Making Kraut in the Jar - Old Timey Recipe

In this video I'm sharing the way Granny makes her kraut each year.
Here's how we make Kraut: • How to Make Traditiona...
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[@larryjefferson2146]

I make kraut the same way omitting the sugar. I got this from my eastern Kentucky German grandmother. Such fond memories of her making it. I’m 72 and I lived with her and never recall her not making it. She would make dozens of quarts the set them on the top of two dog houses in the orchard under an apple tree. Sorry to ramble but the memory of those days are so special. Thanks for conjuring them up since I have no one to share with. Just a note, as a retired chemistry teacher I found that adding sugar makes for a more sour kraut. Again, sorry for rambling. Praying for your family.

[@c.s.s.8117]

I enjoyed hearing your story. I am glad you commented.

[@CelebratingAppalachia]

Love those memories! Thank you 😀

[@violasbakedandcookeddeligh1596]

What a precious memory ❤

[@TeressaJ1960]

I enjoyed your story. You weren't rambling at all!

[@tonysteph]

So happy you shared this. Sharing memories helps keep our loved ones alive and their influence continues. I miss my grandmother so much too, she used to play the organ and sing old time music to me and my siblings. I miss her singing. Steph, Australia ❤

[@jeanniebeck2651]

This is how our family made kraut when I was younger only we didn't use any sugar. Kraut is so good with pinto beans 🙂 Love and prayers for Granny and you!!

[@helennelmes7560]

So we don’t use any salt either? So nothing just the kraut? Thanks

[@jeanniebeck2651]

@@helennelmes7560 My family used salt but they didn't use sugar. I'm pretty sure the salt is needed so I wouldn't leave it out.

[@connieparker8896]

Sending prayers for Granny, tell her I’m lifting her up, prayers for the family also, God bless

[@sherrywalton6258]

Thanks for sharing yours and Granny’s recipe. Prayers for her health.

[@janerollins9830]

My Mother and Grandmaw use to make kraut in a 5 gal. crock when I was little. I tried it about 10 years ago in that same crock. Well, it did not make and I chalked it up to the sign. I do not remember the sign and my Mother can't either. So when I saw you make it I had just picked my spring cabbage and I made it and put it on my back porch. And I must tell you it is Wonderful! So I found myself with all my winter cabbage picked due to the low temps they are calling for looking in my liked videos and couldn't find it. So off I went going through your videos! I knew it was easy, but exactly, No! I put up another 10 qts.. My mother came in and saw what I was doing and she said she put the core in hers. So I opted to put the cores in a jar cut up like steak fries with some of our garlic. I am going to surprise her when it's done. Thanks for sharing. You ( Tipper ) are Inspiring!! Praying for Granny!

[@CelebratingAppalachia]

Wonderful! Thank you 😊

[@ckkentfield]

Plan to try this with my red cabbage. Thank you for sharing.

[@ivanwesley8182]

My mom made it very similar, she learned from my Appalachian grandmother. She used boiling water, 2 teaspoons of salt and sugar. She also used spring water. My dad always used the term “working off” when he was talking about his mash for his moonshine 🤷‍♂️😂

[@swoodhaus]

That recipe is/looked so easy. Thanks to food processors and fermenting. Prayers for granny and to your family. Thank you once again for sharing this recipe!

[@ttaylor6942]

So… my hubby and I made this the day after you posted this video. We used 1 head of cabbage and got 3 jars. We waited patiently. And yesterday it was ready🎉🎉🎉. Took a jar to our son in law. He and our 6 year old granddaughter ate ALL of it last night(hope her tummy didn’t hurt today)! So good!!! Thank-you, A fellow Appalachian 🙂

[@CelebratingAppalachia]

Wonderful!! 😀

[@scottclay4253]

Praying for Granny. I make kraut in a half gallon Mason jar. Cabbage and 2 1/2% pickling salt by weight. I eat it cold never heat to preserve to healthy bacteria for my gut. Thanks for sharing!

[@lynnesimmons3112]

Beautiful tribute to Granny, continuing to pray for her.

