Hi Tony, thanks mate, yep I'll think about making a dedicated "how-to" to making sauerkraut in a crock but in the meantime see my full recipe here on my Website www.selfsufficientme.com/recipes/how-to-make-sauerkraut-in-a-jar-easy-recipe
We cut down on carbs and now eat "clean foods" including home made krauts and pickled foods including eggs. Dropped 18kg in 6 mths. Fermenting foods is an excellent way to improve your health. 👍
This is so relatable to my life right now. I'm in a McDonald's parking lot eating crap, and just the other day me and my uncle we're talking about how awesome fermented foods are. I appreciate you and your videos. This will be a huge channel some day, I just know it.
Nice! Please never make fun of us “Krauts” again ;-) My Granny eats Organic most of her life, still cooks at 89 and only got one vaccine. She’s the most healthy person in our family.
LOL of course not... the world would be a much sadder place if it wasn't for the German's inventing sauerkraut! Good on your Granny. My Grandparents were both 1st gen German/Australians and they loved their fermented foods also. Cheers :)
Mark I saw a couple of years ago an episode of River Cottage Australia, that they did an experiment of making sauerkraut 2 different ways one was traditionally done with salt etc and the other was done using the whey leftover from cheese making. The results were interesting in that the whey sauerkraut had a different taste and slight sweetness. The program airs on SBS I believe so if you have a search online you might be able to find the episode I'm talking about.
Yes, I do recall seeing parts of that episode... I think he fermented it in an open container with a cloth over it or something if I remember correctly. I want to experiment more on some variations of sauerkraut such as adding chillies and other herbs/spices but at the end of the day plain old kraut is hard to beat. Cheers :)
I use the whey from when I make milk kefir, I let the kefir separate and filter off the curds to make milk kefir cheese and then store the whey for when I make sauerkraut
I'm eating some fermented broccoli leaves and carrots while I write this. I wanted to pass along this tip. The cost of seed for a sizable garden can be considerable when purchased in small packets. I purchase many of my vegetable and herb seeds from my local Natural Food Store out of the bulk bins. A 2 gram packet of broccoli seed can cost $1.85 or more (in the USA) but 2 grams of broccoli seed from the bulk bin is 17 cents.
Yes, Yes and Yes! I've had about 12 inches of colon and 6 inches of small intestine removed and have been really searching for a way to try to balance my "innerds". So thank you so much for starting a series on fermenting foods. A major follow up on your pickling vids of the past. More Sir, I say more!
Im getting into the fermented food big time. I am eager to make sauerkraut and I just ordered an instant pot that pressure cooks and ferments natto on the yogurt setting. Gotta get that K2 MK-7.
Your such an enjoyable UA-camr to watch. I can't wait for the snow to melt here(Ontario Canada). To cold right now to start my gardening right now. Can't wait to be a self sufficient me
Gr8, m8...very informative and educational. We travel down the running mycelium road. Could be good op for mycoremediation around your chooks and ducks. Especially the spillway from the duck pond. Fancy edible mushies?
I stopped watching your vids a while back as you seemed to concerned about the presentation / production side of things... So glad i came back, this was great and really informative.
G'day Mark! Fantastic video, thankyou, been making kraut for many years, always better tasting, n healthier than store bought. Will check out your recipies, looks delish! God bless.
Do you have Squirrels like we do in North America? I've tried to grow many crops, but the squirrels just eat them up. Aside from building a wire mesh cage, do you have any suggestions? How do you deal with mammal pests? Love your videos, very inspiring
We dont have squirrels here but we do have possums which are a larger animal that love to feast on anything we grow, particularly fruits..then we have a lot of native birds that are also partial to our fruit, especially things like apricot, pears, apples..basically anything sweet...then I know some areas also have problems with flying foxes (fruit bats) damaging fruit too. only way to really keep things safe is to net your trees, vines and whatever else you may have growing...Mark may have some more ideas as well.
Very good video, thank you. I have two quick questions. I live in central Florida, we have the same climate as SE Queensland. What times of the day do you work outdoors in the hot, humid days of Summer? And do you get really cold snaps as we do right now of 35 degrees Fahrenheit or less, if so do you cover any plants? Thank you for your amazing vlogs and very helpful information.
Excellent, I have been fermenting cabbage into sauerkraut for a few months now using mason jars and coffee filters for the cover, the house is around 65-68 degrees, been making 1-2 a week...it is the best I have ever tasted! I am going to stock pile a few jars in the fridge, how long do you usually ferment for? Is 2 weeks enough for that temperature?
Good on ya! It takes roughly 2-3 weeks for a ferment to get to the stage that I like but it can be less or more depending on several variables such as average temps, salt qty used, natural bacteria on the product etc. The best way is to simply taste it regularly and yes try not to let the average temp get too hot - I try to keep ours under 23C - anything too long in the high 20s or 30s and the ferment can go mushy. Cheers :)
Thanks for the video! I just recently started fermenting here in Liberia. Right now, I have a batch of sliced carrots and cucumbers fermenting with garlic and Liberian chili peppers. I also have a batch of carrots and ginger fermenting with garlic (my first time fermenting ginger). I grew up eating sauerkraut at Mennonite family reunions. Unfortunately, because of my location in a developing country, I don't have access to fermenting crocks. I assume that a larger food grade bucket would work with something fashioned to hold the cabbage down in the brine. Any advice? Thanks!
