Life in a Tiny House called Fy Nyth - Simple Fermenting Sauerkraut, Only 2 Ingredients

Wanting to learn how to ferment veggies? I think turning cabbage into tasty, nutrient dense, and probiotic loaded sauerkraut is one of the easiest things to ferment. Only two ingredients! Give it a shot. Find the fermenting supplies I like on this list - amzn.to/31s7LT9
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If you are new to my channel and Fy Nyth (Welsh for "My Nest") in general, welcome! I'm Ariel. I live off grid (as in no physical connection to public utilities) in a tiny house on wheels in the mountains of western Wyoming. I've been living this lifestyle for close to six years now and love it! What will you find if you follow my channel and watch my videos?
Real life here. I try to show the good and the bad. The ups and the downs. What works, and what doesn't. The parts I love (most of it!), and the things that suck. Not just the showroom version of a tiny house, but everyday life in a tiny house. Not just the romantic idea of "homesteading" or off grid life, but the everyday details of this lifestyle. I split my own wood for heat, carry my water by hand, and attempt to grow as much of my own food as I can between the weather and wildlife here. I hope to help others learn from my mistakes and make life just a little easier for anyone else interested in pursuing a similar lifestyle.
I live in a somewhat harsh and cold climate, but enjoy the stunning sceanery and wildlife that I am surrounded by on a daily basis. You'll also see videos of of the nature and wildlife around my home. If you are interested in my photography or purchasing a photo, I'd love if you follow that over at Facebook.com/ArielCelestePhotography or ArielCelestePhotography.zenfolio.com!
For a bit of my background, as a child, I was fortunate enough to be able to spend much of my free time exploring and playing in the woods. Little has changed now that I'm older I suppose. I moved to a place with a bigger woods and still enjoy spending my time outside gardening, hiking, exploring, and photographing the natural world around me. As the eldest of seven children who grew up in a homeschooling family, I had the opportunity, not always appreciated at the time, to learn to do quite a bit of work. I've enjoyed a wide range of jobs, everything from greenhouses and flower arranging to wilderness therapy with teens, to milking cows. Mostly, I enjoy doing the kinds of things that I think provide a real service or value to others. Some of my other hobbies include backpacking, hosting people, cooking, preserving food, anything to do with nutrition, reading, journalling, and sitting around a fire and talking to my close friends.
Check out a few of the videos in these playlists to catch up on what goes on here!
Frequently Asked Questions - • Frequently Asked Quest...
Tiny House Cooking - • Tiny House Cooking
Winter Things - • Winter Things
Wildlife - • Wonderful Wyoming Wild...
Tiny House, Big Garden - • Tiny House, Big Garden
Wood Stove & Firewood - • Tiny Wood Stove & Fire...
Composting Toilet Stuff - • Composting Toilet Stuff
Appliances & Utilities - • Tiny House Appliances ...
How To Downsize - • How to Downsize
Wild Food Foraging - • Wild Food Foraging
Preserving Food - • Preserving Food
Adventures - • Adventures
Simple & Inexpensive Substitutes for Toxic Products - • Simple and Inexpensive...
Looking for any of the items I use regularly and love? You can find them all here - amazon.com/shop... . Purchases do support this channel at no extra cost to you. Thank you!
Camera Gear - amzn.to/2M0BQUj
Appliances & House Stuff - amzn.to/34IZPzO
Personal Care - amzn.to/2O2B4Zl
Kitchen Stuff - amzn.to/2LLKYMh
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Burley's Stuff - amzn.to/2Q6dH3O
Books I Love - amzn.to/2NX51tJ
Many thanks to all of you amazing people! If you really value the info you find on my channel, are very comfortable yourself, and want to help out with things here, there are two ways to do so that are a huge help to me!
My Paypal account address is [e-mail]
And I keep a running wish list of things I could use around here at a.co/aSEscEa .

[@claudiaebert7842]

Hello Ariel, I live in Germany. When I was a little girl (that was quite a long time ago), it was normal for every family to have a big sauerkraut pot in the basement. I also love sauerkraut very much. Especially delicious was the sauerkraut salad of my mother. She used the fermented sauerkraut directly from the fermentation pot, then browned onions in a little oil, and mixed them still warm with the cold sauerkraut. Simply delicious. Apart from the onions, no other ingredients came to the salad. Or sauerkraut and mashed potatoes in winter ... By the way, I watch all your videos and find them wonderful. Greetings from Germany sends you Claudia

[@hillcountrycottage]

Oh my goodness.....your mother's salad sounds amazing!!!! 💗

[@misterz2719]

My grandparents in America would have sourkraut in large stone tubs also, we were just talking about making sourkraut

[@FyNyth]

Sounds lovely and like great memories!

