Take the cabbage cuttings and add water to them in a barrel. Ferment 3-7 days and you'll have yourself the best liquid fertilizer EVAH! It stinks but the crops dont care Lol
I do not know about anyone else , But I enjoy Dad sharing his knowledge of making sauerkraut , My Family is Pennsylvania Dutch and We love it . Nice tips also Dad ! Thank You.
Love yall's papa! Like, seriously, yall are getting a master's degree in farming! 🙂 He's so knowledgeable and good at his craft. Cool to watch yall making sauerkraut together. Thank your dad for the tips. I'm growing cabbage for the first time and I want to make sauerkraut.🙂 It's going to get kissed by the cold weather and be sweeter for it.
Something our family has realized is it the knowledge of the other in a ration needs to be recorded before they’re gone and you can’t have him around ask questions of… So here I am older than you veggie boys are, being asked by my siblings to begin gathering the knowledge I have since I seem to have the best memory of my parents and grandparents in collaboration with my siblings and getting it down in a book so that the next generations can know Their ancestors not only in their wisdom, but in their Wonderful personalities, their sense of Faith, their sense of integrity, Their sense of humor and joy whenever they weren’t around us in the extreme fun we had together at the family picnics and holiday gatherings etc. it all started with them and the next generations need to know ALL OF THAT..IF POSSIBLE. You all should do the same. There’s not a day goes by that I don’t wish I could ask one of my parents a question about something I’m doing. Time is so precious so I hear you guys talking about Grandma’s recipe book. You need to help her make that happen. In the same manner, you should get a tape recorder that will have a USB port on it which will type up whatever you talk about and begin asking your father and grandfather important questions that you want answers preserved for history before you’re not able to ask her anymore. My family is regretting deeply that we did not do that. Please take my advice before it’s too late guys… And gals. It can be very informal like I said while you’re working together or dining together. Years ago, My grandmother told me that time goes very quickly and I argue that point with her because I said we were all standing on the earth and the Axis turned the same for all of us!! She was right and I was wrong and I am now 50 years older!! Love your videos and your family integrity and value system and laughter and little Callie too❣️❣️😊
did that too an old meatgrinder i got at a yardsale had a 4 inch throat put a gear reduction motor on it its still a dream and the the thing is stamped 1934.
LET ME TELLYOU ANDREW THAT WAS SOME BEAUTIFUL CABBAGE I MUST TELL YOU. YOU HAVE THE BEST VIDEOS 👍 ON GROWING VEGETABLES THERE'S A LOT OF PEOPLE THAT MAKE VIDEOS ON GROWING VEGETABLES AND THEY ARE SO WRONG ON WHAT THEY ARE DOING I WISH THEY WOULD WATCH YOU AND LEARN FROM YOU .P. S. I GREW UP ON A FARM WE GREW PLENTY OF VEGETABLES THAT'S WHY I KNOW YOU GUYS . REALLY KNOW YOUR STUFF 👍🇺🇸
To the whole veggie boy and girl family, keep up the awesome work. Just about a week ago you were at it 137K subscribers, this week, 138K subscribers. Now and what seems to me as record time you are at 139K subscribers. Great work, awesome show and keep up the great work. 👍👍
First, I love cabbage. My favorite part is that nice heart on the bottom that people throw away. I eat it and love it. Secondly, if that was me, I'd hook that handle up to a drill or something and sit there and turn if off and on while one of them pushes them down to get grated.
Now that was so entertaining Andrew. So much content. Thanks for revealing the secret recipe for your sauerkraut. Have a lovely date night with your sweet Lauren, a must night always xx
I remember as a kid helping my grandparents make sauerkraut, we used an ancient Sears and Roebuck hand crank slicer. My grandmother always had salt and vinegar to dip cabbage hearts into as a snack, great memories.
See why Matts so buff . We always grew summer & winter cabbage. The winter variety we kept till January to slaw for new krout . The 52 gallon crock be just empty by then. Our slicer had a box that drop cabbage in and a board for protection. Grampa & Dad would of frowned on a plastic barrel, I now times have changed. We had a board cut to fit the crock n a "Special " Rock for weight. Same rock for years, was a flat piece of slate. Stored in cellar at about 54°F year round. Been 50 years ago. Often scoop out bit n squeeze over crock. Then fry in bacon grease in special tin fry pan. Man those were the days.