[@saner6888]

I love kraut and I love easy so I’ll surely give this a go. Keeping Granny in my prayers🙏🏻🥰

[@tennesseesmoky9012]

My grandmaw would make her kraut each year just like you have demonstrated here. I do not recall her adding any sugar to her jars. She would store the jars on a shelf on her back porch and leave them alone until the stopped “working.” She would fry that kraut with some cut up Oscar Mayer hotdog wieners. It was so good. A meal all by itself. Today, I still love kraut and wieners or smoke sausage. Thanks for sharing your kraut recipe.

[@darrelscott1262]

Look good young lady

[@amadahyrose]

I have chopped enough cabbage for kraut that I get tired thinking about it. We had a little hand held chopper with six blades. I did this with my granny (no sugar) and she never had a jar turn brown. I love it!

[@scarn3241]

Sending prayers for your grannie ❤

[@CelebratingAppalachia]

Thank you 😀

[@rebelgirl9436]

Still continuing prayers for Grannie and your family and 🙏🙏🙏🙏🙏

[@christinesmith4706]

I can’t wait to try this.

[@ChristinemAlred-mn5if]

Prayers for sweet granny. ❤

[@kathy.7475]

Mom never made kraut. She bought it canned and cooked it with a fat kind of sausage that was a bit spicy. Dad loved it. I wouldn’t touch it as a child but now I enjoy it. I buy mine raw and refrigerated at Natural Grocer’s. I like the benefit of all that wonderful good for you bacteria from the fermenting. I may try making some your way, just to say I did it.

[@marshaschmidt690]

I remember my mom and my great grandma making kraut in big crocks and sitting them in the basement. They also made pickles in crocks and set them down there too. My great grandma lived with us. They canned or froze all the produce from the garden. I miss them both.

[@tonysteph]

Praying for Granny and really looking forward to trying her recipe for kraut. I haven't liked other recipes so I'm hoping Granny's recipe will be the winner! Steph, Australia ❤

[@peggyawald2749]

Prayers for Granny and all of your family

[@Cabinbythecreekadventures]

This is how my mammaw taught me to make sourkraut. I still make it the same way. We are from Southeast KY. I miss her so much and think of her ever time I’m canning.

[@lindakeyes9709]

I may have to try that i love kraut thanks for sharing

[@Laura95000]

Kraut looks very good! Granny is sooooo precious!💖

[@texasrex93]

I wanna thank you for preserving this way of making kraut in Appalachia. My family is part of the Texas Germans and I grew up eating sauerkraut. It's one of my favorite things to eat with sausage.

[@tonytherf-mb3dg]

This looks and sounds good, although I didn't grow up eating it, I've learned to appreciate it on a dog. Thank you Tipper for sharing this method with us and of course thoughts and prayers for granny. ❤😊

[@dianeregan4848]

I love kraut. Never made it. Looks pretty easy I might give it a try. Thks Best to Granny !

[@judismith1360]

My Mom made kraut every year. I remember she would put the cabbage in a big crock sprinkle with salt on it, put a dish over the top of the cabbage and put brick on top. Then covered it with big towel. I was young and wasn't much interested in all the canning she did. That has definitely changed ...I love to can alot of different things! But I have never heard of this method. Very interesting to learn the old ways. Thank you for sharing.

[@angelenemclane955]

Oh my goodness missed out on this experience not one of my female older relatives ever made kraut I do so love it, only had store bought. I should have been born in Appalachia love the mountains, so peaceful and serene unlike the Noisy Ocean sounds here in Eastern N.C.❤

[@lylacrawford1827]

My Momma always made our kraut in a large crock and it sat down in the cellar with a cloth tied over it. It sure was good. What you buy in the store tastes nothing like kraut to me. I have a son that loves it and he makes it every year. Hi Granny. Hope you are feeling better. Would like to hug your neck.

