Pickled Red Cabbage Recipe - How to Make Sweet Fermented Red Cabbage
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- Опубліковано 18 кві 2020
- With this Pickled Red Cabbage Recipe, you'll learn How to Make Sweet Fermented Red Cabbage with a taste just like store-bought but is naturally sweetened and rich in probiotics for good gut health.⬇︎⬇︎⬇︎⬇︎⬇︎Click Video Title or "Show More" for Additional Info⬇︎⬇︎⬇︎⬇︎⬇︎
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➡️ABOUT THIS VIDEO: In this video, Mary from Mary's Nest shares this Red Cabbage Recipe for How to Make Fermented Sweet Red Cabbage.
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#MarysNest #RedCabbageRecipes #RedCabbageSauerkraut
▶Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, UA-cam Channel, and related social media, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website. - Навчання та стиль
Hi Sweet Friends, Today I am sharing a Red Cabbage Recipe for How to Make Sweetened Fermented Red Cabbage rich in probiotics for good gut health. This is a naturally Sweetened Red Cabbage Sauerkraut that will taste just what you can buy in the jar at your grocery store but without any added white sugar or high fructose corn syrup.
This is a very detailed STEP BY STEP TUTORIAL designed for the new fermenter. I walk you through the complete process of fermenting red cabbage and then show you how to sweeten it.
For more FERMENTING VIDEOS, be sure to check out:
THE COMPLETE GUIDE TO FERMENTING FOODS AT HOME: ua-cam.com/play/PLkRuW3pBo2U2U2yksiRxOUH5GwJDebtMO.html
THE SECRET TO CRISP PICKLES: ua-cam.com/play/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr.html
HOW TO MAKE FERMENTED CONDIMENTS: ua-cam.com/play/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj.html
HOW TO MAKE FERMENTED SODAS: ua-cam.com/play/PLkRuW3pBo2U3sVtrfYJQu1IMlDqYpppaf.html
Please leave me your questions in the comments and I’ll be happy to answer them.
Love, Mary
Am I ever glad that I found you and your channel. Your instructions are clear and you take the time to explain the WHY of things. Knowing the reason(s) for doing something in a certain way should invariably ensure that viewers pay careful attention to detail- so our end product is not only tasty but SAFE. I also like the idea that you stress the benefits to the gut that the double whammy fermented cabbage/apple combination provides . Yep, I'm fairly new to your channel and already I'm a fan. Thanks!!!
@@Scathingly - Hi Ann, Thank you so much for for the kind words! Love, Mary
@@MarysNest - My pleasure!
Did you say you would have a link for the masontops equipment? I don't see it. Is it here and I am just not seeing it?
@@RoseThistleArtworks you can find the link on Mary's website, marysnestdotcom. Click on her shopping list. :)
Dear Mary, the way we cook Red Cabbage in Southern Germany is with 1bottle of Red wine, 1tblsp. Sugar, 15cloves, 1/2Apple cut in tiny pieces, 4to5 Tblsp. vinegar, I also enjoy abpinch of cinnamon. Cook for 25to 30min. Simmer. Lovely greetings from Bamberg, Germany ❤️ God bless
Thank you so much for sharing this! ❤️🤗❤️
@@MarysNest my pleasure.❤️
@@sandra9456Hi Sandra. I just found this video and want to give a try. Then saw your comments and now I want to do both. This will be my first time doing anything fermented.
How things are going in Germany? Blessings
@@MarysNestThanks so much for doing this video and taking the time explaining In a clear way. Blessings
Fermentation is a little different friend but you're recipe I have to try 😊
Greetings from Germany! I made the fermented red cabbage last year in autumn and today I opened the jar and added the maple syrup. I have to say this recipe is delicious and it tastes much better than shop bought red cabbage. Thank you very much for uploading this video. We are having a portion of it with homemade pizza today. And this year in autumn I am making more fermented red cabbage, because it is so easy to do and so DELICIOUS! Thanks again!
