Sauerkraut Ferment from Start to Finish || Black Gumbo

Let's make fermented sauerkraut! Here we start with fresh cabbage and use a 2.5% brine to make authentic, fermented sauerkraut. This is a healthy, probiotic food that has so many benefits that I can't begin to document them all. It's easy, healthy and delicious. If you have never had a true lacto-fermented food, this is where to start. Here we follow the entire process.
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Black Gumbo shares our suburban, backyard, sustainable gardening efforts. We work a small-scale, typical Zone 9a garden and raised beds, the kind of gardening accessible to all. We tend to take the slice of life approach and hope you will enjoy our family, our dog, our cooking, our adventures, and occasionally some commentary and advice. We love family, joy and friendship, and we invite you to enjoy these things with us!
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[@ralphgreenjr.2466]

My grandfather and grand mother were from Poland and made a 50 gallon barrel every year. I remember when I was a boy opening the door to the cellar and the smell of sauerkraut, kobalsi, bacon, vodka, and curing cheese. The grand kids liked to drink the sauerkraut juice and snitch a piece of kolbasi. I had the greatest grandparents in the world. Both long gone, but alive in my mind.

[@patiencekates5975]

❤️❤️❤️

[@sonshineandsong]

What sweet memories! I'm from a military family and don't have many memories of my grandparents because we moved so often. Sacrifices unknown to most people.

[@ralphgreenjr.2466]

@@sonshineandsong I know my wife and I did 30 years in the Army and then 12 as a DA civilian. Thank you for your family's sacrifice. My Son and Daughter sympathise with you!

[@sonshineandsong]

@@ralphgreenjr.2466 please let them know how much I appreciate that.

[@ralphgreenjr.2466]

@@sonshineandsong I'm looking at my daughter right now, done.

[@azsswim]

So glad you are showing this. My ancestors were "professional" sauerkraut makers, it was something you made every year in giant wooden barrels. My mother's parents in Poland used to make such a barrel, seal it with wax and then store it at the bottom of a lake! The barrel was attached to a chain so that when it sat at the bottom for a while, it was easily accessible. In my mom's village, everybody had such a barrel in the lake each with their own chains. In the 50s when food was scarce, it was the sauerkraut and other pickled things that helped my parents and grandparents survive. We uphold these traditions with our own pickling, especially with the war in Ukraine next door to us!

[@deniecedonnafield4749]

Such a great story of survival...

[@jocaroljames]

Thanks for sharing that!!

[@cupidok2768]

How can u tell if there probiotics

[@wiolettabiesaga1349]

@@cupidok2768 probiotics is just a name for The bacteria that help your body and is found in almost all food. You cant really tell with the naked eye, but we assume they are there.

[@Judy-et4ex]

Im really honored you shared this! Is there a recipe you might share? What country are you from? Great history!

[@diopap1529]

I love this man crunching on fermented cabbage happily while his family is annoyed by the smell. Keep it up sir, you are awesome.

[@mariavalenzz5833]

Ungrateful family. Keep at it, Scott. ❤

[@TP015657]

I'm half Russian from my mother's side and she makes fermented everything bless her heart, your method is just like hers thank you for spreading the good word, people really don't know what they are missing out on.

[@leroytaylor3244]

Never too late to learn, the amount of information available is mind blowing. Yet so many people are so sick in the world when so much healthy foods are known to exist.

[@elizabethnilsson1815]

and for a modest price for this RICH vegetable...

[@deadmanswife3625]

So many are sick because they do not accept responsibility for their own health. Instead they get on a system that pays the doctors in the medical Machinery to take over that job. Wrong wrong wrong take care of yourself people❤

[@zahidayyub290]

Most of the people believe that health comes from pharmaceutical companies, and here they miss the train .!!

[@patportran4683]

@@deadmanswife3625 I couldn't agree with you more!

[@w5mec]

FYI - I've found that an old-school potato masher works well for punching down the fermenting sauerkraut. Just make sure it's "clean" beforehand. Works perfectly, and is likely something that everyone has in their kitchen arsenal.

[@margomoore4527]

Thank you for your suggestion! I was just wondering where the heck I could store a wooden tamper? I have a very compact kitchen with limited storage! But a potato masher I do have!

[@annag5541]

My mum was Polish and made this in a wooden barrel in the kitchen. When you grow up with this, you don't notice the smell so much. She also fermented small cucumbers too, much tastier than pickled in vinegar. Fermented foods are so good for you. Sauerkraut improves digestions, boosts your immune system, reduces stress and increases brain function

[@earlysda]

Fresh food is much healthier than fermented.