My Pawpaw would brine and ferment the cores. We'd eat them like pickles. I remember the last jar. I was 14. I ate the whole jar. Didn't take any home to my sister. Lol My dad has pawpaws crock and homemade masher. I never had any other kraut until I was in junior high and went to a German restaurant. I asked what was wrong with it and my dad laughed. Great memories!
Just found you recently and I really enjoy your videos. I hope they bring you some much deserved income. They certainly bring me some good information and make me smile. I garden on a very small scale. My dad gardened….about 1/4 acre….toy garden compared to what you do. But no matter the size it is a lot of work. Your narratives are very good and fun. Your family is amazing all working together. Glad you show us all the hard work you do. Pity those who don’t give a thought to where their food comes from and what’s involved in getting that food to their plates probably won’t watch and learn. I have a great deal of respect for farmers. It’s hard dirty difficult work with long days and countless obstacles. I can’t imagine growing vegetables, grasses and clover, raising animals and fowl, and running a store. You’re an amazing family. Glad to see you boys making sauerkraut…..one thing Grammy doesn’t have to do. I only hope some of those people who look down on farmers watch some of your videos and see just how hard you work to feed us all and gain a new respect. Bless you all always.
Hello Veggie Boys and of course Dad to. I have to tell you when my Mother and Sister used to make sauerkraut I used to eat the core. I just love the core.
Your videos make me feel good. You are such great people. I so enjoy your sharing your life. Thank you and happy new year. Blessings to your families and farm.
You guys amaze me! I grew up on a farm, but we were nothing like you!! You operate a cooperative with other farmers. Have companies seeking you out for produce, ect. And this is only my 4th video! I guess that is the modern farmer, diversified. I also enjoy all of your personalities. Thanks!
my dad used a barrel top mandolin* for cutting for kraut.and rock salt; so glad to see good older recipes are still around. thanks for sharing with us, makes alot of us happy to see it. Great !!
Move your cutting station to the right side of the table, put the shredder to the left end of the table, and the bin directly under the shredder output. Strive for a counter-clockwise manufacturing cell design. You might even shorten the table so the half-head cuts are right there for the 'shredder operator' to pick up. Put a block to raise the shredder if the crank knuckles get too close to the table and/or the bin is too tall for the shredder output. If you angle the shredder slightly down (wedge shaped block under it) the cabbage will auto-empty from the shredder and not need to be 'pawed out'. Put your water bucket tamper on an overhead pulley rope or spring pole so you just bring it down to slacken the rope then up out of the way.
We cleaned up those cores and then added them to the fermentation and they are delicious. The best part in the jar is the core. I love them before they are cooked. Yummy
My aunt would make a fabulous Harvey House Slaw, with onion and green peppers and a vinegar and oils dressing with mustard and celery seed….it keeps for weeks in fridge. Soooooo YUM.
As a mandolin player I resent folks saying they use a mandolin to shred cabbage. On the other hand if they were to use a banjo to shred cabbage us mandolin players would say 'that's all a banjo is good for'.
All gorgeous vegetables and your land amazing how you got all the vegetables our planted. And your store is amazing how you got it set up and cleaned . But one thing you guy’s never showed is how you butcher your meat or you take it to meat market so they do the butchering. Your whole family and little baby god bless you all for growing food . Hope the year 2022 is good .
the secret to get the fermentation going is to bruise the cut cabbage plenty. you could use a wooden pole in your barrel. when i was a kid, my parents got me washed down and i stomped on cabbage barefoot in a barrel. so anyway, that way the cabbage releases enough juice, after plenty stomping, to cover all the shredded cabbage, which prevents air getting in and spoiling it.
Question Andrew the veggie boys whereabouts is Lawrence cow From MAXINE CLARK FORM PERTH WA 🖐️💜 PS. Andrew if I was Pat of your family I would be 100% more than happy to bag up all of the broccoli leaves and beat leaves for your farm market.