I’m a new sub here, I was looking for a roasted chicken in a instant pot and a video popped up of yours in the search. When I was watching it, I like how you explain every detail for newer people learning how to do things. Your very patient and kind in your videos and I really like that because most of us come on UA-cam to learn how to do things and sadly some UA-camrs are not very kind when asking questions! I’ve always wondered what was fermenting and now I know what it is and Thank you for sharing your knowledge in the kitchen 😊
Lynn Ann - Oh Lynn, Thank you so for visiting. And for the ind words. So happy I can be of help!! Do you enjoy learning about making other traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ua-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists:
➡️How to Make Bone Broth: ua-cam.com/play/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH.html
➡️How to Make Fermented Vegetables: ua-cam.com/play/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr.html
➡️How to Make Fermented Condiments: ua-cam.com/play/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj.html
➡️The Complete Guide to Sourdough: ua-cam.com/play/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof.html
➡️The Complete NO KNEAD BREAD Playlist: ua-cam.com/play/PLkRuW3pBo2U0ZnA45FadK99NvKZLKh-6N.html
➡️How to Make Bread with or without Yeast Playlist: ua-cam.com/play/PLkRuW3pBo2U344nspo8zPj3O3LfyNVHZS.html
➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: ua-cam.com/play/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX.html
➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: ua-cam.com/play/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc.html where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 10 Seasoning Blends including Ranch Dressing Mix and Onion Soup Mix, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, Breadcrumbs, Croutons, and more!
And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: ua-cam.com/play/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L.html which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: ua-cam.com/play/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U.html And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: ua-cam.com/play/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS.html
➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: ua-cam.com/play/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd.html You may like some of these recipes.
➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: ua-cam.com/play/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h.html You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: ua-cam.com/play/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK.html
➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: ua-cam.com/play/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U.html
➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: ua-cam.com/video/qjOJh8Cb_-k/v-deo.html
Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Mary's Nest wow that’s a lot of information lol 😂 do you happen to have a video on how to bake an unbaked pie crust without it falling down on the sides of your pie pan? I will definitely check out your playlist’s on the things I’m really interested in and that’s canning for now, I’m a new beginner of canning I just started to pressure can some foods and i’m really enjoying it after getting past the intimation of it!
@@lynnann7007 Bwahahahaha ...I died!!😆🤣😂 I freaking love Mary's Nest! ❤❤❤
Thank you for your kitchen.
I just found this video, and I'm so glad I read your comment, and Mary's reply! 😂😂😂 How far down the list have you gotten?😂😂😂
As a kid, I couldn’t stand sauerkraut, or anything that I now realize are gifts from the Gods, and can’t get enough of. I’m eating some spicy garlic ginger turmeric kraut on some cabbage patch stew right now. Garlic’s still a little hot, could have let it go longer, but the cabbage was soft enough, and I’m not timid for heat.😋🧄🥵
WOW!! Sounds fantastic!! Love, Mary
Perfect timing for this video to show up on my feed as we have cabbages just about ready to harvest from our garden.
WE LOVE PICKELED ANYTHING IN OUR AZ RANCH HOUSE 📖👏
Looks delicious! Being of Irish descent, I love all kinds of cabbage!!!
Me too! My moms dad was Irish.
green cabbage (in german= Weißkohl = in english White cabbage).Red cabbage is also called Blaukraut in Bavaria.
This is a fantastic video! I love how you used all the cabbage and apple. Very knowledgeable and you’re a lovely person. Your hands are so expressive!
Thank you ,Mary
My oldest Son bought me the fermenting mason kit for mothers day as ive been wanting it , for my health and I garden .
I made the green cabbage sourkraut tonight , I added onion , caraway seeds from watching stacy and Mrs. Lori .
Next time I do want to make with the purple cabbage and apple as i bet it tastes like my grandmothers .
God bless you
Mrs josette
Montgomery County, Texas 🙏
Hi Mary…Im back again! your video on this ferment is so good!!! Every detail is covered I know what to do now for sure… Thanks to you.
Welcome back!❤️🤗❤️
I've never been an apple personality. Mary, there is apples and bone broth in EVERYTHING! Once I realized the moisture adding qualities? That was it! An apple, shredded on the box grater, takes under a minute. And makes the apple able to blend seamlessly in everything from chicken salad to cake.
Yes indeed! :-)
Thank you, Mary! I finally made it and waiting to see the outcome in 7 days. Thank you, again!
I love watching you and love your comments to “don’t worry about it, it will be fine” . Reminds me of my mother in law who never had a precise recipe and made fabulous meals. My sauerkraut came out delicious! Thank you!
I tried this recipe, you make cooking fun, I could listen to you all day!
Thanks again, watching this over to make it correctly.
You are a beautiful person thank you for your recipes
I love your fermentation recipes, I've made cabbage and carrots now I will try red cabbage thks alot mary all four bottle came out wonderful 😋
I'm making this now , I pounded and squeezed my cabbage good
Thank you so much doll! You’re a pleasure to watch. Very informative. 💜
Looks delicious Mary! Thanks so much for sharing this recipe 🙂
Thanks so much being Caribbean my mom couldn't help me there was just enough and fresh neither did my teacher taught me. Great lessons for home economics.
