Sauerkraut

Sauerkraut
Ingredients
- 1 head green cabbage
- cooking salt (kosher)
- 1 tbsp caraway seeds
Method
1. Cut the cabbage in half, remove the core, then slice thinly.
2. Weigh the cabbage, then weigh 20g of salt for every 1kg of cabbage.
3. Working in batches, sprinkle the salt evenly over the cabbage and then massage it in well. Let it rest for 30 minutes.
4. Next, add the caraway seeds and mix well.
5. Pack the cabbage mixture into a glass or ceramic jar and cover it. Leave it in a cool, dark spot to ferment for 3 weeks, making sure you let any gas out daily to avoid an explosion.
6. After 3 weeks, it's ready to eat. At that point, store it in the fridge and enjoy!

[@JoJoGaminG36]

As a German, I appreciate that you show people overseas to make their own, delicious Sauerkraut.

[@The-german-Tuba]

As a german I agree EDIT:in Westerwald

[@glubstubs]

As a Latvian I agree

[@oz_jones]

As a Finn, agreed

[@TheLetsComment]

aS a GeRmAn...

[@glubstubs]

@@TheLetsComment lame

[@Kitkatrey]

I used to can cabbage for sauerkraut every year. Used a huge crock and had to cut up about 25 cabbage heads. Layer, salt, layer, salt, til all in the crock, lay a clean, flour-sack dishtowel over and a plate on top with a couple bricks to weigh down the plate onto the cabbage inside the crock. This is what allowe it to “burp” as it fermented in lovely So. IL heat & humidity a good 3 weeks. Skim the foam and top layer off about every 3-4 days. Bring inside, rinse thoroughly to remove the salty brine, pack tightly in jars, poking to remove air pockets, add fresh saline brine & water bath can. My fav recipe was adding the jarred kraut to some chopped apple with some shredded raw potatoes sautéed in butter, red wine, a little onion and caraway, (sometimes some leftover bratwurst bits) simmered on low. Taught by a nice German woman while living there.

[@bozokreso5555]

We use huge plastic containers and we pickle the whole heads of cabage. Honestly had no idea you shouldnt do it in plastic containers.

[@susear5939]

​@@bozokreso5555 micro plastics 🤷

[@goddessofwine35libra]

Thanks for the memories of doing that exact recipe my mom's german grandparents taught my mom.

[@arabscamel1034]

​@bozokreso5555 You can use plastic. It's just better to use glass, or glass, because a lot of plastic containers that claim food safe, aren't as food safe as they say they are. The process of fermentation can build bacteria within the pores of cheaper plastics. It's something that you'll never be able to see really until it's too late and you're extremely sick. That being said, even food safe breaks down over time. Best to just use the right containers, but If you can't, just do some research on what you have and make a judgement call.

[@Dosadniste2000]

@@bozokreso5555 sad se otkrilo da je mikroplastika problem

[@lianagheorma92]

As a Romanian, I approve of the recipe. This is how my grandma used to do it. :)

[@user-fi5hn7bc9d]

As a person with Western European descent or there abouts, I agree.

[@rescuerhonda0164]

I'm half Romanian and half Scots-Irish, and I hate cooked cabbage, but I love sauerkraut!

[@hughjazz64]

This recipe is lacking some grated carrots

[@hmpeter]

@@hughjazz64 Nah, that would be sacrilegious. ^^

[@the1masao]

My grandmother made her sauerkraut in a small (

[@jefflebowski3784]

Amazingly easy to make, and so much better than anything you can buy. I learned it from my grandmother, who lived by herself so would make small batches but she had them on rotation so she always had some available.

[@greatwhite8412]

💖💖💖

[@joanneandalifelio5689]

Being Dutch, my parents use to tell me how they used to make it in big barrels, much like the wine barrels and it was kept in the cellar to ferment. It is my favourite probiotic.

[@eastfrisianguy]

I'm German and I miss my grandma's homemade sauerkraut! When I was little, she made it herself and had a pot like this but bigger and I was allowed to help mix in the salt, I know that even though it was over 30 years ago and I still remember the excellent taste 😍

[@patrycjakonieczna]

In Poland we mastered sauerkraut or 'kapusta kiszona' to the highest perfection.😊 This is a basis of a few traditional dishes like bigos or kapuśniak. Cabbage is just an important part of our cuisine.

