A perfect introduction to making sauerkraut and home fermenting in general. No agenda, no selling, no waffle, just a well edited video delivered with the confidence of someone who knows what they're doing. Thanks!
Very nice video, thank you. I am German and of course use metrics...so simple: 20 grams of un-iodized salt to 1 kilo of shredded cabbage. That is it, no complicated calculations. Digital scales that can be used for ounces or grams are so inexpensive and make for accuracy. I found your video by chance looking to see if others ferment red cabbage. Nice idea to combine both the green and the red.
I have watched several videos on making SAUERKRAUT and yours is the best I have seen, it is extremely clear, very basic with step by step process executed in the least expensive method. Great job.
My grandma taught me the same techniques about 50 years ago, but she made it in a 5 gallon crock and canned it when it was done. Those crocks were awesome and saw duty in an amazing variety of foods. Great memories.
The sauerkraut is wonderful whether served hot or cold. I also refrigerate the juice from a batch and drink it. Sauerkraut juice was available in canned form at one time, don't know if it still is, but the juice from my homemade kraut packs a punch in taste and nutritional goodness! Thank you for this outstanding video. This got me started in fermentation!
Thank you. I have been making sauerkraut for years. This is the best tutorial video I have ever seen. I also have a motto that says; below the brine you're fine. I also sometimes use quartz River stones of different sizes that I have sterilized in boiling water and let cool to use instead of the plastic bag. Just a matter of personal preference. I have also found that instead of weighing salt that a tablespoon of salt per 3 lb of cabbage has always worked well for me. But your video is terrific thank you so much.
@@chyanneever3057 hi. Especially the rounded smooth ones that are almost flat some of them. They make wonderful weights and of course, and many many sizes. I don't know what part of the country you live in, but here in the Eastern us around Tennessee and the Carolinas most all the river stones are of a quartz type that are nice and rounded. Just don't use a soft Sandstone that is so porous. Good luck.
Cheyenne I made mine and didn't use or need anything on top. Just press your cabbage into the jar. I didn't even do it like the guy in this video. I put my cabbage in and just pushed it down and added the water, out a coffee filter on top and the lid. Remember to leave a couple of inches for expansion. Also keep your jar in a pan in case it over flows so it don't run all over your counters.
My favorite 'work space' is two or three inches below my waist in height. That way you can put all your strength into the work you are doing...whether it is massaging cabbage or rolling pie crust or kneading dough. Oh how I wish building contractors were also cooks!
Hello, how do I tell the difference between the rocks? Which ones and colors are they for the quartz rocks please and thank you if you are able to let me know. Just a crazy thought on a DIY basis, what about using glass stones, that people use for crafts and fish bowls and tanks? Just clean them and maybe sterilize them in vinegar. I don't know if you can boil them, without breaking them. I was thinking they might work if you had enough of them, since the fermenting weights are made of glass, in the shape of a puck. No idea how many of them you would have to buy. Besides quartz rocks, can you use other types of rocks as long as they are not sand rocks that can crumble and break down and dissolve or disintegrate. I live in Wisconsin Rapids, Wisconsin USA 😊😊😊😊
I've spent weeks trying to get up the coursge to make sauerkraut. I think you did it. Your explanation and demonstration was marvelous. Thank you so much.
We've loved taking the baby carrots and chunking em up with a salad shooter, then doing this same salt brine....and they are great. I pack the carrots and cabbage together....my husband said, Im glad you started fixing these. The ferments are addictive!
I have been eating sauerkraut all my life. My family came from Germany and it was a staple. We always rinsed the kraut in a colander to get the extra salt out of it if it was too salty and that works well if it's too salty. Typically when cooking just red fermented cabbage if you have only the red cabbage pickled, peel and slice an apple into it. It gives a yummy sweet taste to the red cabbage. After it has been heated, either put some cornflour or grated potato in it to thicken it a little. Also a great flavour. Also if you are worried about bacteria on your hands, use the thin latex gloves.
OMG, I love the Sink! My Gram have an old sink..., with the Lion Paws. She decided to remodeled her Kitchen and throw it out. Now she regret it, LOL. This sink kinda reminded me when I was young... I used to jump in there and rinse my feet when I was outside playing in the mud!