[@timguinn5376]

@@earlysda eating fermented foods can also boost the number of beneficial bacteria, or probiotics, in your gut. Probiotics are associated with a variety of health benefits, including improved digestion, better immunity, and even increased weight loss

[@earlysda]

@@timguinn5376 Tim, there are some benefits to fermented foods And there are some downsides. Fresh food doesn't have those downsides.

[@XxxXxx-fm3wo]

That is not fully true. You get probiotics and vitimin k from fermentation and it is a method to preserve food so nessacary. Made as far as taste goes one might just perfer fresh food. But fermentation added complex flavous to otherwise a simple flavour. As well only so many fresh food ways to use cabbage. Rolls, and soups and slaw and stemmed. And that is about it!

[@earlysda]

@@XxxXxx-fm3wo xxx, please read both my comments above on this thread.

[@leighburville2717]

Im a wild and healthy 82 year old. Every Sunday, for the past 10 years I buy shredded cabbage in a plastic bag and I add a heaping teaspoon of Himalayan salt and massage the bag several times throughout the day. The next morning I stuff it all into a clean 1 pint jar and lightly seal it and set it aside (in a very WARM corner of the room) on a plate to catch the drips. By Friday it's fermented! Great probiotic! Good to eat a scoop every day till the next weekly batch is ready. Healthy gut. Healthy life. Bless yourself with this easy csbbage ferment!

[@uweinhamburg]

I remember a time, when traditional butchers here in Germany always had a wooden barrel with Sauerkraut in their shops (Sauerkraut and pork go so well together) and kids often got a small bowl out of it, and it was crunchy and salty and yummie - eaten with the fingers of course, just like you do 😉 Now, food regulations make it nearly impossible to have big containers with open food any longer. Another tradition from centuries gone... Strange when a KZbin video suddenly brings back memories from 60+ years ago.....

[@annag5541]

I always add either kabanos, other kielbasa or cooked pork belly to my bigos. Tastes wonderful

[@walterzook7751]

Kessler Ribken ! Not sure of the but I absolutely love it with mashed potatoes, I like to cover my potatoes with sauerkrout ! No gravy !my Wife is from Altenmitlou Soory my German is not strong, love pork roast with gravy and dumpling and sweet and sour Red cabbage! Gutentag!

[@littleme3597]

@@walterzook7751 Guten tag. Kassler Rübchen. Smoked pork chop. Tastes like ham. You did good.

[@dominicriti7219]

also weigh cabbage after cleaned and shredded not before.

[@overlandkltolondon]

Sauerkraut+pork=bigos 😋

[@reneeb4308]

As a northern Ontario, Canada girl I can confirm the cabbage does sound like walking through the snow in March. We call the “Broken Snowshoe Moon” in my people’s languages of Nipissing and Ojibwe.

[@thompsonsmith3256]

Hello Renee How are you doing today/

[@anabanana7599]

That's neet 💙

[@ForeverFalling153]

I'm Sault Tribe from Sault, Michigan and totally agree about the sound. Have a great day!

[@jonathanjackson7047]

As a sauerkraut enthusiast,, I'll make a few recommendations. 1) Get a mandoline and shred it thinner. 2) Use 1 cup of (unchlorinated) water to dissolve the salt and adjust salt to 2% accordingly. 3) use the kraft pounder to bruise the cabbage. Much easier and better that crushing with hands. 4) Sprinkle a few probiotics on top to jumpstart the lactobacillus 5) Use a kimchee box for fermenting. It's perfectly designed to submerge the cabbage and prevent smell. It's a game changer

[@sangeet9100]

I would use less salt too - I use any at all just as a preservative; don't need as a taste enhancer for cabbage. IMO, water shortens the life, and moreover, salt gets enough liquid out of cabbage, as I have observed

[@jonathanjackson7047]

@carpe diem it's 5% by volume. 🙄

[@terriebruner6315]

Like the lunches box idea! I had never heard of one!

[@saltyginger777]

I've tried sourkrat and like it. I love kosher dill pickles. Can you use dill pickle spice in the cabbage and get it to taste like that too?

[@janne2744]

There's always someone who knows better. Leave the man to do his own thing. He does it his way, I do it mine and you do it yours.

[@geraldkaupp5380]

I add a handful of juniper berries to supply the proper starter for fermentation. The white powder on the berries is the good mold. Juniper berries also help to reduce unwanted top scum. They are a wonderful burst of flavour in the sauerkraut. Ancient German secret.