[@hansgans297]

Bigos is amazing! Greetings from Germany! 🇩🇪🤝🇵🇱

[@ninachir3005]

@@hansgans297as a Russia we cook the same dishes

[@xVIsAsx]

Im from Germany, my grandma's recipe also includes bay leaves and juniper berries. And you have to massage the cabbage softly for a very long time

[@dulcineadark3567]

Ja, da fehlt was für gutes deutsches Sauerkraut!😂

[@TheNargana]

You also need a little bit of sugar to intense the flavour.

[@Lost_Phoenix360]

​@@TheNarganano. You don't want to artificially sweeten your sauerkraut, that just makes it unhealthy and way too sweet. It's called "sauer"-kraut for a reason and it tastes good anyway

[@sebastiant4597]

​​@@Lost_Phoenix360It's all about a LITTLE bit of sugar, not about sweetening. If you can only handle pounds of sugar in cooking you might want to seek professional help to understand the concept of "a pinch". 🙈 Edit: checked granny's recipe, she used apple -must and way more salt (more salt=less sour). But even with the amount of salt used in this video it'll just be 5 g sugar on 30 g salt.

[@sebastiant4597]

​@@Lost_Phoenix360 By the way, it's called sauer because it's utilizing lactic acid fermentation. And guess what the bacteria needs to feast on: sugars.

[@DanielaDormiaru-ih9xf]

As a Romanian, we pickle full heads of cabbage and shredded. The pickled head cabbage we use for cabbage rolls, which is a traditional dish at any big celebration (wedding, christening, holidays,...). In my home we always have cabbage rolls for Christmas and a different dish with the shredded cabbage for New Year's feast (called "Cabbage a la Cluj", and you cook first separately: cabbage with oil and then add water and cook until it is soft, cook rice in water with a little salt, and fry ground pork with onions, pepper and salt, then in an oven safe pot you put a layer of cabbage, then rice, then pork, then again cabbage and so on until the last layer is cabbage. In between layering you put creme fresh on the cabbage layers and at the end you put it in the oven). I always look forward to the New Year's dish, it is very good and tasty and I love it more then the cabbage rolls 😃.

[@jaysom-dr8bu]

I miss my grandma's cabbage rolls, there's seriously nothing like it!

[@gutsfinky]

Romanian cabbage rolls are delicious!

[@chrystal108reading4]

wow..your recipe seems to be the Romanian version of the Italian lasagne..only with cabbage instead of pasta..and with less tomatoes...brilliant :) I love how people all over the world..seem to have invented their favourite comfort foods and traditional foods..and now..with the internet..we can find out that our GUMs...seem to like similar things...isn't that wonderful..?..food recipy sharing unites peoples and also appreciates cultural differences.. love it :)

[@ninachir3005]

As a Russian we did same thing

[@Cimone90]

My grandfather had a perpetual kraut barrel out in the garage. It was a wood barrel and he would keep it going all the time. Hed always pull some out and make kapusta when we came over

[@xidkid]

My family used to own and operate the Sievers Sauerkraut Company in Chicago. Wonderful stuff.

[@kathrynmcmorrow7170]

Sounds wonderfully radioactive

[@gus473]

​​@@kathrynmcmorrow7170 Believe that's "sieverts" with a "t." ☢️

[@xidkid]

​@@gus473No, it was Sievers. I have the original recipe too...

[@kathrynmcmorrow7170]

@@gus473 I know, but just in case you dropped the t.😁

[@barbarahampton771]

My grandmother made hers in barrels...I hated going down into the basement to skim the brine but sure loved the finished product!

[@Bitt3rh0lz]

Its great if you stamp the sauerkraut with a wooden stamper into the fermenting jar. That way you not only stuff it in tighter, you also break down the tough cell membranes of the cabbage and you get a more refined result thats much less leathery and more jello like.

[@Janibek35]

Yeah. One of my grandmothers used a kraut hammer. The results were always preferable.

[@dagmarfrerking2235]

I don't think so. I like the crunchier version, and it's a lot less work.

[@dreamervanroom]

I have a 1 inch wooden dowel. I have used it as a rolling pin and a cabbage smasher.