Omgosh, I too grew up in a humongous Farmer Sink that had the ridged porcelain part to lay out the dishes & etc to dry. It was very big. House was built in the late 1800's, no closets in bdrm, only 1 large Coat closet in hallway, HUGE bathroom with claw foot tub, built-in cubbard w/ glass doors, bench that doubled for storage n to sit on, pedestal sink, 2 mirrors & of course the Throne. A Twin bed could fit in there, that's how big this bathroom was. It came with a full size basement as well, that we used as a playroom during the Summer & to hang clothes after a wash. Wonderful memories of this beautifully made house. Oh n large Sunroom, both bedrooms were pretty large, fireplace sadly closed off, large living room, dining room n Kitchen too. It was part of a nice rental unit. 2 houses, 3 Triplex structures n the Courtyard was huge, grassy & 1/4 had 3 clothesline from our house to the 2ne house. Sadly owners sold @ 25 yrs after we moved. Turned into a parking lot, that eventually was abandoned 😢. I'll never forget the beauty of this home, the other house & Units. Peace be with us all 🙏. "Isa"
Edit: Sorry, I meant I grew up with a Farmhouse Sink. Plus we played in the Basement ALOT more than the norm during the winter. I've never come across a house like this since. I wish I had kept this in mind as I gew up, saved ti have built a house like this one. Oh well, perhaps one day one of my grands shall. Peace be with us all 🙏. "Isa"
Hey. Today I am making kraut. I never did it before. I have digestive problems and I heard that this is a great way to get probiotics. I watched a bunch of videos but I chose yours because I like to hear the way you explain the process and I don't have to go out of pocket for all kinds of gadgets or special pots or anything. Also, I use my hands as tools too! I really connected on that. So, i subscribed, liked and shared. Thank you for keeping it smart and uncomplicated. Thanks!
Blake you do such a great job communicating the details of everything you make! (Even explaining about using hand soap)! Thank you! Homemade fermented sauerkraut is absolutely delicious and cannot be compared to store-bought sauerkraut. It’s much more healthier too! After massaging my organic green cabbage strips and shredded organic carrots with Pink Himalayan salt I added the juice of one lemon, put some fresh dill and a clove of organic garlic at the bottom of a quart glass mason jar. Let it ferment for 7-8 days and Wow the taste is unbelievable! Turns out to be my favorite now. I also like the batch I make with caraway seeds!
WE used to make kraut in a barrel, in an unheated porch and as we grew older, two barrels were necessary. All of us kids used it as a snack rather than go in to get one.
This will be my 4th year of making my own sauerkraut. I make 3 batches from about #50 of cabbage using 2 gallon crocks. One vintage and smooth. no scratches on the INSIDE! I hand cut the first year. second year I bought a cheap mandolin shredder because of my carpal tunnel that occasionally flairs up. 2 batches plain and one batch I add onion and garlic to for New Years Eve pork loin! Thank you for the fantastic video! I like the cabbage leaf to act as a barrier to the weight!
This was the EASIEST sauerkraut tutorial ever. I just put my first attempt in a cool dark cupboard. Let's see what happens. I added carrots and onions and used a 32 ounce mason jar. Thank you for making it so easy.
I use a 5 gal. food grade plastic bucket. Layer of cabbage, salt , layer of onions, salt,. till filled . After I smash it all down I place a dish on top of cabbage leaves and place a 5 lb. clean rock on top. Cover with towel. Ever few days I take off excess water . Then I can it in quart jars. Best ever.
Hi, is there a certain temperature I need to keep this at? Just trying to ne more resourceful and mindful you know but just beginning. I have a pantry and garage, garage warm in summer cold in winter, and live in the southeast.
Thank you for taking the time out to make this video. You made the prospect of me making my own homemade sauerkraut less intimidating. I appreciate it. Yeeeehaaaaw!
I usually only watch really short videos around 5 minutes but as I was chopping apples for a chutney I thought I would give your video a go. My, what wonderful information and so articulately delivered. You left me with no questions and I am very keen to give it a try. I recently bought glazed crocks so now I have to go find out if I can use them ... I had no idea about possible lead in them. Thank you so much for taking the time and producing such an informative piece.
I watched several videos on sauerkraut tonight. This was the simplest and the cheapest way to do it. I had already decided to mix the red and white cabbage together; and, your video was the only one that did that, too! Great info- thank you!!!
This is still one of my favorite videos of yours. That and the ACV. This video popped up just after I posted my new sauerkraut livestream. Thank you Blake for all you do and all the inspiration.
7:30 Perfect example of why using metric system is much easier. Could do the math in my head. For 2%, I just moved the decimal point 2 places and then doubled it. Great video! Thumbs up. Will try making this for sure!
I hope this doesn’t complicate it but, 10 gm of salt per pound of cabbage. According to Brad Leone of Bon Appetite. 5 lb cabbage = 50 gm salt. It works!
I use all natural soap, too and make my own cleaning supplies. My Grandmother was German...my Mom and I both love sauerkraut! Never massaged a cabbage before...lol. Going try it! Looks delicious. 💜
I made my first sauerkraut (or chucrut as we call it in Spain) using this video and it came out beautifuly! :D It's so empowering to be able to make our own food this way :) thank you for sharing the knowledge in such a sweet way!
To get the air out of the freezer bag, seal the top, insert a straw, seal up around it and suck the air out. Seal up that opening real quick and it’s pretty much air-free. I love how you make me realize I can actually do this. Thx so much.
I like to use a few juniper berries and a few pinches of fennel seed too. Adds a sophisticated flavour to sauerkraut. A more woody and earthy feel, without compromising that traditional sauerkraut flavour. It's still very much sauerkraut.