Thank you Mary! Now I may have to start a few more areas of red cabbage in the garden. You keep motivating us with great recipes.
God bless and have a safe week,
Rob
Thanks so much ,Mary ,you make life so fun and healthy ,love you ,God Bless !Helen Martin .
This is great! everything my mother forgot to show me!! Thanks!!!
So happy I could help!!❤️🤗❤️
☺️💞
Thank you❤️
Thank you from Ireland stay safe
great video Mary, can't wait to try this one. Love pickled red cabbage
I havent had this in years.. Thank you for sharing Mary!
Thank you for this video... I love your personality and this video is amazing.
Love love love your emphasis on not overthinking measuring or everything having to be perfect.
So many great recipes, Mary! Thank you!
Tawnya Luke - glad you liked them!! ❤️🤗❤️
I’ve never heard of sweetened cabbage before but now I have to try it! I have some green sauerkraut in the fridge now
You are answering so many of my questions. Thank you!
You are so educated. I love how you explain what you do. Thank you
Thank you, Mary! I tried this years ago - twice. From your instruction, I know where it went wrong. Now that the garden is harvested I'll try it again. Love the idea of using the little jar on top.🙂💜
Thank you so much. I made it. Delicious 😋
We can't wait to try this. Our roommate bought an expensive sauerkraut jar and it didn't quite work right. This seems much easier and foolproof.
You are wonderful I am so glad I found you. I made my first batch of sauerkraut yesterday. Fingers crossed and today I am going to make this wonderful recipe. Thank you so much for taking the time to teach us all. xxx
Thankyou so much for the video. So helpful
I love that you don't waste any of the vegetable! Thanks so much for this video - it was so informative! I can't wait to make my fermented cabbage!
I like watching your instruction, I can understand you perfectly even my English listening is very poor. Thanks a lot 😅😅😅
I’m learning so much, Mary. I’ve mastered a red cabbage/beet kraut. I think the maple syrup added to that mixture would be delicious. Next time, however, I’m going to try the apple addition. Thank you, Mary.
Excellent video. Love the way you go into detail so we understand everything. Bravo!
Thanks so much for the coupon code. I ordered the fermenting kit and the bean sprouts kit. 🥰
A wonderfully helpful tutorial! My German Grandma called this "apfelkraut." It really is a nice variation from traditional kraut.XOXOX ~Michele
Oh Michele, Thank you so much for visiting!! And I love knowing the German name!! Love you, Mary❤️🤗❤️
My grandma was German Swiss and called it that too. Thank you for spurring that wonderful memory.🙂 I'll always make my kraut (hot) with onions and apples as she did. Yum!
I appreciate these lessons as well as the PH test strips. I am very apprehensive about all fermented foods and pickles which I have always absolutely detested eating especially if home made. Ditto for home pressure canned salmon and meats. I am very allergic to all mushrooms which is a rare inherited allergy that effects both males and females of any ethnic background.
I love your assurances. That itself gives me confidence. Thank you
Oh Brenda, Thank you so much for saying that. I really do want to be a supportive help to all who are trying to incorporate traditional foods into their cooking. So glad you’re here. Love, Mary ❤️😘❤️
I love all of your videos!! You have really inspired me!! Thank you
Thanks mary,
Good morning from Canada, I keep coming back to your recipes for information and to hear your lovely, kind instructions. Thank you for the videos! 🥰
Thank you so much for your great content and the mention of the this and that with Denise channel, keeping me going during this time.
I love Denise. She has been such a wonderful friend to me. And her channel is such a wonderful resource for traditional homemakers! Love, Mary
you're so good! thank you!
Oh Carole!! Thank you so much for the kind words!! Love, Mary
You are my favourite lady . Thanks for the teachings
Love this with smoked German Sausage
Hi Mary, I'm new to your site and totally excited with your presentation and beautiful demeanor. Not only are you extremely informative but the comments are valuable, too! Thank you for your great site!!!
Purple cabbage ferment sounds interesting. Will use a date ferment that's on the counter and see how that tastes. Thank you for another lovely video!
Well done, Mary!!
You are a joy and a blessing!!
Thank you for such a great, detailed recipe. Looking forward to making this in the next few days :-)
Hello, Ms. Mary. Thank you for your vids. You keep popping up im suggestions and I've never been disappointed with the quality of your instruction. I used to worry about the length of the vids, but I now understand how much information and understanding you are sharing, and not any of the time is wasted words. I appreciate that.
