Making Sauerkraut at Elwood with Chef Adam Diltz

Chef Adam Diltz shows how he prepares sauerkraut at Elwood.
PA Dutch love their sauerkraut and Chef Adam prepares a big batch for the Winter
Elwood is a BYOB restaurant in the Fishtown neighborhood of Philadelphia. The restaurant cultivates organic, locally sourced ingredients into a selection of unique dishes that celebrate the rich culinary traditions of Philadelphia and the surrounding Pennsylvania region.
Visit elwoodrestaurant.com to learn more about the restaurant and book your reservation.
Follow Elwood on Instagram: / elwood_restaurant
Adam is using a sauerkraut stomper made by Liam's Luck Woodcraft
Like Elwood on Facebook: / elwoodrestaurant

[@jamessefton3680]

Thanks for making the video- years ago we would always make 50 pounds of kraut and it would last us a year 👍

[@ronv6637]

Great to see the side of a bucket because no one would want to see how the cabbage looks when properly stomped or when it is fermented.

[@briangray7614]

Thanks for sharing your experience with us! Go Eagles!! 😉

[@Damselfly54315]

I stomped mine daily fir 18 days and kept it weighted, no added water,all in its own brine of cabbage juice and salt, at day 18 jarred it and put in fridge...NEVER CAN IT, kills the natural bacterial you worked so hard to get in ur ferment!

[@bunkyman8097]

@judibooher8409,
I have a small batch working now. Two heads or about 5#. When it is how I like it I pack it in canning jars and store in the fridge. I never can it either. Why ruin the good probiotics you just made? I eat a little every day. Makes a good Ruben too!

[@Damselfly54315]

@@bunkyman8097 👍

[@alexcarr8503]

Cabbage Stomper,, small baseball bat with the finish removed. To remove the finish, sanding or scrapping will work. There you go, your own cabbage stomper.

[@Ksandros.M]

Legend!!