Sauerkraut recipe in less than a minute

The easiest recipe to learn homemade fermentation.
With only 2 ingredientes, cabbage (2 kg) and salt (40 g).
Ready in aprox. 2 weeks.
Learn to ferment: fermentapp.com
#sauerkraut #recipe #fermentation #hdr #recipeshorts

[@mickblock]

First time Im seeing someone shape the cover leaf. Makes it even more straightforward! Best part about making it myself is I get to add as much caraway seed as I want!

[@viktoriakireeva5860]

I made it too:) Added carrot and ginger, it came out delicious!

[@rfowler6039]

I love it with caraway seeds too!

[@m-bht-89]

Straight, to the point, no B.S. Thank you!

[@gorge-en9rh]

Short & sweet & clear demonstration video. Tqvm

[@judymumbi448]

Simple and perfect

[@vasilisacostin2456]

Your video is the best thank you so much you gave the number of salt per kg I am going to do it tomorrow

[@fermentapp]

Thank you! Let us know how it goes

[@m.taylor]

I was fermenting a lot of green and red cabbage and needed a change, so I fermented mustard greens. Omg! It is so delicious and mixed into soygurt makes a great tartar sauce.

[@HoneeyBee3]

You can basically ferment anything right? I wanted to try radish and carrots, and one with onions and cabbage.

[@m.taylor]

@@HoneeyBee3 I did radish and carrots separately. So good.

[@b111372]

See I was trying to not dig out my Ball Mason jars...I love collard greens!!

[@a840w]

Quality content right there

[@gulafshanikramraja2134]

Masha Allah. Very short but best way to inform

[@Johanlob1]

Allahu akhbar

[@donnaastrid5861]

I'll make today! Thanks!

[@rainbows720]

You're kidding me!!! It's this simple?!

[@fermentapp]

It is! Cut + Salt + Wait 🤷‍♂️

[@TammieDRouse-mh6ue]

The key word is FERMENTED! GOTCHA!

[@beautina]

Thank you!!

[@bayuprawitasari1894]

I have been planning to start making it but too scared if I would’ve screwed up! It looks easy thank you I will try v v soon!

[@Mazenhalaseh]

مبدع ❤

[@0000willhill]

If the liquid that came out of it is not enough to cover de kraut should i add water or something?

[@fermentapp]

Yes! You can use 1 cup of water with 1 tsp of salt dissolved (that's about 2%). This is really important. The cabbage have to be covered completely by liquid all the time.

[@0000willhill]

@@fermentapp thank you!!

[@mpillay]

​@@fermentappIs this additional salt since we are adding 1 cup of water?

[@fermentapp]

@@mpillay Yes, you need to add 1 tsp of salt per 1 cup of water (or about 2% of the amount of water you use)

[@mpillay]

@@fermentapp thanks , this is very helpful 😊

[@SerialSauce]

Is there any danger of the thing exploding due to pressure with that type of tightly air sealed manson jar? Like do you have to «burp» it every day or do you just leave it be?

[@fermentapp]

We recommend burping daily and even press the cabbage down and submerged (if you don't use weights), since the CO2 bubbles tend to keep it up.

[@retshidisitsweratlalane8755]

​@fermentapp won't exposure to air invite mould?? I really wanna try this

[@retshidisitsweratlalane8755]

​@@fermentappwon't it invite would?

[@fermentapp]

@@retshidisitsweratlalane8755 If the cabbage is completely covered with brine, you won't have any problem. Any piece of cabbage in contact with the surface is where the mould could appear. So the most important part is keep the cabbage submerged at all time. During fermentation it releases CO2 and some pieces could go to the surface, so you have to press down again from time to time.

[@gulafshanikramraja2134]

👍

[@asifhussain4402]

Does cabbage has worms and if making saurkraut will it kill that not visible worm?

[@fermentapp]

Indeed. The fermentation process creates an extremely acidic environment in which only lactic acid bacteria can thrive.

[@cookingwithsahar2502]

A question should stay out of the fridge for these two weeks؟

[@fermentapp]

Yes, at room temperature (better if not too warm). Don't close the lid completely since it can be very bubbly during the first days.

[@nowsho_weng]

Help! Do u rinse the salted cabbage before placing it in a jar? How come mine was very salty after 2weeks of storing/fermenting it? I think i miss something in the procedure. Thank you for ur reply.

[@fermentapp]

No, you don't rinse the salted cabbage, this would affect the conservation. Maybe something wrong with the proportions? The proportions are 20g of salt per kilogram of cabbage (aprox. 1 tablespoon of salt per 2 pounds of cabbage if using imperial units). What kind of salt did you use?

[@ZCRAIZED1]

Only use pink or sea salt. Iodized doesn't work.

[@pennyhickok1735]

By pink do you mean Himalayan?

[@FBA_AllTHEWAY]

Where did the juice come from?

[@fermentapp]

It comes from the cabbage. When you salt it, it releases the water inside. So the more you massage it, the more water it will release.

[@user-xr3nt4gj5k]

2-2.5% of cabbage weight to salt ratio.

[@Ritubhoje2]

Heyy i wanted to ask that if the juice of cabbage after salting n pounding isnt enough to submerge the cabbage completely under water once i put the cabbage in the jar....then can i add brine water from top until it submerges completely n then after the weight n the lid?

