Sauerkraut's Hidden Past Revealed (+ Recipe)

[@lancebailey683]

I can see how sauerkraut would be popular for over a thousand years. It’s a great way to store cabbage for year round use before refrigeration. It’s also very tasty. I was the only kid in my family who liked it. The adults all liked it. This is in the 1960’s. I’m going to make a batch this weekend.

[@raspiankiado]

I just recently tried it, and it is AMAZING! It's got a similar mouth feel, to fried onions, when it's heated. But is bitey, and almost vinegary.

[@outthere9370]

Excellent video but no mention of the most important bit of info though. That's the cabbage to salt ratio. My understanding is that a salt quantity of 2-2.5% by weight of cabbage is ideal. i.e. 20-25 gms of salt per kilo of cabbage. At this level it's not "too" salty to taste. Also, l use a standard wooden rolling pin on end to "bash" my cabbage in a large plastic bowl placed on a hard surface. No chance of breaking glass or pottery this way. Using a bare hand is hard hard work. The main point here is that you break the skin of the cabbage so the salt interacts with the released juice. This starts the fermentation process. Cheers

[@jeannettescott4832]

Also, I read that one lady combined the cabbage & salt in a big ziplock bag & rolled & crushed it with a rolling pin.

[@outthere9370]

@@jeannettescott4832 Thank's for a fantastic idea! I've mulled in my thoughts alternatives but by crikey what a great idea. Much less stress on the body than bashing the stuff with the end of a rolling pin! There's no need to decimate the cabbage just break the skin! Cheers

[@rubbnsmoke]

3 weeks?! Mine ferments for at least 3 months before I even taste it. 6 months is far better. Pro Tip: Save some juice from your previous batches and add a teaspoon or two to your cabbage when you start a batch to inoculate it and jump start the fermentation. It just keeps getting better and better over the years. My culture is at least 15 years old and it just keeps getting better batch after batch. It's kinda like a sourdough starter.

[@recipesfromaroundtheworld8730]

Thanks for sharing your experience and tip! I am in fact still eating from that batch I made in the video and although its in the fridge by now, it does continue to develop taste. Kudos for keeping that juice around for so long!

[@excellentsmithers1395]

Great tip.

[@Bellatutu1927]

Wonderful idea we do the yogurt same way👍😋👌

[@pannellclara]

thank you

[@BonesAndButtons]

@@Bellatutu1927 Please, may I ask, do you use a scobi to make your yogurt? I remember my mother making yogurt and using something that was like a scobi but I can’t find any information on yogurt scobi now...

[@vilmaseusankar2401]

Lovely video. I like the information and the "getting to the point" in short time, without lagging like other videos like this.

[@Fuzz82]

Sauerkraut or zuurkool as we call it was a life saver for Dutch sailors. And no doubt many others. Scurvy was a serious problem in the old sailing days. And sauerkraut was one of the few foods with a lot of vitamin C with a long shelve life. British sailors prefered lemons and limes for this. Earning them the nickname Limeys.

[@Patriot33AD]

Love your straight forwardness & sense of humor 👍

[@williamkisku444]

EXCELLENT PRESENTATION, EXCELLENT ENGLISH. THANKS VERY MUCH..RESPECT.!!

[@katysummer9418]

I love short, how to videos. I make Sauerkraut and can say as long as there is enough water to cover the cabbage there is no risk of bakteria. Even if so like dark and slimy I generously scoop it up never had any health issues eating that Sauerkraut. I think that happened because of older cabbage not producing enough liquid. Cheers from a fellow German living in Canada 🍁🍁🍁

[@paulaaugust1]

I love it. Fun fact - ancient Slavs already knew it. Cheers!

[@YeshuaIsTheTruth]

Vielen Danks! As an American with German roots, I love this stuff! Especially when its made with carraway seeds 😋

[@seankim2743]

Danke..Couldn't explain it simpler. Appreciate adding kimchi in the explanation.

[@lethaleefox6017]

The cabbage stomper, weights and stuff is an interesting addition to the culture of sauerkraut making. A decade or so ago, I had made kimchee, a slightly different but very similar process... successfully done, my fermentation time was a bit longer in a large container, but I was waiting for the carbon dioxide bubbles in the nappa cabbage leaves to form in the stems... a neat extra kick too kimchee... I have started a small jar of sauerkraut using the sour dough type inoculation, adding some salt and water to cover the cabbage. The starter I used was a fancy jar of organic live sauerkraut. Your cutting off the stem was interesting, did not know the reason for that... but my try I had cut off the stem for cloning cabbages experiment, I had cloned one cabbage so far, it is in my greenhouse in a pot growing like crazy... that one was the first clone, took rest of stem to attempt a repeat of first one. Your video was very good and I added a like and subscribed to see what else you might do, had you tried kimchee yet?