I know very little about fermenting..your my first teacher in this. But what does fermented food really taste like. I eat pickles and olives, sweet or salty I guess. Are these the only two flavors?
UA-cam took the liberty of turning off notifications. This occurrence, along with the fact I had to subscribe to your other channel a second time makes me think they have something against you. Have you considered mirroring your account on Odysee?
SAUERKRAUT, SAUERKRAUT, SAUERKRAUT, SAUERKRAUT, WE LOVE IT, ON HOT DOGS WITH PORK, RA OUT OF A CAN OR MY WIFE CROCK!! AS LONG AS IT IS CRUNCHY SAUERKRAUT, AND NOT MUSHY WE LOVE IT!! GREAT JOB MARK DO MORE KRAUT VIDEOS, HOW YOU USE IT, ETC... OLD ONE LEGGED JOSEPH T.
I get all my stuff from EBay. I avoid Amazon whenever possible. I don’t support the liberal big box stores. EBay is mostly small sellers like us trying to make a buck.
Alex Peterkin The chips will kill you if you use the wrong type of oil. Canola oil (rape seed oil) is very bad,it's not fit for human consumption,yet people use it because they don't know better and it's the cheapest oil there is.
You are very lucky to have a actual doctor. Most are just drug pushers with no ethics or heart and noway will they try to steer you away from something unhealthy.
You have the best doctor i have ever heard of to be saying that. There could be no greater truth in regards to good health. I had to learn it through friggin you tube.
Good video mate. How about a start to finish video on making sour kraut, letting us see what to expect during the process . Thanks
Hi Tony, thanks mate, yep I'll think about making a dedicated "how-to" to making sauerkraut in a crock but in the meantime see my full recipe here on my Website www.selfsufficientme.com/recipes/how-to-make-sauerkraut-in-a-jar-easy-recipe
Tony Smith its very easy, it’s just shredded cabbage and salt
We cut down on carbs and now eat "clean foods" including home made krauts and pickled foods including eggs.
Dropped 18kg in 6 mths. Fermenting foods is an excellent way to improve your health. 👍
I'm making ferments into medicines as a business!!!! I'm glad you are on board!!
I can understand how this could become a good business venture - all the best! Cheers :)
I've just tripped over your channel. Love what I've seen so far. I love to support Australian content. Thanks for your efforts :)
cheers Kerri
This is so relatable to my life right now. I'm in a McDonald's parking lot eating crap, and just the other day me and my uncle we're talking about how awesome fermented foods are. I appreciate you and your videos. This will be a huge channel some day, I just know it.
Nice!
Please never make fun of us “Krauts” again ;-)
My Granny eats Organic most of her life, still cooks at 89 and only got one vaccine. She’s the most healthy person in our family.
LOL of course not... the world would be a much sadder place if it wasn't for the German's inventing sauerkraut! Good on your Granny. My Grandparents were both 1st gen German/Australians and they loved their fermented foods also. Cheers :)
That was a really fantastic video Mark. Please know these tips are greatly appreciated by us viewers. Thanks for your time.
Great! Thanks for sharing Mark. Have a good weekend.
Thanks Susan - you too! :)
Mark I saw a couple of years ago an episode of River Cottage Australia, that they did an experiment of making sauerkraut 2 different ways one was traditionally done with salt etc and the other was done using the whey leftover from cheese making. The results were interesting in that the whey sauerkraut had a different taste and slight sweetness. The program airs on SBS I believe so if you have a search online you might be able to find the episode I'm talking about.
Yes, I do recall seeing parts of that episode... I think he fermented it in an open container with a cloth over it or something if I remember correctly. I want to experiment more on some variations of sauerkraut such as adding chillies and other herbs/spices but at the end of the day plain old kraut is hard to beat. Cheers :)
I use the whey from when I make milk kefir, I let the kefir separate and filter off the curds to make milk kefir cheese and then store the whey for when I make sauerkraut
I'm eating some fermented broccoli leaves and carrots while I write this. I wanted to pass along this tip. The cost of seed for a sizable garden can be considerable when purchased in small packets. I purchase many of my vegetable and herb seeds from my local Natural Food Store out of the bulk bins. A 2 gram packet of broccoli seed can cost $1.85 or more (in the USA) but 2 grams of broccoli seed from the bulk bin is 17 cents.
Yes, Yes and Yes! I've had about 12 inches of colon and 6 inches of small intestine removed and have been really searching for a way to try to balance my "innerds". So thank you so much for starting a series on fermenting foods. A major follow up on your pickling vids of the past. More Sir, I say more!
Im getting into the fermented food big time. I am eager to make sauerkraut and I just ordered an instant pot that pressure cooks and ferments natto on the yogurt setting. Gotta get that K2 MK-7.
