Making Sauerkraut: How easy is This? | 1800'S | ROOT CELLAR | FOOD SECURITY | FERMENTED FOODS |

[@kena2224]

Enjoyed the video. My mom, (a German post war bride) always canned a lot of fruits and veggies. We lived out in the country where a farmer had sold off a strip of road frontage into small lots to let people build small houses in the 50's. We had our own wells, gardens and farms all around us so canning was a big thing. She always made a lot of sauerkraut, but I hated it at the time. During the Cuban Missile Crisis, we along with our neighbors' kids were helping out fathers who were digging under our small houses crawl spaces to make fall-out shelters by dragging the dirt away. We lived close to Ft Knox, a big tank training base and the nations gold depository. One thing we had a lot of were jars and jars of kraut as dad called it. I helped moved all those jars under the house once there was enough space for us all to sit. I can remember thinking I hoped nothing happened because I really hated sauerkraut and we had more of that than anything else. Such are the concerns of little kid. Today there is nothing better than a hot Ruben sandwich with a lot of sauerkraut. :)

[@TheWoodlandEscape]

So good on a Ruben sandwich and what a great story, Ken. Thanks so much for sharing. I love getting these wee bit of interesting family history from those that watch our channel write in to us!

[@johnt.chambers4204]

Growing up in the Smokey Mountains, we ate a lot of kraut. Jars are quite a bit cheaper than crocks so most people around here used either quart or half gallon jars. we made regular sauerkraut, sweet kraut (which I never cared much for), red kraut which had a sliced beet in the bottom of the jar and cabbage over top of it. And last but not least was my favorite, hot Kraut. To make hot kraut they would slice a couple of cayenne peppers lengthwise and stand them in the jar as they filled it with the cabbage. Kraut juice also made a pretty good chaser for our homemade moonshine

[@TheWoodlandEscape]

How timely,John. I just returned from Martins Station in the Cumberland Gap and drove back on the Blue Ridge Parkway … you sure live in a beautiful part of the world. As to the kraut, you sure have more than one way to skin a cat in your parts! Almost forgot, I also sample some very fine shine on my visit.

[@2gpowell]

Hi Peter! I love cabbage in all ways one can prepare it. I remember my grandmother would slowly simmer pork chops in kraut until it was so tender it would fall of the bones. It was sure good eaten. Take care friend see ya on the next! 👍

[@TheWoodlandEscape]

Done pork chops that way many times and I too love it.

[@miadel5846]

Liberty cabbage, that reminds me of freedom of fries!🤣🤣🤣

[@S.Mos72]

Can't wait till we're in our forever home so I can have a garden and can do all these wonderful things 💕

[@TheWoodlandEscape]

I wish you all the best, Sam in finding your own place and working on those dreams.

[@beverlymichael5830]

I love fermenting cabbage. I also ferment other vegetables from my garden including beets. Pickles , carrots onions and list goes on. It’s all good. Your cabbages look beautifully. Thanks for sharing.

[@TheWoodlandEscape]

Mmmmm, I want to eat at your table. It is such good food and so simple to prepare, I’m don’t know why more people don’t make it.

[@ashleyanderson2859]

Appreciate your efforts and dedication! My mother told a story of her father making kraut. Apparently he had never performed the task before and put it in a sealed container or forgot and sealed it. Anyway as the gases developed and nowhere to go the container ruptured with such force it cover the interior of their cellar. My father had a similar experience making wine. He would put a balloon over the bottles to allow for the gas. Either he forgot to check on it or it became overactive forcing the balloon off the bottle. We learn by trial and error! Thanks again and keep your powder dry!

[@TheWoodlandEscape]

Oh my, now that would be one awful mess … one green, one red. Live and learn is my motto, I suspect he didn’t do it a second time. Watch yer top knot!

[@garyrichardt1496]

When I grew up on the farm in South Dakota there was always a 20 gallon crock of kraut in the root cellar along with all the other canned goodies.

[@TheWoodlandEscape]

Sounds like the root cellar on the farm I grew up on.

[@tarbert363]

That is some amount of cabbage. Enough to feed an army. Good video.

[@TheWoodlandEscape]

Actually, while it seems like a lot, my wife and I have no trouble eating it all in a year … usually a couple of times a week.

[@tarbert363]

@@TheWoodlandEscape - guessed the amount you prepared was to cater for many helpings over the winter. Greta to see how self-sufficient you and your wife are. It is a lt of work but well worth it.

[@kevinthorrington2131]

Watching this episode brings me back to my childhood. Grandpa and grandma had two big ceramic vessels with home made sauerkraut. I remember as a very little kid going to the root cellar with grandma and scooping out sauerkraut for dinner. To this day I can open a can of sauerkraut and eat it cold. My wife thinks im not right in the head. LoL!!!

