Raw sauerkraut: a fermented, probiotic superfood

[@kirstendirksen]

@wavepsychic Good questions. I just added a link to the text where I try to make sauerkraut at home. I'm a total amateur, but it worked. It doesn't matter the color of the cabbage. Probiotics are the bacteria that are already present on the surface of your vegetables... so by pickling the cabbage you are allowing the lactic acid bacteria to grow. The salt prevents harmful microbes from growing. I have a new video with a fermentation guru (I also put the link in the text).

[@kirstendirksen]

@zilbiol No he doesn't pasteurize. If you want more infomation you can read the text above. And there's also a link to the original story on faircompanies where I have more links still.

[@kirstendirksen]

@zilbiol No it's fermented, but not pasteurized. It's how sauerkraut was made traditionally.

[@kirstendirksen]

@ryantfinchum You're right. With fermented foods you should be able to keep them outside the refrigerator, but I'm guessing companies put that on the label because they're not sure if people will store them right. After all you do have to keep it relatively chilled (at or below 15 °C (59 °F)) and in an airtight container.

[@maha77]

I cant believe it! i just discovered your channel today, i just got home to my tiny apartment from a long bike ride and i am laying on my bed eating Alexander Valley Gourmet sauerkraut watching your videos and came across this one! crazy coincidence!

[@kirstendirksen]

Because you have to ferment it first for it to last "forever". And the fermentation process is time-consuming so pasteurization is quicker/easier.

[@kirstendirksen]

@lovescartoons Thanks for setting me straight. I am pretty new to this, though fascinated by it. Where did your grandmother live? Was it a common thing in her hometown? I have never met anyone who makes their own sauerkraut. Though I tried it myself last summer (my "Homemade sauerkraut" video) and it was at least edible, but I have a lot to learn.

[@thibeault]

@bkcwzy Rubbermaid Brute containers in gray, white and yellow are certified food safe, so enjoy that sauerkraut!

[@kirstendirksen]

@zilbiol That would defeat his purpose since what he is trying to do is preserve the probiotic bacteria that are present after fermentation, but that would be killed by pasteurization.

[@hk93shooter]

i just ate some of my first batch of homemade kraut aged 4 weeks. . this stuff is good. time to make some more.

[@rachelshelley3234]

I love fermented foods. Their sauerkraut is really good!! I had some the other day and it's so much better than that vinegar crap you get in a jar down an aisle. I make beet kvass on the regular. I'm surprised I haven't turned beet red yet. I actually started a live culture for one of my batches of kvass with the juice of their raw sauerkraut. It was the best kvass I've had in a long time. Nom Nom Nom!

[@Beesa10]

Rachel Cook I like most foods including things pickled in vinegar but Sauerkraut seems to have a pleasant, bit less harsh kind of sourness. I made some and after eating it a couple times I noticed I felt better. I've made it several times since without using very much salt and tried some different kinds of cabbage. I'm going to try making Kimchi!

[@BadgerBabyBoy]

There’s no live cultures /probiotics in their product, it’s pasteurised

[@JohnPiperBoots]

@Kirsten Dirksen - QUESTION PLEASE - ALDIS GERMAN KRAUT in glass jar ---- is it live probiotics bacteria or dead? Tastes great but anyone know for sure? Thank you! 🙂

[@InvisiMan2006]

@kirstendirksen I get that, but why do the supermarkets pasteurized it if he says that NOT pasteurizing it causes the sauerkraut to last "forever"?

[@ajpadua7]

Hi! I understand that the sauerkraut isn't pasteurized, but is it flash heated like some sauerkrauts are? Thanks you guys are the best!!! :D

[@maryjomatey9840]

Hi ... I made cauliflower, green beans, red onion, with parsley, basil, oregano and sea salt.. I have had it sitting in the brine in a big crock pot .. covered ,, I couldn't resist tasting it .. so opened it everyday .. tastes vinegary.. and the beans are still slightly crunchy .. the cauliflower too, but it's a little mooshy.. at the stem area .. is this normal ?? It's been fermenting now 3 days !! there is no mold

[@mikeberger1688]

They say probiotics in Kraut are at a peak at 3 weeks of fermentation. Does that mean they reduce over time in the fridge? Will there be probiotic effect after say, 3 months in fridge?

[@Whyrweherereally]

One thing, they shouldnt be using 'plastic' of all things to store this sauerkraut (any fermented foods), GLASS is what you use, second to that, canning.

[@StevePotgieter]

First off, making this in huge batches glass is not practical second selling it in glass jars will increase the cost to the consumer. Food grade plastic is fine. Ideally, you should grow your own cabbage and go down on all fours and eat it while it is still rooted in the ground, eating around the bugs but you not going to do that either.