[@davemi00]

Claudia - thanks that sounds so good, I will definitely try that.

[@simonem.3092]

Touched by your reminiscence. Lovely. Thanks for sharing.

[@cliffp.8396]

This process is entirely new to me, I find it fascinating.

[@FyNyth]

:)

[@vickikelsey7507]

I agree. I've seen things on youtube about how we should all be eating fermented foods, but nothing like: this is what it is, and this is how to make it.

[@mags102755]

I had no idea how to make sauerkraut and now I do, and furthermore, it's something I can eat! Yay!

[@FyNyth]

Yay!

[@susanthornfeldt5947]

My grandmother was Czech - she fermented her own sauerkraut in a large crock. When it was ready, she sautéed onion, cooked potatoes, carrots and kielbasa - then layered her fermented sauerkraut until warmed. I think she called it Kapusta . . . Still a WELCOMED childhood recipe

[@deborahmcginnis8307]

Sure brings back a lot of good memories of my little German grandmother and her sauerkraut making. Our family ate a LOT of it! The story goes one of her crocks came all the way across the Atlantic ocean with her mama when she came to the New World (America) just so she could make her German sauerkraut. Thanks for this good video Ariel. 😊

[@FyNyth]

Lovely memories!

[@beckypincalifornia1985]

Watching this video reminded me of my German grandmother too! Her great grandparents immigrated in the 1850s. She always had a few crocks going through the fall months. Never got to watch her make, but had lots of opportunities to eat. Fresh tasting, a bit crunchy, slightly sour, slightly salty. Yum! So glad Ariel showed how easy it is to make fermented saurkraut!

[@joannathesinger770]

My German ancestors reached Pennsylvania about 1650, migrated to North Carolina by 1750-ish, and on to northeast Texas about 1845, so they were well and truly Americanized by the time the reached Texas, so none of those traditions made it to even my great-grandmother. Nevertheless, I've been on a journey to reclaim and recapture various portions of my heritage on my own. None of my siblings share my interest...although my daughter--now 26--has s-o-m-e interest. My fermentation journey started in earnest when she shattered her elbow...had plates/pins put in...and MRSA was trapped under the plate, and had to have them removed 4.5 weeks later. Needless to say, she was on POTENT antibiotics which destroyed her gut biome. I helped build it back with milk kefir and kombucha--both of which she turned her nose up at initially, but drinks regularly now.

[@lindylindybasicoceangirl]

...no accidents...sitting eating sauerkraut with my lunch thinking “wonder if I should search Fy Nyth recipes”...turned on phone a voila...gonna try jalapeño kraut...tysm

[@FyNyth]

:) Go for it!

[@donnajakubos4249]

I've added Caraway and cranberries to the green cabbage. Had to really laugh about your comment on the health food section of the grocery store versus the rest of the isles.☺️ sadly I used a small snack baggie with water to seal my jars until a friend gave me the nipple tops, it keeps it sealed to under the ring.

[@FyNyth]

I forgot to mention that's another option for sealing the top.

[@joegarry8983]

For some reason Sauerkraut was about the only dish my Mother never served up at home,I .do not know why as she pickled and preserved about every vegetable that ever grew. Years later I became friends with an old Lady with whom I shared an interest in history and classical music that lived near by, she originally ,,came from Poland, was actually some sort of Princess, and it was her that first served me a plate of Sauerkraut with meat , mashed potatoes and gravy. Had exactly the same meal in Germany some years later . Across the border in Loraine , France on way home had a quite similar dish but not exactly the same, they called it choucroute

[@FyNyth]

Sounds like a great introduction to sauerkraut!

[@PnPrailroad]

Thanks for the Kraut fermenting demonstration. Real useful. AA++ 😁

[@laurieanne9712]

I looked through all the comments to follow your "or put it in the freezer" comment to see if anyone asked--will the freezing kill that good bacteria? So I researched it myself in case someone else besides me wondered. Bottom line: no it won't in spite of what some I read said, because that is how it was traditionally stored in Siberia & Russia, to last through the winter: frozen in wooden barrels outside & they just chipped some out everyday to go with their bread or occasional meat.

[@FyNyth]

I should have clarified that, yes freezing slows down (pretty nearly stops) the fermentation process but doesn't kill the bacteria.

[@davemi00]

You had me thru the Whole vlog 👌🏼 very intriguing. Loved it.

[@moyaking8961]

I grew up eating sauerkraut, my step dad was from Lithuania and he taught my mum how to make it. I remember also eating German sausage and she would also make pickled herrings.

