together.

[@Leelalicious]

Oy yummy. These all sound great. I'll have to try radishes. I don't like them much fresh but there are so easy and quick to grow

[@GP-MB-Baden-WurttembergDeutsch]

Well hi Leelalicious I'm very interested which radishes there is Asia and Western. There is lots kind also 😊 ❤️✨️

[@kaakrepwhatever]

@@GP-MB-Baden-WurttembergDeutsch The most common radishes we see in the US all year round are the small round ones with red skins. Also there are usually Japanese daikons for sale, which are large, long, and white. They can be pickled or cut into cubes for stews.

[@josefschiltz2192]

@@Leelalicious In my kitchen, the sun lances in and gets really hot. I was wondering if a wine cooler would be the answer in this situation? The temperature of the cooler can be set to between 5°C and 20°C

[@Leelalicious]

That's a great idea. I would set it between 15-18°C. I quite enjoy the flavor and texture of slower and cooler fermented sauerkraut

[@owenbarnes773]

did 9 days ... AWESOME ... changed my life thank you sooooo much 😘

[@Leelalicious]

Great job!

[@leafandbranch6687]

Thank you for sharing this information with us . The recipe is great 👍. It looks delicious.

[@Leelalicious]

Thank you. I hope you try making your own sauerkraut 😃

[@tonics7121]

Super thanks. I'm in!

[@dawn-leighwerenka3831]

I love sauerkraut, but Ive never made it. I going to make this recipe! Thank you for the step by step instructions.

[@Leelalicious]

Do you make fermented foods? Let me know if you have any Sauerkraut, kombucha, yogurt, or sourdough questions.

[@liqaaaly3871]

This is surprisingly easy. I make lactofermented carrots and cucumbers. I'd love to try this some time.

[@Leelalicious]

@Liqaa' Aly I love the sound of your fermented foods. I've lactofermented cauliflower and carrots together. I'll have to try cucumbers too. Hope you give this sauerkraut a try sometime.

[@liqaaaly3871]

@@Leelalicious Leave the cucumbers whole and add a few bay leaves so the cucumbers can stay crunchy. Cellery and dill give a good taste as well. Thanks for your videos.

[@Sonia_MG]

Thank you for the video. I wanted to ask, do you drain or keep the liquid when you transfer it and is ready to eat? Thank you

[@Leelalicious]

@@Sonia_MG I keep the liquid. It is very good and full of probiotics too. And there isn't actually that much. When you transfer for a big jar to smaller ones and don't compress much, there will just be a small layer of liquid in the bottom. You can kind of see that in the end of my video

[@annettetanabose2354]

Thankyou for sharing, love sauerkraut and start making it since last year.

[@alfredsuhrbier4166]

I had my most embarrassing encounter because of sauerkraut. 🥵🥵

[@capman911]

I have been looking for an easy recipe for Sauerkraut. Thanks to you now I have one. 👍

[@Leelalicious]

Hope you enjoy

[@GodLovesYou4368]

God bless you for sharing your experience with us 😊💞😇🙏

[@kckillakrack9714]

My mom and her family are all from frankfurt. Ive always used a crock like you have. My oma always said that mason jars are no good because you always have to keep checking them where the crock you just leave it. I also make kimchi in it. They both are made the same exact way different ingredients and the cabbage isnt as finely chopped but they are the same. Fermented cabbage is great for gut health i eat kimchi or kraut everyday

[@Leelalicious]

That's wonderful you grew up with a sauerkraut tradition too. My family never had a crock, but I have memories of my mom, aunt and Oma making at least 2 big food-grade buckets full every winter. I'll have to try kimchi soon too

[@kckillakrack9714]

@@Leelalicious yep it's Nice being first Gen American. There is a south American dish called curtido that is basically kraut as well

[@Leelalicious]

@@kckillakrack9714 I looked it up and it looks delicious. Here in Mexico there are encurtidos which are pickled chiles, cauliflower, carrot, and onion. I'll have to try a lacto fermented version of that too soon.