[@TheWoodlandEscape]

Well I think your head is screwed in just fine. One must watch that the kraut is not stored in vinegar or you lose all those good probiotics. Still good tasting but most of the medicinal qualities are gone.

[@markirish7599]

Cabbage bacon and potatoes is what I grew up on here in Ireland 🇮🇪 it really is a fantastic plant

[@Isnotreal42]

Ahh yes..cabacoes

[@ianandresen2326]

My mom use to make that as well! Excellent dinner!!

[@TheWoodlandEscape]

That Mark is indeed a fine meal!

[@malzimus]

Kraut or plain cabbage? Thanks! :)

[@larryreese6146]

Hey Peter. I pulled my cornstalks and tomato vines and came upon some cheap cabbage plants last September. I fought to keep them alive with blankets and coverings all winter. They never made a head. Now that the weather is beginning to warm they're growing and beginning to curl in the middles. I think I'm finally going to get some home made kraut, sometime. Hope it's not so tough it bends a knife blade.

[@TheWoodlandEscape]

I’d say you’re off to a very good start, Larry.

[@garyrichardt1496]

Thanks for sharing this and for the wee bit of history.

[@TheWoodlandEscape]

Our pleasure, Gary, glad you enjoyed.

[@markbecker71]

I remember helping grandma making it.. thank you..

[@TheWoodlandEscape]

Memories are what make us who we are.

[@robertwise3235]

good morning peter. love sauerkraut.

[@TheWoodlandEscape]

You and I both, Robert!

[@jayoneill1533]

Very interesting episode Peter, I’m always fascinated with your “wee bit of history”. I think I’ll have some kraut for lunch! Does your root cellar keep food from freezing?

[@TheWoodlandEscape]

It does so Jay . The temperature Hoover’s about 4C or about the same as ones fridge. The difference is, we keep the humidity inside at around 90 plus %. Sort of like rain without the rain.

[@stevefisher2121]

Excellent video - very informative. I never knew Sauerkraut was so healthy. I love it in the crockpot with a pork roast and potatoes.

[@TheWoodlandEscape]

That sounds good. It will kill off the probiotics if cooked too hot, so slow cooking works if it never comes to a boil.

[@earlshaner4441]

Good afternoon from Syracuse NY USA brother and everyone else thank you for sharing this living history videos

[@TheWoodlandEscape]

Thanks Earl.

[@SharonAnnMenefee]

My mom talked about my grandfather making sauerkraut and also grinding horseradish.

[@TheWoodlandEscape]

Most did those foods and so many more. Sadly we’ve turned from producers to consumers. Pity, so many healthy foods can be made for pennies.

[@jimc4731]

Yummy 🎉

[@sandydaviswhytelewis5387]

I gotta get a coffee ☕ and learn somethin ,awe thanks😋🎄

[@adamcfmacdonald]

I just love hearing these stories. Thank you

[@TheWoodlandEscape]

Glad you’re enjoying, Adam.

[@Blrtech77]

Peter absolutely amazing and I learn something new every video I watch. Thanks for sharing and Be Safe!

[@TheWoodlandEscape]

Thanks 👍. I find learning new things fascinating, so you’ve flattered me, sir.

[@herb1553]

We have bee making it in my family for over 100 years. The only thing wr do differently is we keep the out side leafs of cabbage on the top then the wood and the rock.great video

[@TheWoodlandEscape]

Thanks for sharing

[@jackcook8613]

I didn't get mine made this year. But do it the same way you do. Except I have an old slaw cutter to cut it with. One of the easier foods to make. Enjoy all your videos. Look forward to them.

[@TheWoodlandEscape]

It is so easy and so good to eat and so good for you, I’m don’t know why it is not more popular.

[@ghostofkadesh9041]

Always a interesting history 😃👌👍

[@TheWoodlandEscape]

Thank you.

[@grantcook3739]

I just got some jars to make my own, and you put out a video on making some! Great minds think alike!

[@TheWoodlandEscape]

Great minds,kinda like that but, I’ve a few friends might argue that, lol. Hope your turns out sour and crisp.

[@grantcook3739]

@@TheWoodlandEscape well, thr saying is great minds think alike, and fools rarely differ, but I am going to go with great minds on this one! Hopefully yours comes out crisp and sour as well! As always, I enjoy your videos! Very well shot, and very informative!

[@hayward434]

Great video once again. I have my Grandfathers Kraut knife. I remember the whole family passing it around to "put down" their winters supply. Sauerkraut and corned beef is my favorite dish.

[@TheWoodlandEscape]

Mmmm, you and I would like feeding at the same dinner … also one of my favorite meals.

[@markaugustus621]

My father in law grew up on a farm in the 1920s an1930s and talked about making their sauerkraut and corned beef in the crocks like yours . Thanks

[@TheWoodlandEscape]

For a lot of these days preserving food is an option but, in the 20 and 30’s almost everyone had to in order to survive. We’ve moved from a society of producers to one of consumers.