[@mohergenrader2113]

Going to pick berries right now!

[@k8eekatt]

Any particular type of juniper bush?

[@mohergenrader2113]

@@k8eekatt i have Juniperus californica but i think you can use any.

[@test-bt5zz]

The white thing is not a mold but organic protective fruit wax which covers the juniper berries. The compaund of the berries is the one helping to suppres the white "scum" from forming on top of the fermented cabbage.

[@k8eekatt]

@@test-bt5zz thank you for letting me know about juniper berries in sour kraut!

[@kisutis]

My dad is making perfect fermented cabbage for 40 years.. we add a bit of cranberries and keep cold pressing with a heavy stuff over the wooden plate. As it requires cold and we always make like 5 litres we do it when first colds start somewhere in November and keep in balcony throughout the winter.. it always comes out very crispy and extremely tasty.. I love the juice of fermented cabbage:) and soup made of it with some meat and potatoes :) also we stew it with potatoes and onions in a pan during the winter, perfect tasty dish for cold days

[@LaydeeLia]

Does it not get frozen over winter??

[@jasonstarr6419]

man, when you hit the part about taters and onions, made my saliva glands open up full!!

[@rebeccamulkern1051]

Honestly it's the first time I actually understood the difference between fermentation and pickling, and you explained it all beautifully, thank you!

[@uweinhamburg]

Pickling = chemistry fermentation = biology (life).

[@andrewest1635]

Me Too!

[@patportran4683]

It's so sad when we realize how much knowledge we have lost in a generation!!

[@LaydeeLia]

​​​@@patportran4683- yes, gone in just one generation! The government wants people to be stupid so they rely only on them (ie. They don't want people self-sustaining with food, they want them relying on companies). And China adds to the mix, by controlling Tick Tock algorithms which differ in North America (promoting assinine things like eating Tide pods) from The Tick Tock algorithms in China (ie. promoting math competitions) so that they can take over the world, and the sheeple will just bow down (bcuz in 1 or 2 generations of relying on government & companies, and eating Tide pods, all self-sustaining info will be lost to them). Bravo to the OP for uploading this video of valuable information! 👋🏼👋🏼👋🏼

[@grovermartin6874]

@@patportran4683 Not lost, but no longer dominant, for sure. The scientific knowledge about the importance of fermented foods like sauerkraut, kim chee, and kefir to the microbiome is seeping into the collective understanding of more educated folks who are taking up cudgels on behalf of their own and their families' health! Slow growing, for sure.

[@patiencekates5975]

I'm thrilled to see someone make sauerkraut the way my mom did. Thank you 😊

[@heqaib]

1) I weigh my cabbage AFTER cutting the cores out. 2) I cut the cores into chunks, boil them with water, and add miso [to taste]. Then turn off the heat. After it cools for a few minutes, I take a stick blender and make a sauce. Then freeze and add it to soups or sauces when needed. 3) I add the large leaves and a fermentation weight to keep the cabbage under the liquid. You don't need to watch the cabbage and worry about it going above the liquid. (If needed, you can add 2.5% water on top.) BTW: I found that soaking the fermentation wood pounder in vegetable oil prevents it from cracking.

[@earlysda]

Raw cabbage cores are nice.

[@janev7214]

I love the core raw, dad from Italy him and I used to eat it.

[@bernicedooley6082]

Dad’s recipe was 1/4 cup salt to 10 lbs of cabbage layered and weighted in a crock. Delicious!

[@matthewmurray4159]

That's how my pawpaw done. I can't remember the exact measurements but was thinking 7 tablespoons per head and realize now that's way to much. I'm thinking it was like 4 tablespoons a head for 7-10 days. We always can ours. He past last year so this is my first summer without him and I've got all his stuff including his huge 10 gallon croc.

[@1955mrmark]

Pretty much every meal at our house growing up had homemade kraut on the table. My father would make kraut all year long and occasionally horseradish a couple times a year in our basement. You could always tell when my father stirred the horseradish by his big bugged eyes.

[@ladyhawk1083]

Does anybody know where I can find horseradish I can't even find the seeds or anything anywhere to grow my own horseradish I can't even find parsnips seeds also

[@tammyjones7794]

@@ladyhawk1083 do an online search for "where to buy horseradish root for planting" to find the root. Same for the parsnip seeds

[@1MSally1965]

@@ladyhawk1083 it’s a root. Not sure you can use seed. I have a ton. It multiplies.