[@beckydigilormo4261]

My mom could describe cooking an old boot and you would want to try it ❤️❤️She is a Great cook still at 88 years old

[@susanoswalt1169]

I'm so happy you did this it's exactly how my granny made it and I couldn't remember exactly till this video .now I can't wait to make it thank you so much ❤my thoughts and prayers are with y'all and granny I see it in your eyes every video worry just know we are all I'm sure praying for her and your family 🙏❤️

[@631959]

GOD BLESS YOU TIPP ! I think this how Dad made it. I just never was around when he made it but that looks and sounds familiar.❤️🙏’s.

[@CelebratingAppalachia]

Great! I left you a link to the other way we make it in the first comment you left asking about a video 😀

[@631959]

@@CelebratingAppalachia made a batch today ! 12 quarts and 8 pints. 👍

[@CelebratingAppalachia]

@@631959 Yay!! Hope you enjoy it!

[@631959]

@@CelebratingAppalachia Hey Tipp , do you have to burp the jars ?

[@CelebratingAppalachia]

@@631959 Granny doesn't ever do her's, the liquid does often seep out the top 😀

[@sidhedanu]

Husband and I usually make big batches in a huge crock, but a couple nights ago we made some in glass jars with carrots, jalapeños, and red onions. Then another with apples out of the yard and the rest of the red onion. It's already smelling amazing.

[@harklessobryant8801]

Those white kraut jars look so pretty!!

[@suzie2080]

I'm going to give this a try. I have a couple heads of cabbage left to find something to do with. I do Cole slaw in a jar and I love it. You can either eat it right out of the jar or drain it and make a mayo base.

[@CelebratingAppalachia]

Hope you enjoy!

[@katemoore6249]

I'm going to try that kraut recipe. Thank you. Also, going to try the coleslaw in a jar. God bless you and your family. My prayers are with you all and especially Granny.

[@7upToday]

I already know, this will be a good keeper recipe in my house, because it's already been tried and proved, coming from the Granny Wilson family of North Carolina Appalachian mountain,- Wilson holler. Its title on my recipe card is : "Old Timey Famous NC.Granny Wilson Mountaian Sour Kraut". I know if it's the good Lord's will, we will be blessed some more, to see Granny Wilson in some more videos to come. That's my heart's desire and prayer,as she is a delight\ encouragement to many. Thanks for this wonderful recipe that I will be passing on as a blessing to others. With this great memory behind it, for now & always of Granny Wilson and daughter Tipper. Thanks for sharing, Tipper.

[@CelebratingAppalachia]

Bless you and thank you for the kind words 😀

[@Bekah927]

My 98 year old Mamaw taught me how to make kraut. She told me to always make it when the signs are in the heart :) I’ve made it under other signs, but don’t tell her that lol

[@PepperplacewithShawna]

Thank you for sharing Granny's recipe. I'm sure it's wonderful. I continue to pray for her and your family. ❤

[@deewinston5651]

Thank you Tipper for sharing Granny’s recipe. I’m interested in making a few jars, since my husband won’t eat it. If I making a couple of jars, and I just sat it in the fridge, or on the porch, about how long do you leave it? My mother loved Sour kraut, but she never made it. I sure enjoy your recipes. I was never taught to can, but interested. May the Lord bless y’all. I’m praying for Granny everyday.❤️✝️🙏

[@CelebratingAppalachia]

😀 I would check it after about 10-14 days and see if it's worked enough for you taste

[@kennymartin379]

I love it

[@debbeasher-k4764]

Love cabbage (especially the red which is sweet when fried). Love Sauerkraut without the new preservatives.

[@OnaMuir]

Honoring Granny! Not tried this way - will do! TY. 🤗

[@pamelafrazier2640]

Looking forward to trying this. I love kraut and weenies, as does my moma. She just turned 80 and I’m hoping this is something we can do together and hopefully enjoy together, with some fruit and cornbread.

[@patriciafitton4894]

Sure looks easy enough. I might have to try a couple of pints and put in the fridge. Prayers for Granny and all your family. ❤️

[@tallcedars2310]

This is the video I've been waiting for! I have felt, if in the past they preserved sauerkraut without canning, there had to be a way to do this so it would last all year without killing the beneficial bacteria etc. Thank you for sharing you wonderful Granny's recipe. Oh, I love sour kraut, and that just a teaspoon of sugar makes it more sour💖 Blessings from north western Canada!