[@VickyShawcooksalot]

Excellent how to. I'm a master food preserver and taught this stuff. My husband's stepfather was Jewish and he couldn't wait for those jars of saurkraut. If you pay attention to the cabbages at times they get huge and other times they will be small. We'll the huge ones have the nickname kraut cabbages. Because they were left to grow longer and develop the natural sugars. This means they ferment better and develop lactic acid better making it more sour. Oh, and the fermentation is a lot more active and smelly. 😅 Now I don't have Herb waiting for his gifts to show up so I buy my saurkraut. 😢 I hope this helps all of you inspired by Andy's quick tutorial. Just remember to get in there and massage that cabbage good so it releases the juices. It's a great family project for energetic kids. 😂

[@DeeLite220]

Which ones do you buy? I’m currently obsessed with Cleveland Kitchens but you seem so knowledgeable I’d love a recommendation if you have one?

[@marnaehrech1223]

Great comment!

[@VickyShawcooksalot]

@@DeeLite220 what are you looking for? Cabbage or saurkraut?

[@jonlannister345]

I found using a whole leaf of cabbage to keep the top of the chopped cabbage below the brine really helps.

[@Karenpayne47]

My friend taught me to use a gallon ziplock bag with water in it to cover the top of the cabbage; it works really well

[@tsriftsal3581]

@@Karenpayne47 oh oh oh. I keep the skin of the onion on top of the parts chopped off of a large onion and it lasts way longer in the fridge.

[@DeadCat-42]

@@Karenpayne47 Good idea, I use a fermenting cap with a one way valve , (fancy) that fits the jar.

[@Beaster565]

I live in Texas and there is sauerkraut everywhere! Love it

[@Tsubakibb]

Sauerkraut is just pale kimchi. I love it

[@bro-t6y]

saurkraut vs kimchi vs salsa 😂

[@jerseyreddjc3569]

No. Sauerkraut is only made with this type of cabbage. Kimchi is can be made either bok choi, radishes, Napa cabbage, cucumber or just about any other vegetable if you know native Korean people.

[@ninachir3005]

@@jerseyreddjc3569that is what we did in Uzbekistan, we learned from Korean friends

[@swell_gal]

​@@jerseyreddjc3569I love bok Choi. Good idea to pickle it together w cabbage.

[@PoloPulse]

Fun fact. In the Balkans many people do this same procedure, except they'll only cut out the core of the cabbage, and once fermented they use the leaves for sarma. Pretty easy to make

[@emirra]

Thank you for the recipe. I'vs never seen such a jar. In Romania we use a big barrel, we layer cabbage heads, salt, cabbage heads, salt, we add some beetroots, fill it up with water and let it sit for a few weeks. We use a small pipe ( non-metal) to blow in the water. After that we keep the cabbage in the freezer, or in jars, and use the remaining liquid as a pro-biotic.

[@Emeraldwitch30]

They can be called Harsch water crocks. Chinese water lock crocks work well too

[@CharlieApples]

I’ve seen them but only in Chinese cuisine for making pickles. Interesting that there’s a European version

[@emirra]

@@Emeraldwitch30 Very interesting. Thank you

[@u.s.1974]

@@CharlieApples The fermentation pot (Gärtopf) is the traditional way to make Sauerkraut at home in Germany.

[@bogdan_n]

A "pro-biotic". Is that a euphemism for "perfect cure for hangovers"?

[@bugenvila]

I'm Latvian. We put the shredder cabbage in the wooden barrels, shredded on specially made blades on wooden tray and then stumped with big wooden stumper. Everyone had those at home those days.Would last till spring into the summer. Delicious. Scrumptious. Healthy. The same is done in Russia, Poland, Ukraine etc.

[@sonatine3266]

Awesome. Together with a delicious Rostbratwurst and potato mash and you have a great traditional meal. :)

[@vald9698]

As a Romanian who was weaned on sauerkraut I can vouch for the fact that you can, indeed, pickle it in plastic (we use 50 liters plastic barrels) and it tastes quite awesome. However, we brine the cabbage whole, not chopped up

[@meghasinghaniahmu]

That's wrong!!

[@vald9698]

@@meghasinghaniahmu and who tf are u to tell an entire people that one of their national foods is prepared wrong? We dont tell u how to eat your rice, don't tell us how to make sauerkraut, mind your own kimchi or whatever tf u have in ur own country

[@claudiamarchidan2671]

​@@vald9698 aprob! Bine i-ai zis 😂

[@kasiasobczyk6939]

Of course you can, even in a baby pot but....this is wrong and UNHEALTHY way. Traditionally sauerkraut was made in wooden barrels or big clay jars.