[@kckillakrack9714]

@@Leelalicious yep. They don't hardcore ferment their food it's more of a pickling but it's still the same. Ceviche is really good too if you like fish and seafood. I know a lot of countries in Asia make various bean and soy bean products with fermentation too. I really prefer fermented stuff over pickled but I enjoy both. My mom is German from Frankfurt area and my father is from Palestine so needless to say I grew up eating well. In america alot of the food is ehhh lol it's really basic stuff

[@Leelalicious]

@@kckillakrack9714 I can only imagine the awesome food you grew up with. Probably hardly any processed foods that are so common in the US. And I am with you, I also enjoy both pickled and fermented foods. But try to have at least something fermented always on hand.

[@joesmith7427]

The core is wonderful in my jar! Kimmelwick- (german)=caraway!! Try roadt beef in kimmelwick- a roll with salt and caraway seeds on it! cuman is good too! Its a Buffalo NY tradition! Lots of germans and polish there and italians and irish too!!

[@ranmo8970]

My wife is Filipina and we have 3 in our family. We need fermented foods in our diet, if we can make them ourselves we want to. Thank you for directions with all of them, sauerkraut etc THANK YOU VERY MUCH !!!

[@Leelalicious]

You can do it!

[@vihreelinja4743]

kimchi is just as easy :)

[@Helens.crochet.389]

Thank you so much for this. Just started eating sauerkraut and kimchi. Perhaps I will try to make my own. Thank you.

[@rickh502]

This was a great video. I really like the way you explain things. I’m just now getting into making my own sauerkraut. I’ve watched about 10 videos and I think this is my favorite one by far. Thank you so much.

[@Leelalicious]

Aww thank you so much. I am so glad to hear this video is helpful. Good luck with your sauerkraut journey. You can do it

[@juliodelascas6215]

Wowwwww thanks so much. Looks easy. Will certainly begin doing it.

[@Leelalicious]

It is not complicated at all once you get started. You can do this!

[@juliodelascas6215]

@@Leelalicious Thank you 😊🙏🏽

[@chrisdriscoll6160]

I am so happy I found your video. You're such a good, thorough teacher!!

[@Leelalicious]

Thanks so much for your kind words. I am glad the video is helpful to you

[@bygrace4life]

Great video! I am already shopping for a Fermentation Crock 😁. Thanks for sharing

[@Leelalicious]

Awesome! Hope you find one you like

[@SD_Alias]

I live in northern Germany in a dedicated cabbage area and the most here use only 9g salt per kilo cabbage. It is so mild and tasty. Juniper berries and bay leaves are often used as spices. But do not use too much. The juniper berries in particular will otherwise dominate very quickly. I always make a 10 kg portion of Sauerkraut and use 1-1.5 tablespoons of juniper berries and up to 10 bay leaves at the most.

[@Leelalicious]

Thank you for the information. Wo denn in Norddeutschland? Ich bin in Südniedersachsen aufgewachsen. I totally get that less salt will make it milder, but won't it also kill less of the more harmful naturally occurring bacteria? How long is it usually fermented for? I will definitely try using bay leaves but not sure I can find juniper berries where I am now

[@SD_Alias]

@@Leelalicious Moin, ich wohne in Dithmarschen. Hier gibt es Kohlfelder bis zum Horizont ;) Wenn man die Gefäße gut mit kochendem Wasser abspült, dann hatte ich noch nie Schimmel oder unerwünschte Gärung. 9g auf 1Kg Kohl reicht völlig. Ich nehme zuerst eine große Kunsstoff Wäschewanne in die ich den Kohl hobel und darin vermenge ich das Salz und die Gewürze mit den Kohlschnitzeln. Dann lass ich es eine Stunde in der Wanne ruhen damit das Salz schon etwas Saft zieht. Danach in Schichten von ca. 5cm stärke in das Gärgefäss und stark mit einem Stampfer komprimieren. Evtl. entstandener Saft hinterher. Wichtig ist ihn kräftig im Gefäß zu stampfen und zu verdichten, so dass sich keine Luft im Kohl befindet. Im Idealfall steht zum Schluss etwas Lake über dem Kraut und wird mit zwei schwerenTonscheiben daran gehindert aufzuschwimmen. Ich mache das zur Kohlernte im September bis in den Januar hinein. Einen Tag lasse ich das Gefäß bei Zimmertemperatur stehen, damit die Gärung gut startet. Danach kommt es in eine kalte Speisekammer bei Temperaturen zwischen 12-15°C. Nach 4 Wochen ist Anstich und das erste Szegediner Gulasch des Jahres wird gekocht. Sollte es wärmer sein, reichen evtl. schon 2 Wochen. Aber langsamer und kühler schmeckt mir besser… Es hält sich im Gärgefäss auch locker 8 Wochen oder länger, aber es wird dann immer saurer. Daher verarbeite ich alles innerhalb von 6 Wochen und friere das ein was ich nicht sofort essen kann.