[@tammyevans7333]

How great, thank you so much

[@TheWoodlandEscape]

Our pleasure, Tammy.

[@larryreese6146]

Wife makes it and cans it. I love homemade saurkraut. Three deer for the freezer this year. We made a feast of half a loin injected with softened butter and rubbed, them smoked and baked. Some homemade kraut would have gone pretty well with it. Good wishes to you, Peter.

[@TheWoodlandEscape]

Oh my Larry if you haven’t gone and made me hungry. Your meal sounds delicious!

[@dowdawg]

When I make sauerkraut I chop up some jalapeños and throw in there. Gives It a nice pleasant kick.

[@TheWoodlandEscape]

Im definitely going to try that, Daniel. Can’t believe I never thought of it but, it’s brilliant!

[@markbehr88]

Thanks for the video. I do love sauerkraut. I was aware of Captain Cook. He was one of the few early users in the British navy and he did not have any scurvy as you say. Any sailor refusing to take their allocation was flogged.

[@TheWoodlandEscape]

Oh my, now that would make acquiring a taste for it happen pretty darn quick. Glad you’re our channel.

[@markbehr88]

👍

[@svravenflintlock7526]

Oh yummy, I love souer kraut!, Er should I say liberty cabbage? My wife hates the stuff, so I don't see it often. I'll have to sneak it into the house as "Liberty Cabbage".

[@TheWoodlandEscape]

Fortunately my wife loves it as much as I. We eat about 6 to 8 gallons a year and give a lot to friends and family.

[@stoneinthefield1]

I made my first batch 2 months ago and i’m hooked. Awesome facts.

[@TheWoodlandEscape]

Good for you, it is an excellent food and so easy to preserve.

[@bananabred1687]

My previous post was somehow deleted. Here it is again: Peter, your videos often bring back memories of my childhood. My mother had a 55 gallon crock (big brother to the one you have) that she would make full of sauerkraut. Every year she would "steal" my baseball bat to "bruise" the cabbage. My wife uses a recipe where the kraut is fermented directly in quart jars and then hot water bathed to stop fermentation and preserve the sauerkraut. Hot water bathing is a process where jars, filled with food and lightly covered, are boiled in water to kill all bacteria and then sealed. Instructions are easily found on the internet. Note: It is dangerous to preserve some foods by hot water bathing.

[@TheWoodlandEscape]

We share many childhood memories. The last year my mother lived on the farm she canned almost 400 jars of pretty much any food you can think of. We carry on that tradition.

[@OutdoorsandCountryLiving]

Great job!

[@TheWoodlandEscape]

Thank you.

[@kingrafa3938]

Love hearing the wee bit of sauerkraut 👍

[@jasondunlap4942]

Another good video. I'm heading out for the opening day of deer season here in Pennsylvania tomorrow.

[@TheWoodlandEscape]

I hope you tag out on your hunt, Jason and do appreciate your interest in our channel.

[@jasondunlap4942]

@@TheWoodlandEscape Not a single deer in the woods today. I still have two more weeks.

[@manuelwebe]

Interesting Peter. In addition to the benefits of sauerkraut that you already mentioned, it is very nutritious (one cup of sauerkraut contains more than one gram of protein, 6 grams of carbs, lots of fiber, and many other essential nutrients. It has been suggested that sauerkraut also improves digestion (because of the high fiber & high probiotics content) and one scientific article suggested that it may help reduce stress and maintain brain health. Very good super-food indeed. Anecdotally, I didn't like sauerkraut when I was a kid, and my grandparents -of german origin- used to force me to eat it. So I hate it as a kid. Now as an adult, I love sauerkraut in almost every meal. Thanks for sharing.

[@TheWoodlandEscape]

I’ll admit, Manuel, as a kid it certainly was not one of my favorite things but, we ate what was put in front of us growing up and were thankful for it. Like you it is now one of my favorite foods.

[@jeffgrier8488]

Great video, while i know that sauerkraut is easy to make, i have never tried making it myself.

[@TheWoodlandEscape]

Should give it a try Jeff. It is easy, cheap and a great food.

[@stevenshanofski6801]

I have been wanting to try making homemade sauerkraut. After seeing this I think I will give it a go. My sister makes it all the time and like most everything, it is far superior to anything in the stores. Thanks for the motivation. Enjoy in six weeks!

[@TheWoodlandEscape]

It most certainly is, Steven. It is also a very easy process to make.

[@wab1954]

I plant a garden here in South Carolina. We let cabbage, collards, brocolli, etc over winter in the garden. I usually plant 100 cabbages, 25 collards, 25 brocolli, etc. Plant a section of turnips too. We usually have no problems. I was wondering....... If you were to take pine straw and leaves and pile them deeply on your crop as mulch while still in the garden, would the cabbages and such live thru the winter?

[@TheWoodlandEscape]

Not this far north. Some root crops like carrots and parsnips can be over wintered under a deep bed of mulch.