Your process is perfectly fine. I do use glass weights rather than a baggie, but that's pretty innovate. I'm simply not a fan of plastic. I enjoyed your video and subscribed. 💛
Again, After watching your video I made my sourkraut of red and white cabbages and I eat them when I drink beer. I advise the beer drinkers to make sourkraut of cabbages to eat along while drinking beer to enjoy and to protect their liver. 2 table spoon is enough with 4 pints of beer. This journalist have done a great job showing the method and he is thankful for this. ok.
Daddy Kirbs, you're a hard working dad and I observed through the years of watching your videos, that it just keeps getting better and better. Keep up the good work, hello and regards to the young ones.
thank you for sharing and clarifying this. I'm new to this but i think this makes a perfect remedy in the absence of electricity and cold storage. perfect to be done while on quarantine
That's one of the best videos I've seen, simple and getting to the point. Clues... 👉 Get a bigger bowl. 👉 Take your ring off whenever touching food. Thanks for all the good information. 🙏
Thank you. This was very helpful. Lots of folks showing how to make kraut. But your explanation, especially for the measurements, helped a lot. I had been wondering about weighting the top, and like what you did.
Excellent class. Very comprehensive. I did my 1st sauerkraut ever 1 month ago. I followed a german tutorial which was exactly like this guidelines. It is simple. It is done in very little time & effort. And it tastes great. And it is very healthy. I will start producing fermented veggies on a regular basis (am not vegetarian though :))
👍This is one of the best videos that I have seen on the subject.... the gentleman covers the important scientific aspects of producing a great food product without trying to dazzle you . Being of a squarehead background I have always enjoyed kraut without previously realizing how good it was for me (probiotic ). I just enjoyed it as did my ancestors ( before they stole/borrowed the concept from the Mongols). So easy; so good; (just remember...if you choose to buy instead of easily making your own.... get the unpasteurized product to get the health benefits.).
Thanks now to get a jar and get busy. In the way past, my neighbor got an oak barrel , a bag of rock salt, a mondo grater to shave the heads of cabbage, a wooden plunger, and a bag of cabbages maybe 50 or more. Then I helped grate the cabbage a foot at a time. Cabbage, salt, tamping down each layer until the barrel wasfull and the cabbage was all grated. Then he set round wood lid loosely on the cabbage and placed a large rock to weigh it down. It was winter and the barrel was fermenting away in the garage. He used the kraut to make venison ribs. Amazing, indeed. Thanks for your demonstration. I will use it soon.
Came upon your channel by chance and am now a subscriber. I’ve been wanting to make my own sauerkraut and as soon as I get my pickle jar I am going to give it a try. Thank You
Man I just started drinking the first batch of Kombucha I made after watching your video on it. Turned out great! Today I made my first batch of sauerkraut following this video. I didn't use anywhere near as much salt as the recipe called for because I'm sharing it with my mom and she's on a low sodium diet, so I hope everything turns out alright.
OMGosh, I am so glad I found you! Wonderful video. Articulate, detailed, great explanation on the "whys" - very thorough. Thanks so much for all the great easy-to-understand information.
Love your channel daddykirbs! I love REAL sauerkraut, but have never had any success in making it properly. This is the best method I've seen yet! Thanks mate! Keepin it simple! Hello from Australia! ;D P.S I learn't to make kombucha through your channel as well, and the whole family absolutely loves it, just plain, without any fruit juice! Make it on a weekly basis, cannot get enough of it! Thank you thank you thank you!! Here's good health to you and yours! ;D
Thanks for the metal fyi, really brings down that 'intimidation factor' that Really put me off trying fermenting stuff or making kombucha etc at first.
Krought the core as well it's a good bite on it's own ,my aunt used to do all her cores just for me wen I was a teen cause I loved them so much ,,it was her special treat just for me I still remember the first jar she gave me I had to carry a gallon jar almost 5 miles down the holler to get it home ,I was like 12 or so ,I kno she got a kick out of me actually carrying it home lol ,I'm 53 and she is up I. Her 80s now ,
Thank you! I’ve got several cabbage ready to harvest in my garden (first time grower of cabbage!) and am so looking forward to trying this. Great tutorial! Thank you 😊
Himalayan salt has 84 elements and trace minerals. "Humans are formed by 90 elements" Veterinary and Doctor Joe Wallack. That's why I prefer to use Himalayan above all other salts. Is my first time here, this is the second video of how to make sauerkraut, you definitely hit the mark I was looking for, so hopefully soon I'll do my first batch since I learn this is a very nutritious and healthy food for our intestinal flora packed with vitamin k if am not mistaken. Thank you, you have a new subscriber! Thank you for preserving and preparing yourself your own food!
Good job, Blake. You should do more fermentation videos. You are good. I will be doing some kraut tonight while we wait for the New Year. Cheers for 2019!
I'm making sauerkraut for the first time. It's going on week 3. I found this video and watched to double check my process. Thank you! Very informative. I also used the bag technique and purple cabbage I grew here.