[@Kathykan123]

My grandmother was of German heritage along with Swiss. She was a great cook. These were her parents who did not live in those two countries when they came to the USA not fully formed. They settled in Iowa and some of my grandmother's story is fascinating. To say she was a good cook is to me being understated. At any rate, she had 16 living siblings for awhile. They were at that time farmers. I miss her immensely. Part of why I show up here. Remember I myself am already 73 years. We buy commercial "kraut" but I love to watch you show us German ways. I have visited in Pennsylvania where the early group called the ? live Sorry I cannot remember the name of this German religious group. They were not the mennonites nor the amish. At any rate I love the whole area all around Lancaster County in Pennsylvania! Thanks for bringing to us so many positives of our heritage as of some German heritage. It is quite aways away for me to get any freshly made German food as in a not local enough restaurant.

[@FyNyth]

Sounds like lovely memories! Brethren? Dunkerd? There are a lot of plain groups in PA.

[@chrismoore9686]

"One way to look at human's is they are giant structures that carry bacteria around." I know you didn't mean to be funny, but it struck me as hilarious. Mostly because of how you said it. And it reminded me of Agent Smith in The Matrix. LOL! The best thing I learned is heating destroys the bacteria. I usually heat with sausage and onions. Bye bye bacteria! You are an excellent teacher. While watching a question will occur to me and a few minutes later you answer it, just as a matter of course. Coolio!

[@FyNyth]

I sometimes enjoy sauerkraut hot as well, but I also try to regularly eat either that or some other kind of fermented food that is alive. :)

[@FrugalFarmerChannel]

Chow-Chow is popular in the South and a excellent addition to a spicy soup. Thanks for sharing Ariel. Give Burley a treat for me.

[@MichaelCarolina]

I love fermented and pickled things too. Those fermenting lids...I want mom to get me some for Christmas... I like my chow chow spicy.

[@sharylfuller9277]

Michael Carolina I made a fermented chow chow ... it is yummy

[@vickikelsey7507]

@@sharylfuller9277 Is there anything from the garden that just won't work with this, or can you do this with anything from the garden?

[@sharylfuller9277]

Vicki Kelsey I used a recipe I found on KZbin ... sorry cannot remember whose channel ... but search fermented chow chow and you should find a recipe

[@FyNyth]

I don't know if every combo qualifies as chow chow, but you can ferment any veggie or fruit so go for any thing you like!

[@rosamariameza801]

I use those thick pieces to munch on or add them to my salad. Love the benefits and crunch!

[@justyna.1979]

Great video! Thank you 😀

[@mariagraham8752]

Growing up my mom canned everything we lived on a farm and grew our own food, she also was a great cook, we lived off the land. I like this video I learned something new about Fermenting. thank you for sharing.

[@lindat383]

Wow! Who knew I would watch a 27 minute video about making sauerkraut! My husband has been making kimchee (🤢) but this I want to try. I learn so much from you. Thank you for another great video.

[@FyNyth]

Go for it!

[@Rocketscientist66]

Wow, this is the first video I’ve seen on fermenting that is really easy to understand 🤓 Well worth the time I‘m sure. Now I just have to get my special mason jar kit with glass-pucks & nipple-lids. Can‘t wait to begin this adventure in optimizing my health even more. Been on a Keto (low carb healthy fat) diet for 2 years now, lost over 60 lbs and feeling great. No more pain, no more meds, just good healthy whole foods (home-cooked). And now sauerkraut will soon enhance my microbiome naturally 😋 Thanks for this great content!

[@FyNyth]

Very nice work! Congrats on all the progress on the journey toward better health! And best wishes with your fermenting.

[@joannathesinger770]

I just found your channel in the wee hours this morning, and have been binge-watching since then. I started down my fermentation path about 6 years ago with milk kefir, followed by kombucha, and added sauerkraut and other fermented vegetables about 4 years ago. Just yesterday, I filled a 2.5 quart former pickle jar with layered cabbage...green on the bottom and top with red cabbage in the middle. Thus far, it hasn't bled very much between the layers, but the moisture has completely filled the jar. I still have heads of red and green cabbage I think I'll mix with garlic and onion...but I might do yet another with apples or pears. I watched my grandmothers both put food away for the winter when I was younger--although lacto-fermentation wasn't in their repertoire. (One grandmother did clabber her raw milk...my mom was not a fan. :) I have taken what she was doing a step further.) Keep up the good work!

[@FyNyth]

Sounds like you have a lot of yummy stuff going! And welcome, thanks for joining us all here.