[@dougm5341]

Looks real cozy by the hearth Peter. Stay warm

[@TheWoodlandEscape]

It is indeed, Doug. Once I’ve completed my bellows I plan on hibernating by it for the winter.

[@jamesvatter5729]

Great video, Peter. You're making kraut like my Dad did it. I have been cheating the last couple years and using wide mouth gallon jars and putting airlocks on them. My brother still has a crock like that one. "Liberty Cabbage" LOL!

[@TheWoodlandEscape]

It isn’t cheating if it works. One has to be very careful of the old Crocker, many were glazed using lead. After relabeling sales went back to normal, lol.

[@victortuten4399]

I really need to do this again. It has been 45 years or so since I last made any Sauerkraut. The area was small and it took up so much space I just never did it again. The mashing and pounding is a new twist, I didn't do that. I can see where it would really help get everything mixed together better than a hand tossed method. Maybe I'll grow a few extra this year and give it another go. Gotta find something to mix it all in...

[@TheWoodlandEscape]

A clean 5 gallon plastic pail works just fine and a standard dinner plate just fits in, I place a small stone on the plate to get the juices to cover the cabbage. Wait six weeks, scape of mold and your eating. We rinse ours and pack in meal size portions then freeze. Exposing to the air when thawing reactivates the probiotics.

[@victortuten4399]

@@TheWoodlandEscape Plastic bucket! Perfect!! I'll have to find something other than a plate...we have square kiln fired plates. I do have an idea though... Thank you sir!!

[@TheWoodlandEscape]

Good luck.

[@richardliles4415]

I believe I am ready for some sauerkraut dogs, I love them so. I also put lots of mustard and hot sauce on them. Thank you.

[@TheWoodlandEscape]

It is pretty darn tasty and on sausages as well. Also great on a Rueben sandwich.

[@richardliles4415]

@@TheWoodlandEscape 👍👍👍

[@randallross7683]

I love with porkchops and potatoes

[@TheWoodlandEscape]

It is always good with any kind of pork!

[@marieleopold1625]

In 2010 there was a Ukrainian banquet I was invited to partake of and 'sauerkraut" was in abundance. I had never eaten it and thought I may as well try it. I placed a timid spoonful on my paper plate and had it 'cold turkey' = no other food 2 accompany this mouthful. It 'exploded' in my mouth and I began to weep profusely and my nose drained as well...my face flushed and it was precisely then that a lovely old couple wanted to introduce themselves. I recall the woman looking quite curiously at my face, while I smiled and tried to appear as though all was well. It can suuuuuuure pack-a-whollup = sauerkraut! No wonder it can destroy so many nasties within the bod! Yes fermentation is the 'new old'. We simply need 'return to the past' to erase all the mistakes of the present. Thanks soOOOoo much 4 sharing your wisdom Peter and your talents Catherine. Health and God Bless! "To eat is human, to digest, divine." (Mark Twain) :)

[@TheWoodlandEscape]

Life is often all about the timing … I trust you didn’t scare the old couple. You never get to the point in your comments if you every actually learned to like it. Please, do tell. Mark Twain has to be one of the most prolific writers terms of quotes and for the most part always good. Heck he actually gives old Benjamin a run for his money! Your either well read Marie or you were an English Literature teacher in your life! Just a guess.

[@lae52]

Good video. I would have liked to have seen into your pot for the consistency. We have a lot of Swiss & German heritage around here. Almost all of it is thinly sliced.

[@TheWoodlandEscape]

Thanks, David. We chop ours pretty course as we’ve found over the years the end result is a crisper kraut.

[@stephencritchley9355]

I take it leaving the 'tails' on in storage retains moisture & thus crispness - which listening to your pounding is a fair proportion of the cabbage. I must admit that it's an acquired taste, but with a game meat, quite nice. I think Captain Cook had to 'convince' his crews to eat the sourkraut - apparently pretty stubborn with their food - no matter how beneficial.

[@TheWoodlandEscape]

It does indeed give a crisper product. I’ve heard numerous things regarding Cooks approach to get his crew to eat kraut… flogging, allowed only the officer to have it making them think that it was something special to only serving it until they’d eat it. One of the method must have worked, lol.

[@plainsimple442]

Hi Peter, I just ran out of sauerkraut. It lasted 6 to 7 months. I make one crock the same as you do, cutting packing & salting layers, crushing to release the juice, and covering with a weighted wooden cover. I do have a hole in the middle of the cover for lifting. I also add strips of Bell Peppers and Mushroom, and sometimes green beans or other veggies. In the other crock I put quartered cabbage ( cut off the hard center part) add veggies and cover with a brine. Both methods taste the same and store well in refrigeration. I like the brine method because processing in much faster, however, when ready to stop fermentation, I cut up the kraut, pack it in large jars, add the fermentation liquid, cover with saved uncut leaves and a weight, and refrigerate. That is my story, and I am sticking with it. Buy the way, my garage is my blacksmith shop, and I gave our friends Ron and Justine in Ste. Genevieve, MO some iron ware (one very large tined fork, hanging on the wall beside some skewers, etc.). I belong to the Sudbury Militia & Minutemen in Mass. and celebrated the 4th with Ron and their militia. It is a small world Peter and I live in Springfield, IL. Regards, Rick

[@TheWoodlandEscape]

Wow, very nice Rick. Heck we’re almost neighbors and we seem to have developed the same passions. It is indeed a small world, perhaps some day our paths will cross.