Wonderful. I've ordered the 1 gallon jar and a sauerkraut masher. I'll be fermenting this week. Thanks so much for all the details. So very helpful. Best wishes, Arthur Schwartz
this video is so amazing,, I do use a lot in my, hamburgers, hot dogs side dish,,,ect… watching this I am going for the pink salt. You did such a great job explaining us step by step... thanks you for sharing... :)
Great video. I never liked sauerkraut until I made my own. Fresh, never canned is amazing. In my first batch, I added some bits of fresh ginger, a shredded carrot, a few peppercorns and some juniper berries. It was wonderful!
@@daddykirbs the ginger was especially delightful as you would get just a pop of ginger now and then...so fun. A quart is a good size for experiments. 😉🤔😏
You should probably take your ring off when doing this because bacteria hides under objects like that it's a more safer precaution to remove the ring. Great video by the way very informative.
I was thinking the exact same thing, and that’s with all preparation with food that one is using to mix with their hands. Also the same goes with people who have long fingernails too! Take off rings and/or coverup with plastic gloves!
Thank you for this excellent video. Have just tried my first batch and it is great! Really grateful for your lovely tutorial. Watching from Gloucestershire, UK
Thank you! This is perfect :D I've tried making sauerkraut before and it didn't work for me. I ended up getting mould at the very top. I don't think I packed it down enough and I certainly didn't have the topper leaves, or the bag weight! You are inspiring me to try again, so thank you for that, too :D
A perfect introduction to making sauerkraut and home fermenting in general. No agenda, no selling, no waffle, just a well edited video delivered with the confidence of someone who knows what they're doing. Thanks!
What I like about him that he makes it all natural , cabbage, salt and his hands
Thank you from Zimbabwe. I have a heap of cabbages in my garden and lots left over after gifting to neighbours and family so will give this a try.
Gerald, between thickened milk (Amasi) and the probiotics in the Sauerkraut your stomach should be _very_ healthy!
Hello Zimbabwe from the USA!
Hello Gerald in Zimbabwe, I hope you and your family thoroughly enjoyed your sauerkraut!!
You could also try some pickled vegetables with your garden vegetables! My Darling Granddaughter Sierra makes great pickled vegetables!
from northern central Alberta Nation, Canada. Great presentation. Interested in kombucha too 24:58
This is the UA-cam I miss. 🙏🏽
Sharing great recipes and techniques without all the other fluff. Thanks! I will be making my first batch tomorrow.
Happy fermenting!
I like this recipe I will start I saw some but i was would need to know more but this is for the novice line me thanks daddy
Very nice video, thank you. I am German and of course use metrics...so simple: 20 grams of un-iodized salt to 1 kilo of shredded cabbage. That is it, no complicated calculations. Digital scales that can be used for ounces or grams are so inexpensive and make for accuracy. I found your video by chance looking to see if others ferment red cabbage. Nice idea to combine both the green and the red.
Me too....
I have watched several videos on making SAUERKRAUT and yours is the best I have seen, it is extremely clear, very basic with step by step process executed in the least expensive method. Great job.
I love people like you that teach us things, thank you!
My grandma taught me the same techniques about 50 years ago, but she made it in a 5 gallon crock and canned it when it was done. Those crocks were awesome and saw duty in an amazing variety of foods. Great memories.
My Grandfather was from Germany he used the 5 gallon crocks also. And fresh grown cabbage from the massive backyard garden. I so miss it.
The sauerkraut is wonderful whether served hot or cold. I also refrigerate the juice from a batch and drink it. Sauerkraut juice was available in canned form at one time, don't know if it still is, but the juice from my homemade kraut packs a punch in taste and nutritional goodness! Thank you for this outstanding video. This got me started in fermentation!
Thank you. I have been making sauerkraut for years. This is the best tutorial video I have ever seen. I also have a motto that says; below the brine you're fine. I also sometimes use quartz River stones of different sizes that I have sterilized in boiling water and let cool to use instead of the plastic bag. Just a matter of personal preference. I have also found that instead of weighing salt that a tablespoon of salt per 3 lb of cabbage has always worked well for me. But your video is terrific thank you so much.
@@chyanneever3057 hi. Especially the rounded smooth ones that are almost flat some of them. They make wonderful weights and of course, and many many sizes. I don't know what part of the country you live in, but here in the Eastern us around Tennessee and the Carolinas most all the river stones are of a quartz type that are nice and rounded. Just don't use a soft Sandstone that is so porous. Good luck.
Cheyenne I made mine and didn't use or need anything on top. Just press your cabbage into the jar. I didn't even do it like the guy in this video. I put my cabbage in and just pushed it down and added the water, out a coffee filter on top and the lid. Remember to leave a couple of inches for expansion. Also keep your jar in a pan in case it over flows so it don't run all over your counters.
My favorite 'work space' is two or three inches below my waist in height. That way you can put all your strength into the work you are doing...whether it is massaging cabbage or rolling pie crust or kneading dough. Oh how I wish building contractors were also cooks!
It might be easy if youve done it for years...Its not sounding easy to a person who hasnt!
