I love this simple easy way you showed us to can kraft, I get so tired of watching those long exalting vedio... Love this gonna use this method absolutely thank you so much... Please show us the method of canning green beans..and pickles thanks
That is pickled cabbage, not sauerkraut. I didn't say it was wrong or not good, just misnamed. They are two different processes to get the end result you want. Sauerkraut is fermented cabbage and has many probiotics that are fantastic for gut health and can be ready to eat in a week and the food is classified as alive. Pickles are also good for you in other ways but they don't contain any probiotics and are classified as a dead food.
Ty... I have been trying to find people that can sauerkraut instantly instead of squeezing them together and pounding and pounding on waiting a month and then can them . I’ve been looking for that way I’ve tried it already with 1 quart is 1 teaspoon of sugar 1 teaspoon of vinegar in 1 teaspoon of canning salt so it should all be the same I just don’t like the other process because it takes so damn long so I’m glad I found yours
The Wilson’s Homemaking well thank you much one head of cabbage will fill 2 quarts but if I take one head of cabbage slice it up into a ball with salt and squeeze and mash squeeze and mash that whole thing will fit into 1 quart believe it or not I don’t want the time of sitting there checking it day after day or week after week or having the wife pissed off for the smell of fermenting. LOL LOL. So I can’t wait to open this jar it’s only been a week how long do you actually wait what if I open it too soon when it was canned I’ll put it in the fridge then or just let it sit in front of hurting often let me know
I'm glad you added that last part. I was going by a video I watched a couple weeks ago. I sterilized everything and topped the cabbage with salt, vinegar, sugar, some peppercorns and boiling water. Closed those puppies up and slap forgot to water bath them. The jars sealed so I didn't know if I still needed to water bath or not.
I haven’t tried it that way. I don’t think I have a few recipes I do for it. I just posted the easiest one to follow. But I will try it that way as well thanks for that.
@@dorothybourne3014 Same here. It just tastes like cabbage to us. So I fix it like I would a regular cabbage dish. I did recently fix some with three times the vinegar. But the same sugar and salt. It hasn't been long enough to try it out so I'm not sure how it will turn out. My Mama used to make ours in crocks. I don't have crocks so was trying to find a kraut recipe. Which I guess technically, since this is isn't fermented, it isn't saurkraut. Maybe faux kraut. I dunno. I just know mine didn't taste like saurkraut at all. And I did everything correctly.
@@hoovesandpaws Your mama did not use boiling water and kill all the bacteria that causes the fermenting and in a few days you have Kraut with all the natural probiotics. Very, very healthy and good for you. Your mama used a salt (Sea Salt or Pink Salt no commercial salt in a round box because it has the anti clumping chemicals and won't work) and water as a room temperature brine and poured it over the cabbage in the crock, covered probably with a dish towel for a few days as it fermented and became Kraut. She may have added a few bay leaves which make the Kraut crispy. Yum! Lots of videos on UA-cam that will show you how to brine.
I have a recipe just like yours these are made per quart but these aren’t for canning after about two weeks it takes when they start to taste good so then you just go ahead and put them in the fridge that’ll stop the fermenting I just need them so another words I can do it your way but after but it takes a month before they’ll taste good how do you know that for sure?? What if I did it my way just like your recipe does and after two weeks if it is good I go ahead water bath. Mine are always crunchy I’ve never Kandam so they must get soft then
You made what is called canned slaw or pickled cabbage that isn't sauerkraut not saying yours is incorrect it is miss labeled sauerkraut is fermented cabbage.