Do love sauerkraut. I make couple of small crocks. Can’t imagine doing that amount. My grandmother used to sell her homemade sauerkraut to make a little money. Thanks for sharing.
We live in Georgia, I would love to find cabbage that big. We make galumpki and the bigger dark green leaves are perfect. All we get here are large Brussels sprouts.
We just did 160lbs of saurkraut last weekend down here in Lancaster! You should try placing some of the cores on top and let them ferment along with it. Just like pickles. Do you use the outer leaves to place on top and help keep everything under the natural brine before you weigh it down?
Neighbor of mine has sold hot slaw for years and he shreds his cabbage with a concession snow cone maker ice crusher. Used one costs about $300. Great investment.
@@jonathanboerema2872 Well, Teddy important wine, fish, chocolate, cheese and other stuff from Germany. And since he had lots of gastrointestinal complaints and Sauerkraut was used back then as temporary treatment, why not? He even bougth German books even though he could not even read them. He was addicted to Germany. They even shipped it to Halifax and relabeled it as Canadian imports. He spend what would be millions of dollars today on food.
Halupke? I don't recall the spelling. First time I've heard someone use that word outside my family. Mom was Czech, dad's parents were from Austria. I haven't even heard the word since prior to 1988. I was foolish and did not learn how to make it. That was great food.
Take the cabbage cuttings and add water to them in a barrel. Ferment 3-7 days and you'll have yourself the best liquid fertilizer EVAH! It stinks but the crops dont care Lol
I do not know about anyone else , But I enjoy Dad sharing his knowledge of making sauerkraut , My Family is Pennsylvania Dutch and We love it . Nice tips also Dad ! Thank You.
All your subscribers are gonna get together and build a bio dome around you farm so you can keep growing and keep cranking out more videos!!
Your dad is always a fountain of information. Nothing beat experience.
Love yall's papa! Like, seriously, yall are getting a master's degree in farming! 🙂 He's so knowledgeable and good at his craft. Cool to watch yall making sauerkraut together. Thank your dad for the tips. I'm growing cabbage for the first time and I want to make sauerkraut.🙂 It's going to get kissed by the cold weather and be sweeter for it.
Something our family has realized is it the knowledge of the other in a ration needs to be recorded before they’re gone and you can’t have him around ask questions of… So here I am older than you veggie boys are, being asked by my siblings to begin gathering the knowledge I have since I seem to have the best memory of my parents and grandparents in collaboration with my siblings and getting it down in a book so that the next generations can know Their ancestors not only in their wisdom, but in their Wonderful personalities, their sense of Faith, their sense of integrity, Their sense of humor and joy whenever they weren’t around us in the extreme fun we had together at the family picnics and holiday gatherings etc. it all started with them and the next generations need to know ALL OF THAT..IF POSSIBLE.
You all should do the same. There’s not a day goes by that I don’t wish I could ask one of my parents a question about something I’m doing. Time is so precious so I hear you guys talking about Grandma’s recipe book. You need to help her make that happen. In the same manner, you should get a tape recorder that will have a USB port on it which will type up whatever you talk about and begin asking your father and grandfather important questions that you want answers preserved for history before you’re not able to ask her anymore. My family is regretting deeply that we did not do that. Please take my advice before it’s too late guys… And gals. It can be very informal like I said while you’re working together or dining together. Years ago, My grandmother told me that time goes very quickly and I argue that point with her because I said we were all standing on the earth and the Axis turned the same for all of us!! She was right and I was wrong and I am now 50 years older!!
Love your videos and your family integrity and value system and laughter and little Callie too❣️❣️😊
I'm surprised you haven't hooked up a motor to that shredder yet! What a workout!
Did you see The kids forearms? Lol. That’s what they mean by farm strength.
Or a drill
Gotta stay active lol
did that too an old meatgrinder i got at a yardsale had a 4 inch throat put a gear reduction motor on it its still a dream and the the thing is stamped 1934.
This is why they call it country strong 💪
Dad is the most coolest person among all 😊😊 love watching your video .