Hello, how do I tell the difference between the rocks? Which ones and colors are they for the quartz rocks please and thank you if you are able to let me know. Just a crazy thought on a DIY basis, what about using glass stones, that people use for crafts and fish bowls and tanks? Just clean them and maybe sterilize them in vinegar. I don't know if you can boil them, without breaking them. I was thinking they might work if you had enough of them, since the fermenting weights are made of glass, in the shape of a puck. No idea how many of them you would have to buy. Besides quartz rocks, can you use other types of rocks as long as they are not sand rocks that can crumble and break down and dissolve or disintegrate. I live in Wisconsin Rapids, Wisconsin USA 😊😊😊😊
I've spent weeks trying to get up the coursge to make sauerkraut. I think you did it. Your explanation and demonstration was marvelous.
Thank you so much.
LOL, me too. Now my store bought cabbage my be dehydrated so I'll try soaking it in cold water for an hour. Goid luck and GOD Bless you and yours.
We've loved taking the baby carrots and chunking em up with a salad shooter, then doing this same salt brine....and they are great. I pack the carrots and cabbage together....my husband said, Im glad you started fixing these. The ferments are addictive!
I just buy Sauerkraut from the supermarket, your recipe is a worthwhile idea
What you buy is probably pasteurized. If it is many of the beneficial bacteria will be dead.
I have been eating sauerkraut all my life. My family came from Germany and it was a staple. We always rinsed the kraut in a colander to get the extra salt out of it if it was too salty and that works well if it's too salty. Typically when cooking just red fermented cabbage if you have only the red cabbage pickled, peel and slice an apple into it. It gives a yummy sweet taste to the red cabbage. After it has been heated, either put some cornflour or grated potato in it to thicken it a little. Also a great flavour. Also if you are worried about bacteria on your hands, use the thin latex gloves.
It's storming outside!!! Prefect rainy day video
OMG, I love the Sink! My Gram have an old sink..., with the Lion Paws. She decided to remodeled her Kitchen and throw it out. Now she regret it, LOL. This sink kinda reminded me when I was young... I used to jump in there and rinse my feet when I was outside playing in the mud!
Omgosh, I too grew up in a humongous Farmer Sink that had the ridged porcelain part to lay out the dishes & etc to dry. It was very big. House was built in the late 1800's, no closets in bdrm, only 1 large Coat closet in hallway, HUGE bathroom with claw foot tub, built-in cubbard w/ glass doors, bench that doubled for storage n to sit on, pedestal sink, 2 mirrors & of course the Throne. A Twin bed could fit in there, that's how big this bathroom was. It came with a full size basement as well, that we used as a playroom during the Summer & to hang clothes after a wash. Wonderful memories of this beautifully made house. Oh n large Sunroom, both bedrooms were pretty large, fireplace sadly closed off, large living room, dining room n Kitchen too. It was part of a nice rental unit. 2 houses, 3 Triplex structures n the Courtyard was huge, grassy & 1/4 had 3 clothesline from our house to the 2ne house. Sadly owners sold @ 25 yrs after we moved. Turned into a parking lot, that eventually was abandoned 😢. I'll never forget the beauty of this home, the other house & Units. Peace be with us all 🙏. "Isa"
Edit: Sorry, I meant I grew up with a Farmhouse Sink. Plus we played in the Basement ALOT more than the norm during the winter. I've never come across a house like this since. I wish I had kept this in mind as I gew up, saved ti have built a house like this one. Oh well, perhaps one day one of my grands shall. Peace be with us all 🙏. "Isa"
Some of this stuff, I think...my grandparents did this for 90+ years with NO problems. Just go and do it.
My first time here. Definitely will try making some Sauerkraut soon . Thank you for sharing
To think a hundred years ago, some big tough German guy had a bakery and made this for his customers. Every step has it's purpose. Well done, Sir.
This method of preservation came from need to have food for a longer amount of time. Like pickles and kimchi.
Not Germany! Sauerkraut is originally from China.
@bebesnab 'Suan Cai" is the original Chinese name. History is so incredible. Gracias for this fyi. Peace be with us all 🙏. "Isa"
Sorry, actually Chinese created this, approx 2000 yrs ago. "Suan Cai" is its original name. 😊 "Isa"
My friends from Poland loves serving this pickle with every meal..they make their own too. They call it a natural dewormer
Hey. Today I am making kraut. I never did it before. I have digestive problems and I heard that this is a great way to get probiotics. I watched a bunch of videos but I chose yours because I like to hear the way you explain the process and I don't have to go out of pocket for all kinds of gadgets or special pots or anything. Also, I use my hands as tools too! I really connected on that. So, i subscribed, liked and shared. Thank you for keeping it smart and uncomplicated. Thanks!
Blake you do such a great job communicating the details of everything you make! (Even explaining about using hand soap)! Thank you! Homemade fermented sauerkraut is absolutely delicious and cannot be compared to store-bought sauerkraut. It’s much more healthier too! After massaging my organic green cabbage strips and shredded organic carrots with Pink Himalayan salt I added the juice of one lemon, put some fresh dill and a clove of organic garlic at the bottom of a quart glass mason jar. Let it ferment for 7-8 days and Wow the taste is unbelievable! Turns out to be my favorite now. I also like the batch I make with caraway seeds!
