Easy Sauerkraut Masterclass with April Danann

[@JEEROFUKU]

Thank you, April! Sauerkraut is the staple food for my ppl. We using salt only and give our cabbage deep tissue message ^^ Then everything goes into the bowl with small plate on the top and heavy weight on the top of that plate. When sauerkraut covered with it’s own juice nothing wrong can happen, even if it’s exposed to air 🙏🏻🍀💚

[@YeshuaKingMessiah]

Yes I use only cabbage juice from pounding it I used the core too And didn’t seal it lol didn’t want it to explode at all Still waiting on it to get super tangy. Almost a week now… I eat some everyday now, last few days

[@GrandmasGardenofHope]

Here's an idea: you could put a bit of sauerkraut in a blender and make a dressing for those fruits or veggies. What a lovely presentation! Thanks for sharing your tips! God bless you!

[@BlogWhatTheFruitcake]

Nice idea!

[@ruthmaxwell60]

Ooh that’s a brill idea, thank you. 🐢

[@meismeems1]

Yes I make vegan garlic aioli and add my homemade sauerkraut to it for tanginess and gut bugs, very yummy!

[@fayegreen7481]

What a wonderful idea! I will try that.

[@ruthmaxwell60]

I couldn’t stop at one tablespoon it is super delicious!. I first made this a few years ago from a video by April and ‘The Happy Pear’ and have been enjoying it ever since. Thank you for sharing your knowledge. 🐢

[@fayegreen7481]

I add oak leaves to the top of my sauerkraut, just a few, and it does wonders to keep the sauerkraut crisp and does not mold.

[@kemitijani2]

Love your recipe, I will definitely try it thanks for sharing.

[@Teresa-dg8yn]

Thank you

[@franzmuller3396]

Sauerkraut ist was sehr tolles!

[@catherinegrace7354]

Thank you! Can’t wait to do this💚

[@yasmineelbaz9339]

Thank you for sharing 🌞

[@wtglb]

I haven't made sauerkraut in ages, looks like it have to make a batch!

[@veganandcatholic]

Does it not explode with the lid on tight ???

[@sararamos3903]

But the veggies aren’t under the liquid, the cabbage leaves sit above the submerged veggies. Do you burp or do you leave it unopened for the duration of the 14 days or how ever days it needs to be thank you.

[@bhardwajnan]

She is so good

[@LalaCugina]

How does ambient temperature affect the procedure? During this time of the year temperatures vary between 24°C max/10°C min and are slowly rising. Is spring/summer time a good time to make sauerkraut or maybe wait till autumn?

[@wt3447]

It's sealed and won't blow up the bottle?

[@YeshuaKingMessiah]

Do not seal it Until it’s done n u refrig it maybe

[@deshabidesha]

nice

[@angiesullens2126]

Lol the Healthiest goats ! 🤣

[@pamw8102]

Nice recipe, yet not sauerkraut as this is more of a pickled cabbage because you add pickling solution.

[@DANVIIL]

The wooden thing is called a "Pestle".

[@YeshuaKingMessiah]

Cabbage pounder

[@cookytrix]

making finely sliced kraut without a mandoline is pure torture, unless you only make a very small amount.

[@YeshuaKingMessiah]

Don’t need to finely shred It still ferments well n tastes great

[@Mkadhimi]

I thought adding vinegar kills the microbes that we desire

[@Mkadhimi]

@Rommel Angus coz this is what i use to kill germs and microbes in my place if it's not true I appreciate ur feedback

[@YeshuaKingMessiah]

Yeah I don’t add vinegar I want lactic acid ferment, not a pickle

[@guerillagrace]

Live ACV Said she made it herself Used to boost the desirable microbe population in this new batch Like adding a tbsp or so of whey Likely she'll keep her live ACV at the acid concentration she finds palatable unlike higher concentrations used for cleaning

[@peachesfireside178]

Oh, April a 1,00 0 thumbs up from me. I totally enjoyed every aspect of this video!!! I can not wait for my cabbage this fall. I may just have to buy some cabbage from the store and where I live it will not be organic most likely or is that a total NO NO? I eat organic as much as possible but right now hard for me to get that's why I garden.

[@YeshuaKingMessiah]

I used all non organic vegs lol Totally wonderful