[@RRaucina]

Whole cabbages ferment fine and last until spring without any freezing

[@branned]

Nice history lesson too👍👍

[@TheWoodlandEscape]

Thank you.

[@cameronbroome2944]

Growing up on the South Shore of Nova Scotia with a German heritage out of Lunenburg my family has made Sauerkraut here for over 200 years. A type of cabbage has even been developed on Tancook island specifically for making Sauerkraut in this area. Most families have a specially designed "Kraught Knife" for cutting cabbage. Mine has been handed down through four generations. Did you know that to make good Sauerkraught it has to be made during certain phases of the moon? To say the least we love our Sauerkraught! ----- Cameron Broome, New Ross Nova Scotia----

[@TheWoodlandEscape]

I truly love to hear about other families long standing traditions. I would hang onto the family heirloom until it is time to pass it down. Love Nova Scotia … we have a lot of friends and family in your fine province. Don’t know if you saw it but, we did an episode on The Ross Farm.

[@cameronbroome2944]

@@TheWoodlandEscape Yes, I used to work at the Ross Farm Museum as the Ox Teamster / Farmer. Interestingly, I found in the diaries from the 1830's that my sixth generation grandfather worked for the Ross Family as well. Much like yourself dressing in period costume every day and telling my stories to thousands of visitors was probably the highlight of my working career.

[@TheWoodlandEscape]

I can imagine how fulfilling you found your job Cameron. Probably the main reason we do what we do with this channel is to share the knowledge we have with others.

[@terrynoraturner1848]

Lactobacillus ferments are a staple here. Cabbage, peppers, cucumbers, carrots all good; kraut, kimchi, pickle are all the same just from different parts of the world. Good video, good info for first world societies that may be eating like pour societies in the near future. Like you said the healthiest veggie preservation method.

[@TheWoodlandEscape]

It sounds to me like you guys not only know your stuff but, eat very well!

[@lancehenderson7249]

I hate sauerkraut, but love cabbage rolls. Interesting video, love it as always. Keep your powder dry

[@TheWoodlandEscape]

I too love cabbage rolls but, perhaps your dislike is for kraut is that you’ve never had to good stuff, lol. Thanks for your continued support of our channel.

[@cabininthewoods7326]

Liberty cabbage! That reminds me of a political argument between the U.S. and France during The gulf War or Afghanistan where we in the U.S. started calling French fries 🍟 Freedom fries🤣🇨🇵🇺🇲 friends forever

[@TheWoodlandEscape]

That is some crazy history but, it worked. I know that after relabeling it to liberty cabbage sales went back to normal. I have an old pendulum wall clock that was made in Berlin Ontario, Canada. After WW1 the city was renamed Kitchener,can’t get a whole lot more British than that!

[@charlesbowen194]

The way I helped my grandmother make it was, chop cabbage up fine, fill earthenware butter churn with it, add salt on top, then boiling water over it, weight it down, let ferment, excess water would work out of top.

[@TheWoodlandEscape]

I’ve heard if that method as well. We remove the mold after 6 weeks, rinse it all and bag and freeze it in meal size portions.

[@charlesbowen194]

@@TheWoodlandEscape after it was finished working off, we would can it in mason jars...2 quart size, we had a big family.

[@jantrewitt4058]

Very educational, Peter! Does the sauerkraut you buy in stores today have as many benefits as the homemade kind?

[@krockpotbroccoli65]

Typically the canned stuff is bunk garbage, but some stores will sell bags of real, living kraut in the produce section. Read the ingredients. If it has vinegar, its not fermented, merely pickled cabbage.

[@dickdavidson3616]

@@krockpotbroccoli65 didn’t know that, thank you!

[@TheWoodlandEscape]

You can get real sauerkraut in stores but it is hard to find. If it is bottled in vinegar it will kill the active probiotics in it … still tasty but, most of the medicinal qualities have been destroyed.

[@TheWoodlandEscape]

Spot on!

[@malzimus]

I have found some "authentic" (and pricier but "live" kraut in jars in a refrigerated section at a local grocery store. I think it was close to things like kombucha/fermented drinks but that could vary by store. Health food stores *might* carry it. Good to know on the not having vinegar. It's that also true of apple cider vinegar with all is own goodness in it too?