[@patrickszeibert868]

Hello , i am Romanian-Hungarian and I lived in bouth countries and people in this countries make it plastic containers and smaller companies make it in plastic because it is cheaper when you make sauerkraut out of 30-40 cabages, and this are not the only countries that make it in plastic containers, and believe me cause i make it to now for over 10 and my parents every year and I am 42 that it is very good . Regards Patrick

[@ChikaNeca]

We in Serbia usually make it in plastic batches nowadays too, but i don't think that's healthy... It was wooden batches back in the days before plastic...

[@xxklesx1]

@@ChikaNeca That sounds not healthy. Im german and i never saw sauerkraut in plastic. Every grocery store sell it in glas.

[@ChikaNeca]

@@xxklesx1 totally agree..

[@st8113]

Lactofermentation produces acid - it's sauerkraut after all. Now, if you want to soak plastic in acid for weeks and then eat the contents... I guess that's on you.

[@evoluna3056]

​@@xxklesx1How do you put 30 to 40 cabbages in glass containers? That's nearly Impossible. If you only make Sauerkraut for a small family, than glass might work.

[@OneMoreDesu]

Giving krauts massages is how my grandfather was born.

[@Kitkatrey]

@@OneMoreDesu 😂🤣😂🤣

[@dmh2780]

😂😂😂😂 best comment ever on a sauerkraut tutorial!!!

[@MarcyNaruu]

Underrated comment

[@pamelamolina5623]

Hahaha

[@TheSteam02]

🗿

[@juliusseizure324]

As a Texan, I DEEPLY APPRECIATE THIS SOOOO MUCH. MUCHAS GRACIAS & DANKESCHÖN!!!!

[@migaudible6239]

All my ex'es live in Texas.

[@TottoHolm]

@@migaudible6239 Thank you, Jeff.

[@Joarjoarishaltdo]

Bitteschön✌🏻

[@ander936]

@@migaudible6239that’s why I hang my hat in Tennessee

[@mimichachuuu]

Sheldon? Jk

[@andybanan1992]

You look like you are going to teach me how to cook meyh, but you somehow always cook such amazing looking food. You are a living representation of never judge a book by its cover

[@KateřinaWagnerová-g5m]

Brilliant! We do that every autumn and the amount should last throughout winter. As a child I used to stomp it with my feet i a big ceramic barrel. Now my kids do that. One has to keep the traditions. ;-)

[@editfazekas3854]

And fermentation requires the bacteria those little feet carry. Just like with wine when girls stomp the grapes in big tubs.

[@alalsilkin]

we Russians also mix with carrot. My grandma used to make best of sauerkraut! Though called differently in our language. Also with olive oil (not traditional seasoning of course, but still) and greens (like parsley) on top when it's ready. Delicious! Thanks for the tips, Andy!

[@radschele1815]

It's funny how we do this in Germany as well. At least in southern east Germany. Slavic roots are apparent.

[@xXramblertoo14Xx]

Kislaya kapusta

[@keysmash_roa]

​@@radschele1815 I reckon it's moreso that it's just a part of the world where cabbages grew really well and a method like sauerkraut is good for preserving them through winters

[@AnMComm]

​@@xXramblertoo14Xxa.k.a. "kvashenaya kapusta"

[@Asmodis4]

@@keysmash_roa no, its the vitamin c. the germans are called "krauts" not because everybody is eating sauerkraut. it is originated from the german sailors, who didnt had the luxury of colonies with citrus fruits, they used sauerkraut for this (lactic acid bacteria produces vitamin c as a byproduct) you dont need that in italy, spain or south france because you can get fresh fruit year around. you CAN really well cultivate cabbages in italy but you dont NEED to do this to prevent scurvy. ask diocletan who had a unhealthy cabbage tick and DIDNT grew it in germania but in a mediteran country

[@tomcranks]

I like to use a mandolin slicer for thin, consistent shredding. I like the mouth-feel better.

[@ancaboghitoiu2971]

My family makes saurkraut every year since the dawn of the dinosaurs... I never saw granny "burping" her jars and none of them ever exploded.... It's absolutely delicious with a nice homemade sausage and eggs in the middle of the winter when the snow keeps us all inside! Of course it's delicious with many other things...