[@mpoimokhafola333]

This is really amazing I'd like to try it thanks

[@Silopanna63]

A very good presentation. I’ve been dying to make some sauerkraut with red cabbage and pair with grilled brats…Vielen Dank für die gute Lektion, Olle.

[@zenmeditationinternational2023]

Thanks Dennis, I am going to try this out over the weekend. From sunny South Africa.

[@caribstu]

Can you add apple cider vinegar or would that prevent the natural fermentation process?

[@chimgegita165]

Phew, done, so easy aber schmeckt und gesund. Danke für sharing 👍

[@blerinaxhani7060]

In Albania 🇦🇱 is a tradition as well, we eat a lot fermented cabbage mostly when we eat beans soup and we do with different vegetables as well.

[@恩-z1b]

Should I put it in a dark place? What is the ideal temperature for the process?

[@saidsaid226]

Thank you for sharing.

[@Matt-416]

Excellent video. I'm actually just about to make my first ever batch of sauerkraut. However, I believe you have your historical facts wrong. Brassica oleracea, the wild variant of cabbages, brussel sprouts, kales and other "cole crops" is native to Britain and Western Europe.... So, I'm not sure how the ancient Chinese used cabbage before the peoples of it's native areas. And Kimchi, as we know it today was actually fermented radish and onions until centuries later than Europeans we're eating fermented cabbage. I'm not sure how you missed this, as it got to the point where in the 1990s Japan and South Korea went to court over the name Kimchi, with Japan winning as they produced documentation of the 15th century Dutch cargo lists decades before the Korean people ever saw a cabbage. Kimchi didn't reach popularity until well after WW2, when the country was recovering from the devastation of imperial japanese occupation, and Korea struggled to feed themselves. My great uncle was there for two years in the early 1950s and never heard of it.... Now Korea is known for kimchi and soju. As far as the specific naming of certain foods, I don't doubt that you are correct. But the ingredients definitely didn't include actual cabbage until much much later. Names are fickle, and can go both ways. Take french toast... that name is barely 150 years old, but the recipe goes back to at least Ancient Greece. Or pasta... Which is thousands of years old, and is now synonymous with tomato sauce, which is barely two centuries old.

[@martinwarner1178]

YOU canned it Captain. Peace be unto you.

[@sarab.379]

Thank you so much. Looking forwards to authentic German recipes. I miss Germany. From Canada. TSCHUSS.

[@jordanmcknight3961]

A minimum of 11 - 15 days fermentation (minimum 11 - 15 days) then it's still crisp and crunchy. After 15 days it will change color from green to white and will be soggy but still delicious and healthy.

[@subydesilva2431]

Thank you for sharing.Awesome.

[@robstevens9667]

Great guide 👍 thank you

[@ShinKyuubi]

Never had this..my grandma liked it a bit..then again she liked picked things in general..peaches, cabbage, pickles, pig feet..yeah I didn't mistype that last one, pickled pig feet is a thing down south. A local town in my state holds an Oktoberfest celebration all October, it's a big draw to the town which is modeled after a Bavarian alpine town, it's main thing is tourism so last year was pretty rough on the town. I'm thinking of giving sauerkraut a try before I go so I can enjoy as much as I can there..can't drink much if at all though sadly 1) not a big alcohol fan and 2) I gotta drive home. Last pickled thing I tried was some pickled ginger..I'm not usually a big veggie guy so I've always avoided it..though lately I've been branching out in my taste more as I've gotten older so who knows? Might like it now.

[@sunshine8556]

We want more German food recipies mate! Best regards from Down Under

[@caribstu]

Sauerkraut and Sausage is all they have. 😆

[@mikemwema]

I am from Kenya. Trying to make it for the first time. I hope it will be successful and sweet in the end.

[@jamesvoigt7275]

Sauerkraut is sour, not sweet. I hope you like sour things as it is quite wonderful if you do. Wishing you great success.

[@213LotusBlossom]

Can one use cabbage in a plastic bagged shredded already found in the dairy produce area!

[@jamesvoigt7275]

I wouldn't chance it. Shredded vegetables probably have chemicals added to prevent oxidation. They would retard or negate fermentation. But if you are adventurous and willing to accept the occasional failure, give it a try. You might discover something new and wonderful. Then you can teach the rest of us.

[@Tombombadillo999]

Yea i tried that and it didnt even ferment properly

[@ahmedfaruqi1254]

Nope,will not ferment as the natural enzymes would have degraded. In my experience fresh cabbage preferably must be used.

[@ahmedfaruqi1254]

@@jamesvoigt7275 It does not ferment properly.