Thank you for your insight but Ihave always call it sauerkraut. That’s what was told to me by my granny and that’s what was told to her by her family. So that is why I say kraut
It’s me Scott I think I sent you a message already instead of water bath are you a hot steamer steam canner seem different so I’ve never done this before until today I did exactly what you did so within five weeks or a month I should be able to open one up do they taste really good or not? I want to know I mean we do it the way you said at the very very end or you just said them away for a month or so
Just because she put a half teaspoon of vinegar in does not mean it’s pickled the fermenting still have to take place. I have made it her way before but just the opposite I put everything in the jar raw with the same ingredients and I let it sit out until it gets a sauerkraut taste then I go ahead and can it
There will be no fermenting since she's using boiling water. She kills all the bacteria she needs for fermenting. Only when it is BRINED in salt can there be fermenting. Mine ferments on the counter in my kitchen and I have to lift the plate and let the gas off every day for about 3 to 4 days. If this stuff she's making fermented it would blow up.....there is no 'burping' this stuff with the lid on tight. Plenty of videos on UA-cam showing how to ferment your Kraut. This looks good but it's probably considered pickling and not brining. The brined Kraut will be much better for you healthwise.
In olden pioneer days they actually did can in cans. They changed the cans to jars, but same process. Later days the jars were processed in pressure canners. Same idea. We just never changed the term canning. Probably cause 'jarring" just sounds weird!
Glad I found this. So much easier then any others I've seen so far. I have tons of cabbage left.
Just made 8 pints this morn8mg. First time canning cabbage. Thanks for the video 💜
Hope you enjoy
I love this simple easy way you showed us to can kraft, I get so tired of watching those long exalting vedio...
Love this gonna use this method absolutely thank you so much...
Please show us the method of canning green beans..and pickles thanks
That is pickled cabbage, not sauerkraut. I didn't say it was wrong or not good, just misnamed. They are two different processes to get the end result you want. Sauerkraut is fermented cabbage and has many probiotics that are fantastic for gut health and can be ready to eat in a week and the food is classified as alive. Pickles are also good for you in other ways but they don't contain any probiotics and are classified as a dead food.
If fermented, cucumber pickles DO have probiotics.
Not true… I have had it before and tasted great… and not so sour
Add banana pepper. Omg. So good!
That actually sounds amazing going to have to try that with the next batch.
Looks like it’s not to hard to do! Thanks for sharing
It’s not hard at all. And you are very welcome.
Ty... I have been trying to find people that can sauerkraut instantly instead of squeezing them together and pounding and pounding on waiting a month and then can them . I’ve been looking for that way I’ve tried it already with 1 quart is 1 teaspoon of sugar 1 teaspoon of vinegar in 1 teaspoon of canning salt so it should all be the same I just don’t like the other process because it takes so damn long so I’m glad I found yours
scott kern you are welcome. I try to make it Easy for people to understand. That it doesn’t have to be fermented.
The Wilson’s Homemaking well thank you much one head of cabbage will fill 2 quarts but if I take one head of cabbage slice it up into a ball with salt and squeeze and mash squeeze and mash that whole thing will fit into 1 quart believe it or not I don’t want the time of sitting there checking it day after day or week after week or having the wife pissed off for the smell of fermenting. LOL LOL. So I can’t wait to open this jar it’s only been a week how long do you actually wait what if I open it too soon when it was canned I’ll put it in the fridge then or just let it sit in front of hurting often let me know
I usually wait three weeks to open mine I never opened it earlier bc I have some open in the fridge all the time.
❤
I did this last year and it didn’t turn sour. What did I do wrong.
I'm glad you added that last part. I was going by a video I watched a couple weeks ago. I sterilized everything and topped the cabbage with salt, vinegar, sugar, some peppercorns and boiling water. Closed those puppies up and slap forgot to water bath them. The jars sealed so I didn't know if I still needed to water bath or not.
I do water bath mine. I love how it turns out my family eat it up every time it’s ready to eat.
Do the peppercorns make it spicy or is it just a flavor?
Adds flavor
I mix my salt and and cabbage and work it till I have lot of juice and place my hot vinegar in then water bath canned it .
I haven’t tried it that way. I don’t think I have a few recipes I do for it. I just posted the easiest one to follow. But I will try it that way as well thanks for that.
Mine is too sweet! What can i do to give it tartness?
That’s a good question. Maybe add a little more vinegar. I would have to do some research on that one for you
Question after 3 weeks how do u can it
That is the canning process. How I showed in the video. That’s all I do with it.
