Green Cabbage Sauerkraut
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- Опубліковано 8 кві 2021
- If you know how good sauerkraut is for you, and you are looking for a clear & simple recipe to make it. This Green Cabbage Sauerkraut recipe is for you!
Written recipe: gourmetvegetariankitchen.com/2...
Watch more fermented vegetable videos:
Lacto-Fermented Cauliflower: • Lacto-Fermented Caulif...
Vegan Easy Kimchi: • Vegan Easy Kimchi
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Get 2 months free with this link artlist.io/Jeem-1887476 - Навчання та стиль
Beautifully filmed, so simple yet so instructive, with the perfect musical accompaniment, thank you!
So lovely, with the Gnossienne of Erik Satie this is just perfect
Thank you so much, I'm so glad you enjoy it!
اللغة العربية إضافة جميلة جداً لحلقتك ، أنا فخورة جداً لرؤيتها هناك .. جزاكم الله خيراً غاليتي
The Arabic language is a beautiful touch in your episode..
Am so proud to see it there , May Allah reward you precious.
Thank you so much, I'm so glad you find it beautiful.
The sound of cabbage slicing here is so satisfying! I'll definitely try this method, have been thinking of making some sauerkraut myself for a while. Thank you for your calming and informative videos!
I'm so glad you enjoy it, and I hope you'll make it soon!
So I`m from German , and I´ve Learned to make Sauerkraut from my mother. In my opion it´s technical nothing false. In germany we salt the shredded Cabbage at the End. We use 1,5 to2% Salt by weight of all( cabbage and brine). Addition most cooks adds 1 Bayleaf and some Kimmel to the sauerkraut. For a faster Fermentation some cooks add a tablespoon sugar to the brine. The Jars normally close fully with a rubbersealing. If the Gaspressure will get to high, the jar will blow out, that important , because the Air will be removed, and CO2 will conserve the ferment.
Thanks for stepping in and solving my quandary!🙂👍🏼
Guardare i suoi video
Scioglie i 5 sensi. 🌹Grazie per aver messo i sottotitoli in italiano. 🎼👍
Thank you so much!
I prepared it today! I hope it's going well. Thanks for make easy to understand videos! I love you channel!!
You are the queen of fermentation! Keep up the good works!
Thank you so much!
A little trick: Use only non-iodized salt.
To make it sour and not salty, consider the amount of salt one tablespoon, grated, per kilogram of composition, (cabbage+water).
You can put at the bottom of the jar a few kernels of corn, that must be able to germinate, which will develop a little carbon dioxide and the liquid will become wonderfully pétillante.
Slow-fermented cabbage (cold: 10°C-15°C) will contain more probiotics than hot-fermented, and faster.
I did both this one and the red cabbage many times,, the red one tastes much much better, I add couple garlics and dry thymes leaves
I made sauerkraut a few times and it never added water. Use 20grams of Salt per Kilo of Cabbage and the brine of the cabbage is enough liquid to submerge it. Either ways, it’s so tasty! I love adding caraway seeds
Esta receta me trae recuerdos de fiestas
Such a beautiful cooking video
Thank you so much, I hope you try it soon!
Amo i tuoi video, sono arte. Grazie 🌹🙏🏼
Thank you so much, I'm so happy to hear it!
That's a lovely easy everyday way to make and eat sauerkraut without a lot of fuss thank you 😊
Thank you so much. Yes, making sauerkraut is not difficult at all.
Adoro chucrute e não sabia como fazer. Agora aprendi. Thank's for showing how easy we can prepare it.
You're welcome. I hope you make it soon, it's so easy and good for you!
☀️”Thank you for sharing!”💚
You are so welcome!
Amo tu canal!! Es de otro nivel de verdad agradezco todo lo que enseñas!!
Thank you so much, I'm so glad you like my channel.
@@GourmetVegetarianKitchen con mucho gustó lo miro y le doy like, vale la pena!! 🤗
Since buying some, I have it nearly every day with everything! I will definitely make my own now though 😁
Awesome. My new favorite channel!!! Lovely presentation and the music is very well done. Thank you for what you do. Jim H.
Thank you so much for your kind comment and support, I'm so happy you enjoy my video!
Great some more learning from your savoir- faire, so far I'd wait 2months before eating it, now I just learned less than a week is ok! All the best to you!
Yes, it's ok to eat when it's fully fermented and you like the taste of it.
Some of the German Sauerkraut in jars I buy has white wine in it so I might try a touch when I make this. Thank you for the recipe. 😊
love it
Thank you so much!
Мммм, квашенная капуста 🤤
Thanks for that...!.... 🙏
You're welcome!
I use the outer leaves to cover and then use the core to weigh em down for a simple submerged fermantation process! :D
Thank You
Best videos, classy x
If you want salt free: use can celery juice and some probiotic powder. It turns out delicious, same sourness and no salty taste!
lovely ... Do you use pink Himalayan salt? i found it , it clouds the brine . Your video presentations are divine. I enjoy them watching it. Thank you for posting it . Looking forward for more
Yes, I use Himalaya pink salt. Thank you so much for watching my videos!
This is the easiest probiotic to make! So delicious too. I've even added some to stir fry and it's amazing butI never actually cook it though - that would destroy those probiotics.
lovely, maaaany thanks 💞
How long I can ceep it in the fridge? 😃
Btw. I come from germany and love your channel 🌺
Gracias por estos vídeos tan bonitos y prácticos! Me puedes decir si puedo hacer chucrut con col picuda ? Gracias
Beautiful skills all around--looks esthetic and delicious. May I ask where you got this beautiful wooden cutting board from the beginning of the video?
Thank you so much. I got my cutting board from a small kitchen store in Oregon a few years ago.
Like you way✌
من الجميل جداً أنكِ كتبتِ العنوان باللغة العربية 🎈🤍
You're welcome. I use google translate and I hope you read it ok.
very nice channel, discovering now:) by keeping on the frigo, doesn't it kill the bacterias? is there any chance of developing bad bacterias on it?
Морковочки туда надо, черного перца горошком и листик лаврушки, и будет отлично)
That sounds really good, I'll try that next time. I make it almost every week!
Se le poderia agregar Pimienta Negra a esta preparacion
Hello
Please, do you leave the lid of that particular jar on purpose without rubber seal on to let the fermentation gases escape easily? Thank you
What does it mean...mix 1/2 tsp salt with 1/3 cup of filtered water and again salt..
2 time we have to take a salt or just one time 1/2 tsp salt and 1/3 water?
Could u had some spices as well like juniper bays?
Definitely!
🙏🏻🥰
Thank you
filtered water can be replaced with cold boiled water?
I'm sure you can.
"Krautopedie" 😁
What did you use to keep your kraut submerged please? I need to get something for the same purpose.
I used a mason jar glass lid. I have a few of them from my grandma and they work great!
Great!! Thanks for the idea,. Fermentation weights having having looked are pretty pricey.
Have you tried doing this with other types of cabbage?
I have done it with red cabbage but it's a bit too tough for me. Green cabbage sauerkraut is my favorite.
@@GourmetVegetarianKitchen Ah well, I bought two heads of pointy green cabbage, hope it will work. And thanks for your reply.
AssaLaM
Don´t squeeze it! much more tastier and i dont add neither brine! just cut and add salt and put in a jar! do this way and you will see much testier ! try it
In german it is white cabbage not green🤣
The green cabbage is kale, poor translation UA-cam
oh no, I'm so sorry. I use google translate and have no idea if it would do a good job :(
@@GourmetVegetarianKitchen no problem, I love your amazing video.
Thank you for your work.
BR
Your korean soy sauce