I have acquired a taste for a product called Old World Traditional German Salad that I can no longer purchase. And I decided maybe I should try to make it, but I can find any instruction for this particular kraut. The ingredients are white cabbage, celeriac(?), bell pepper, carrots, onion, water, vinegar, sugar , and salt. So , I've been scouring youtube for someone who can show me something similar. You seem to know what you are doing. So I'm going to go find your white cabbage video to see if I can make my favorite kraft treat. I also bought some redd cabbage on sale, and I have to thank UA-cam for sending your vid to me cuz I did not search for " red cabbage".
Cannot wait to try this! I do have the pH strips... what a great tip. Glad to hear it softens over time. I like softer textured sauerkraut.
I have 5 heads in the garden. Was looking for a recipe for German sweet and sour red cabbage for canning, but found this channel along the way. I may just make some to consume now, then pickle some for long term, and ferment the rest which can be refrigerated and consumed over time.
Great video ! Im gonna try 😍
I just discovered your recipes. I am trying sauerkraut because I really need something like that at the moment. Oh the joys of UA-cam! I just love your presentation and your infectious smile. When I feel a bit depressed I can just look at your videos! Thank you for cheering me up. Take care and I wish you all the best for the coming year. Xxxxxx
Hi Mary! I always learn more than expected with your videos. I've made hundreds of pounds of sauerkraut and always throw away the cores. I'm so glad to know how to use them, the waste always bothers me. I learned how to make kraut from an old family friend back in the '80's. Here are some of the things he taught my mother and I after gifting us his 10 gallon crock and the "tomper", as he put it, which was an old rolling pin with one handle missing. Use fall cabbage, that there crock will hold 50 lbs, shred up 5 lbs, add 2 tablespoons salt, git to tomping, while one tomps, the other shreds, keep layering the 5 lbs with the salt and keep a tompin'. Put a layer of the outer cabbage leaves on top, then a large plate, then a large, clean stone. Put it by the wood stove, but not too close. Skim the scum as needed. When it smells like dirty socks, it's done. Could be 2 weeks, could be a month, depending on how cold your house is. We lived in Denver, so it made sense to put the crock in the same room as the wood stove. I appreciate that you tell us to use what we have. My older family would never go out and buy special equipment. If they couldn't make it, they would figure out another solution, like the broken rolling pin. I have to say, I'm thankful to be able to afford the finer things lol. I purchased the Mason Tops kit with the "tomper", weights and pickle pipe and oh how it makes things easier. I miss the days of making 50 lbs of kraut at a time with my mom and sisters, but it is also nice to be able to make a quart or half gallon at a time. I'm going to try the method you showed today, I don't know why I hadn't thought to do it myself instead of buying the jarred stuff. Thank you!
Thank you so much for sharing all of this!! Love, Mary ❤️🤗❤️
Excellent video once more. I really appreciate you helping me learn the way I was ment to be! Thank you
Glad I could help!
What a great teacher you are, Mary!!!!
New subbie here! :)
Welcome!! ❤️🤗❤️
Day 17 & it's finally at what it tastes like ''Sour Kraut''. LOVE IT! So simple, cabbage & salt.
Enjoy!
Great video, Mary. Would love to see more of your hubby in your videos!
Love your recipes and explanations, I love „Blaukraut“, this is how my mom made it 😍
Just made this - phew what an arm workout! I didn’t have a big enough bowl so used the large saucepan of my stovetop pressure cooker to do the pounding - first with a mallet then a rolling pin. Really pleased with result! I didn’t have anything in the cupboards that would fit in the jar for weighting down so boiled a large stone and used that.
I think you’re actually amazing - the best I’ve found on YT.
Got my eye on the liver and gallbladder cleanse salad and mineral soup next.
I just ran across this video and your informative explanation is so helpful. I’ve made your Sauerkraut from your other video a couple of times and had a 50/50 success. Now with this added info I’m going to knock it out 100% . Thank you Mary for preparing this one .
Hi Linda, So happy this video was helpful. I understand completely about ferments - they can be persnickety! But I hope the additional info in this video can help. Love, Mary
Thank you for this Mary. Never thought about using apple in the mix. Peace be unto you.
Thank you for this video. It was very informative. I really wanted it to taste more like the grocery store jar. I'm excited about trying this
Very nice!
I love probbyotics!
Love your channel… ❤️
I just made this and I can’t wait until it’s done 😁
cant wait to make this tommorrow
Tnx you are the best
Mary I used your recipe for the sauerkraut… was the best ever…Thank u!
Wonderfull video! Lot of detail, I have been fermenting for several month and this is one of the best videos to learn. Thanks Mary!