So sweet, date night💝. Enjoy! You deserved a relaxing time for yourselves.
LET ME TELLYOU ANDREW THAT WAS SOME BEAUTIFUL CABBAGE I MUST TELL YOU. YOU HAVE THE BEST VIDEOS 👍 ON GROWING VEGETABLES THERE'S A LOT OF PEOPLE THAT MAKE VIDEOS ON GROWING VEGETABLES AND THEY ARE SO WRONG ON WHAT THEY ARE DOING I WISH THEY WOULD WATCH YOU AND LEARN FROM YOU .P. S. I GREW UP ON A FARM WE GREW PLENTY OF VEGETABLES THAT'S WHY I KNOW YOU GUYS . REALLY KNOW YOUR STUFF 👍🇺🇸
To the whole veggie boy and girl family, keep up the awesome work. Just about a week ago you were at it 137K subscribers, this week, 138K subscribers. Now and what seems to me as record time you are at 139K subscribers.
Great work, awesome show and keep up the great work. 👍👍
First, I love cabbage. My favorite part is that nice heart on the bottom that people throw away. I eat it and love it. Secondly, if that was me, I'd hook that handle up to a drill or something and sit there and turn if off and on while one of them pushes them down to get grated.
Congratulations on 140K subscribers. Awesome!!! 👍👍
Now that was so entertaining Andrew. So much content. Thanks for revealing the secret recipe for your sauerkraut. Have a lovely date night with your sweet Lauren, a must night always xx
I remember as a kid helping my grandparents make sauerkraut, we used an ancient Sears and Roebuck hand crank slicer. My grandmother always had salt and vinegar to dip cabbage hearts into as a snack, great memories.
That is an awesome shredder!! I want one!!
See why Matts so buff .
We always grew summer & winter cabbage. The winter variety we kept till January to slaw for new krout .
The 52 gallon crock be just empty by then. Our slicer had a box that drop cabbage in and a board for protection.
Grampa & Dad would of frowned on a plastic barrel, I now times have changed. We had a board cut to fit the crock n a "Special " Rock for weight. Same rock for years, was a flat piece of slate.
Stored in cellar at about 54°F year round. Been 50 years ago. Often scoop out bit n squeeze over crock.
Then fry in bacon grease in special tin fry pan. Man those were the days.
Lol Matt approves of this comment
We use cabbage for fried cabbage and noodles and stuffed cabbage yum
Watch Matthew cranking that shredder makes my shoulder hurt. But I love sauerkraut!
Thanks for sharing this with all of us, I love you veggie boys!
My Pawpaw would brine and ferment the cores. We'd eat them like pickles. I remember the last jar. I was 14. I ate the whole jar. Didn't take any home to my sister. Lol
My dad has pawpaws crock and homemade masher. I never had any other kraut until I was in junior high and went to a German restaurant. I asked what was wrong with it and my dad laughed.
Great memories!
Well veggie boys, its another great video. I also like sauerkraut with kielbasa sausage ,,mmm. .mmm,, mmm. Thanks for sharing you are great people 👍👍.
You're farm and barns are so clean. I love all your videos!! Thank you
We stuff the hot cherry peppers and jar them for the holidays. Your sweet white corn would make good corn pancakes.
Where are you guys from? I just found your videos tonight and I’m hooked. Haha already watched 3 in a row =P keep it up!
Just found you recently and I really enjoy your videos. I hope they bring you some much deserved income. They certainly bring me some good information and make me smile. I garden on a very small scale. My dad gardened….about 1/4 acre….toy garden compared to what you do. But no matter the size it is a lot of work. Your narratives are very good and fun. Your family is amazing all working together. Glad you show us all the hard work you do. Pity those who don’t give a thought to where their food comes from and what’s involved in getting that food to their plates probably won’t watch and learn. I have a great deal of respect for farmers. It’s hard dirty difficult work with long days and countless obstacles. I can’t imagine growing vegetables, grasses and clover, raising animals and fowl, and running a store. You’re an amazing family. Glad to see you boys making sauerkraut…..one thing Grammy doesn’t have to do. I only hope some of those people who look down on farmers watch some of your videos and see just how hard you work to feed us all and gain a new respect. Bless you all always.