Your recipe sounds yummy! Thanks for being here with me.
Made sauerkranut today. Am so learning from your videos
iloveyoubcGlovesyou. kaeljr I followed exactly as the video above. Am yet to taste it
@@daddykirbs Can / have you canned sauerkraut?
Along similar lines I chunk up an onion or two... it is Fantastic on hotdogs
WE used to make kraut in a barrel, in an unheated porch and as we grew older, two barrels were necessary.
All of us kids used it as a snack rather than go in to get one.
After my first attempt at making homemade sauerkraut failed, your video inspires me to try again. Thank you so much!
I'm making some now. Curious, how did it fail?
Thank you for this video on making sauerkraut. It was very easy to follow and gave me instructions exactly how to making my own sauerkraut.
Glad it was helpful!
@@daddykirbsYou didn't mention any sterilization of jars....
This is the first time I've watched a video of someone making sauerkraut. It was really entertaining.
This will be my 4th year of making my own sauerkraut. I make 3 batches from about #50 of cabbage using 2 gallon crocks. One vintage and smooth. no scratches on the INSIDE! I hand cut the first year. second year I bought a cheap mandolin shredder because of my carpal tunnel that occasionally flairs up. 2 batches plain and one batch I add onion and garlic to for New Years Eve pork loin! Thank you for the fantastic video! I like the cabbage leaf to act as a barrier to the weight!
This was the EASIEST sauerkraut tutorial ever. I just put my first attempt in a cool dark cupboard. Let's see what happens. I added carrots and onions and used a 32 ounce mason jar. Thank you for making it so easy.
I use a 5 gal. food grade plastic bucket. Layer of cabbage, salt , layer of onions, salt,. till filled . After I smash it all down I place a dish on top of cabbage leaves and place a 5 lb. clean rock on top. Cover with towel. Ever few days I take off excess water . Then I can it in quart jars. Best ever.
Hi, is there a certain temperature I need to keep this at? Just trying to ne more resourceful and mindful you know but just beginning. I have a pantry and garage, garage warm in summer cold in winter, and live in the southeast.
Thank you for taking the time out to make this video. You made the prospect of me making my own homemade sauerkraut less intimidating. I appreciate it. Yeeeehaaaaw!
I usually only watch really short videos around 5 minutes but as I was chopping apples for a chutney I thought I would give your video a go. My, what wonderful information and so articulately delivered. You left me with no questions and I am very keen to give it a try. I recently bought glazed crocks so now I have to go find out if I can use them ... I had no idea about possible lead in them. Thank you so much for taking the time and producing such an informative piece.
Thanks for a no frills easy method of making sauerkraut. This is the way to go.
Very few people make sauerkraut out of red cabbage, It looks good, I will have to try it.
So glad to see someone else using a freezer bag I just tried doing that with my pickles and I wasn’t sure about it, ha ha!
I watched several videos on sauerkraut tonight. This was the simplest and the cheapest way to do it. I had already decided to mix the red and white cabbage together; and, your video was the only one that did that, too! Great info- thank you!!!
This is still one of my favorite videos of yours. That and the ACV. This video popped up just after I posted my new sauerkraut livestream. Thank you Blake for all you do and all the inspiration.
Thanks!
7:30
Perfect example of why using metric system is much easier.
Could do the math in my head. For 2%, I just moved the decimal point 2 places and then doubled it.
Great video! Thumbs up. Will try making this for sure!
I like the way you present your recipe. Thank you very much.
Exactly.
I hope this doesn’t complicate it but, 10 gm of salt per pound of cabbage. According to Brad Leone of Bon Appetite. 5 lb cabbage = 50 gm salt. It works!
Wow, I didn't know what to look for when buying a cabbage. Those are excellent tips! Thank you! I'm going to try making this recipe.
I use all natural soap, too and make my own cleaning supplies.
My Grandmother was German...my Mom and I both love sauerkraut! Never massaged a cabbage before...lol. Going try it! Looks delicious. 💜
I made my first sauerkraut (or chucrut as we call it in Spain) using this video and it came out beautifuly! :D It's so empowering to be able to make our own food this way :) thank you for sharing the knowledge in such a sweet way!
Wow! You are the first one to actually want me to try doing it myself. Thank you very much for a great tutorial! Lots of love from Sweden 💖🙋🇸🇪
To get the air out of the freezer bag, seal the top, insert a straw, seal up around it and suck the air out. Seal up that opening real quick and it’s pretty much air-free. I love how you make me realize I can actually do this. Thx so much.
Best tutorial so far on how to DIY cheaply for beginners. Got a gallon pickle jar, Himalayan salt already, just need the cabbages!
I like to use a few juniper berries and a few pinches of fennel seed too. Adds a sophisticated flavour to sauerkraut. A more woody and earthy feel, without compromising that traditional sauerkraut flavour. It's still very much sauerkraut.
Your process is perfectly fine. I do use glass weights rather than a baggie, but that's pretty innovate. I'm simply not a fan of plastic. I enjoyed your video and subscribed. 💛
How long do you leave it fermenting, Judy? 30 days seem too much, I thought he was going to say two weeks...