[@brendarunyon2975]

That's how mom did it, although she didn't put sugar in it. I couldn't remember how much salt to put in. I remember as a kid watching my mom with her butcher knife chopping her cabbage in a big enamel dish pan. Brings back lots of memories... Thank you for sharing! ❤❤❤

[@villiehaizlip7626]

😇❤️To Granny and Thanks for sharing.

[@bbytraz]

Just made some last night!!!

[@CelebratingAppalachia]

😀

[@mags102755]

I also made kraut without the sugar. It was yummy. Granny and your whole family are in my thoughts and heart.

[@CelebratingAppalachia]

Thank you so much 😀

[@EMBERS-BECAME-BRIGHT-JOY]

I ❤️ your dress 😁

[@elainebuchka6533]

This is how My Mom made Kraut I think she used Boiling water, left set out for so many weeks..then keep in boxes...for the winter...Prayers for Granny Always!

[@juliejackson3333]

I make it similar but I take to gallon water cup salt cup vinegar pour over top.

[@catladynj]

Thanks for the demo. Going to give it a try 😊

[@CelebratingAppalachia]

Hope you enjoy it!

[@pvjohnson52]

I love kraut. With fried cornbread with onions. With hot dogs or smoke sausage.

[@wvest167]

I make kraut every year in jars but I don't put sugar in it. I let it ferment for a couple weeks then I put it in the refrigerator. If you boiler bath it, it kills the probiotic benefit.

[@livvyweimar7362]

This looks so easy. I might try it. My dad and son both love kraut.

[@chrismcpherson1204]

I'm making 6 quarts this evening, I'm excited 😊 Thank you for sharing this recipe ❤

[@CelebratingAppalachia]

Enjoy!

[@billyjones3356]

I'm from south eastern ky. My mom and my granny did it the same way

[@CelebratingAppalachia]

Love that!

[@lisamcneilly2637]

Thank you for sharing. 👏🥰

[@kclayton7900]

Thank you for all your lovely videos. I think my sweet little sister made Kraut this way, but she passed away 5 yrs ago so I can't ask her. Are the salt and sugar amounts for quart or half gallon fruit jars?

[@CelebratingAppalachia]

For a quart 😀

[@amandag8479]

This is the way I grew up making kraut. My mom always made sure she checked the signs to make sure it wouldn’t go bad.

[@samuelschult985]

Thank you for this information it is so simple 👍

[@jenpaulhome1]

Dear Tipper, May our Lord bless and keep Granny safe and healed. My Jesus keep her in his precious hands along with the rest of your dear family. I tried kraut before but didn’t like it so this looks completely different. Probiotics are supposed to be heart healthy. That would be nice if it was. Take care. Praying for you, Jen

[@dianaspy6733]

Looks delicious! Had a coworker make some with carawayseeds.

[@albertalynch2610]

Same way my grandmother did this no sugar 11:58

[@treesa1507]

Thank you for showing us how to make kraut. Do you have a recipe for pickled corn and mixed pickles?

[@CelebratingAppalachia]

😀 You can see Papaw's here: blindpigandtheacorn.com/pickled-beans-and-corn-the-old-time-way/

[@marlaschaefer9245]

Tell Granny I'm trying the recipe, thanks. How about panfried porkchops with milk gravey on mashed potatoes with sauerkraut on top. Now I'm hungry.

[@CelebratingAppalachia]

Sounds great!

[@carolynscales8277]

My parents made it this way, but without sugar. They also water bathed it after it finished fermenting.