[@deadmanswife3625]

@@ladyhawk1083 I just bought some on Amazon. It was a less than $15 for two pretty good-sized roots. I peeled it cut it in chunks put it in the Vitamix with white distilled vinegar and made two good-size jars of horseradish prepared. Then I took a couple of little slices with little hairs on them lay them on top of some potting soil in a pot put a plastic bag over it of course watered it thoroughly and I now have three horseradish plants started. I did not disturb them so I have no idea if the little hair Roots have taken hold. maybe in the spring if they live that long I'll have them Outdoors

[@ladyhawk1083]

Thank you for letting me know that I never buy anything from Amazon or anyting online which soon you'll find out why of how they're going to try to make everybody use the credit card when there's no cash anymore and I'm totally against it

[@Petroula1959]

I am Dutch and we are traditionally eating sauerkraut and mashed it with potatoes. I Holland you can by it on every street corner. But....we are living in Greec now and it is rare here. Cole on the other hand we have plenty! So now I am going to make it myself! Thank you!

[@Random-xw1fg]

What is Cole?

[@jybuys]

She meant cabbage, 'kool' in Dutch.

[@Random-xw1fg]

@@jybuys thanks

[@SD_Alias]

@@Random-xw1fg Yes in German wich is not so different from dutch the cabbage is called "Kohl" too.

[@Random-xw1fg]

@@SD_Alias In my language Kohl is dark black eye liner 😊

[@schroeterk.schroeter9908]

Germans often add some more ingredients for fine tuned taste : onions (quartered), bayleaves, juniper berries, black pepper corn, dry white whine, some sugar, honey or sweet redapple (for balancing the acidity). Try it out to your taste .

[@angelicwolf909]

FYI ... you should cut up that core and put it into the mix because it has a lot of probiotics and nutrients. Also, I would not use metal ... use a glass bowl ... and generally, I only use one tablespoon of salt per head of cabbage. When I crush the cabbage with the salt the brine is produced without any problem. In fact there is enough brine solution to cover up the cabbage unless you get a dehydrated one. I love the stuff ... and yeah ... I did enjoy your video ... learned some things too by the way. Thanks.

[@gottagift]

My only experience with fermenting was with five pounds of japanese plums i had growing on a tree in my yard. I layered the plums with rock salt(ice cream maker salt) at a 20% ratio. Then covered the plums in a pot using a dinner plate. The plate was weighed down with a five pound brick. after 10-14 days i had what the Japanese call UmeBoshi. Very salty which is good for a hard working man on a very hot and sweaty day. Try to only eat 3-4 per day

[@mohergenrader2113]

I live across from an ume orchard! 1000 trees.

[@gottagift]

@@mohergenrader2113 April fools day must be a very busy day

[@mohergenrader2113]

@@gottagift They share. They make vinegar and umeboshi. They are good to have as neighbors.

[@earlysda]

Three or four umeboshi a day is unhealthy. I like the Kishuu salty ones, not the honey ones, but the fresh ones are of course better for the body.

[@gottagift]

@@earlysda considering they have 1,000 mg sodium each, yes for unhealthy. I just wanted to replace lost electrolytes due to sweating so i could avoid muscle cramps.

[@philip4193]

This traditional food-preserving knowledge is so valuable to have and thank you for passing it on! We take all our modern Western luxuries such as supermarkets, electricity/refrigeration etc for granted however all it takes is a war or natural disaster such a flood, hurricane, wildfire etc and peaple may find themselves cut-off & isolated and having to fend for themselves for an extended period. Then those with the knowledge to grow & hunt their own food and then be able to process and preserve these raw materials will be the ones with the best chance to ride things out. Was watching footage from Ukraine when rural town & villages were being liberated after months of Russian occupation and they were interviewing the mainly elderly residents who had survived through it. Many proudly showed-off their root cellars full of pickled, fermented and preserved foods that had allowed them to survive for months on end when no outside food supplies were available. Meanwhile many of the larger towns & cities were deserted, as the population were forced to flee when the supermarkets ran out of food and they had none of these traditional food sources to draw on.

[@cariemorgangraff4829]

For the first time I had fermented sauerkraut and I’ve just recently gotten into making fermented foods. You were absolutely right there’s no comparison with fermented foods and pickled foods. I just recently found your channel I’m from North Mississippi.

[@ScottHead]

Welcome! I do a lot of cooking and preserving videos throughout the year though gardening is the main focus. Can't have food to eat without growing it first!