[@claudiaebert7842]

Now I have to contact you again. I have just watched your video to the end and found that I have almost the same 10 l fermentation pot as you. Mine is white, not brown. My mother's pot, which stood in the cellar from autumn to spring, had at least 60 liters. The great thing was that the company that made these fermentation pots was located in our little town so it was no problem to buy such a pot. Unfortunately, this small company does not exist anymore. But I believe that the interest of at least some people in preserving and also fermenting has risen again in recent years. I do not have my own white cabbage, but I can buy some at the weekly farmers market.

[@FyNyth]

Nice!

[@ladyslovin1]

I have fermented jalapeno peppers and cucumber pickles.The brine is so tasty along with the pickled veggies.

[@FyNyth]

Nice!

[@locksbog4270]

Looks great, love it!!! 👍👍👍😃✌️

[@opalm21]

Making more sauerkraut today. I find myself returning often to your channel for recipes and for TH living tips. We are one step closer to our TH living. Hoping to hit the road sometime in 2022. We want to be out West for a winter so timing our leave is crucial. Until then, I day dream of our journey and the places we want to see. TYFS all your videos, we find them enjoyable and very helpful.

[@Lelliott1122]

Lindy Lindy, I put jalapeño in my kraut and I love it. Only one to a half gallon of cabbage❤️

[@Kat-iy8ng]

Been waiting for you to make this video. I love sauerkraut!!

[@browncountyindianaasmr9751]

This is great. Always good to add fermented foods to your diet. 😁

[@laurencelebeustclair833]

I could trust you for a healthy meal

[@SnowinSummer37]

Geez I never thought I would bump into another person using Redmond salt!!! My friends come over and ask me WTH is in my salt shaker. lol Good salt I say, then I have to explain it. 😊 Nice job on the Kuralt!!! Cheers.

[@shirleymurphy1958]

This made me smile . We use too make it by the crok pot full about 5 gallons . I never thought too make in in qt jars but I will be giving it a try. Just two old people here now. Lol

[@carolluther1625]

I love sauerkraut, cold warm yummy. Now with directions to make it, I cannot wait. Yeah fresh peas are different than canned for sure. Lol, health food isles vs death food isles. That's the truth. Have a good day Ariel.

[@FyNyth]

Go for it!

[@JEMCochran49]

I love this stuff. I assumed it was difficult to make.....who knew..... cabbage and salt! I'll be planting cabbage next year for sure.

[@FyNyth]

Go for it! It's really not hard.

[@joshenyou360]

So glad to see this video. I was waiting patiently to watch how you made your sauerkraut. :-) I would like to try this with maybe one head.

[@FyNyth]

Go for it!

[@timothyryan6947]

Have you ever done a video on making apple butter? I have fond childhood memories of my grandfather making apple butter in a gigantic black cast iron pot outside in the fall.

[@FyNyth]

I have made apple butter, but never did a video on it yet. It is quite tasty!

[@GabrielaBlanco]

Thank you!! 💗🥬

[@annmariekane8063]

I am beyond excited over this video. Loved sauerkraut since I was a kid and can eat it by the bowlful. I never even considered making my own. Just figured it was too complicated. I can't wait to make a batch now! Thank you Ariel. You make a positive impact on so many lives.

[@FyNyth]

Aww thanks! Go for it. It's really not complicated and for the price of a small cabbage head and some salt which probably total $2-3 you can play around and not worry about any great losses if you are not happy with the results. :)

[@tolowreading6807]

I worked with a nurse from Poland who talked about burying cabbages in the backyard when she was growing up. She said it was a mainstay through the winter, and she and her siblings never got sick!

[@theroadhome_Liz_Summers]

I just opened and had a taste of a cabbage, carrot, beet ferment ... my first with beets. I’m a little surprised that the beets did not retain much sweetness ... I think if I blind tasted with cabbage kraut, I might not detect a difference. Pretty color though, as I used red beets :). I try combos and I’m not sure why as I come back to my personal favorite which is mostly cabbage with a little grated carrot. If my inventory control fails, I will purchase “Mrs. Bubbies” sauerkraut and I think it is available in most stores: refrigerated section ... sometimes the “death” area (so funny!) and sometimes health food section. Once I decided I was going to be fermenting regularly, I also bought glass weights (vs rocks in a jar inside a jar which works for starting), and Easy Fermenter brand lids which have the nipple and seal built into a cap. I do put my jars on a tray as there often is some liquid that bubbles out, especially the first 2-3 days.

[@FyNyth]

Nice!

[@johnmccormick175]

I love sauerkraut ..thanks for showing how to make it!...love your videos!

[@FyNyth]

Go for it!