[@fieryapple7020]

In Russia we do pretty much the same stuff, but my mom adds a lot of grated carrots to the cabbage. Or you can add a little bit of cranberries. My mom uses some big pot, packs it with cabbage and carrots mixed together and massaged with salt, then she puts a plate on top and presses it down with something heavy, like a big jar of water. A few days and you good to go.

[@OBCBTTB]

Caraway marries well with cabbage. My wife makes cabbage chopped up like this, fries it in a wide pot using onions, butter and some seasoning, but the key is that caraway, the flavour is really good.

[@mozeskertesz6398]

Caraway is very good

[@josefsad1502]

​@@mozeskertesz6398Without caraway you will fart all the time and have an explosion in the bathroom.

[@creepygod9411]

In Poland we eat sauerkraut from ages, its a perfect option next to the pork cutlet (schabowy) or as a filling into pierogi ❤ Sauerkraut is in our blood 🇵🇱🇵🇱

[@powerguiller]

Sauerkraut is very high in vitamin C and K2, good for your heart🎉

[@kalor420]

Also, we like to add carrot to the cabbage :)

[@jacopograsso2933]

Fermented cabbage Is found all around the world

[@sypialnia_studio]

​@jacopograsso2933 Africa and South America is not into fermented cabbage, that's quite a chunk of the world.

[@limerumpus3589]

Sauerkraut pierogies are the best

[@gretavains8707]

Excellent got the ceramic container 😊❤ Thanks ❤️ love From an AUSTRALIAN 😊

[@edermachado2844]

Andy holding a featherless chicken: "Behold! Sauerkraut"

[@papichefitup]

This was a great quick fermentation vid 👏 👌 from the master of cooking

[@carlocabron4271]

Hey Andy , thats almost the way to do a German cabbage salade. After you add the salt and massage it in , add some vinegar and oil. caraway for sure.as well fried bacon can be added. Great with fried sausages for bbq. Greetings from Germany 🇩🇪

[@AdmiralTrapiki]

My family is Croatian and we have that too! Only ours lets it sit for an hour or so before squeezing the water out, then just uses Olive Oil, Vinegar, and Black Pepper. Best part of the holidays!

[@jordanbridges]

Instead of bacon, could I use sausage hunks?

[@JapanischErfahren]

Bacon is best, but sure ​@@jordanbridges

[@FLoAgain]

Especially in the summer, Try squeezing some lemon juice instead of vinegar and then add crushed black pepper . Very refreshing

[@josefsad1502]

​@@jordanbridgesIn Germany and Austria a Bratwurst (sausage) goes with Sauerkraut and a Knödel (dumpling) on the side.

[@chrisd8795]

My grandmother alway packed it in mason jars and let it sit for 6 weeks. We never burped the jars or had an explosion. The cabbage “worked” as she called it, which meant it bubbled out of the loose fitting lid. Once it was finished with the working process the jars sealed themselves and was shelf stable for at least 2-3 years. They never lasted that long because this is what we ate on through out the entire year. I still do it the same way and never have a problem, except where to store it while it “works,” simply because it smells up wherever it is stored until the process is complete. Everyone should learn to make this amazing tasting and health beneficial food. 💚

[@frankgunner8967]

I always thought sauerkraut was pickled cabbage, you learn something new everyday

[@dmh2780]

I love a good sauerkraut!!! Thanks Andy!!

[@eqinoo3746]

So now Andy make Bigos please 😅! Bigos is a Polish Sauerkraut dish with Meat an sausage.

[@MasterSandman]

My mother used to make that for my sister and me, when we were younger. She's not polish or anything, just enjoyed cooking and introducing some interesting variations to our palette. She found the recipe and tried it... Man, did we love it!! It was a regular request along with Bumbu Bali and rice! 😋🤤

[@lukemiller7952]

I had bigos for the first time last week in a mountain hut in the Polish Tatras. One of the most comforting and delicious dishes I've ever had.

[@eqinoo3746]

@lukemiller7952 so let's try to get Andy make this dish.