[@prettypaws3115]

Great Video. Is it okay to eat in a year or two? Does it ever go bad?

[@kathyhenry4770]

Good golly Miss Molly, you are a fun teacher!

[@devendrasexena5742]

Can't yeast or curd as starter be added to speed up the fermentation process

[@MrRufusjax]

I let mine go 7 weeks at least. No fridge, just on the counter. That's when it starts really getting good. You can let it go much longer than that.

[@joegt123]

I have a mandolin with an adjustable blade. It cuts 1-4mm in .5 increments. What thickness would you recommend?

[@jamesvoigt7275]

Traditionally it is cut quite thin, but I prefer mine cut thicker. It all works. It is simply a matter of preference.

[@البريةالشرسة]

Thanks for information 🙂

[@BenMJay]

My Grandparents are from Bavaria! I don’t know a single word in German. I am trapped here in America. I want to visit Bavaria! … someday.

[@4kassis]

OK, but how DO you make those long thing strips?

[@Nutmegp]

I don't think you can call whatever the Chinese were eating "Sauerkraut" without know how it was prepared, sauerkraut and kimchi aren't the same thing either.

[@piosian4196]

Alexander the Great Introduced Fermented cabbage from Asia, it was popular but lost in the dark ages. Genghis Kahn introduced the Kimchi, as prepared by his manchurian/Korean cooks, It was modified to the taste and available ingredients., and came out Sauerkraut. Original Kimchi needed to bury the crockery/ earthenware all winter and dug out in spring. To western nose the scent is unbelievable. After a few weeks of aeration, it gets tolerable. I love mild Kimchi, also Kielbasa and sauerktaut.

[@Nutmegp]

@@piosian4196 thanks for the history lesson, I had no idea. I am European but personally prefer strong kimchi to sauerkraut

[@Tombombadillo999]

@@piosian4196 actually theres plenty of genetic proof stating that most if not all brassicacee originated in the mediterranean basin. Romans and greeks already were fermenting vegetables. Apart from the fact that egyptians were already fermenting drinks and food.. so very hard to say “it started in china”.

[@New_Zealand_Music]

Apart from being simply delicious, it makes the world's hardest vegetable to digest, easily digestible. I was wondering if it was considered, a sin to make fermented coleslaw out of it.? 🤔 I even occasionally put sauerkraut on my pizzas , is that mad? Lol. Cheers. Would love to visit Deutschland 1 day. Have friends there I'd love to see, Wolfgang and my kiwi friend Daniel.

[@loripeters3133]

Sauerkraut on pizza 🍕 ? What other toppings do you put on there with it? I always have bratwurst , smoked sausage (beef), or some other kind of smoked meat 🍖 when I cook sauerkraut. And of course onions 🧅. Oh yeah, what kind of cheese 🧀? No, it’s not mad, it’s crazy 🤪, which can be good. Have a great day! 🌻

[@jamesvoigt7275]

Fermented coleslaw is a fine dish, and pizza is what you make it (although I know Italians who would disagree with that). Enjoy what you love. You sound creative. Go for it.

[@Wolf-rg7ih]

Can you keep it out side the fridge once you open ??

[@ahmedfaruqi1254]

No.Better to refrigerate.

[@halanasser5589]

After 3 weeks should I keep in the refrigerator? It's hot here

[@jamesvoigt7275]

Keep tasting it until you like. Then put it in the refrigerator. Make sure it stays covered with liquid.

[@sharonmacintyrebarrett8572]

I was brought up on hot dogs and sauerkraut. I am making a batch right now not sure it will turn out but if it doesn't try again is all.

[@funkeadedeji2846]

Thanks a lot. I have learned other to eat cabbage. But can it be eaten with something else.

[@jamesvoigt7275]

There are many ways to eat sauerkraut. You are limited only by your imagination. But remember, if you cook it, it will still taste great but the healthy bacteria will die from the heat.

[@nativewildman9335]

Cool information does it matter on the kind of salt to use?

[@piosian4196]

yes, non Iodized salt only, sea salt, Kosher or Himalayan salt. OK

[@lucaschiantodipepe2015]

As italian it's strange but I love it!

[@pannellclara]

We didn’t steal the word! we just kept it original in respect for this amazing food but what spices do i use for Bavarian kraut?

[@Mr.56Goldtop]

I don't see the link for the cabbage stomper. ??

[@kklum6998]

Are German sauerkrauts need to be cooked to get the authentic taste when served hot?

[@beakytwitch7905]

I put my shredded cabbage and salt into a clean washing up bowl. Then into the bathroom, scrub my feet, and tread the cabbage until it is as soggy as it will get. I eat lots of this !

[@georgegordonbrown9522]

Some traditions never die - like stomping wine or cabbage with your feet.. Great to hear you contribute to it.