[@Vscustomprinting]

@@StevePotgieter shut up. leeching chemicals is worth caring about.

[@sportydiver]

How can that be a kitchen? What state are you in? I started making my own a month ago and I am going to harvest my #2 recipe today. This is great stuff.

[@kirstendirksen]

He doesn't pasteurize since he uses a traditional fermentation process. He's talking about most supermarket sauerkrauts that aren't fermented and instead pasteurized.

[@InvisiMan2006]

He said that once it's fermented it will remain stable "forever", but why then are we pasteurizing to get a ten year shelf life? Can someone clarify that?

[@northwestgardener5076]

I purchased a large crock and alternate between kraut and pickles. One you go home made there is no going back. It is like drinking filtered water and then drinking from the tap (nasty!!!)

[@infowazz]

just made some. the first time is the hardest. seems so easy until you do it. very fun though. hope it tastes good. gonna make it for family and friends

[@hsun9810]

It's inspiring to see live cultured sauerkraut in such a production scale. Just one question, my first batch has been fermented for a month or so, and I had to put it into the fridge to slow down the fermentation. Since it was bulk fermented in two tall jars of 3liters each I didn't dare to open and consume it yet and I was concerned that picking out each time from the big jar would cause cross contamination. What should I do next step to preserve it for long term consumption, making it is time consuming I really don't want to dump the rest after eating only a few times. Thank you!

[@josepheldridge6039]

Use clean utensils and put the desired amount in a dish. Don't eat out of your jar. As long as your utensils are clean you should have no problems. I make it by the Gallon and after 35 days i out it in pint jars. Refrigerate, and it will keep for a year and more. Don't waste the juice its the best part.

[@WolfeGrant]

when canning Sauerkraut do you just hot bath it? then straight to the fridge?

[@rosewood513]

Where is your hair net, you are standing over the food without protection, but I appreciate your video good info, I just started to make it myslef.

[@faheemthedream2007]

how do we eat it after its been fermented? get a spoonful from the container and take a bite? i'm a noob in this area :O) help please..

[@evvunja]

did you find your answer, it's been 9 years finally? if not I can give you tones of recipies, most of them are Polish since we eat it a lot ;d I remember that I loved sauerkraut with tiny bit of sugar as a dessert when I was a child. Haven't eaten it for long time that way but I guess I would still like it :)

[@haryyhhc]

Where do you buy live culture sauerkraut?

[@ryantfinchum]

if this is naturally fermented and a natural preservation technique before refrigeration, why does the product say "always keep refrigerated"?

[@PushpendraKUMAR-cd3mo]

Can you tell me what liquid were they pouring in sauerkraut??

[@bkcwzy]

@thibeault Thank you so much for the clarification & information! I do love some sauerkraut! Slowly converting my children, too! =]

[@vicky-s4c9x]

What's in the liquid (or brine)???

[@Foodforconsciousnessvlog]

also putting it in cans is a no no as the acid also erodes metal.

[@beverlyannsjoblom]

liquid is a brine which is water plus salt.

[@piggymalone1]

just concerned about two things - the level of salt and the use of plastic.

[@KniffoBerlin]

Sauerkraut in glass is the better choice. In a plastic cup is not sold here in Germany.

[@rmwtsou]

"Probiotics" is a health buzzword that the laymen love to use and everyone seem to know that it is a good thing (antibiotics = bad; probiotics = good.) I've never heard real doctors talk about it, though.

[@SianaGearz]

The host of the bacteria is the gut, and the bacteria in fermented ("probiotic") foods are the same that form in the gut of infants and plays a vital role in digestion and protection; however in foods when consumed by adults, they likely don't survive the digestive acids and enzymes in the stomach. Danone, a huge multinational milk company, got challenged on the claimed health benefits of their Activia product in court and lost, they spent billions but couldn't produce evidence that the bacteria was able to actually reach the intestine. Doctors do prescribe probiotic treatments, for example in recovery from antibiotic treatment. I've had diarrhea for a long time after i got treated with strong antibiotics once, then i got prescribed Omniflora N and it really helped, i fully recovered within 2 days. I suspect that the pills carrying live bacteria are coated or protected by the binder to survive the digestion. Still, there are secondary benefits from fermented foods that are scientifically proven, even if they aren't strictly "probiotic" in nature.

[@bkcwzy]

the only thing disturbing in this video is the fact they are using plastic trash cans. Since they are not intended for use with edible food, the plastic is treated with pesticides during production.

[@Mothersball]

We are having,Chili cheese dogs and Kraut dogs tonight,YUMMY !!!!!!!!!!!!!!!