Oh my goodness!! Thank you so much for the kind words! Glad we are on this traditional foods journey together! Love, Mary❤️🤗❤️
Mary...you are precious!! I LOVE watching your videos because I learn so much in such a nurturing environment! Do you think this might have been the red cabbage dish I ate in a German restaurant as a side dish served with wiener schnitzel? I still dream about how delicious it was and that was 31 years ago!!!
Hi Anne, Thank you so much for the kind words!! Yes, I bet this is similar. That German red cabbage dish is delicious!! Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ua-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists:
➡️How to Make Bone Broth: ua-cam.com/play/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH.html
➡️How to Make Fermented Vegetables: ua-cam.com/play/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr.html
➡️How to Make Fermented Condiments: ua-cam.com/play/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj.html
➡️The Complete Guide to Sourdough: ua-cam.com/play/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof.html
➡️The Complete NO KNEAD BREAD Playlist: ua-cam.com/play/PLkRuW3pBo2U0ZnA45FadK99NvKZLKh-6N.html
➡️How to Make Bread with or without Yeast Playlist: ua-cam.com/play/PLkRuW3pBo2U344nspo8zPj3O3LfyNVHZS.html
➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: ua-cam.com/play/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX.html

➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: ua-cam.com/play/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc.html where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 10 Seasoning Blends including Ranch Dressing Mix and Onion Soup Mix, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, Breadcrumbs, Croutons, and more!
And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: ua-cam.com/play/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L.html which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: ua-cam.com/play/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U.html And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: ua-cam.com/play/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS.html
➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: ua-cam.com/play/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd.html You may like some of these recipes.
➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: ua-cam.com/play/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h.html You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: ua-cam.com/play/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK.html
➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: ua-cam.com/play/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U.html
➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: ua-cam.com/video/qjOJh8Cb_-k/v-deo.html
Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Thank you Mary, i will make some. I thought i needed fermentation jars etc. Looks easy enough. Ill let you know how i get on. Xx
I’m so excited to see your recipe on the fermented red cabbage. We went to a German restaurant for ‘verinika’ that’s a German dish and I got a dish of the red cabbage which they call sweet and sour but it was so good and I always wanted to know how to make it now I think this is the recipe ! I’m going to make this -looks soooo good! Thank you 😊
this is the best so detailed I pickle onions but am trying red cabbage thanks for the info
Hi Bill, thank you so much for the kind words! Love, Mary❤️🤗❤️
This was a complete success and mine only needed 6days and i bought the ph papers which made it easier for me. The fam decided to take portions out and mix with honey if we wished as it tasted really good both ways. Thank you so much. Love ftom 🇬🇧😋🙆🏾♀️
I made your sauerkraut recipe and it was perfect 👌🏼.
Thank you for such easy and informative videos on fermentation. On a journey to improve gut health, and came to UA-cam for help at making my own sauerkraut. I enjoyed this video as well as your video with green cabbage. Once again Thank you, I’m ready to give it a try!😊
Thank you Mary! Stay well and keep safe🌷
“Pickle pipe/pickle packer/pickle pounder …” lol I kept thinking you were about to break out into reciting some poetic little ditty you’d composed/compoted/composted for us. Fun and informative. Love it.
I love u sooooo much . Greetings from Egypt ♥♥
What a wonderful channel that you have. What I use for a weight on the fermentating cabbage is a freezer plastic bag half filled with water with the air let out. Seems to work.
A 22 OZ glass Beer bottle makes a great kraut pounder.
This was the first sauerkraut I ever made. It was delicious!🍽
It's similar to sauerkraut but isn't. Mary has red sauerkraut recipes. This is just pickled fermented cabbage with sweet stuff added unlike Norma sauerkraut. Goodluck.
👋❤️🇦🇺 Thanks for your wonderful channel….
"Could break your jar" 😅 love the videos.
Love your videos, thank you Ma. Pls can you teach me how to make Marine collagen powder
I added fresh ginger/carrots it turned out delicious
Love that!
Hi, Mary! I so appreciate your simple basic recipes. I tried your sauerkraut, crispy pickles, and Jardiniere, and used new Ziploc freezer bags filled with enough filtered water inside to weight the vegetables down in the brine. I am so glad you mentioned to put a bowl under each, because I couldn’t see any bubbling, but the liquid in the bowl at the bottom of two of them testified that they were indeed fermenting properly.
You were right, I tasted the crispy pickles and they do have a nice tang. I really look forward to using these healthy fermented foods, as they are recommended for the Low Carb High Fat Keto diet, to help gut health which for many of us has been lacking for quite some time. It is great to be able to leave all that in the past!
Oh Kathy!! Wonderful!! ❤️🤗❤️