Hello Veggie Boys and of course Dad to. I have to tell you when my Mother and Sister used to make sauerkraut I used to eat the core. I just love the core.
Awww.. date night. Sounds perfect!!! Hoped you enjoyed!!!
Seems like we just watched you doing this last year. Really enjoying your channel, thanks for sharing.
Have you ever tried souring the whole head of cabbage and use that to make sour leaf cabbage rolls? So yummy!
Happy to see your family enjoy your jobs
New subscriber here. Love watching y'all harvest all the fruits and veggiea
Your videos make me feel good. You are such great people. I so enjoy your sharing your life. Thank you and happy new year. Blessings to your families and farm.
Farmers helping farmers you can’t be everywhere you can’t watch everything stuff happens thank God for friends in the farming business
Great video u guys and gals make my day thanks so much
Love watching your videos! Good job on the sauerkraut - that is a real workout.
You guys amaze me! I grew up on a farm, but we were nothing like you!! You operate a cooperative with other farmers. Have companies seeking you out for produce, ect. And this is only my 4th video! I guess that is the modern farmer, diversified. I also enjoy all of your personalities. Thanks!
I luv the bye bye 👋 🥰
Love watching the sauerkraut being made!
my dad used a barrel top mandolin* for cutting for kraut.and rock salt; so glad to see good older recipes are still around. thanks for sharing with us, makes alot of us happy to see it. Great !!
Lots of cabbage ❤ watching every video 😁
I loved watching the speeded up footage. U guys r so cool.
This is my new favourite channel. You guys are so wonderful.
Move your cutting station to the right side of the table, put the shredder to the left end of the table, and the bin directly under the shredder output. Strive for a counter-clockwise manufacturing cell design. You might even shorten the table so the half-head cuts are right there for the 'shredder operator' to pick up. Put a block to raise the shredder if the crank knuckles get too close to the table and/or the bin is too tall for the shredder output. If you angle the shredder slightly down (wedge shaped block under it) the cabbage will auto-empty from the shredder and not need to be 'pawed out'. Put your water bucket tamper on an overhead pulley rope or spring pole so you just bring it down to slacken the rope then up out of the way.
You sir, are my hero.
What a great video. Hope everyone had an enjoyable date night!
We did
I like DAD!! 😻
Hard working people ! love it
We need more farms.🙏👍
I have never seen a crank shredder before as we just have a giant mandolin. Where can I get one like yours?
We cleaned up those cores and then added them to the fermentation and they are delicious. The best part in the jar is the core. I love them before they are cooked. Yummy
My aunt would make a fabulous Harvey House Slaw, with onion and green peppers and a vinegar and oils dressing with mustard and celery seed….it keeps for weeks in fridge. Soooooo YUM.
Aww, we all love snacks!
Love your good attitude. Love the surgical scrub. 🌷🌷🌷
Sauerkraut at grandma's always had mushrooms and the hearts always went to the little kids.
Enjoyed the video guys. I love sauerkraut.Looking forward to the next video.
Very interesting , thanks.
You guys sure do like doing hand work, Dad gave all sorts of tips on making sauerkraut 🤣🤣🤣
Sauerkraut... so german Andi☺☺ and there was Cinders again ♥♥♥♥
aww man Guers tea is so goooood
I just love these mike ditka videos
Sauerkraut mit Schweinerippchen, lecker, lecker. 👍
Andrew i love the John Deer Top your wearing its so cool.
As a mandolin player I resent folks saying they use a mandolin to shred cabbage. On the other hand if they were to use a banjo to shred cabbage us mandolin players would say 'that's all a banjo is good for'.
All gorgeous vegetables and your land amazing how you got all the vegetables our planted. And your store is amazing how you got it set up and cleaned . But one thing you guy’s never showed is how you butcher your meat or you take it to meat market so they do the butchering. Your whole family and little baby god bless you all for growing food . Hope the year 2022 is good .