[@dfhepner]

Ariel, Thank-you for showing how you make sauerkraut. One video I watched a while ago warned about using old crocks as the glazing used lead and that would leach out in the acid of the ferment. I hope your crock is newer and safe. When I fermented in jars I always have problem with the liquid bubbling up and over flowing the jar.

[@FyNyth]

You're welcome! This is a modern crock (the same as the one on my Amazon list) though I was able to purchase mine second hand from someone here locally.

[@jessicayandell8497]

Thank you for making this video. I started my first batch of sauerkraut today!

[@nadenegordon7639]

My mother was German and her family came out before ww1 started. I grew up eating Sauerkraut but never made it after leaving home. I didn't realise how simple it is to make. Thankyou for sharing, I may have a go at it.

[@FyNyth]

Go for it!

[@MaryGatdula]

Hi Ariel. I don't know of any German ancestry in my family, but I grew up on sauerkraut, fried cabbage, etc. My mother once told me how her family used to make barrels of sauerkraut and keep in a root celler. Seemed amazing to me. LOL. Now that I know how to do it in a small batch, I will have to give it a try. I love it with sauage especially. But also with bread, butter and onions.

[@joannathesinger770]

Uhhhh...if your family was making those things during your lifetime, you decidedly have some German or Eastern European heritage. Time for some genealogy! I bet you find it by your 2nd great-grandparents!

[@angiedasner]

Ariel - I love sauerkraut with pork roasts and I love sauerkraut salad. I’m going to try this. I do have some questions 1: after 2 weeks I can eat it but how long can I store it after I make it? 2. Can you use purple cabbage too? 3. Is there a good reference book regarding fermented veggies? Thanks for sharing. I’m going to purchase the weight and nipple thing. Thanks!!!!

[@FyNyth]

After that, plus or minus depending on the temps in your area, if you keep it at room temp, they will keep fermenting and get very strongly vinegary and more mushy. Won't hurt you or anything, just less pleasant. But the cooler you keep it, the more you slow that process down. In a fridge most veggie ferments are good for at least six months. Frozen, which nearly stops the fermentation process, will keep for a year or more. Yes, you can ferment not only any color of cabbage, but any other fruit or veggie you like. I haven't used any particular book but value a lot of info in this one which I do own, including a lot of fermenting - amzn.to/33KhK7K and this one looks like a good one though I don't have a copy - amzn.to/2W541pL

[@earthygirlnut]

Thank you for asking and for answering this question. I was wondering the same thing. I can’t wait. I moved to a place I can’t get bubbies in the store and ordering online is just ridiculously expensive. Monday I should have my nipples and weights! I do have a question when you store in the fridge do you leave the nipples on or can you change to canning lids? Thanks Ariel!

[@chiabhangilbert7340]

Thank you sooo much for making this video!!! And for sharing the link to your supplies, I'm going to try this for sure!!!

[@FyNyth]

Go for it!

[@joellenbroetzmann9053]

I have heritage from Wayne township in Erie County PA. They were English and Irish and also here long before the Revolution. My German, Swiss, and Scandinavian farmers came directly to Wisconsin during Civil War days. I too enjoy the handed down recipes from my forefathers. My husband is almost all German. So we enjoy many meals of Sauerkraut and various sausages. I find the things you show us how to make very enjoyable!

[@isabelramirez4377]

I would like to see your garden you should do a garden video

[@FyNyth]

Welcome! You must be new her. Glad you joined us! You can find at least 65 videos on my garden in this playlist - kzbin.info/aero/PLahYrM1qHHGPf40unByiAKyeHZO-hBaKT

[@CC-xk6cp]

Hi again! Thx Ariel for another method! It will be fun to try this and compare flavors. It's just another reason why you're so healthy. Thx as always...

[@FyNyth]

Go for it!

[@cathylynnpietranton]

Hi Ariel we found this very interesting thank you

[@trudyschaffer8016]

Excellent video!! My grandma used to make the BEST sauerkraut, using this method. Should folks be aware that there will be an odor emitted during this process? I have memories of a stinky basement at Grandmas, and was told that was what it was from..🥴

[@FyNyth]

I can only smell sauerkraut if I open the lid or have my nose right next to it.

[@rozswartzett180]

Thanks.

[@totherevolution]

Great lesson. Thanks.

[@kristiethompson3144]

Thanks for showing your recipe for kraut, not sure if I heard you correctly on the kind of salt you use, would like to know. Have a blessed day

[@FyNyth]

I used Redmond Real Salt - amzn.to/2MWglEm . You can use any kind of unrefined salt, just avoid anything with iodine, anti-caking agents, and sugar added.

[@BriansJerseygarden]

Ariel thank you for such an easy recipe I am going to try

[@FyNyth]

Go for it!