[@sincerdagain6060]

German way is juniper berries, and caraway seed. I didn't like bitting into the caraway seeds so I left them out on my second batch. I use the bigger leaves from the out side of the cabbage to put on top with a ceramic weight to hold it down below the water.

[@MumrikDK]

Couldn't you just grind the seeds up before adding them?

[@sincerdagain6060]

@@MumrikDK No thats not the traditional way to do it.

[@deadmanswife3625]

@@sincerdagain6060 I love caraway seeds. I love the flavor of them I love biting into them or not biting into them

[@sincerdagain6060]

@@deadmanswife3625 I meant Juniper Berries not Caraway seeds. I have a tea strainer I use while the kraut is making just for the flavor, then take it out so no berries are in the finished kraut

[@deadmanswife3625]

@@sincerdagain6060 I wouldn't know where to get juniper berry but I've heard that they are a good way to start the fermentation I've heard it a million different places I'm a check it out

[@PoetiqueMs]

I think I have found my people! LOL I will try celery seed in mine. Looking forward to ideas for what I can do in my back yard!

[@jeanettehaygood4154]

I know this an older post but did you try celery seed in your sauerkraut? I like mine with caraway seeds but I’d like to try something different. 😂

[@PoetiqueMs]

@@jeanettehaygood4154 Yes. I liked it. I recently saw another recipe that suggested fennel seed.

[@jeanettehaygood4154]

@@PoetiqueMs thanks, I’ll try it! I thought about fennel. I’ll have check the scent on it 🤔

[@marylouise890]

So happy I found you again! I have failed 😞 3 times. It’s been so long since I watched you the first time that I forgot how to make it the correct way. Thank you 😊

[@ulfandersson1732]

Interesting and very well presented! Not the average hysterical presentation we all have to endure. More of this, please! :)

[@elizabethnilsson1815]

Agree very much

[@clivemilner]

I like Greta Thromberg/ save the 🌎

[@ArmadilloGodzilla]

With hysterical you mean standard US tonality I guess. Agree.

[@Latebloomershow]

Oh I hope I am not guilty of this! Please let me know if you watch my cooking videos.

[@jonvine2946]

Completely agree -KZbin for grown ups 😊

[@VisualizeHealing]

Great video. Your salt ratio is a bit off though since you weighed it before you took the cores out. I always weigh my bowl so I have a tare weight, cut the cabbage and put it in the bowl and then I can either subtract the tare weight or zero it out with the bowl and then do the ration so that I have a more exact weight. Love that you stress the cleanliness as I've seen many who I shudder to think people are eating their food! :)

[@PhilLesh69]

I use Himalayan pink salt which has a little less sodium chloride than pure salt, so I've always simply guesstimated and eyeballed how much salt to add. I think it's usually around a tablespoon full for each head to get started. If it takes too long to get some briney water in the bowl from kneeding, then I will add some more. If my fingers start to get raw and red then I know I have a pretty salty brine and I stop adding salt.

[@PhilLesh69]

As far as the cleanliness. I sorta think the idea is to get your hands into that cabbage to inoculate the solution with exactly the right bacteria for your specific environment. It helps build a specific immunity response to the things in your environment.

[@Hootyhoo-jq9vq]

His 2.5 % is correct, as he based it off his previous attempt at fermenting. What was incorrect was his mathematical description. He did not, as you accurately stated, have a 2.5% mixture of salt to cabbage.

[@sandybourgeois7332]

Sauerkraut with ginger a sliced green apple! Yeah!

[@valerierolph1077]

Love the no-nonsense approach, nothing finicky, no overly specialized tools, very accessible. Thank you for posting this.

[@heinzpflugfelder7761]

Reminds me of my grandmas house, in the cellar the wooden Vat w.the " Sauerkraut". We use to put a wooden top and a heavy stone to hold it down. Grrat memories.

[@elizabeththomas5926]

Thank you, I loved this video. It is great to see someone so happy with their fermenting results. Great stuff.

[@thompsonsmith3256]

Hello Elizabeth How are you doing today?

[@sunbeagle9769]

I made your style of Sauerkraut with Purple Cabbage and Caraway seeds three weeks ago. I got it all packed and into refrigeration today, and it is very very tasty. Thank you.

[@legambaz]

Mmm.....yummy. Tip - It' s much safer to remove your ring before handling the kraut. Rings on fingers ( or any decorative items on hand and fingers) contain crazy amount of pathogen that are not removed with regular hand washing.