[@fermentapp]

Yes, totally! Try to press the cabbage as much as you can to release all the juices, but if this is not enough, add brine at 2% (20g of salt per 1 litre of water)

[@bayuprawitasari1894]

@@fermentappthank you this is what I have been wondering! I have bought several glass containers for this I will try soon!

[@maurenginting6577]

Don't you need to wash the cabbage?

[@fermentapp]

If you peel the outer leaves, the inner ones aren't in contact with the exterior, so it's not necessary. In any other case, or if your cabbage is very "leafy", then yes

[@laila5771]

Do you have to open daily and press down?or don’t touch it for the 2-3 weeks period?

[@ZCRAIZED1]

I would like to know the same thing.

[@fermentapp]

It depends. If you have used weights and the cabbage is completely covered with liquid during the whole process, you won't need to press down daily. If this is not te case, yes, because it's crucial that the cabbage is completely submerged under the brine all the time. Remember also to release the gases from time to time or don't screw completely the lid.

[@axlmaya888]

where should it be kept while waiting for the 2 weeks of fermentation?? room temperature or chiller?

[@fermentapp]

Room temperature. Fridge after fermentation.

[@rxnnnz9698]

​@@fermentapp how long can you keep it in the fridge if you don't open the lid? what about after opening it? thx

[@fermentapp]

@@rxnnnz9698 Once in the fridge (after fermentation), you can keep it for months, whether open or not. It will continue fermenting, but very, very slowly. I would say that for about 6 months, it will maintain its crunchiness and flavor.

[@rxnnnz9698]

@@fermentapp Thank you so much for your answer! I made my first ever sauerkraut yesterday following your instructions. Can't wait to try it! L💘ve your channel!!

[@fermentapp]

@@rxnnnz9698 Let us know how it goes!

[@viktoriakireeva5860]

What about opening up and making holes in the cabbage to let the gasses out? Otherwise this jar will blow up😮

[@t-rozbenouameur5304]

That cabbage leaf is not air tight

[@lystracharles4885]

Is it tobe placed in d fridge or ?

[@fermentapp]

Yes, you store it in the fridge after fermentation (about 2 weeks) and it will keep for months.

[@wenisme9670]

Is it okay if I touch the cabbage with bare hands?

[@fermentapp]

Yes, no problem! Always wash them if you touch anything else while making the sauerkraut (cellphones are dirtier than we think ;). I use gloves because I have a skin problem, and with kimchi for instance, they are practically mandatory!

[@Daneeldrgn]

How much salt do you use

[@fermentapp]

20 g per kilo of cabbage (2%)

[@Daneeldrgn]

Thank you @@fermentapp

[@janeroang6533]

Why should take 30 mnts??

[@fermentapp]

So the salt acts on the cabbage and releases more water, before jarring. If you massage the cabbage for more time, you get the same effect and you accelerate the process. The idea is to have more liquid available to cover all the cabbage.

[@chindo_translator]

Close tight lead for fermentation?

[@fermentapp]

Those jars allow gas release through the rubber seal, you only have to pull a little. If you are using screw lids, yes, you don't screw it tightly, you only put the lid on top. Thanks for commenting this.

[@chindo_translator]

@@fermentapp how about covering it with towel? Do you recommend it?

[@fermentapp]

@@chindo_translator Yes, you can also use a thick cloth, but the least contact with the outside, the better, so it reduces the risks of contamination.

[@chindo_translator]

@@fermentapp got it thankyou

[@ALaughingMan]

Do you need to air/"burp" it? Like, open the lid or anything?

[@fermentapp]

Although Fido jars with new rubber gaskets will allow the release of gases, it's always a good idea to burp them, especially with screw lids (and never close them completely without an airlock or similar!)

[@ALaughingMan]

@@fermentapp Over 2 weeks, how often should I open the jar? (Similar jar to the one shown in the video)

[@fermentapp]

@@ALaughingMan Every other day with a fido jar should be ok. However you may need to open it daily to press down the contents and keep everything submerged, especially if you're not using weights and the sauerkraut is very active. This step is crucial for a successful result.

[@ALaughingMan]

@FermentApp Thank you soo much! Ive been wanting to make this and you have just given me all the answers I needed. I truly appreciate it :)

[@fermentapp]

@@ALaughingMan Let us know how it goes or if you have any other question during the process.

[@Puffball-ll1ly]

Im not getting much liquid of mine mashed and bashed

[@fermentapp]

Then you should add a brine at 2% (20gr of salt per liter of water), so the cabbage is completely submerged in liquid. This is the most important part to succeed with sauerkraut.

[@Puffball-ll1ly]

@@fermentapp thanks 😊

[@endgamefond]

How long to ferment it??

[@fermentapp]

It usually goes from 10 days to 2-3 weeks, depending on the temperature and personal preference.

[@Nishi301]

Two weeks outside, here temp is always 32° it gets bad within two days when kept outside. I usually fill in jar and keep in fridge is it ok or needs to keep it outside itself. TY

[@MaggieSavedByYeshua]

How long should I leave it at the counter - I live in India and it's super hot and humid here. Please advise

[@fermentapp]

There is no fixed rule, but if it's super hot, fermentation is going to happen way faster, so probably on day 2 it will start bubbling, and you'll see a lot of activity. You can taste around day 5, and if it's to your liking, you can put it in the fridge. In Spain during summer (also really hot but probably not as hot), it takes about a week. Quick fermentation due to high temperature also means it becomes less crunchy over time, so check it often.

[@MaggieSavedByYeshua]

sure thanks a lot@@fermentapp