@@AP-dj2kv the longer the better, and no histamine...I try to hold out for 3months
Try olive oil on top
This was the most simple and easiest way for beginner to make sauerkraut, well tutorial , appreciated
The BEST description - and I've watched a lot of these sauerkraut videos with limited success. Can't wait to try this today.
Again, After watching your video I made my sourkraut of red and white cabbages and I eat them when I drink beer. I advise the beer drinkers to make sourkraut of cabbages to eat along while drinking beer to enjoy and to protect their liver. 2 table spoon is enough with 4 pints of beer. This journalist have done a great job showing the method and he is thankful for this. ok.
I'm glad you enjoy the sauerkraut! It is a tasty treat.
Really great video, and Ive watched a lot on fermenting. I love the simplicity. I'll definitely be giving this a try. Thank you.
Daddy Kirbs, you're a hard working dad and I observed through the years of watching your videos, that it just keeps getting better and better. Keep up the good work, hello and regards to the young ones.
I appreciate that encouragement :)
thank you for sharing and clarifying this. I'm new to this but i think this makes a perfect remedy in the absence of electricity and cold storage. perfect to be done while on quarantine
That's one of the best videos I've seen, simple and getting to the point.
Clues...
👉 Get a bigger bowl.
👉 Take your ring off whenever touching food.
Thanks for all the good information. 🙏
I've been wanting to do this for a long time. Thanks for making this and for the thorough, clear description.
Thank you. This was very helpful. Lots of folks showing how to make kraut. But your explanation, especially for the measurements, helped a lot. I had been wondering about weighting the top, and like what you did.
perfect English, EASY TO FOLLOW. well explained.
A very practical and simple instructions to make Sauerkraut at home. I love to try this one. Thank you!
Excellent class. Very comprehensive.
I did my 1st sauerkraut ever 1 month ago. I followed a german tutorial which was exactly like this guidelines. It is simple. It is done in very little time & effort. And it tastes great. And it is very healthy.
I will start producing fermented veggies on a regular basis (am not vegetarian though :))
Thanks for sharing this video and the steps are appreciated. How do you apply it to your daily meals and how long can you keep it. 💯
I have my pet rocks from Lake Superior. I use them as weights. I liked your vid. Good work.
👍This is one of the best videos that I have seen on the subject.... the gentleman covers the important scientific aspects of producing a great food product without trying to dazzle you . Being of a squarehead background I have always enjoyed kraut without previously realizing how good it was for me (probiotic ). I just enjoyed it as did my ancestors ( before they stole/borrowed the concept from the Mongols). So easy; so good; (just remember...if you choose to buy instead of easily making your own.... get the unpasteurized product to get the health benefits.).
I had no clue about checking on glazed containers. Thank you so much for the information
Thanks now to get a jar and get busy. In the way past, my neighbor got an oak barrel , a bag of rock salt, a mondo grater to shave the heads of cabbage, a wooden plunger, and a bag of cabbages maybe 50 or more. Then I helped grate the cabbage a foot at a time. Cabbage, salt, tamping down each layer until the barrel wasfull and the cabbage was all grated. Then he set round wood lid loosely on the cabbage and placed a large rock to weigh it down. It was winter and the barrel was fermenting away in the garage. He used the kraut to make venison ribs. Amazing, indeed. Thanks for your demonstration. I will use it soon.
Wow, what a cool experience!
Thank you, now I can start making my own souerkraut.
A very clear and easy to follow instructions to make sauerkraut. I'm gonna try and make one soon. Thank you for sharing from the Philippines
I make it in bulk regularly and have it with anything I want for breakfast every day I love it
Very good tutorial on this subject. I think I'll grow some cabbage in my garden this summer and give this a go in the fall.
Really enjoy this. Definitely gave me confidence to get started!
I really enjoy your tutorial, thank you for walking us through the whole process 😊
Came upon your channel by chance and am now a subscriber. I’ve been wanting to make my own sauerkraut and as soon as I get my pickle jar I am going to give it a try. Thank You
Welcome to the Daddykirbs Farm!
Man I just started drinking the first batch of Kombucha I made after watching your video on it. Turned out great! Today I made my first batch of sauerkraut following this video. I didn't use anywhere near as much salt as the recipe called for because I'm sharing it with my mom and she's on a low sodium diet, so I hope everything turns out alright.
It's our 1st time here, we love it!! We've been making sauerkraut for 20+ years. Always in a crock. We can't wait to try this method!
david williams, III you really mean to impart your skill to people watching your video. You're a great demonstrator.
I'm a teacher, and. This no you are a great teacher. Your passion really comes through.
I hope you are not an English teacher! ha ha
OMGosh, I am so glad I found you! Wonderful video. Articulate, detailed, great explanation on the "whys" - very thorough. Thanks so much for all the great easy-to-understand information.