[@SplattedRabbit]

Pro tip from a german: There is something that is called "Weißwein Sauerkraut" which basically translates to "Whitewine Saurkraut". For this you add, while salting the cabbage, some caraway seeds. When putting it into the fermentationcontainer you add bay leaves (2 per 500g cabbage) and one teaspoon of juniper berries (per 500g). Also you pour 200ml of dry whitewine per 500g cabbage into the container. Usually the wine should cover the cabbage. 5-7 days at roomtemperature to get the fermaentation going and then 2-3 Weeks in a cooler place (16-18°C). Et voila, german "Weißwein Saurkraut" :)

[@hankmesker]

A lot of people dont like it. But my grandma used to do it back i. Mexico from an old recipe of my grand grandma. I didn't know she was a part German. And I love it. We call it Col de mi Abue.

[@mattyj5751]

I just made a batch with garlic, caraway, and dill seed. Delicious!

[@TheAngryBare]

It's so cool how similar the method is to kimchi. Convergent culture.

[@matthias4037]

There are only a few traditional methods to conserve food, fermentation, drying it and or using salt before canning and refrigerators were invented.

[@segevkrespi8609]

​@@matthias4037fermentation Salt brine Sugaring (like when making a jam) Drying

[@adedow1333]

​@@segevkrespi8609 also smoking, and jarring which is covering completely with clarified butter. Not typical much anymore, but still fun!

[@Kitkatrey]

@@TheAngryBare My grandma talked about how they’d hang meats in the well as the air was cold enough back then. Not sure it would be anymore!

[@elliaustr017]

Lmao the only thing I thought when learning what sauerkraut is with the video is "oh so its white people kimchi"

[@rainesonne1320]

I think you're awesome! Thanks for the recipe!

[@miraclehands9040]

Great to see the method. I enjoy it fermented with red bell peppers, onions, garlic, tomatoes and a little Anaheim or jalapeño peppers. Variations on the theme. Also known as Kimchi.

[@robertweber8936]

One key to sauerkraut is to "bruise" the cabbage not just letting it sit. Andy may have meant that by the strong massage. Theres good stuff inbetween the fibres that ferment to make even better stuff but only come out if you crushed the fiber (kind of like crushed garlic vs sliced)

[@isoEH]

With a baseball bat?

[@aidencf]

Loving the one glove look!

[@worldtraveler930]

I was rather Curious About the Story on that one myself!!! 🤔

[@KnightOnBaldMountain]

One of my three favorite chefs. Andy is brilliant!

[@aracelicosta2450]

Wow! Never saw how to make sauerkrauts. Always bought at supermarket. Next time will prepare your recipe. Thank you.

[@NateSnyder73]

Never seen that container with the self burping bit. Cool idea and definitely gonna try for other things I ferment(I don’t like sauerkraut)

[@DekarNL]

Red chilies, yum

[@Skooz]

Garlic, hot chili pepper, corn pepper, cabbage, sliced carrot, sliced celery, it fucking slaps

[@susear5939]

Fermentation jars come with the self burping parts. If you have seen people making homemade mead or wine. You would have seen the little contraption they add to their lids. That allows for extra carbon dioxide from the fermentation process to escape the air tight containers by dissolving into the water. There by preventing unwanted explosions. Andy follows the same logic by having water on top of the pot.

[@YinHuang]

It's a 2,000-year-old Chinese pickle jar design that's pervasive in China, but this is the first time I've seen one with a straight-sided modern aesthetic. Very neat.

[@detektiveconanfreak]

​@@YinHuang This is the kind of fermentation jar we traditionally use in Germany for Sauerkraut (Gärtopf), usually ceramic these days but older ones are mostly stoneware. The modern design is usually straight like this, especially for smaller ones. There is also some with a bit of a curve in the walls but nothing as curvy as most chinese designs I have seen. My grandma had several of them in different sizes in her basement and my parents also have one. The water lock might come from China but I have no idea tbh....there is not a lot of documentation on the history of the german design specifically...

[@kreshes7381]

Adding some grated carrots will be nice flavor bonus

[@niaru5850]

Too fancy :D You can make sauerkraut in food grade plastic buckets easily. Here in Baltics, they were made in wooden barrels. No airlock required, just put a few large leaves of same cabbage on top, to prevent floating of small pieces, pieces of flat wood on top of the cabbage leaves, and rocks on the planks. Leave a few days in the room, then move to the cellar to keep fermenting slowly. It stops on its own when ready and keeps for a VERY long time in the same buckets/barrels.

[@Sbannmarie]

Love it - make it and now eat it everyday!