[@Leelalicious]

@@SD_Alias Vielen Dank für die detaillierte Antwort! Ich werde es dann auch mal mit der geringeren Salzmenge ausprobieren. Ich wünschte ich hätte eine kalte Speisekammer. Ich finde auch langsam in der Kühle macht einen besseren Geschmack. Musste nachgucken was Szegediner Gulasch ist. Hatte ich vorher nicht von gehört. Aber von meiner Mama habe ich ein ganz ähnliches Gericht mit Sauerkraut, Fleisch und Kartoffeln gelernt. Am Schluss kommen dann Dampfnudeln (nicht süß) oben drauf für eine komplette Mahlzeit alles in einem Topf. Und du bist jetzt die zweite die Einfrieren vorschlägt. Habe ich vorher noch nicht gemacht, aber ist gut zu wissen das funktioniert.

[@SD_Alias]

@@Leelalicious Ja das Einfrieren geht gut. Es hat danach nicht mehr ganz "den Biss" wie frisches Sauerkraut, aber ist immer noch knackiger als pasteurisiertes aus der Dose…

[@TonyMontanaSF]

@@Leelalicious can you please translate in ENGLISH!

[@markcherry4294]

I have five cabbages I grew in a cloch this winter and they are ready now thanks for the info I willtrie it aswell

[@Leelalicious]

Awesome! So great that you can use homegrown cabbages

[@klsnajia4501]

شكرا جزيلا❤❤ انا متتبعة جديدة

[@agornath1]

I add shredded Granny Smith green apples to my kraut. Gives it a little more tartness. I've also used chopped up jalapeno peppers in my kraut. Thank you for this informative video. I need to get me one of those fermenting pots like you used.

[@Leelalicious]

Yes, I've seen apple being added too. And jalapeño sounds great for a a little spiciness

[@skipthejunk]

A few remarks: there are waterless fermentation lids made from silicone available for Mason jars which work really well. A simple ziploc bag with water works very well as a weight to keep things under liquid. You don't even need a cabbage leaf if you go that route since the bag with water will mold itself on top of the kraut on it's own. I'm using a 2% brine as filler for the plastic bag - should the bag leak for some reason it will only add brine and therefor do no harm. Ziploc bags are also easy to rinse should you have some yeast developing on top (which is harmless, but you don't want that white sloppy stuff in there so pulling the bag out - which usually brings most of the yeast if any - is easy and you just rinse the bag before placing it back in the jar.

[@Leelalicious]

Great tips

[@fahadsardar6180]

Awesome recipe. Thanks for teaching us. Love from Pakistan

[@Leelalicious]

@@fahadsardar6180 you are very welcome

[@torpol]

Once the sauerkraut is fully fermented ~2-3 weeks depending on temp, can you siphon a shot or two of the liquid off to drink daily - and just replenish with fresh 2.5% brine - and keep that going for a while? Thank you!

[@Leelalicious]

That's an interesting idea. I assume you'd want to do that for the probiotic benefits? This would be an interesting question to ask a food scientist who can measure probiotic activity over time. Here are my theoretical thoughts: Lactic acid producing bacteria (the ones that make sauerkraut) usually feed on the natural sugar in foods. Cabbage in this case. So I think replenishing the brine doesn't feed the bacteria. So the probiotic content in the brine will most likely reduce fairly quickly.