[@craigwitte2943]

Peter- your method of making Sauerkraut is perfect. As an American of German decent I do have to add one more ingredient. One tablespoon of Caraway seeds per head of cabbage!! Good luck with your hunting this year!

[@TheWoodlandEscape]

We’ve had a great deer seasonCraig … 3 in the freezer and tagged out. I’m curious as to what the caraway seeds adds, I’m assuming an interesting flavor.

[@malzimus]

My Mum (and now me) often added caraway seeds to cabbage while cooking and to a few other things to help reduce the gassy aspect. 🙃 It does add a hint of good flavoring in those things too and hard to detect in some things depending on how much is used.

[@craigwitte2943]

@@TheWoodlandEscape Try a small batch in a quart jar. 1 tablespoon caraway and pack in as much cabbage as you can .Weight and loosely cover. It's addictive.

[@allenenabnit7078]

I’ve made many times and I like to add peppers 🌶️ to it to give it a extra kick

[@TheWoodlandEscape]

I’m assuming you mean hot peppers. That would be grand, simply grand.

[@rogerclyde2720]

Very interesting, I’ve always liked Sauerkraut never knew it was so good for you I know that Cabbage Soup is good for the stomach. I’ll have to buy a couple cabbage and try my hand at this. Does the vessel used matter and I believe you said one table spoon salt per cabbage.

[@TheWoodlandEscape]

Any vessel will work. A clean plastic pail works fine. Cover it with a plate with a rock on it to bring the brine over he cabbage. Leave for 4 to 6 weeks. Cover with a tee towel. We remove the plates, scrape off the mold ( looks terrible) rinse all of it in cold water and bag and freeze it in meal size portions.

[@rogerclyde2720]

@@TheWoodlandEscape just one more question as one pulverizes is water added at all ? Bought the cabbage and a small version of the type vessel you used and a round wood cover.

[@TheWoodlandEscape]

No water needed. The pounding will bring the moisture out of the cabbage. When you place the weight on the plate the brine should come up over it. It willl look pretty nasty in 6 weeks with a good 2 to 3” of mold. Simply remove,

[@graceveenema4762]

Not everyone loves it but I sure do. One question though. My mom always rinsed the sauerkraut a bit and squeezed out the moisture. So of course, I do as well. Does that remove some of these wonderful benefits that you listed?

[@TheWoodlandEscape]

We do as well Grace but, after rinsing if you leave it open to the air the probiotics are reactivated. One thing that will kill off the good probiotics is too high of heat. It should simply be warmed not boiled.

[@jeanlawson9133]

My Granny Grunt...made kraut...Chow chow...best Apple butter....and many more...😎

[@TheWoodlandEscape]

Ah, the things we learned from are grandmothers and the things we should have learned but didn’t.

[@lindaSee89]

You are using canning salt? My dad family was 💯 percent German. They came to the US prior to 1900. Never once heard the word sauerkraut (kraut) was negative. My dad has been gone for over six years so I can’t ask him about it. Very interesting history. I am going to make Pickled Red Cabbage for January 1.

[@TheWoodlandEscape]

Good ideal for the red cabbage on January 1, believed to ensure good luck for the year for all friends and family that consume it. Yes, we do use pickling salt. Iodized salt will kill off the good probiotics as well as make it mushy.

[@milliebanks7209]

Peter, what the heck? Ten minutes? I looked at your link to see if you had written instructions then looked back up and you were gone! I'm giving it a second shot to ensure that I get the basics down. Am interested in trying this veg. One question. How is it stored? Thanks, Millie from Mississippi, USA.

[@TheWoodlandEscape]

Lots of ways. One can can it but, we prefer to rinse it after 6 weeks and put it in meal sized portion in bags and freeze. When it is exposed to the air when you thaw it, it will reactivate the probiotics.

[@PATCsawyer]

What is your pestle wood? Hop hornbeam, maple? Looks like you carved the knob end from a root ball for density.

[@TheWoodlandEscape]

I whittled it out of a chunk of sugar maple. You can see me make in on our episode on parched corn from our playlist.

[@jamesmanley9521]

I have made karat for years, taught by my father, and his mother,. Go you know when the karat shredder came out? I have a old one with sliding box on it.

[@TheWoodlandEscape]

Not sure about the time period but, given the desire for this food and the simplicity of the device I would hazard to sayin the 1700’s. Just a guess, not researched.

[@steventweed3599]

My mom and grandma used to can sauerkraut as well as bread & butter pickles. I literally could not stand the smell when they were making them but could eat my weight in both.

[@TheWoodlandEscape]

So true. Over the years I’ve kinda learned to like it, an acquired smell I guess, lol.

[@MrStevengordts]

Here in Europe we add buttermilk and some juniper berries

[@TheWoodlandEscape]

Well I’ve never heard of that but, it sounds interesting.

[@malzimus]

During the fermentation process or afterwards when eating it?