[@tinkerwithstuff]

The old way to do it in Germany, and you can still buy those old kind of containers, basically a big, brown ceramic pot, more high than wide, with a groove going around in the top rim, where the lid has a counterpart that fits in. Then you put a little water in that groove, and it's sealed airtight, but also allows gas to get out. Then, there is the split-in-two "stone" or rather ceramic, too, which is t2o halves of a thick, heavy disc with a hole in the middle and maybe each of them an own hole a bit away from the center. This does two things: allow you to grab it like a bowling ball, and two halves are more easily put in than one complete one that almost fits tight, and excess water that appears from the "stones" pressing down on the cabbage goes to the top through the holes. That way, you don't need to do any pressing, the stones do that. You might find images on google by searching for "sauerkrauttopf beschwerungsstein" if you're curious ;) Although those glasses work fine I see.

[@shdwbnndbyyt]

My father's cousin (and best friend as a child) made a big barrel of sauerkraut for his family and put it in their well house (back in the 1950's or so)... One day while he was busy his children told him that there was something stinking up the well house and they wanted to dump it. He did not really pay attention (he was busy doing a task), told them okay so they would quit interrupting him at the complex task he was doing, and was quite upset when he found out the children had dumped all of the sauerkraut....

[@elizabethnilsson1815]

You can eat the core of the cabbage row, my mother gave me always the core when I was a child and I LOVED IT ! It taste a bit sweet and can literarily taste all the vital vitamins and packed minerals in it. some part of the core taste nice and small kids usually LOVE IT to eat next to it is healthy... do not give the child if they are lacto sensitive

[@popsfarm916]

53 years old and think I just figured out why no other sauerkraut taste as good as my Grandmothers on my dad's families side. I just don't like the vinegar taste. I am going to try this. And just subscribed.

[@norbertperka9231]

@scotthead suggestions: use bigger cabbage ,don't use green leave coz it make it grey only the mature white ,15-20g/kg is more then enough ,herbs are welcome,cut it thinner ,from the very begin press as much as possible ,solty cabbage will release juice , when finished cover it with plate (put something heavier on top) or whatever and keep cabbage deep in the juice it will prevent spoiling , keep it open ,closed can explode coz it produce gases . until fermentation is finished every day use something like wooden stick to the bottom to release the gasses,fermenting depends on temperature but better to keep in not hot place ,when finish put in jars ,two more weeks should be ok you can pasteurized but you don't have to, it is naturally protected, keep it in celar if you have ,Im Polish I do it myself and all over the country it is common food for us all year long ,bon appetit

[@parrotraiser6541]

Cabbage core is perfectly edible. Just chop it into chunks and boil for a few minutes with other vergetables, Broccoli stalks chopped up go into the same pot. Add other conveninet vegetabls.

[@sophiakubash7856]

My mom always gave me the core I ate it raw as a kid

[@earlysda]

@@sophiakubash7856 Raw is best!

[@hellozonk9139]

My family comes from Bavaria. It was tradition to make sauerkraut in the fall and then freeze it. (In the old days they would simply leave it outside). Given as gifts for Christmas, it was eaten on New Years Day to bring good luck. I'm going to try this.

[@aliceallen2919]

We eat cabbage on New Year’s Day for wealth and blackeye peas for health that’s our tradition in South Louisiana, USA.

[@sharky7665]

Both of y’all remind me of the fine people in Pittsburgh Pennsylvania.

[@sunbeagle9769]

Phoebe Sharona is a little doll; nothing better than Sauerkraut with a fur buddy.

[@bunkyman8097]

I always use the core. That is my treat when it is all finished!

[@daveymorgan909]

Great video. Thanks for sharing your recipe. I like to use Red Cabbage which is nice to.

[@mjrussell414]

Wow - and he even grew the big gorgeous cabbages.

[@RW-df2cr]

thank you for doing a very basic walk thru - This is probably the most comprehensive video done in the easiest to understand/follow I've seen. I have been afraid of doing this myself out of fear of doing it wrong. I now feel comfortable enough now to do this myself. Thank you!

[@JWH-01]

My late father made sauerkraut fairly often when I was a kid. I wish I had paid attention to how he did it. I am going to try your method. Great video. Thank you!

[@diytwoincollege7079]

They have lids for the mason jars that have airlock flaps in them. They work great.

[@ERGA2016]

I made MY first batch ever. I added apples. YUM

[@bobm7275]

In the late fifties and early sixties, we made sauerkraut in three earthen ware crocks about twenty gallons each, when full they were covered with a pottery plate and then a cover and left out side all winter or at least until the kraut was gone.