[@torpol]

Forgot to mention I add a tablespoon of organic cane sugar as well. Sorry about that. 😕

[@premalathap1325]

Can any person take this?

[@Leelalicious]

@@premalathap1325 In general yes. Sauerkraut is very healthy, full of probiotics and fiber. Low in calories. However, it's high in histamine, so anyone on low histamine diet may not be able to eat it. Also, if on a low sodium diet watch the amount. 2 tablespoons a day should be fine, but higher amounts will quickly increase sodium consumptions

[@mirdallke2]

@@Leelalicious warto dla samego smaku i gaszenia pragnienia

[@HeptaLanguages]

wow this was amazing. i don't have many of the tools people use for making fermented foods bcz I avoid clutter. but thank you for explaining it so well. i am going to make it next week

[@Leelalicious]

Yay! Definitely no need for anything fancy. My family has been making it for generations with nothing but a knife and bucket or other large vessel

[@arthur73044]

Thanks!

[@Leelalicious]

Thank you soo much! I really appreciate your Super Thanks. It means a lot to me 🥰

[@talha_azmi-786]

20 grms sea salt for 1 kg cabbage?

[@AkbarTavangar-q9l]

Hallo aus dem Iran, vielen Dank für das Tutorial! Kurz und bündig.

[@Leelalicious]

Sehr gern geschehen!

[@yorianemafeune-ug9ck]

Do you put any fermenting product ?

[@BlacklistedBible]

Only Salt is added. Do not use table Salt! Use Redmans Salt, Pink Salt, kosher salt(made solely of sodium chloride. It usually doesn't contain any trace minerals, iodine, or anti-clumping or anti-caking agents), Pickling salt(sometimes called canning salt or preserving salt is pure granulated salt (sodium chloride). It does not contain anti-caking ingredients which can turn pickling liquid cloudy and has no additives like iodine.

[@Leelalicious]

No need to add any fermenting agent. The lactobacillus that causes the lacto fermentation process is naturally present on the cabbage (or basically any vegetable). The salt inhibits the growth of other undesired bacteria, whereas lactobacilli will grow even in saline environment

[@parvat6894]

Hi,I am Persian now living in Toronto Canada.We Iranians make a various range of fermented vegetables .I will add carrot to it next time ❤

[@trulylynn9941]

Did you know you can add some of the juice (1table spoon)from the finished sauerkraut to your homemade mayo it will last up to 3 months in the refrigerator.

[@Leelalicious]

Very interesting. Hadn't heard of that use yet

[@brucegordon4874]

I always wanted to know how to make homemade sauerkraut. great video

[@Leelalicious]

Hope you'll try

[@Agui007]

I have never made my own as yet, but I just LOVE sauerkraut!!❤ I never thought I would!

[@Leelalicious]

@@Agui007 hope you try it

[@Agui007]

@@Leelalicious Fingers crossed organic will tastier! 😍😋

[@gabinacu777]

Nice one. I have brined only whole cabbages. I will try shredded cabbage as well. I normally add dill and horseradish roots for flavour. Cheers.

[@Leelalicious]

Haha and I have never tried a whole one. Maybe I will try that next. And your flavorings sound great 😋

[@jamieyeng]

Yes, like most viewers, I've been looking for a proper video for a long time! You are amazing! Thanks! Love to you from Malaysia!

[@Leelalicious]

Happy to help! Greetings to Malaysia. We loved visiting your country (Penang, Cameron Highlands, Kuala Lumpur, and Melaka). It is beautiful and we met many kind people.

[@ememdavid7783]

Brilliant video. Simple and straight to the point

[@Leelalicious]

So glad you like it ☺️

[@mariagallart8190]

Thank you so much! I made my first sauerkraut just now!

[@Leelalicious]

Great job!

[@wishourselvesaway]

Thanks

[@Leelalicious]

Thank you so much. I am so glad you enjoyed the video and recipe

[@martinwarner1178]

Love the video, made to show, to do with ease. Thank you. Your fermenting jar is a clever design. Peace be unto you.