[@wandagordon6453]

I love cabbage, but I’ve never eaten kraut. It wasn’t something we grew up with. I was assuming vinegar would have been in your recipe. But I guess that would make sour kraut? Continuing to pray for Granny. God bless y’all! 😀❤️🙏🏻

[@kkoeshall9136]

@CelebratingAppalachia Hi Tipper. First of all thank you so much for all the videos that you put out, they are so enjoyable to watch. I just watched this particular video last night and I wanted to ask what month of the year is it that you and Granny usually makes her kraut? I don't go by zodiac signs or any of that, but I was thinking, if I made it now (mid July) wouldn't it would be too hot outside to set it outside. I could be wrong, and I live in Wisconsin. So I just kind of wondered when is the best month to make it in, or what month do YOU typically make it in, Or is that simply because you're harvesting it from your garden at that time. And then also, after it's all done, you said that she cleans up the jars and sets it on her pantry shelves or something, so it doesn't NEED TO BE refrigerated right? I do have pantry/storage shelving in my basement that stays quite chilly, especially in the winter and is dark most all of the time. Is that okay? I really would appreciate hearing back from you about this if you have time. Thank you so much again, and I hope you have a blessed week.

[@CelebratingAppalachia]

😊 we make it whenever we have cabbage on hand, but usually in July or August. We do follow the signs so want to make kraut when the signs are in the head. Yes that's how we do our kraut after it has finished making, but canning experts will warn you not to do that. If you feel better you can waterbath it or just keep it in the fridge 😊

[@oot8089]

Had an aunt that did it the same way.

[@caffeinelover247]

Hi! Im new to canning. Do you not have to seal the jars to store on the shelf ? I hear that they have to pop to seal ? Thank you for sharing Granny’s recipe . Sending much love light and prayers for all.

[@CelebratingAppalachia]

😀 Thank you! This is how Granny does it, but several folks have commented they do it the same way and then water bath it 😀 so you might try that 😀

[@ktrudy7298]

Thanks for sharing this Tipper. Are those quart jars?

[@CelebratingAppalachia]

Yes they are 😀

[@sharonhughes588]

I have never cared for the taste of kraut....I want to....it looks so good with a hot dog in it....but I actually thought it was invented to punish me when I did something wrong. When it was put on the table I knew I would be crying before the night was over....because you ate what was set before you....especially when you were a large, poor family! LOL! I love a lot of vegetables now....and cooked cabbage is one of my favorites! It just doesn't make sense that it could taste that bad! LOL!!!

[@bethmiller6827]

If you stir together equal parts raw onion and fermented sauerkraut, they meld and cancel out the strong flavors. So good on a hot dog with a little dijon mustard and mayo.

[@violasbakedandcookeddeligh1596]

Are those 2 quart jars? I just made some a few weeks ago. I pound mine first, I don’t add sugar. Nice easy instructions 👍👍👍Great tribute ❤

[@CelebratingAppalachia]

Thank you! Just quart jars 😀

[@violasbakedandcookeddeligh1596]

@@CelebratingAppalachia Thank you for your response 👍I used 2 quart jars.

[@randy3064]

I'm sure that if Granny made it Ma, ITS DELICIOUS yummy

[@katiepace526]

Hi Tipper, I made kraut right after watching this video. I live in middle Georgia. It stays hot here and today I tasted one of the jars. It is quite sour, but I wonder if I should leave it longer. You mentioned leaving till cold weather and here that could be who knows when. Do you have any suggestions as to when I should pull it? Also ,do you stir it when you pull it off the shelf or drain any? Thank you in advance if you answer.I appreciate it!

[@CelebratingAppalachia]

If it taste like you like it I would call it done 😀 It will continue to ferment some as it sets on the shelf. Granny just leaves hers right in the jar, not stirring it or anything. If you prefer you can waterbath it 😀

[@marandageary6615]

I made this a few times but last year a women told me to put parchment paper under the lid and it all turned a slimy white on top. I was afraid to eat it so we trashed it all. Thankfully I had only done a dozen. I am wondering if the parchment paper is why the kraut didn't work or rotted. Another lady told me to just scoop of the top and the kraut was still good but I was to afraid to eat it. I am praying for Granny and your family.

[@sharonpults1177]

Is it 2 teaspoons of canning/pickling salt per quart jar? I tried out a different recipe from another home cook. It was just the cabbage and salt and you sort of massaged the cabbage until it made it's own brine and then packed it into a jar. So far when I tasted it, it had a bitter taste. Is that because it isn't done or it has gone bad?