[@johnbilyeu1460]

Thanks for the reminder.. I need to kick off a fermentation today as well, a 6-gal batch of wine. Just the basic yeast fermentation, I've not tried the bacterial (malolactic) fermentation which is supposed to give it a buttery-yet-tart taste? Will try the bacterial fermentation one day but I can't afford to get all fancy and accidentally turn a batch into vinegar as the batch is time-critical/wedding present. Yeah I hate it when the airlock loads up with oak chips or whatever debris, clogs, pressurizes the vessel and and blows out catastrophically 🙄 That ceramic airlock is ingenious in that it can't build up pressure. tcg♥︎ notice how with some diligent work and a pinch of salt I've gotten what would normally be a heaping mess of a paragraph about how much I love you down to just 4 not too annoying characters. Kind of like your bowl of cabbage. 🤣

[@FyNyth]

Nice. Wine making is something I've never tried yet.

[@carolynmoody9460]

Just found your channel. Enjoyed very much

[@FyNyth]

Welcome! Thanks for joining us all here.

[@EthanBoyle]

Thank you for sharing this link to me. Stay awesome!

[@brendamcelyea1246]

Such a helpful video for this fermenting beginner. Thank you!

[@bitethebullet8213]

great insights - thank you.

[@estherloske2220]

Thanx Teach 👍

[@C.Chandler_May]

Things ive learned today. Baby blue suits you and I'm a walking scaffolding for bacteria. Also, sauerkraut=yummy.

[@Lelliott1122]

Thank you Ariel, I love your tutorials❤️

[@mrparlanejxtra]

Yay, Sauerkraut. A probiotic. Whatever you do, don't try making it with Brussel sprouts, aaaaaaaggggghhhhhhh.

[@elsa8577]

I love making it Yummy

[@johnkrim8377]

Seems like you could use a slightly larger mixing bowl .

[@FyNyth]

A larger stainless steel bowl is always better when doing projects like this! :)

[@mariadavis2685]

Another awesome video 🌞 thank you can’t wait to try. 🌺

[@FyNyth]

Go for it!

[@gunterm2009]

Thanks for sharing. Been wanting to go Cabbage for some time. Friend always said it was kinda simple. Definitely think i could benefit from the good bacteria from it.

[@gailfox6791]

I love to eat the cabbage cores raw, they are so yummy!

[@ronhutchcraft2290]

Great Video Ariel, very helpful! You are so knowledgeable about these things! Can I maybe find a fermenting Crock like that on Amazon maybe, I'll have to look.😇❤👍🇺🇸☕

[@FyNyth]

You can always find almost all my kitchen supplies including that crock at www.amazon.com/shop/fynyth?listId=35FIDKX9PXC9D

[@carolynmoody9460]

Blessings ❤️

[@DragonHeartTree]

Ariel is this part of your youthful education or did you just learn all this on the fly? Also, your home seems so cozy, would you say it’s big enough to house two persons comfortably? ( haha, death food section...). Btw how would you notice if you had fuzzy mold, with that dark crock?

[@FyNyth]

I am thankful to have learned a lot of things as a child and have tried to continue to learn every day since. You can see inside the crock with no problem, just the overhead camera can't adjust to light and dark differences like your human eye can. There are many many couples and families living in tiny houses the same size as mine or even smaller.

[@lamarkanagy6741]

Thank you, Ariel! My daughter's and I have a big 10 gallon crock that my mom used for pickle fermenting. We have been planning to do sauerkraut and are so glad you posted your video since it will be a first shot at it for us. Heading to New Danville's Corn Wagon for their inexpensive huge heads of cabbage. Question...how do we preserve large batches that will keep until next summer for summer hot dog season? Is freezing the best option over canning since that might suspend the helpful bacteria? Always looking forward to your next video especially since you're a hometown lady!

[@FyNyth]

Nice! Freezing does preserve most of the taste and benefits of having it fresh so that's my preference if you have freezer space.

[@frankhornbuckle4614]

Your message seems really concentrated. I always use distilled water and salt.

[@frankhornbuckle4614]

Your recipe, sorry about that typo.

[@leafgreen9099]

Thank you so much! I made my first batch a couple of weeks ago, with the pickle pebbles and lid, but I wasn't sure about the whole thing and you made it all much clearer. Just tasted my new batch and it is done - and delicious!

[@FyNyth]

Perfect! I'm glad it's helpful. And enjoy that tasty stuff!

[@craigmouldey2339]

Maybe for some, this is an acquired taste. Kraute isn't my all-time favorite. But I look at it that considering it's health benefits even a couple of spoonfuls with meals is helpful. A person doesn't have to eat it by the plateful. I have a smaller crock just like yours.

