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My mother always had a crock going and my brother and I would sneak to the root cellar and steal little bowls of the fermenting sauerkraut. She also had pickles fermenting and we would have a feast. I still have her giant crockery jugs so I think I have to do this. Good idea putting this video out.
Oh I love making sauerkraut! I need to start fermenting more food again- I got into a good rhythm with it a few years back but somewhat lost it a bit. And oh my goodness I need one of those wooden press-y downy thingys!
I went to Ecole Nouvelle with one of my sisters. Eugene Chaplin was there when I was there. His parents, Charlie and Oona came to visit sometimes. They lived at Manoir de Ban nearby.
I love home made sauerkraut. I’ve made both red and green, but haven’t tried combining the two. Sounds wonderful. I also love fermented red onions! They’re delish!
I tried making sauerkraut a while back and ended up having to throw it away. I am going to get some of those fermenting jars because I just weighed it down with plates over the pot. I think somehow air got into it. My Dad made the best sauerkraut, but he is gone, so I can't ask for his advice. Thanks Katie!😊❤️
My mother's family were German. Both my Mom and her Mother made saurekraut but it was just the green cabbage. It was placed in big crocks (floor size) and a tea towel was put on top with a stone on that to weigh it down. I woud sneak in and eat it from those crocks. After it was fermented it was put in quart sealers for long term storage. I grew up in the mid 50's and am almost 70 as a time reference.
I’m German and grew up making sauerkraut but only with the green cabbage, with the red cabbage we just made red cabbage with apples and cloves etc. Love fermented foods
I loved this - excellent, I ate sauerkraut in 1964 when on holiday in Poland and it was delicious. Please make tablet I love this and it is such a treat Katie. 🐑🐑🐑🐈⬛🐈⬛
I love seeing how you prepare your food, Katie. Please show us more. My mother would make sauerkraut in a large crock. I was too young to appreciate it but came to love it as I became an adult.
Thank you so much for this Katie! I'm feeling inspired to try making my own now. I just enjoyed (store-bought) sauerkraut this morning for breakfast. Yummy! Happy Monday!
The flow blue cup you used for the salt is very beautiful! I have many lovely cups and saucers that belonged to my mother and grandmother. They sit, unused, in a china cabinet - but I think you have inspired me to bring at least one or two out and find ways to use them and enjoy them.
Hi Katie, this looks yummy. My German Grandma would be, of course, shaking her head and clucking her tongue. I can hear her slightly disappointed voice in my head as she scolds "Sauerkraut = green cabbage only. You 'pickle' red cabbage and you can 'pickle' carrots." I've never seen her coleslaw recipe (green/red cabbage and carrots) done this way. Must try it! But my favorite way of making Sauerkraut is to add some caraway seeds in there. Also Red Cabbage is super easy to make and is delicious with any fowl or pork roasts =)
Well done your lady! I add an outer leaf on top of the chopped cabbage then put my weight dont just to be sure everything stays under the water as sometimes evaporation occurs. I also make the purple cabbage with red onion, and ginger and garlic as an anti inflammatory heart healthy side dish. Have a great day!
Great video ! Always looking for good recipes and history to go along with it. I’ve been looking at “outlander “ type knitting patterns…and would like to see and hear the history behind them. May you be blessed with the Grace to be happy as you bring your world to so many 😊
Yes, beautiful colours and so so good. I haven't had fermenting jars. I will take a look at what is available. Sauerkraut goes well as a side to many dishes and it assists our digestion - many benefits. (I like to make a fresh coleslaw as well).Thank you, Katie!
Katie I make my sauerkraut a similar way but I have glass weights for my fermenting jars that keep everything under the liquid . We grow our cabbage and every season make our year supply of sauerkraut 😋
We're in sync today. We just made a fresh batch with purple cabbage and carrots today. It's good for digestion to eat a little fermented food everyday. 😀
I have never seen Sauerkraut with other ingredients than white Cabbage here in Germany yet, but why not? Actually every veg is fermentable, and it looks nice with the red cabbage and carrots. Guten Appetit. 🙂
Me either. And also not from my Polish, nor my Russian, sides of the family. And boy....between the three groups, did they all ever do a lot of it! The things one learns! 😊
my mom made sauerkraut in a large crock she inherited from her mom ( in the 1960s) i don't remember her adding carrots, will be tasty when fermentation is finished
Hi Katie, did you make the extra added brine yourself please, if so, just salt and water? What ratio please? I’m up near Dornoch. Have loved following your progress. Thank you for sharing. 😊
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I would love to see you do a series on home cooking❤️🇨🇦
Most defiantly. I would be certain to watch them all.
I agree. I’m writing all the recipes in my journal for historical keeps.
You had me at * peels off outer cabbage leaves *
My mother always had a crock going and my brother and I would sneak to the root cellar and steal little bowls of the fermenting sauerkraut. She also had pickles fermenting and we would have a feast. I still have her giant crockery jugs so I think I have to do this. Good idea putting this video out.
Oh I love making sauerkraut! I need to start fermenting more food again- I got into a good rhythm with it a few years back but somewhat lost it a bit. And oh my goodness I need one of those wooden press-y downy thingys!
I love sauerkraut and eat it all the time. I agree beautiful colors.
Thank you Katie, this is a wonderful reminder to make some healthy fermented foods!
❤Thanks Katie xx
Might have a go at that . Thanks Katie 👍
Looks wonderful. My grandparents were German. I still have their antique wooden cabbage slicer.
I started some At weekend so it will be really good to see yours. Thank you.
What a lovely big bowl!
I went to Ecole Nouvelle with one of my sisters. Eugene Chaplin was there when I was there. His parents, Charlie and Oona came to visit sometimes. They lived at Manoir de Ban nearby.