[@Vscustomprinting]

go vegan

[@skysnowdonia9405]

for clarification is this a pre-biotic or a pro-biotic... ta

[@dooovde]

Your estimate of human cell numbers was off by only about 36 trillion according to latest research

[@lizzas4574]

Did the ladies just dip into a garbage pail or am I seeing things

[@richardgoldman8761]

Really, is the trash can food grade?

[@GrenadeChick99]

I bet that room smells alive too, in a good way!

[@marcopolo3001]

Yeh I bet its real funky! But I prefer Kefir, to each their own.

[@GrenadeChick99]

My personal fave is spicy kimchi. I like kefir as well.

[@marcopolo3001]

GrenadeChick99 Ah yes I liked those at korean restaurants as an entree.

[@GrenadeChick99]

I love those fermentations!

[@cortarelva]

Its got bacteria. Right. But, does it have what plants crave?

[@nywaterskier107]

electrolytes? that is what plants crave?!?!

[@MrCamel2humps]

BRAWNDO the thirst mutilator!!

[@d8d810]

:45 but pasteurizing kills off all the probiotics.

[@WanderingNature]

The plastic containers are not good,

[@decolonizeEverywhere]

this sauerkraut is dead food. it has little nutrients and NO PROBIORICS left after processing. they go to the trouble of making authentic lacto-fermented sauerkraut and then pack it in plastic and pasteurize it. better off saving your money and just buy the canned crap in the vegetable aisle. the worst part is that he does this to make it last longer which is STUPID because if he used glass and didn't pasteurize it, the stuff would last in a root cellar or under refrigeration for nearly a year. there is a reason why people did this for thousands of years... it doesn't need modern processing.

[@kv7411]

you are mistaken. watch again.

[@Rembrandt133]

I have ONE problem with the packing process we are witnessing here. Although the ladies are wearing gloves, they have their shirts/sweaters rolled up, exposing a good portion of their arms!!! Clearly, hair, and dead skin can easily fall into the containers of sauerkraut.... gross anyone? :( If I were the owner I'd want serious clean packing. Besides gloves, provide the workers full sleep fabric or plastic cover ups. It is not that difficult or expensive. Also, having the women expose their daily clothes and not having the suit to wear is not hygienic.

[@ronabizness9434]

Rembrandt133 Clearly what? their hair is covered, and i didn't see any skin contact with the product since they are wearing gloves. Unless you are criticizing the lady at 2:40 which she is making kraut at home, you are just drooling stupidity and ignorance.

[@hawgdawg556]

+Rembrandt133 I wholeheartedly agree on this point. Each of these workers needs to have a Tyvek body suit covering their bodies for the reasons stated: e.g., body hair, skin sloughing, etc.

[@nevesdarocha]

Maybe they could put the liquid into a more shallow container so that they don't have to put half of their body into the container to get the last 1/3.

[@SianaGearz]

Actually Sauerkraut is extremely resistant to bacterial contamination at the stage when it's being packaged, after it has fermented, the lactic acid and lactic bacteria protect it, which is exactly why it remains fresh for years. In Soviet Union where i come from, it was handled in a much more dirty way in retail because it wasn't packaged up, it came to retail in wooden barrels and was dispensed by weight, and the store clerks handling potatoes and carrots all day were anything but clean and had a habit of dropping their ladle on the floor or putting it everywhere and not washing it, but no cases of infection ever happened.

[@smac7995]

Makesome Noise: You're a dolt. His point is valid and you too should be concerned. Please don't serve on a jury.

[@innadefrees1988]

If you are not eating fully raw diet then you gonna need this! It's in plastic yuck!

[@Vscustomprinting]

haha you dont believe this anymore do you?

[@BadgerBabyBoy]

There’s no probiotics in this product so you can’t call it sauerkraut

[@penelopeferguson9527]

I view lots of plastic. Also, he stands over the small plastic containers without a hair net, he plays with his pocket OVER the open containers. Low on my list. Glass is the way to go.

[@lucasvegvary3571]

Oh no don’t pasteurize🤬

[@billyshears441]

I wouldn't want food from this "kitchen". Garbage barrels...Really? I'll remember not to buy anything from Alexander Valley Gourmet.

[@billyshears441]

Kodona They would have to be clean, food-grade barrels. I don't believe they even make food-grade garbage barrels. So they may have never been used for garbage before, but the plastic contains toxins that cause cancer.

[@SianaGearz]

I looked up the label on these "garbage barrels" (Rubbermaid Executive Series BRUTE), and their official website lists them as certified food safe, NSF/ANSI standard 2: Food Equipment. Oh wait, these are grey, while those are black only. Bummer. Not sure it's food safe after all.

[@anthonymills7839]

Sauerkraut does not mean 'sour cabbage' it literally means 'Pork herb' or plant. A German.