[@earthtomaggie6620]

That’s really cool! We just had sauerkraut for lunch! (Yes my German is showing..)

[@leonel9124]

It's perfectly fine to use plastic. Our family has been amking Sauerkraut in plastic barrels since I can remember.

[@sportysbusiness]

'Perfectly fine'? Do some research into how much stuff from plastic leaches into our food and how it affects us. Safer to use glass.

[@kayi9236]

Regarding TO's jacket whilst seated Jesús just reminds us that you are the epitome of sartorial elegance!

[@dariuszscharsig568]

Saurkraut made in a natural way like this contains more vitamin C than anything you could buy anywhere (as long as you don't cook it). It's immensly healthy for your gut. Absolutely delicious.

[@anopinionatedtakeonreality2074]

If Andy was on iron chef, he’d be the Jack of all trades chef. He’d be pulling inspiration from many types of cuisine

[@origamichik3n]

My grandmother used to add some grated carrot as well.

[@robinsilvers362]

I have been making this for years, the caraway adds just the right flavor.

[@mrymnov]

عاشقش شدم فوق العاده ست ❤ سپاس

[@alexaanais8540]

Never been so early! Love your recipes ☺️

[@theclimbingchef]

You should do a kimchi video!!!

[@hannotn]

You just reminded me that I made some sauerkraut a few weeks ago, so I think I'll go and see how it's going. Thanks for the heads up.

[@cassie.m.0723]

My neighbor makes her kraut with shredded carrots and radishes! So good

[@deecon79]

As a German, this pleases me.

[@kacperpruss4626]

Been doing it with my grandma since 90s and never had to burp a jar xD

[@jilleven99999]

I used to make sauerkraut with my grandpa. We used the same ceramic jar, only much bigger so that we could step in the jar in a pair of new white socks to pack the cabbage by stepping on it. ( using your own weight to weigh it down as much as possible ) I miss those days. I miss my grandpa. I need to go make some sauerkraut!

[@jilleven99999]

Oohh!! One amazing trick- you can put some whole apples in the middle of your cabbage. When sauerkraut is done your apples will be so delicious!! They get sour and juicy and just TOP. Also they pack on vitamins by doing this.

[@sharonloomis5264]

My grandmother used a large ceramic crock. Wood on top, on top of the wood was a large jar with water. Hated the smell but like kraut. My mother used canning jars. Since I tend to be scatterbrained, have never tried to do either. So far.

[@8page]

Thanks for showing the end result!

[@kevinkoo8540]

Done this, 100% correct. My last batch I added gokujong it was more like kimchi

[@m4st0rnoob-10]

Ppl who spell it Gokujong smoke mids

[@dannynysus]

​@@m4st0rnoob-10 yea, evryone 👃 it spelled geauxchoojiang

[@myownlilbubble]

Watching Andy cooks....gives me the confidence that I can cook😅......at least he wont make me an idiot sandwich😭😭😭🥹

[@moos5221]

As a German...this is the first time I hear how to make Sauerkraut. I've eaten it a couple of times, not the biggest fan but it's okay. Funny to get taught how to make it in english.

[@peterdefrankrijker]

Now PLEASE do Choucroute Alsacienne, Chef!

[@motosnape]

I think that the best of the supermarket brands is William Saurin, but I'm definitely interested in doing the recipe myself.

[@tacychristensen4846]

mashed peas and irish stew. martabak manis

[@joshschneider9766]

Also I was told in the village my friends family is originally from in Germany they'd traditionally boil it and whenever possible add small chunks of whatever protein was handy. He likes his with bacon chunks but we experimented with adding pulled pork bbq and it was pretty amazing actually.

[@haraffael7821]

Yeah, you can use it as a side or as a main. You can mix in rests of sausages or meats, different kinds are okay too. There is so many things to do with it!

[@joshschneider9766]

@@haraffael7821 it sure is a versatile way to extend your produce. And the vinegars in olden days were apparently way softer and more well rounded flavors too. We are gonna experiment with making some soon.

[@shavinfernando6332]

“Give your Kraut one last massage “ had a very different meaning in the 1940s 😂😂😂

[@remingtonluther6693]

As a lover of saurkraut I love this

[@marcinfrak]

in Poland 🇵🇱 it is a standard addition to meat. We eat a lot of sauerkraut and pickled cucumbers. And other pickled salads are popular. Greetings from Europe

[@editfazekas3854]

Just like in Hungary. You can shred and ferment any kind of vegetables and they are not only delicious but help digestion. Actually many families still follow tradition.

