I'm sure your Sauerkraut tastes great but canning it destroyed all the Probiotics and enzymes🙁. That's is the special thing about Raw Fermented Un-cooked/un-Heated Sauerkraut. It will keep in the fridge for a year. I'm making enough Sauerkraut to last me a year right now🙂. Will start making again next August unless I run out earlier.
I have failed at making sauerkraut , LOL the set it and forget it method was used and now i know why it failed.I didn't know either that it was nothing wrong with a little mold , LOL- i threw out the whole thing! At the time i made it we had no access to the internet
I was nervous about the mold at first but it really is no big deal. You just throw out that portion. You should give it a try again. Homemade sauerkraut is so good.
So excited to find this video for making sauerkraut. I am hoping to be able to get the 2 gallon crock before my garden starts producing cabbage. We have a great start to the plants and hope our yield is big! I've tried in smaller containers without much success, so this will hopefully be more successful. Great Job with the tutorial!
That is true. Any temperature above 106 degrees F will kill the bacteria. Sauerkraut will stay good in the refrigerator for somewhere around 6 months. You can store it for longer than that but the texture/flavor may change. If your interest is in the good bacteria from the fermenting process then you should just store it in the fridge. The purpose of canning is to store it for longer term. For instance, I have a large family and a large garden. I can only afford maybe 2 jars worth of space in my refrigerator. I am getting about 30 heads of cabbage out of my garden. So, what I do is make all the cabbage into kraut, save the two in my fridge and can the rest. Does that make sense? -M
@@catmusicgirl heating kills the bacteria (probiotic), but does not hinder the lactic acid (prebiotic). so you still get a precursor to bacterial production in your own gut.
Canning kills all bacteria (good and bad) but it does make it last for long term storage. If you want the probiotics, only make enough for you to eat in 6 months and store it in the refrigerator.
Unfortunately yes. But if you have a large batch it is the only way to preserve it. If you do smaller batches they will keep in the refrigerator for 6 months. Which is what I recommend if you are interested in the probiotics.
A fun comparison of making homemade sauerkraut in a crock versus mason jars: ua-cam.com/video/9SZXzW41M0w/v-deo.html
I like the mason jar method. I don't have a crock.
I’m looking forward to making my 1st batch. Thanks for sharing!
Good luck! I hope you enjoy it.
When I first read the title I thought it said ; 'Homemade Sauerkraut is a Crock' What a relief when I saw that I had misread it.
Haha. We love our crocks.
I'm sure your Sauerkraut tastes great but canning it destroyed all the Probiotics and enzymes🙁. That's is the special thing about Raw Fermented Un-cooked/un-Heated Sauerkraut. It will keep in the fridge for a year. I'm making enough Sauerkraut to last me a year right now🙂. Will start making again next August unless I run out earlier.
So true! My family is just so big (7 kids) I don’t have space for my year supply.
I have failed at making sauerkraut , LOL the set it and forget it method was used and now i know why it failed.I didn't know either that it was nothing wrong with a little mold , LOL- i threw out the whole thing! At the time i made it we had no access to the internet
I was nervous about the mold at first but it really is no big deal. You just throw out that portion. You should give it a try again. Homemade sauerkraut is so good.
@@WisdomPreserved someone broke my crock, i had it a a relatives house ,whom i was taking care of- so imma have to get another one, LOL
@@WisdomPreserved mold creeped me out, LOL- even on cheese
Y’all didn’t debubble, if your jars didn’t seal viewers, it’s because air was trapped in there.
It doesn't hurt to debubble every time. We tend to assess and debubble as needed but you can do whatever you are most comfortable with.
you two ladies have greatly evolved my knowledge. thanks!
Our pleasure!
Love this video. Straight to the point! Sauerkraut is my bomb diggity!
I agree! It is so good.
So excited to find this video for making sauerkraut. I am hoping to be able to get the 2 gallon crock before my garden starts producing cabbage. We have a great start to the plants and hope our yield is big! I've tried in smaller containers without much success, so this will hopefully be more successful. Great Job with the tutorial!
Best of luck!
I tried to make some kraut. I didn't massage at all. Just pounded the layers down. It completely failed 😞 was really dry on top and molded
Sad! It is really important to get the juices to come out of the cabbage before you start the process. Sorry for your loss.
Nice video thank you.
FYI your crock lid was upside down
Thank you
What kind of salt do you use please ?
We use non-iodized canning salt.
Good job Ladies!!!
I've been researching about canning the sauerkraut and they say that heating it up will kill the good bacteria. Is that true?
That is true. Any temperature above 106 degrees F will kill the bacteria. Sauerkraut will stay good in the refrigerator for somewhere around 6 months. You can store it for longer than that but the texture/flavor may change. If your interest is in the good bacteria from the fermenting process then you should just store it in the fridge. The purpose of canning is to store it for longer term. For instance, I have a large family and a large garden. I can only afford maybe 2 jars worth of space in my refrigerator. I am getting about 30 heads of cabbage out of my garden. So, what I do is make all the cabbage into kraut, save the two in my fridge and can the rest. Does that make sense? -M
@@WisdomPreserved I would never can it. It kills all the good probiotics. Fermenting is the best for it.
@@catmusicgirl heating kills the bacteria (probiotic), but does not hinder the lactic acid (prebiotic). so you still get a precursor to bacterial production in your own gut.
Doesn't heating it ruin the benefits?
Canning kills all bacteria (good and bad) but it does make it last for long term storage. If you want the probiotics, only make enough for you to eat in 6 months and store it in the refrigerator.
This massaging is good therapy I tHink ❤️
Why did you screw the bands on tighter after you took it out of the water bath ? Wouldn’t that affect the sealing of the lid?
Technically you are not supposed to as it can cause a false seal. Good catch!
when you can in the water bath does it kill off the good probiotics ?
Unfortunately yes. But if you have a large batch it is the only way to preserve it. If you do smaller batches they will keep in the refrigerator for 6 months. Which is what I recommend if you are interested in the probiotics.
@@WisdomPreserved Thank YOu that is what we have been doing. :)