[@FyNyth]

Just a few spoonfuls is perfect! Fermented foods are so rich that you don't need more than that at a time.

[@JOEYHIPHOP2008]

Hi Ariel 👋 when I was a kid there was a big farm across the street that would grow cabbage and other things I remember the cabbage being very strong odor of cabbage for about two months out of the year later on in life I developed a liking to it stuffed cabbage with different ingredients is always delicious ⚓

[@spsllc3143]

You are so cool

[@alessandrabortolotti1328]

Bravissima👏👏👏👏👏👏 adoro i crauti da buona italiana sudtirolese li mangio molto spesso. Hai ragione, sono degli ottimi probiotici. Noi li cuociamo una volta fermentati con semi di cumino e pezzetti di mela

[@FyNyth]

Sounds like another great flavor!

[@alessandrabortolotti1328]

@@FyNyth È vero, molto buono per me!! Abbiamo origini tedesche comuni😊

[@catyear75]

I absolutely Love Sauerkraut! This is going ..... wait for it ..... Right In My recipe Book ! Lol ! Thanks Ariel !

[@FyNyth]

:)

[@hillcountrycottage]

Thank you Ariel, as always, for these VERY informative and detailed videos! I was getting some mold on the top of my glass weight in one of my sauerkraut jars, but then after watching this video I realized that I had not closed my lid on tightly enough. I've just put my two jars in the fridge as well. But now.....I want one of those cool crocks for Christmas!!!!! 😁💕

[@FyNyth]

You're welcome. You can also add a little salt brine (the proportion if you want to get really technical should be a 2% solution by weight) to the top to keep your water level above the cabbage and weight and if you get any mold, just skim it off. :)

[@sherryllynnjones7077]

Just need a crock! Thanks Ariel!

[@FyNyth]

Or you can do it in quart jars too. I usually do some of both!

[@dancurl6355]

Much like making Kimchi

[@cricketmcclure3458]

Super sauerkraut video! thanx ... I know you enjoy growing/eating sprouts - can they be fermented? also...or, added to the cabbage mix when that ferment is begun? I also really appreciated your sweet/sour red cabbage video...luv that stuff. :)

[@FyNyth]

I've never tried that. You can ferment any other veggie so I don't know why not. Give it a try and tell me how you like the results!

[@baykittygirls9520]

Hi, Ariel. I’ve often thought about making my own sauerkraut, so I loved watching this video. I would use Mason jars for my sauerkraut. How do you store the sauerkraut after 2 weeks it sits on your counter? Do you remove the nipple and replace it with a lid? Do you then store it in the refrigerator? Thanks!

[@FyNyth]

You can replace the nipple so you can use it for another ferment, or just leave it on if you don't need it for anything else. Either way is fine. After that you want to store somewhere cool, about fridge temp. For me that is in the fridge as my house is warm and outdoors is headed for below zero. :)

[@baykittygirls9520]

Thank you for replying so quickly and answering my questions. Tomorrow is sauerkraut day! 😊

[@FyNyth]

Nice! Enjoy.

[@shelleyslife365]

This was a very interesting video, I love Sauerkraut but never really knew how to make it. Thank you so much for taking the time to show us. I am saving this video to my saved list... I would love to try to make this someday. xXx

[@FyNyth]

Go for it!

[@tolowreading6807]

The sick food section. It goes with the inorganic vegetables and fruits.

[@marcorodriguesdoaraujo2663]

Olá Fy Nyth, adorei a foto do pássaro que você me enviou, muito linda. O repolho á a base da minha dieta, que envolve verduras, cereais e legumes. Você é uma ótima agricultora. Estou feliz com o sucesso do seu trabalho. Ate breve,desligo.

[@FyNyth]

Sounds like a great diet!

[@Sheh1000]

how about trying to cook russian and ukrainian soup Borscht? :)

[@FyNyth]

I've never made it personally.

[@Rocketscientist66]

You spoke about being able to freeze the sauerkraut for later use. Quick question: Is it okay to heat up the sauerkraut or is it healthier to eat it cold? Don‘t want to kill off all those good bacteria with too much heat, but my preference is actually to add a little sauerkraut into my soups, sauces & stews. Love that sauer, spicy, savory mix. I usually food prep on the weekends and make a huge batch of soup or stew. So then I always have a quick meal ready for lunch or dinner or guests. I guess I could just take some from the jar, add it to the soup bowl and not heat it up, though it may just cool down the soup.