Katie you could read the phoe book and I would listen. Your voice is so calming ❤
I love making and eating sauerkraut. Way to go, Katie!
Yum! I am definitely going to make my own from now on. Thank you Katie xx Teresa ~ 🇦🇺❤
I love home made sauerkraut. I’ve made both red and green, but haven’t tried combining the two. Sounds wonderful. I also love fermented red onions! They’re delish!
I tried making sauerkraut a while back and ended up having to throw it away. I am going to get some of those fermenting jars because I just weighed it down with plates over the pot. I think somehow air got into it. My Dad made the best sauerkraut, but he is gone, so I can't ask for his advice. Thanks Katie!😊❤️
I put water in a plastic bag,check for leaks ,tie and put it on top of my ferments to keep them submerged. Id love to see more of your recipes Katy. ❤
Lovely video. I make sauerkraut too but add juniper berries to some, fresh dill to others and caraway seeds to yet more. Love the different flavours:)
Very interesting, thank you for sharing
My mother's family were German. Both my Mom and her Mother made saurekraut but it was just the green cabbage. It was placed in big crocks (floor size) and a tea towel was put on top with a stone on that to weigh it down. I woud sneak in and eat it from those crocks. After it was fermented it was put in quart sealers for long term storage. I grew up in the mid 50's and am almost 70 as a time reference.
I’m German and grew up making sauerkraut but only with the green cabbage, with the red cabbage we just made red cabbage with apples and cloves etc. Love fermented foods
I love sauerkraut.
I loved this - excellent, I ate sauerkraut in 1964 when on holiday in Poland and it was delicious. Please make tablet I love this and it is such a treat Katie. 🐑🐑🐑🐈⬛🐈⬛
Looks so yummy ❤️🇨🇦
Thanks for sharing Katie.
🙋♀️❤️. I didn't think you'd get two jars, but was surprised that you didn't have more than one full jar! Looks yummy!
Yum!❤👍🏼
I love seeing how you prepare your food, Katie. Please show us more. My mother would make sauerkraut in a large crock. I was too young to appreciate it but came to love it as I became an adult.
I just love when you cook, sweet Lady Katie! Sauerkraut is so amazingly healthy. Yummy 😋😋🦋🦋💖💖💙💙
Thank you so much for this Katie! I'm feeling inspired to try making my own now. I just enjoyed (store-bought) sauerkraut this morning for breakfast. Yummy! Happy Monday!
I agree. Fermented foods are very healthy. Thank's Katy.😊❤
The flow blue cup you used for the salt is very beautiful!
I have many lovely cups and saucers that belonged to my mother and grandmother. They sit, unused, in a china cabinet - but I think you have inspired me to bring at least one or two out and find ways to use them and enjoy them.
Hi Katie, this looks yummy. My German Grandma would be, of course, shaking her head and clucking her tongue. I can hear her slightly disappointed voice in my head as she scolds "Sauerkraut = green cabbage only. You 'pickle' red cabbage and you can 'pickle' carrots." I've never seen her coleslaw recipe (green/red cabbage and carrots) done this way. Must try it! But my favorite way of making Sauerkraut is to add some caraway seeds in there. Also Red Cabbage is super easy to make and is delicious with any fowl or pork roasts =)
Love the cooking with Katie video! ❤
Well done your lady! I add an outer leaf on top of the chopped cabbage then put my weight dont just to be sure everything stays under the water as sometimes evaporation occurs. I also make the purple cabbage with red onion, and ginger and garlic as an anti inflammatory heart healthy side dish. Have a great day!
Great video ! Always looking for good recipes and history to go along with it. I’ve been looking at “outlander “ type knitting patterns…and would like to see and hear the history behind them. May you be blessed with the Grace to be happy as you bring your world to so many 😊
Yes, beautiful colours and so so good. I haven't had fermenting jars. I will take a look at what is available. Sauerkraut goes well as a side to many dishes and it assists our digestion - many benefits. (I like to make a fresh coleslaw as well).Thank you, Katie!
Sauerkraut on hot dogs is fantastic!
Katie I make my sauerkraut a similar way but I have glass weights for my fermenting jars that keep everything under the liquid .
We grow our cabbage and every season make our year supply of sauerkraut 😋
We're in sync today. We just made a fresh batch with purple cabbage and carrots today. It's good for digestion to eat a little fermented food everyday. 😀
Wonderful love this fermented foods are so gid for ye I love sourdough mabye ye could show me how ...my starter never started sadly thnx Katie 😋🤗
Thanks for this, Katie. What was the ratio of salt to water in the brine you added? Thanks!
😄 this new donate feature is super
Thank you!
I have never seen Sauerkraut with other ingredients than white Cabbage here in Germany yet, but why not? Actually every veg is fermentable, and it looks nice with the red cabbage and carrots. Guten Appetit. 🙂
Me either. And also not from my Polish, nor my Russian, sides of the family. And boy....between the three groups, did they all ever do a lot of it! The things one learns! 😊
What is the brine?
my mom made sauerkraut in a large crock she inherited from her mom ( in the 1960s) i don't remember her adding carrots, will be tasty when fermentation is finished
Looks Good! Was the brine just salt and water?
Hi Katie, where do you get your jars from and what are they called?
Did you happen to use your homemade salt?
I'm going to have a go at making that 😊 xx
Hi Katie, did you make the extra added brine yourself please, if so, just salt and water? What ratio please? I’m up near Dornoch. Have loved following your progress. Thank you for sharing. 😊
Made sauerkraut for years …I had 5 crocks and rock to hold a large plates down..granite.
What is the brine u used???
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