[@TheSoj77]

Great looking kraut! Just finished a class on fermenting, and asked the professor a question about my mother’s habit of eating directly out of the kraut container and sticking it back in the fridge, drinking directly out of her kefir bottle and putting it back in the fridge. He said that will set up a whole new set of harmful bacteria, and to throw the fermented food out if a person has contaminated the container (unless they’re going to eat/drink the entire container within a day or two), even if it is only THAT ONE person eating/drinking from the container. Thought that might be helpful for others to know.

[@dianalester1351]

As a child, I remember so well how I helped with canning. Love Sauerkraut!

[@jklappenbach]

Highly recommend a mandolin slicer to get uniform thickness to the cabbage slices. Also helps to make short work of slicing up a few heads. Just take care of your fingers. Another tip for fermenting other veg: put a cap of cabbage at the top of the vessel to help create an air-tight seal of whatever you're fermenting. Cabbage is a natural habitat for lactobacillus, and cabbage leaves will serve as a mother for the desired population.

[@lee4847]

Thank you for your massive help and brilliant video!!

[@robbyfiveboy4862]

Update on my previous comment. I have now done this twice. FABULOUS!

[@theprousteffect9717]

Eating sauerkraut right out of the gigantic jar is very much something I would do. You're a funny guy! 😂. If your family doesn't like the smell, my guess is they don't like the taste either, so more for you! I look forward to giving ferments a try some time soon.

[@erikziak1249]

If you happen to get some small, hard apples, you can add them at the beginning of the fermentation. Those apples will be a super probiotic "bomb".

[@michaelhapgood782]

My mouth is watering. Kraut and a Johnsonville, jalapeno brat, and a splash oh dijon mustard. OMG

[@Nettsinthewoods]

Don’t worry about that pocket Scott, you’re a proper dapper Dan. I was very impressed by your video and your own cabbages too! I’m definitely going to try making this. Very best wishes from the U.K.

[@thaddeusfilar2050]

We always made sauerkraut for winter in Poland in 60s

[@veracampbell9583]

Nice Scott. Thanks for sharing this with us. God bless y’all.

[@Cornuts1000]

thanks so much. Im going to try this

[@sage7x7]

I LOVE your food inspector. She's so cute! She's doing a good job too!

[@tinaperez7393]

I really loved seeing how much this guy really loves and enjoys home made raw fermented saur kraut. 👍😁 I really appreciate his enthusiasm as it's contagious - that and the instructions on how to make it helps me to want to try this myself and gives me the confidence and encouragement to know I'll be able to not only do it successfully myself but that it will be worth it. Also, I love caraway seeds too! Of COURSE I'll want to add them! 👍😁

[@terriebruner6315]

Thank you so much! I can't wait! So simple, so easy, so straight forward!

[@rayjames9835]

I complement you on expressing cleanliness on food preparation mate! It's a rarity! 🙏👍🇭🇲

[@Ciaosalute605]

Thank u! Your video was really educational.

[@ClausenWorld]

I'm a new subscriber. I enjoy your gardening lessons. Thank you for putting up videos. This is how I make mine...I'm eating some now. It's good stuff! It's not just for topping a sausage. You can even get it on salad when you're in Germany. Everyone should eat or drink something fermented everyday for good gut health.

[@womanwomanhomesteadliasmit2118]

Wonderful Scott great job thanks for the inspiration

[@badgermtn]

Good video, I'm approaching 3 weeks on my current batch so just about done to my liking. I do just a quart at a time, 2 lbs. of cabbage to 1 tblsp. of salt which about equals your 2.5% ratio by weight. I also use jars and venting lids made for this, with a spring inside to hold the cabbage down into the brine (which is where the big retained leaf comes in handy, layered on top).

[@rodneyferguson446]

I'm 66 and back when I was Younger (a LOT Younger), My Parents and Grandparents used to grow and can/Preserve pretty much all of their foods. We butchered our own Hogs and chickens, made Watermelon Rind Preserves/Pear Preserves/Pear Relish/etc all from our Garden . We bought as little as possible at the Store (mainly because we were far from "wealthy" and there were 5 Adults and 11 Children in the House) so we did what we could, living off of the Land (as Hank Williams, Jr. sang "A Country Boy Cab Survive, LOL!). Sadly, we've gotten away from that, although when my Wife and I 1st got Married 43 years ago, we'd go pick DewBerries alongside the road to make Jelly out of and to freeze for pies. These days, we seldom even see Dewberries anywhere. Anyway, back to the point of my Comment. My Wife and I both Love Sauerkraut but have only had the "Store bought" kind (and it's kinda "pricey") so when I saw your video come up on my feed, I had to watch it. I appreciate you going completely through the process and am definitely going to start making my own. I was also glad to see that it stays "good" longer than just a couple of weeks, although I doubt It'll "last" very long, LOL!