[@alextrotman2743]

Thanks 👍

[@Tombombadillo999]

“2000 years ago..” then the romans and greeks? Romans and greeks were already around bfore 2000 years ago. Lets not mention the plenty of discoveries of fermented foods/drinks (check wine) in ancient egypt.. also quinte interesting that theres genetic proof and research that found that the brassica family probably originated in the mediterranean region.

[@lindaclark6221]

In Spanish is more common the to use the word Chucrut. I see u didn't use comino for ur Sauerkraut.

[@armikalaverdyan488]

Thank you

[@michaelferto6588]

...Seventh century and thirteenth century seems to be about a six century difference....Oh, I saw after the Chinese caption...Cool information...

[@andreasschaefer7255]

there is nothing better than sauerkraut with grilled sausages, dark gravy and fresh brown bread... Plus a good mustard and a beer on tap.... If you haven't tried that yet, you haven't lived at all.

[@catharinemorais8262]

Here in South Africa I buy Sauerkraut in 'white wine from Germany...it is delicious...I don't eat any other Sauerkraut...

[@jalydavi]

And at 2:47 i just had to smash the 👍🏻button

[@Nutmegp]

That was precisely where I disliked it lol

[@NVMINDEAF]

In northeastern China we also have Chinese sauerkraut (Suan cai) which tastes pretty much exactly the same as the German ones (I just bought a jar of German sauerkraut from Costco and tried it couple days ago and I can’t tell any difference), I grow up eating Chinese sauerkraut thinking it was a uniquely Chinese regional dish （because not even the central or southern Chinese people eat it and it’s sort of considered a rustic food in other parts of China because they consider the northern Chinese people as more rustic, less cultured in general) without realizing it’s also being eaten by the Germans, this is so interesting XD

[@playerzero2236]

I keep hearing in the hall of the mountain king playing in the background

[@josephcroft4268]

the English Captain Cook stocked Sauerkraut onboard his ship and stopped Scurvy while at sea

[@AK-ej3ui]

What are you talking about, its ready to eat after 3-4 days, and you put it in a cold place or refrigerator...the longer it sits, the tastier...

[@renagadeblade9005]

Danke

[@ethanproctor6695]

He called that a mandalin? Then what about the instrument??

[@jamesvoigt7275]

Two different things. One is a kitchen cutting tool, the other creates music.

[@ethanproctor6695]

@@jamesvoigt7275 I know. That's the point. I'm pointing out how strange it is to use the same word for both if they have nothing in common.

[@jamesvoigt7275]

@@ethanproctor6695 English is a tricky language, isn't it? A number of words are spelled the same but have distinctly different meanings such as: bat, desert, fair, lie, lead, refuse, project, fine, and so on. At least mandolin is sometimes spelled mandoline when it refers to the kitchen tool. Confusing, no?

[@ethanproctor6695]

@@jamesvoigt7275 not to me, no. But I can see how to most people it would be. It's all in how how you say it. Like in desert. I was only pointing out how strange I thought it was that she didn't call it a grater.

[@tiagocreditcard3277]

​@@ethanproctor6695

[@amirviola71]

0:54 "...you let them get to know each other" copyright => Andrew Rea :D

[@recipesfromaroundtheworld8730]

That’s an association I can live with.

[@manehbag732]

Unlike your armenian pickles these stay with lid closed the whole 3 weeks? Thank you

[@billhamilton7524]

great history and how to make S K ,,,but if smashing it down hurts t your hand better start working out on the body bag

[@maragrace820]

That is not science, that is mother nature.

[@recipesfromaroundtheworld8730]

*father God 😜

[@SaraVV]

Howdy! Growing up I thought it was Texan 😀

[@christopher3386]

* strips not stripes ;-)

[@newlibertarian139]

Germans? Science? Food? Oh mein Gott! it came out naturally.

[@HappyLifeFoodAroundTheWorld]

La choucroute ! 🙂

[@pannellclara]

or just use a food processor🤪

[@shimmeringreflection]

Put in a "dark place" like a warm room or a cool dark place? And most countries have been fermenting foods forever, especially a ridiculously simple recipe like this. Kim Chi is way more sophisticated and harder to make, taking my wife 20 years to master

[@jamesvoigt7275]

Dark and cool works best.

[@Patriot33AD]

Und Schade ! Why don’t you post/upload any new things?? One thing I know for certain Germans don’t get lazy 😆 too fast… 😂

[@Enoch1970]

I wonder how much farts helped a long the military purpose of sauerkraut. ...

[@ruslitful]

That is why Germans do not need the north pipe from Russia! They found the way to utilize the naturally produced human gas…

[@nickthegk3824]

Do you need to refrigerate after some time