[@CelebratingAppalachia]

Yes 2 teaspoons of salt and 1 teaspoon of sugar. I would let it sit longer and see if the taste improves to your liking 😊

[@631959]

Hey Tipper I had a couple jars loose some water and the Kraut started turning dark. I took the dark stuff out and added some water ?

[@CelebratingAppalachia]

Hopefully that will work for you 😀

[@mikelwalters6505]

Hey Tipper, can I use pickling salt to ferment cabbage for sour kraut? Also do you tighten the lids or leave them loose to store for future use. What's the shelf life on fermented vegetables. Thank. God bless.

[@CelebratingAppalachia]

Yes you can use pickling salt 😀 You would tighten the lids for long time storage. I'm not sure about the shelf life, but have enjoyed it as much as 2 years later 😀

[@mikelwalters6505]

@@CelebratingAppalachia Thanks, Lord willing, I should have it consumed by two years. God bless.

[@mikelwalters6505]

​@@CelebratingAppalachia Hello Tipper, you say the lids can be tightened for long storage. That's my plan Lord willing, I hear people talking about burping by placing a rag on the jar. I just used the normal canning lids and rings. You think they will be ok. I used pint jars with a teaspoon and half salt. Hope it turns out. Thanks God bless.

[@CelebratingAppalachia]

@@mikelwalters6505 I hope so too! You can open them and taste one before you store them 😀

[@richardriehle4159]

i'm puzzled that ingredients aren't mixed before packing . not really much more work to do so . apparently this way works too.

[@beckygraham5041]

How many heads of cabbage would I have to buy for a dozen quarts??

[@CelebratingAppalachia]

It's hard to say because of the varying size of cabbage heads 😀 a wild guess would be about 6-10 😀

[@swvastories3498]

I made a jar of kraut like this last Friday. While it did overflow some, I had the jar in a pan to catch it. Now all the brine is on the bottom of the jar and cabbage on top of it. Will the cabbage slowly settle back down into the bottom of the jar?

[@CelebratingAppalachia]

It might, but either way it still should be good. Packing the jar really tightly with the cabbage will help with that. I never get mine as packed as Granny’s 😀

[@swvastories3498]

@@CelebratingAppalachia Thank you Tipper! I had made some kraut another way last month but when I saw that video a couple of weeks ago of you and Matt tasting your kraut made this way, I just had to try a batch like Granny makes it.

[@joannewendt1792]

Does it ever mold??

[@CelebratingAppalachia]

Granny's never has 😀 we have had our go bad once or twice when making it in a big crock 😀

[@levonealverson9846]

What kind of jar was it that the water was in?

[@CelebratingAppalachia]

It’s an old jar that was Matt’s great grandmother’s 😀 not sure what came in it.

[@kennethboydsr3966]

My wife’s Granny always made it in a big crock and just left I’m in there and get it out as they needed it. I like the way you do it.They would take the horse and dig a long Farrow and pull up the late cabbage pull the leaves up around it tight and with the root sticking up they would pull the dirt up around it and they had cabbage all winter to eat I learned a lot from them

[@7upToday]

Wow, Good survival technique if our electricity grid goes down, but also just good common sense wisdom of letting nature's way preserve for the unexpected tomorrow's.

[@lisabeal8615]

This is how I've made kraut. I have left out the sugar and it's still delicious. Continuing to pray for Granny and all of you as well. God bless you all.