[@tiadrumgold4702]

Love this! I will be trying this over the weekend. So excited. I need to grow some cabbage.

[@warrencamp5915]

That looks great. I can almost taste it from here. Such a simple way to make it too.

[@allenvaughan1]

I LOVE to eat the core! It's a llittle bit hot, cruchy and a little bit juicy. I think it's a great snack while I'm making cole slaw!!

[@karenplante3801]

Trying it today Scott!! Thanks for the in depth how to!

[@louisveldman4035]

Many thanks for showing this Scott! I just made my first sauerkraut exactly as you told and it tastes great. It' s crunchy as you said,15 days, spot on. Thanks!

[@PhilLesh69]

I prep cooked at a Bob's Big Boy when I was fifteen. One trick I learned was to core heads of lettuce and cabbage by firmly and sharply slamming the stem down on the stainless steel tables. Then you can grab the stem and give it a twist, and it should come right out. I had to chop two boxes of each every morning. But that trick and an autofeeding deli slicer made it much quicker.

[@edwardwong654]

Cute corgi. I love saurkraut with frankfurters. Good job.

[@devakikaren]

Such a fascinating lesson.

[@littleme3597]

Your family is lucky to have you! Excellent job.

[@kandyharris2195]

Great instructions.. so glad i found this video! Im making some purple kraut right now !

[@raptureangel5409]

Thank you for the teaching!!!!

[@Mp57navy]

Boil the sauerkraut with some sliced carrots to counteract the sourness. Serve with charcoal grilled bratwurst (not precooked, raw meat!) and pan-fired potatoes plus a fried egg. Doesn´t get more German than this.

[@davannhuynh4279]

Scott, you made me drool as I watched you taste your sauerkraut. I will definitely try to make some. Thank you for sharing the information on how to make it.

[@SirAzazel]

In my family in Ukraine we would also add a little bit of carrot strips (cut to strips on a small grate of a cheese grater, maybe like 2mm thick) and some whole black pepper. Not exactly sure what carrot adds, but pepper adds nice hint of black pepper flavor

[@sonshineandsong]

This is the exact recipe I found on KZbin from a polish woman. She said the carrots add sweetness. I think it's too sweet, I must have added too many carrots. Next time I know better. Edit: I left it fermenting longer and tried it today. It's perfect now! That first taste was too salty also. I can't understand why it tastes perfect now but I'm so happy 😊 My first time making my own kraut.

[@dplj4428]

Carrot can add a littlest bit of sweet.

[@SD_Alias]

Yes that is a tradition in eastern Germany too. Here in western germany we most have it without carrots… Both versions are very tasty.

[@scherali994]

Love how you just get right into it!!

[@denaredford6701]

Simple and easy , thank you for recipe .

[@stephenbaldassarre2289]

I use that same jar for making kombucha. Now I can make sauerkraut too. Thank you!

[@barbara-pigeonbray4579]

I love sauerkraut and that looks so good !!!

[@8mmfilmsmichigan174]

I loved this video - thank you! I will absolutely be following this in the next few days!

[@thewheelchairprepper8070]

Excellent presentation. Thank you

[@joebrann4612]

Yep, I love it, didn't notice the pocket till you mentioned it. Great video, and thanks

[@pontevedra660]

I truly love the smell of cabbage, it is such a clean, clear aroma. Love it! Thanks!!

[@gg-wk2ww]

Thank you for this video. Nice job 👏 👍 👌

[@joellenlevitre2590]

Thank you! I'm making a half gallon tonight.

[@roberthead3984]

Ive just finished my first batch using home grown cabbages with your recipe scott, it turned out amazing thankyou for sharing with us

[@ep4910]

P

[@tinaperez7393]

I've been researching / looking for good how to videos on this and this video might be the best and most helpful one I've found (and there are good ones out there). His enthusiasm is contagious and encouraging especially for someone like myself - a newbie to raw saur kraut and making homemade fermented foods in general - who hasn't made this yet.

[@brucehutch5419]

This is an excellent description how to make sauerkraut. Such a healthy food. Thank You

[@sweetsavorywords3506]

Thank you for your enthusiasm!