That shredder is awesome! Saw something like it from The Sausagemaker!
Lol, Grandpa, "Does the cabbage give the cows gas?" 😊
Mmm... Homemade kraut. Love it. I can taste it now, with some smoked kielbasa.
Hard working lads ♥️♥️♥️ Happy Thanksgiving 2021 from Nairobi 🤗🤗🤗
Making sauerkraut YEAH. Good good video thanks 😍
the secret to get the fermentation going is to bruise the cut cabbage plenty. you could use a wooden pole in your barrel.
when i was a kid, my parents got me washed down and i stomped on cabbage barefoot in a barrel. so anyway, that way the cabbage releases enough juice, after plenty stomping, to cover all the shredded cabbage, which prevents air getting in and spoiling it.
Very interesting @ Veggies Boys..sound to me making cabbage pickles..we connect we grows..stay connected.
The amount of cabbage those cows eat , i am glad there are no naked flames in there shed ,,💥💥💥💥
Kaboom
I still have one of those boards for making sauerkraut.
Good morning here 🇯🇵 hi dad n boys 💪🏼
Question Andrew the veggie boys whereabouts is Lawrence cow From MAXINE CLARK FORM PERTH WA 🖐️💜 PS. Andrew if I was Pat of your family I would be 100% more than happy to bag up all of the broccoli leaves and beat leaves for your farm market.
Do love sauerkraut. I make couple of small crocks. Can’t imagine doing that amount. My grandmother used to sell her homemade sauerkraut to make a little money. Thanks for sharing.
That’s awesome!
We live in Georgia, I would love to find cabbage that big. We make galumpki and the bigger dark green leaves are perfect. All we get here are large Brussels sprouts.
3:12 hold the cabbage upright and bang the stem hard on the table, the core might break out, that's what we do for lettuce at work.
Iceberg-yes. Cabbage ?
Good morning veggie boys.
How cool the dad 😍
The good old fashion shredder
Nice!
Good morning from the uk
The core is my favorite part of the cabbage!
A little sprinkle of salt and is good as a winter radishe!
We just did 160lbs of saurkraut last weekend down here in Lancaster! You should try placing some of the cores on top and let them ferment along with it. Just like pickles. Do you use the outer leaves to place on top and help keep everything under the natural brine before you weigh it down?
Nice job
I like that shredder
In Germany we tipically use spitzkraut ..its pointed cabage ...its more sweet and tender ..mire easy to chew but I also prefer it crunchy
Neighbor of mine has sold hot slaw for years and he shreds his cabbage with a concession snow cone maker ice crusher. Used one costs about $300. Great investment.
This is an awesome video. Need to hook a drill up to that cabbage grater to save someone's arm :)
The core is delicious,sliced like radish
Aw...veggie boys ☺️
So nice
I wish there was a way for you to ship your great homemade products to us, we'd buy!
You guys should totally put a motor in a foot pedal on the cabbage shredded
Very good cabbage
I love u guys....! Philippines
Oh you have Lots of amazing machine. Also are you making pickles?
Hi, Brother.
How are you?.
How is dad ?.
Greetings from India.
Nice family.
We made Sauerkraut since the 1870s and even President Roosevelt (Teddy) ordered it. They paid 1,20 dollar per can which is about 40 dollars today.
Yeah right, lol
That conversion isn’t accurate.
@@jonathanboerema2872 Well, Teddy important wine, fish, chocolate, cheese and other stuff from Germany. And since he had lots of gastrointestinal complaints and Sauerkraut was used back then as temporary treatment, why not? He even bougth German books even though he could not even read them. He was addicted to Germany. They even shipped it to Halifax and relabeled it as Canadian imports. He spend what would be millions of dollars today on food.
@@pri.sci.lla. 1.20 dollar in around 1900 is 37 dollars today. So pretty accurate.
Yaaaas sauerkraut!!!!!
Halupke? I don't recall the spelling. First time I've heard someone use that word outside my family. Mom was Czech, dad's parents were from Austria. I haven't even heard the word since prior to 1988. I was foolish and did not learn how to make it. That was great food.