[@MrStevengordts]

@@malzimus during the fermentation! You put a layer of cabbage in the jar, add a pinch of salt, then the buttermilk and some juniper berries. Some people like some apple in it too. Then the next layer and so forth. The rest of the recipe is the same. Worth a try!!

[@malzimus]

@@MrStevengordts Thank you for the reply and information! Do they rely on the buttermilk more than the salt for the fermentation process then?

[@MrStevengordts]

@@malzimus correct

[@everettmaness5462]

I do like sauerkraut and knew it is healthy, But not to the point you explained... as a kid I would eat in and try to not frown as I ate it. It took awhile, but I eat it with no problem now.. My mother used to fry it in lard, and I loved it with cornbread..... I also loved to see the inside of your cabin again.

[@TheWoodlandEscape]

Should you ever find yourself in Eastern Ontario, come and see it in person!

[@everettmaness5462]

@@TheWoodlandEscape That would be great, to see your cabin in person as well as the surrounding area of the cabin grounds...

[@daveassanowicz186]

I guess when it's winter and your refrigerator is outside you don't have to worry about leaving the door open

[@TheWoodlandEscape]

Except for the critters.

[@Ilikeit616]

Howdy Peter I have not had that for dog's age .... Are you going to invite all of us , 53.7K , for diner when it is ready ? LOL One of those things on my " list of things to do " .If I make it and live , I will to tell you about it ... I have put it on hot dogs !

[@TheWoodlandEscape]

It is so good used in many ways, hot dogs being only one! Let’s me think, 57 k might be a wee bit hard to pull off, lol.

[@RRaucina]

put 3 or 4 whole heads in the bottom, they ferment slow and last until spring

[@TheWoodlandEscape]

That’s a brilliant idea Richard. We actually rinse the entire batch after 6 weeks in the crock, bag it in me al sized portions and freeze it. The probiotics are reactivated once it is exposed to the air when thawing.

[@Eric1-373]

I had no idea the Chinese came up with it, that long ago. Did they have salt in theirs or was it just the rice wine? Making sauerkraut without salt would be optimal for many older people that have issues with higher blood pressure.

[@TheWoodlandEscape]

It was simple the wine that was used. We freeze ours and when we thaw it we give it a couple of rinses which removes most of the salt, leaving it open to the air reactivates the probiotics.

[@Eric1-373]

@@TheWoodlandEscape Thank you

[@earlshaner4441]

I have been to the Great wall of China when England still renting Hong Kong

[@freddiekozlowzki5697]

Peter you know l love cabbage my heritage Polish and Mohawk my father loved it with his eggs in the morning love cabbages salas pigs in a blanket or boiled yum yum have a nice and cherries holidays season you and the wife good days not so good days staying strong as l can be love you all always Freddie 😄😎😄👍❤️🇨🇦🛶💪🍝

[@TheWoodlandEscape]

Thanks Freddie, keep eating that good stuff it is like taking a good medicine.

[@ianandresen2326]

It was a good video. I had forgotten about sour kraut! Some of your viewers have reminded me of the tasty dishes to be made! On another note,I see why you passed on the pig hide. There got to be 3" of fat to come off!! There still an 1 1/4" of fat on the carcass! He was one big pig! Also how long do you have to dry oak for? I made 2 handles for my scthye and both of them split!

[@TheWoodlandEscape]

Thanks Ian. Speaking of hides, I’m currently working on two Buffalo hides, as if one wouldn’t have been enough. My first attempt and I do believe I have a very long row to hoe! As to your wood issue I must preface this with, I’m no expert but, can share what I’ve learned from making primitive bows. Air dryer wood is not dry as it will always take on the humidity of the air it is stored in which obviously changes. I often take wood that I’m going to use for projects and bring it in the house for a few weeks before use. I assume you heat with wood which is all the better. I then take the wood and put it in a box I made with a single 100 watt light bulb inside, the old iridescent ones and leave it for about a week. This brings the moisture content down into the single digits… % of moisture. Then I shape it and while still dry seal it. For your handle perhaps a couple of coats of spar varnish.

[@markcoffman9522]

Fermenting, as my sister will tell you, was probably the first means of long term storage to get through the winter, long before canning was invented. Of course this only pertains to veggies. Don't know of any fermented meat products, and if there are I don't think I want to taste them!

[@TheWoodlandEscape]

True enough Mark. Meat wasn’t fermented but, it was preserved n a salt brine.

[@cll244]

Interesting that sauerkraut is also called sauerkraut in the USA and Canada :), a German food with a German name. I live in Germany.

[@SharonAnnMenefee]

It is traditional to eat pork and sauerkraut on New Year's day for good luck.

[@TheWoodlandEscape]

So true and I think it works, lol!

[@TheWoodlandEscape]

That’s all we’ve ever called it. Not a fancy name, literally it simply means sour cabbage.

[@kathywalker6915]

Hot Sauerkraut with chopped up hot dogs in it.