[@FyNyth]

You loose some of the good bacteria when heating, but I enjoy it both ways. Cabbage is still great for you even without the added benefits of bacteria, so I just use it in a variety of ways.

[@jamiallen3470]

When will you be settling onto your new homestead?

[@FyNyth]

No set dates yet.

[@l8nightvibes]

hey, love the content you have. very pretty btw😊.. any tips on buying land for a tiny house?? oris it required to even required to buy land when living off grid??

[@emilyalvarado4237]

I love cabbage anyway you make it and also brussel sprouts . But it causes me to get so much gas in my stomach . I looked to see why and it said that cabbage or brussel sprouts are a vegetable that doesn't really break down until it reaches the small intestine, therefore causing gas and some discomfort on some people.

[@theroadhome_Liz_Summers]

Everyone is different, but I find for myself that the more I eat of the cruciferous vegetables (and beans which I eat a lot), the better my system deals with them. And sauerkraut helps as does kefir … I'm speaking of me. A lot of people add caraway to cabbage and cabbage family veg. Caraway is a carminative (relieves gas). If you like the taste of caraway, that might help.

[@myggggeneration]

You don't have enough of the beneficial bacteria in your gut to digest these foods. Eat just a small amount and increase over time while a larger volume of the good bacteria develops.

[@FyNyth]

That probably does indicate your gut/digestion needs a little help. If you have a good naturopath in your area, they can probably help with improving gut health. I've had digestion issues and I'm sure folks are all different. For me, eating small amounts of anything fermented (veggies, sauerkraut, kefir, apple cider vinegar, etc.) regularly, supplementing a little Bacillus coagulans, eating lots of high fiber veggies, and avoiding things that seem to irritate me like most dairy and modern wheat have helped a whole lot over time.

[@theroadhome_Liz_Summers]

@@FyNyth re modern wheat … I am a sourdough/natural leaven baker and only in the last year have started using heirloom flours: Einkorn, Red Fife, Turkey Red, Kamut (my Favorite!), Rye (close 2nd), White Sonora (tortillas!). I buy bolted of the above from Breadtopia and mix with a local White: WheatMontana. Anyway, all of the above to ask … I know you've posted non gluten flours. Have you had success with your system with any of the heirloom flours?

[@pattimuscarella6369]

Why couldn't you stretch Saran Wrap over the top and put a jar ring then poke a tiny hole with a pin in the plastic wrap?

[@FyNyth]

That would leave you an open hole for molds and such to enter. If you don't have or care to have a crock or weights and a vent, give the water bag method a try. This post explains it pretty well - ferment.works/blog/2015/4/21/fermenting-vegetables-in-a-mason-jar-2-basic-techniques

[@faheemmajeed6848]

I'm puzzled.. No sign of cold weather ❗

[@FyNyth]

? I am always cozy inside my house which is where this whole video is filmed. It's below freezing and snowing lightly outside.

[@SherryTheSecretary]

I love sauerkraut. I followed Stacy's video on my first attempt at sauerkraut turned out VERY bland. I like it to taste vinegary, like a pickled egg or beet. Should I be pickling my sauerkraut instead of fermenting to get the taste I am looking for?

[@FyNyth]

If you have enough salt in the brine (the proportion if you want to get really technical should be a 2% solution by weight) it should just get stronger and stronger and more vinegary tasting the longer it ferments. If it's bland, just wait longer. Things do ferment slower if it's cooler.

[@janleake1788]

Sherry Andersen QA

[@SherryTheSecretary]

@@FyNyth I will wait longer this time. Thanks for the tips!

[@dianeyoung8068]

Do you ever pickle the white rind of watermelons Ariel?

[@FyNyth]

They are good, but not having watermelon in this area, no I don't normally. :)

[@vickikelsey7507]

Dummy question time: Say you make a lot of mason jars of sauerkraut and after 2 weeks they're all ready. You can only eat out of one a time...so, do you need to refrigerate the ones you're not ready to open yet, or can they live in the pantry until opened?

[@laurieanne9712]

Refrigerate or a cold root cellar. As Ariel said, the longer you leave it out, the stronger & mushier it will get.

[@FyNyth]

Anything you actually want to know and currently don't, is not a dumb question. :) Yes, if you keep them all at room temp, they will keep fermenting and get very strongly vinegary and more mushy. Won't hurt you or anything, just less pleasant. But the cooler you keep it, the more you slow that process down. In a fridge most veggie ferments are good for at least six months. Frozen, which nearly stops the fermentation process, will keep for a year or more.

[@opalm21]

Ariel, for the amount of heads you used - do you have a 5 or 10 liter crock?

[@FyNyth]

10 liter.

[@opalm21]

TY!