[@Leelalicious]

Thanks so much. Hope you try the recipe.

[@Billythegoatbillythegoat-t5n]

I am now eating my first sauerkraut and am impressed with your recipe have shared with my neighbors and they're going to make some as well thanks for your excellent tutorial and clear instructions you're the best.christchurch New Zealand

[@Leelalicious]

Wonderful! I am so happy you've had such great success with the sauerkraut. I love that you are sharing the fermentation love with your neighbors too. To healthier gut microbiomes all around!

[@gorge-en9rh]

Very clear on the importance point how to put the small glass bottle weight down the cabbages. Tqvm

[@Leelalicious]

You are so welcome!

[@Linda-lo4oy]

I am glad I was led to this site when I asked about making sauerkraut. You make it seem simple, and although you must wait at least a week - I am sure it is worth it. Nice to meet you young lady. Thank you for this.

[@Leelalicious]

So glad you found the video and find it helpful. It sure is worth the wait

[@GemaDominguez-g7b]

🙏🏼🙌🕊️🌻🤗👏👏👏. Profoundly grateful for such an effective, easy breezy tutorial video on how to make sauerkraut. Extremely helpful, no hassle, very interesting, and not having to wait a prolong time as always emphasized on other videos for proper fermentation! Moreover, great suggestions on personal preference, and on various cooking utensils to use. Unbeknownst to me, a Love a Fermented Crock Pot existed. Love it! On behalf of all of us, thanks!!! ENDLESS BLESSINGS for you, your love ones, and all of your endeavors done with true care and love for others!!!🫠

[@Leelalicious]

Thank you so much

[@keithstewart625]

I used your recipe and process last year and it the result was great (and so easy) The cabbages are ready this year and I am ready to go! Thanks

[@Leelalicious]

Wonderful! So amazing you get to use your own cabbage

[@maxsands3861]

Thank you, watching on 1/1/25 Happy New Year! I'm going to try this recipe right away!

[@m.hartyfool]

Excellent video and your A+ presentation. I’m excited to follow your recipe!😊

[@Leelalicious]

You are very welcome! I hope it turns out great for you.

[@jojoquinn2]

This is the easiest and best according to my tastebuds!

[@CliveN-yr1gv]

Many thanks for this simple and straightforward recipe. That fermentation crock looks great - the lid can move and let gas out but that water-filled rim won't let bad stuff get in. I need one! Thanks =]

[@Leelalicious]

The crock certainly makes things a lot easier. I am trying to work with the ceramic artist who made mine to make more and have them available for purchasing eventually

[@CliveN-yr1gv]

@@Leelalicious that would be awesome! I am afraid my jars will explode in the night! Vielen Dank 🙏🏽

[@antjevictore2517]

Thank you for sharing this. I will definitely try it out. ❤

[@Leelalicious]

Hope you like it!

[@annagilda1]

Thank you for this video. It was probably the best explanation ive seen. Ive been enjoying sauerkraut for a few months, but it is very expensive to buy and im ready to start maki g my own.

[@Leelalicious]

So glad you found this video. Sauerkraut really is so beneficial and so easy and economical to make at home.

[@gabriellefranco9020]

I will try this recipe... thanks for sharing...more power ❤

[@Leelalicious]

You are very welcome! Let me know how it turns out.

[@richbrockmeier3922]

Proper German saurkraout like mother made in the 1960s & 70s. I'll try making some. Thanks 👍

[@Leelalicious]

You are very welcome!

[@kenneyg100]

Thank you. You have made that seem so easy

[@redbud2370]

Thank you for this most helpful and clear explanation for making sauerkraut. Also, I want to compliment you on your excellent English. I am definitely subscribing to your channel.

[@Leelalicious]

Thank you. I appreciate it

[@ronniemead805]

Thanks for this great video, cant wait to make sauerkraut.

[@Leelalicious]

Let me know how it goes!

[@brwaqa3378]

Thank you so much for this amazing receipee