I love this method...i made some a month ago and am making more today!
This is the best method.
I also did this and mine did not turn to sour Krout. It has been a month since I done it. Still not krout.
@@dorothybourne3014 Same here. It just tastes like cabbage to us. So I fix it like I would a regular cabbage dish. I did recently fix some with three times the vinegar. But the same sugar and salt. It hasn't been long enough to try it out so I'm not sure how it will turn out. My Mama used to make ours in crocks. I don't have crocks so was trying to find a kraut recipe. Which I guess technically, since this is isn't fermented, it isn't saurkraut. Maybe faux kraut. I dunno. I just know mine didn't taste like saurkraut at all. And I did everything correctly.
Kelly you did it just like she said did you wait exactly 5 weeks before you open them and they taste pretty good
@@hoovesandpaws Your mama did not use boiling water and kill all the bacteria that causes the fermenting and in a few days you have Kraut with all the natural probiotics. Very, very healthy and good for you. Your mama used a salt (Sea Salt or Pink Salt no commercial salt in a round box because it has the anti clumping chemicals and won't work) and water as a room temperature brine and poured it over the cabbage in the crock, covered probably with a dish towel for a few days as it fermented and became Kraut. She may have added a few bay leaves which make the Kraut crispy. Yum! Lots of videos on UA-cam that will show you how to brine.
I have a recipe just like yours these are made per quart but these aren’t for canning after about two weeks it takes when they start to taste good so then you just go ahead and put them in the fridge that’ll stop the fermenting I just need them so another words I can do it your way but after but it takes a month before they’ll taste good how do you know that for sure?? What if I did it my way just like your recipe does and after two weeks if it is good I go ahead water bath. Mine are always crunchy I’ve never Kandam so they must get soft then
Can you taste the sugar? Don't care for the sweet kraut.
I can not taste the sugar. It’s a very minimal amount for me though.
You made what is called canned slaw or pickled cabbage that isn't sauerkraut not saying yours is incorrect it is miss labeled sauerkraut is fermented cabbage.
Thank you for your insight but Ihave always call it sauerkraut. That’s what was told to me by my granny and that’s what was told to her by her family. So that is why I say kraut
After how many time we can put up the lied for eating
It’s me Scott I think I sent you a message already instead of water bath are you a hot steamer steam canner seem different so I’ve never done this before until today I did exactly what you did so within five weeks or a month I should be able to open one up do they taste really good or not? I want to know I mean we do it the way you said at the very very end or you just said them away for a month or so
I water bath then I gave all instructions in the video of how I do it. And yes it does taste better after a month or so.
Just because she put a half teaspoon of vinegar in does not mean it’s pickled the fermenting still have to take place. I have made it her way before but just the opposite I put everything in the jar raw with the same ingredients and I let it sit out until it gets a sauerkraut taste then I go ahead and can it
There will be no fermenting since she's using boiling water. She kills all the bacteria she needs for fermenting. Only when it is BRINED in salt can there be fermenting. Mine ferments on the counter in my kitchen and I have to lift the plate and let the gas off every day for about 3 to 4 days. If this stuff she's making fermented it would blow up.....there is no 'burping' this stuff with the lid on tight. Plenty of videos on UA-cam showing how to ferment your Kraut. This looks good but it's probably considered pickling and not brining. The brined Kraut will be much better for you healthwise.
Tomatoes and tomatoes juice
I’m bemused why you Americans call it canning when it’s not going into a can 🤔 the cabbage is going into jars so why is it called canning?
Honestly, I don’t really know the answer to that question. I was brought up calling it that and it just stuck with me.
@@Stitch-knot-creation Thanks for your reply anyway 👌 best regards from Scotland 🏴
Probably because when we buy our Ball Mason jars it says right on the box that they are for home CANNING, lol
@@destinyandpurpose I knew I would get a good answer eventually 😀lol
In olden pioneer days they actually did can in cans. They changed the cans to jars, but same process. Later days the jars were processed in pressure canners. Same idea. We just never changed the term canning. Probably cause 'jarring" just sounds weird!