Love your channel daddykirbs! I love REAL sauerkraut, but have never had any success in making it properly. This is the best method I've seen yet! Thanks mate! Keepin it simple! Hello from Australia! ;D
P.S I learn't to make kombucha through your channel as well, and the whole family absolutely loves it, just plain, without any fruit juice! Make it on a weekly basis, cannot get enough of it! Thank you thank you thank you!! Here's good health to you and yours! ;D
I'm so glad you found it helpful! .. and not confused by my math LOL
@@daddykirbs Haha! Na, all good! ;D
Thanks for the metal fyi, really brings down that 'intimidation factor' that Really put me off trying fermenting stuff or making kombucha etc at first.
Krought the core as well it's a good bite on it's own ,my aunt used to do all her cores just for me wen I was a teen cause I loved them so much ,,it was her special treat just for me I still remember the first jar she gave me I had to carry a gallon jar almost 5 miles down the holler to get it home ,I was like 12 or so ,I kno she got a kick out of me actually carrying it home lol ,I'm 53 and she is up I. Her 80s now ,
I love the way you explained this; no superfluous chatter, to the point. Greeting from Downunder.
Susan, we here in the States are praying for all of you Downunder. Stay safe.
@@LADey-lr5gc Thank you for your concern and thank you for the prayers.
Susan Snezana Novakovic this does have a lot of superflous chatter. This guy talks way more than necessary. He even talks about his soap ffs.
The best video that teaches clearly how to make sauerkraut. We need more teachers like this man. Thank you.
Thank you! I’ve got several cabbage ready to harvest in my garden (first time grower of cabbage!) and am so looking forward to trying this. Great tutorial! Thank you 😊
Himalayan salt has 84 elements and trace minerals. "Humans are formed by 90 elements" Veterinary and Doctor Joe Wallack. That's why I prefer to use Himalayan above all other salts. Is my first time here, this is the second video of how to make sauerkraut, you definitely hit the mark I was looking for, so hopefully soon I'll do my first batch since I learn this is a very nutritious and healthy food for our intestinal flora packed with vitamin k if am not mistaken. Thank you, you have a new subscriber! Thank you for preserving and preparing yourself your own food!
Good job, Blake. You should do more fermentation videos. You are good. I will be doing some kraut tonight while we wait for the New Year. Cheers for 2019!
So yum! Happy New Year!
Just watched this again! This is the video that started me on my fermenting journey. Thank you @daddykirbs farm.
Great simple demonstration and it looks so lovely in the glass jar Blake..Will definately try this!👍😊
I'm making sauerkraut for the first time. It's going on week 3. I found this video and watched to double check my process. Thank you! Very informative. I also used the bag technique and purple cabbage I grew here.
Caraway seed, whole black peppers, bayleaf! Will make a huge difference!
What about carrot or mustard seeds hey but thanks for the suggestion I will try caraway seeds
Wonderful. I've ordered the 1 gallon jar and a sauerkraut masher. I'll be fermenting this week. Thanks so much for all the details. So very helpful. Best wishes, Arthur Schwartz
Very clear and concise instructions. Thank you.
Wow thank you. Great idea to use freezer bag with water for weight. Thank you, will try this for sure
this video is so amazing,, I do use a lot in my, hamburgers, hot dogs side dish,,,ect… watching this I am going for the pink salt. You did such a great job explaining us step by step... thanks you for sharing... :)
Great video. I never liked sauerkraut until I made my own. Fresh, never canned is amazing.
In my first batch, I added some bits of fresh ginger, a shredded carrot, a few peppercorns and some juniper berries. It was wonderful!
I totally agree. Fresh, never canned is so so so good. I like your additives. Someday I'll start experimenting with things like that as well.
@@daddykirbs the ginger was especially delightful as you would get just a pop of ginger now and then...so fun. A quart is a good size for experiments. 😉🤔😏
Really enjoyed watching. I like the details you put into explaining without overdoing it.
This was very helpful! I'm digging the storm outside. 😄
I noticed that too! A good day to be inside showing us to make yummy foods!
Thank you! I have been struggling to figure out how to weight it since nothing seems to want to fit in my jar. The baggie is brilliant. :)
Thank you for this video, i enjoyed it. I tried making kraut before, but it didnt turn out, so now IM gonna try again
You should probably take your ring off when doing this because bacteria hides under objects like that it's a more safer precaution to remove the ring. Great video by the way very informative.
@Billy Mitchell what a douchey thing to say
I was thinking the exact same thing, and that’s with all preparation with food that one is using to mix with their hands. Also the same goes with people who have long fingernails too! Take off rings and/or coverup with plastic gloves!
Thank you for this excellent video. Have just tried my first batch and it is great! Really grateful for your lovely tutorial. Watching from Gloucestershire, UK
I take & dice up my cores & put them in my stoups...(like a stew soup)
❤ sauerkraut!!
thanks,I
followed your instructions using my very first grown red cabbage
Thank you! This is perfect :D I've tried making sauerkraut before and it didn't work for me. I ended up getting mould at the very top. I don't think I packed it down enough and I certainly didn't have the topper leaves, or the bag weight! You are inspiring me to try again, so thank you for that, too :D
Thanks for the demonstration. I love the way you make it easy for beginners like me.