[@ReeceWinchester]

Hello Andy can you please show us how to make a gourmet dish please thanks you

[@onerainiday]

Please include a link for the burp itself container.

[@geekchick4859]

😂😂😂😂 you ain’t getting one so don’t t bother. It was an Aldi special buy a few weeks ago.

[@cherimayer1833]

Amazon has them

[@rwac88]

What search terms do I use to find this?

[@ihadaface]

@@rwac88 water seal fermenting crock

[@rwac88]

@@ihadaface thanks!

[@Carrie2085]

As a German my eyes and mouth are watering

[@LunaNaser]

As a german chef, I'm appreciated that u are doing it great.👍

[@notjustanother3191]

Plastic contains micropores. Glass and ceramic does not. This is why you can't ferment it as the gasses slowly escape through the plastic itself. This is the same reason carbonated drinks eventually go flat even when closed.

[@GelberDracheLP]

This doesn't makes sense for me... You want the gasses to escape, or the contrainer will explode And plastic containers are often used in home breewing of beer and wine

[@bruellwitz]

Plastic containers are completely fine for fermentation and are often used for that purpose even in professional applications. Escaping gasses are not an issue, as the produced CO2 is a waste product. As said in the video and by @GelberDracheLP you even need to release the pressure from you container when it is sealed. What you should actually avoid are metal containers because the stainless steel that you are going to use does have some antibacterial properties. Since lactic acid fermentation requires lactic acid bacteria that is not optimal.

[@dylan6259]

If you can ferment alcohol in plastic you can ferment Sauerkraut in plastic lol

[@goatcheese4878]

​@GelberDracheLP the gas, and in some cases, pressurized environment is actually vital to the fermenting process. you don't want it to escape too quickly or to be gone for a vast majority of the process because there are important compounds in that environment which feed the ferment, such being why you want to water lock it or not burp it too often if it's a fully sealed container. of course, if anything is improperly cleaned, that same environment can end up harboring mold, which is why sanitation is crucial to all ferments

[@alkemist777]

You have no idea what you're talking about

[@qucee-fu]

Should have added: make sure the jar is clean and sanitised. And your hands are clean when you pack it.

[@bikerchefdrewfrancis]

I do kielbasa in the oven in my iron skillet with potato, onion, and sauerkraut with poultry seasoning and lots of cracked pepper- and caraway seed.... A MUST HAVE. The entire neighborhood can smell it

[@bewellwithdanyel938]

Awesome. Thanks for making feel so easy! 🎉

[@bonniewoodruff2435]

What is that white crock called

[@ihadaface]

water seal fermenting crock

[@majintv24]

Where can you buy that fermenting ceramic jar

[@geekchick4859]

Was an Aldi special buy a few weeks back.

[@ihadaface]

it's a water seal fermenting crock

[@audreymaqks]

Love watching you "cook" ❤

[@Onajkunj2]

Respect to Andy! Just make much more than 1.5 kg, make it 10! And plastic is just fine, no worries. Cheers from Croatia

[@RazzShire]

Lol, I'm tempted to put it in the glass jar just so I can say that I'm such a bad cook that my cabbage exploded. I subscribed because there's something so inspiring about seeing a handsome tattoo covered guy making my Grandma's special dish!

[@MrBoraed]

My parents did some homemade Sauerkraut back when I was young. They placed the wood on top for compression and weighted it down with some rock from the garden. By the time it was done, the rock had started to melt in the fumes 😂

[@Sussiander]

Oh, yum! I love sauerkraut! Thanks for the tip man! 😋

[@casualobserver3145]

When I finally learned to make sauerkraut it became yearly thing! Cabbages grow quite well in my fall garden. Then, some of them go straight to the ‘Magisches Krautglas’! 😊

[@debrahebard5066]

I tried to make sourkraut one time and I had to throw it out, b/c I didn't use the right container for it, plastic! I'd love to try again. Thanks for the lesson, I just might do that! 😊

[@waiki8223]

Glass!

[@tjenahoj]

I did not know Jean Paul Gaultiers brother knew how to cook! Say hi to JP from me, love his work.