[@TheWoodlandEscape]

Mmmm, sounds good!

[@ridecaptain1]

Love me some sauerkraut with pork ribs. the pork seems to take some of the sour out of it.

[@TheWoodlandEscape]

I like it pretty much anyway one can thing to serve it. As to the sour aspect, that’s what makes it such a unique food.

[@gumbootmama3]

Can someone tell me how much salt per cabbage ? I missed that and can't find it on the video...

[@edro3838]

5 lb cut/sliced cabbage 3 tablespoons canning salt. Pack cabbage tightly and use salt with no iodine.

[@TheWoodlandEscape]

I should articulate better, Adrienne. I don’t actually measure mine, I simply put in about a tablespoon or in my case a small pile in the palm of my hand per head. Make sure it is pickling salt. We wait 6 weeks than rinse the entire crock, measure out meal size portions and freeze. Once exposed to air when you thaw it to eat, the probiotics are reactivated.

[@davidserfass9211]

@@edro3838 That's exactly how we do it give or take a couple of ounces of cabbage per salt especially after the 5th 5 gallon crock is filled and put away. Thanks to everyone keeping the old ways of doing things alive today.

[@gumbootmama3]

Thankyou ! One cabbage weighs APPROX. how much ? I'm not a measurer too much. Just trying to get the idea of the ratio..... as in 1 cabbage : salt

[@TheWoodlandEscape]

As long as you rinse it prior to eating you really can over salt.

[@abcxyz-io7wt]

👍💝

[@richardbonner2354]

One of the best ways to 'describe' the benefits of "pro-biotic" ('for' Life) fermented food I've heard: The probiotic organisms in Your digestive tract 'take-over' the territory there, and there's no place for the pathogenic organisms -- the ones that make You sick -- to grow. And, as You've already said, Our Bodies need the 'by-products' produced by fermented food to adequately perform the (most Wonderful!) building and repair processes..., going on inside of Us, daily. (Note: when the French government was against invading some Middle Eastern Country in the 90s -- lookin' for those elusive, imaginary "warpins o' mask dee-struction" ("Nope! Not there, either", eh Mr Bush the younger?!?), Folk in 'Merika started buyin' "freedom fries" with thier hamburgers.) 🙂 Rick Bonner Pennsyltucky

[@TheWoodlandEscape]

It most certainly is a super food, don’t know why it is not promoted more by the medical profession. Freedom fries, I love that story … it’s all in the name, lol. After WW1 Berlin Ontario was renamed Kitchener!

[@munchkin5674]

Well, you sure don’t take very many pains chopping up your cabbage. Lol Not the shredding I expected.

[@TheWoodlandEscape]

We find if it is kept course that the end product is crisper.

[@munchkin5674]

@@TheWoodlandEscape Since hubby doesn’t like cabbage, I prefer to eat it cold, by the forkfuls, right out of the jar from the fridge. Works for me! : )

[@TheWoodlandEscape]

Apparently if you over heat it you kill off the active probiotics, so it should simply be warmed. Your approach ensures your getting all the good stuff.

[@plainsimple442]

@@munchkin5674 I like it that way also..............and it only gets better with age.

[@thomassmestead9905]

Not much on the taste of sauerkraut, but it DOES keep the scurvy at bay.😜

[@TheWoodlandEscape]

Sounds to me Thomas you’d prefer a vitamin C pill, lol.

[@thomassmestead9905]

@@TheWoodlandEscape Peter, Didn't say I wouldn't eat it, but wouldn't prefer it over, say, a nice, thick, elk steak. Besides, if I want avoid scurvy, I just have to locate a wild rose bush, full of rose hips.

[@kevinharding2099]

In World War I sauerkraut was called “Liberty cabbage” in a surge of anti-German feelings in the U.S.

[@TheWoodlandEscape]

It was indeed and once it was relabeled sales went back to normal levels.

[@leoscheibelhut940]

Controlled decay or controlled break down sounds much better than "controlled decay".

[@TheWoodlandEscape]

Indeed it does Leo, much better!

[@heru-deshet359]

My favorite way of eating cabbage has just been ruined, which is raw. Bacteria that causes slow rot, lol

[@TheWoodlandEscape]

Sorry, lol.

[@Jtothethird]

Sadly it’s cheaper to buy it than make it.

[@TheWoodlandEscape]

Actually it only cost is the seed and we make about 10 gallons a year.

[@Jtothethird]

@@TheWoodlandEscape not everyone has a homestead to grow food on.

[@TheWoodlandEscape]

Good point.

[@okeechobeejoe2868]

​​@@JtothethirdHello, I've grown cabbage around my house just like you would grow flowers. You would be surprised how many veggies you can grow like that.

[@MBW4449]

You won't be a sour kraut if you eat sauerkraut cause it cleans you out.

[@TheWoodlandEscape]

Indeed, Mary.