[@kimfleury]

Sorry to hear that Granny is poorly. I'll keep her and you in my prayers. As for making kraut, I don't have any personal memories of it, but when I told my Mom that I was looking up recipes for it last year, she asked me, "Don't you remember your grandpa Grandpa Fleury making sauerkraut?" She went on to tell about how Grandma and Grandpa Fleury had bought an old farmhouse in the 1950s, and it still had an outhouse. Yes, we're getting to the part about kraut 😂 Grandpa took space from one of the three bedrooms upstairs to put in a full bathroom. Then he was going to put in a half bath off the kitchen. This is where I don't remember anything about it. Mom described it as a closet of some kind, that was partially plumbed for the bathroom. I guess it just had the lavatory sink. That's when Grandpa changed his mind about putting in a toilet. Instead, he put in some kind of bench, and he set a washtub on the bench. An old-fashioned metal washtub. Great big. And that's what he used to make up his sauerkraut. He put everything into that washtub and let it sit with the door closed. Mom was amazed that I didn't remember how awful it smelled. Well, I was knee high to a grasshopper, and I wasn't allowed to stay in the kitchen ever. Us grandkids were only allowed to walk through the kitchen when we came in the backdoor. No looking around, either. To be fair, it was a small kitchen, and there were at least 20 grandchildren there on any given Sunday. I don't even remember seeing any closet door in the kitchen. So it was all happening in secret as far as I was concerned. I know at some point Grandpa put the kraut into jars and stored them in the basement, because I do remember having the jars on the dining room table at Sunday dinner, and sometimes Grandpa or one of my uncles or Dad would be sent down to the basement to bring up jars of preserved vegetables and fruits. I wish I had Grandpa's recipe, but he died when I was 19, before I was thinking about things like that. I didn't start enjoying sauerkraut until my digestion needed the help of fermented and pickled foods. And now I'm learning that vitamin K2 is extremely important for calcium to be put into bones and taken out of tissues and blood vessels. If you eat fermented, not pasteurized sauerkraut, it actually cleans out your arteries, because all that blockage is calcium that calcifies right on the walls of the blood vessel. The only way to get vitamin K2 is by eating fermented foods like sauerkraut, and beef, chicken or eggs that come from grass fed animals without much supplementation of food besides grass. Factory farms barely feed hay grass to their animals, so we're seeing a lot of health problems from that. I don't have to tell you that your way of eating is the healthy way! Wishing y'all good health and long contented lives!

[@sundrop3911]

I have made fermented kraut before, but always kept it in the fridge while fermenting in the jars, but that takes up too much room. So my question is if you waterbath it wouldn't that destroy the k12?

[@CelebratingAppalachia]

Love those memories! Thank you 😀

[@myrthagunter4141]

The cold slaw is good Tipper . I will try Granny's sour kraut method . I think the reason way Granny wants the lids really tight is so the gnat's can't get inside the jar . Burping the jars each day keeps the pressure down inside the jar. Compassion for all . Thank you .

[@janetsherwood7210]

Always loved kraut with several recipes. I know Granny's Kraut is SO GOOD! Prayers and loving thoughts to you, Granny. All of your sweet family. ❤ Thank you Tipper.

[@justinehyre2975]

This is basically how my mother-in-law showed us how to do kraut. She did one teaspoon of salt in the bottom of the jar, cabbage, one teaspoon of salt on top(no sugar) and covered it with boiling water. Then seal and let process for at least 2 weeks. The longer it sits the better. Will be doing this soon. Thanks for showing us how to do it!!

[@mommadirt3557]

Thank you for sharing! This is very much the way my mother made kraut in the Ozarks. She didn't follow the moon phases nor add sugar. After jarred we put them in the cellar to ferment. I'm not sure where she learned how to do it like this. Prayers for Grannie.

[@lindamcgee3651]

I love kraut and weenies. Also kraut and great northern beans 🤗 Continued prayers 🙏 for you all, especially Granny 💕

[@macharrington7733]

We had Kraut and weenies a lot in the fall when I was a kid. I always loved it

[@kramitdreams]

This is how I make ours. I let if ferment for 7 to 14 days then wb for 20 mins. Please share more of granny's canning methods 😊

[@kramitdreams]

@@Mamaw65 I haven't done research in that but the cabbage is still crunchy and taste like kraut. Our main purpose for canning is to put it on shelf til we want it. We do alot of cabbage and I don't want it spoiling or moldy😉

[@sandraking9650]

Canning does kill the enzymes in veggies & fruit,(heat) , that's why putting it in a fridge or cool area is best.