Is This the Easiest Homemade Sauerkraut Method? DrHans Tests It!

[@I_like_spiders]

This is extremely cool - as is your setup, what a rad kitchen/workspace.

[@DrHansBrewery]

Thank you so much!

[@michaelrichichi]

Opportunities for improvement: Roll the bag opening so that no cabbage or salt comes in contact with your sealing surfaces. Mix the cabbage and salt in the bag; avoid dirtying a bowl, leaving any salt behind, and the water release concern you mentioned!

[@DrHansBrewery]

Nice

[@jcbfeather]

well that is interesting i might try this with fresh cabbage i think will be cool thanks for the vid mate

[@DrHansBrewery]

Thanks, do give it a go.

[@ajoyce]

I just brewed a Marzen for Oktoberfest and was thinking of Sauerkraut. I will be trying this method for sure.

[@DrHansBrewery]

Awesome

[@Kveiksmithdaryl]

Great video! I've been nervous about giving Sauerkraut a go after a friend of mine had a disaster making it!

[@DrHansBrewery]

Thanks, do give it a go. what was the disaster?

[@DrHansBrewery]

How To Dry Hop In A Pressure Fermenter - IPA Grain To Glass Fermentasaurus kzbin.info/www/bejne/iWiZi5ahr8iGrq8

[@melloman8210]

“Is this good content?” 😂 yes. Yes it is 😂🤘🏻

[@DrHansBrewery]

Awesome

[@Jholladay10]

I've seen a lot of chefs fold the top of the bag down to avoid unintentionally contaminating the area that will be sealed. Fold the top down. Fill the bag. Foold the top back up. Seal.

[@kyleb2044]

i think I'm going to try my own experiment with this. I would definitely be interested in a fermented foods series. I just had a weird thought. sauerkraut beer. is there a way to make it work. could be just a sour, maybe a pale ale. might have to test this idea before a brew.

[@teresaguerrero3751]

I figured this out on my own. I knew I wasn't the only one to discover it. Lol 😆

[@DrHansBrewery]

I actually didn't, it was a tip.from one of my viewers.

[@mk6022]

After you vacuum pack it how do you store it? Fridge? Pantry etc.?

[@cliffrice3654]

Room temp or it won't ferment.

[@Nallubrewing]

Just add some spices fish souce radish and one blended pear. And here you go: kimchi. Delicious in burger

[@DrHansBrewery]

It I freeze the fish sauce that could work

[@vanderbb01]

I massage shredded cabbage with salt as usual then use chamber vacuum to seal food safe bag. Turns out great. So, only change to recipe is type of fermentation vessel used.🥬

[@andrewadam9544]

isnt there a food health risk with food stored in a vacuum (air less environment) and if its not stored at low or freezing temps,

[@fx2riches]

Traditional sauerkraut is left at room temperature.

[@teresaguerrero3751]

I did the same thing. Used pre cut cabbage. Lol. Took from 1 plastic bag to another. 🙄

[@DrHansBrewery]

👍 cool

[@jakemacdougall8737]

Why not use iodized salt?

[@annecollier8741]

I think iodine would kill the bacteria

[@john-smith.]

Yes..."Kick it"

[@DrHansBrewery]

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[@markopolo8348]

Acid n plastic....keep away bro