Your such an enjoyable UA-camr to watch. I can't wait for the snow to melt here(Ontario Canada). To cold right now to start my gardening right now. Can't wait to be a self sufficient me
I just ordered mine! Thanks for the content.
Well said Mark, and OH SO true
I find this very exciting news. Very much looking forward to exploring this more. Thanks mate!
Gr8, m8...very informative and educational. We travel down the running mycelium road. Could be good op for mycoremediation around your chooks and ducks. Especially the spillway from the duck pond. Fancy edible mushies?
enjoyed the video and thank for the good healthy info looking the fermenting crock up now . Thanks again
Love your stuff kick on love it 👍 ❤
Great info as always. Thanks Mark!
Love your vid .... inspired me to start doing raised bed gardens this coming season im planning on starting my first one!!
You inspired my to buy a fermenting crock and I used your recipe to ferment my Lebanese zucchinis! Keep inspiring people Mark!
Cheers Mark.
good day to you Mark !! thanks for sharing this Very informative great video with us
I stopped watching your vids a while back as you seemed to concerned about the presentation / production side of things... So glad i came back, this was great and really informative.
Great video Mark
Hi Mike, please can you do some videos on fermented vegetables such as cabage and cucumber, your version. Thanks.
G'day Mark! Fantastic video, thankyou, been making kraut for many years, always better tasting, n healthier than store bought. Will check out your recipies, looks delish! God bless.
hi father nice video we also in my countrie do a lot of fermentaion on of them and the most healthy is organic and salted butter
It tastes good, it is really healthy and it's dead easy.... what's not to love about fermented food?!
Very informative great video well done
Мы добавляем в квашенную капусту - морковь и иногда перец.
Nice shirt mate! Go the blues
God bless you mate! Love your videos. Only thing I didn't like was your calton shirt lol. Should of been Port Adelaide ;-)
im a Kefir gal ... great video !
This a wonderful video mark! Warm greetings from Germany
Do you have Squirrels like we do in North America? I've tried to grow many crops, but the squirrels just eat them up.
Aside from building a wire mesh cage, do you have any suggestions? How do you deal with mammal pests?
Love your videos, very inspiring
We dont have squirrels here but we do have possums which are a larger animal that love to feast on anything we grow, particularly fruits..then we have a lot of native birds that are also partial to our fruit, especially things like apricot, pears, apples..basically anything sweet...then I know some areas also have problems with flying foxes (fruit bats) damaging fruit too. only way to really keep things safe is to net your trees, vines and whatever else you may have growing...Mark may have some more ideas as well.
Very good video, thank you. I have two quick questions. I live in central Florida, we have the same climate as SE Queensland. What times of the day do you work outdoors in the hot, humid days of Summer? And do you get really cold snaps as we do right now of 35 degrees Fahrenheit or less, if so do you cover any plants? Thank you for your amazing vlogs and very helpful information.
Just finished my first batch of sauerkraut. Delicious.
Excellent, I have been fermenting cabbage into sauerkraut for a few months now using mason jars and coffee filters for the cover, the house is around 65-68 degrees, been making 1-2 a week...it is the best I have ever tasted! I am going to stock pile a few jars in the fridge, how long do you usually ferment for? Is 2 weeks enough for that temperature?
Good on ya! It takes roughly 2-3 weeks for a ferment to get to the stage that I like but it can be less or more depending on several variables such as average temps, salt qty used, natural bacteria on the product etc. The best way is to simply taste it regularly and yes try not to let the average temp get too hot - I try to keep ours under 23C - anything too long in the high 20s or 30s and the ferment can go mushy. Cheers :)
What is that thing that you use to funnel sauerkraut into jars and where can you get them?
Thanks for the video! I just recently started fermenting here in Liberia. Right now, I have a batch of sliced carrots and cucumbers fermenting with garlic and Liberian chili peppers. I also have a batch of carrots and ginger fermenting with garlic (my first time fermenting ginger).
I grew up eating sauerkraut at Mennonite family reunions. Unfortunately, because of my location in a developing country, I don't have access to fermenting crocks. I assume that a larger food grade bucket would work with something fashioned to hold the cabbage down in the brine. Any advice? Thanks!
I know very little about fermenting..your my first teacher in this. But what does fermented food really taste like. I eat pickles and olives, sweet or salty I guess. Are these the only two flavors?
I cant find any fermenting stuff or drying fruit apparatus. Buying them online is 1 months salary. This is pathetic😕
UA-cam took the liberty of turning off notifications. This occurrence, along with the fact I had to subscribe to your other channel a second time makes me think they have something against you. Have you considered mirroring your account on Odysee?
👍🏻
SAUERKRAUT, SAUERKRAUT, SAUERKRAUT, SAUERKRAUT, WE LOVE IT, ON HOT DOGS WITH PORK, RA OUT OF A CAN OR MY WIFE CROCK!! AS LONG AS IT IS CRUNCHY SAUERKRAUT, AND NOT MUSHY WE LOVE IT!! GREAT JOB MARK DO MORE KRAUT VIDEOS, HOW YOU USE IT, ETC... OLD ONE LEGGED JOSEPH T.
I get all my stuff from EBay. I avoid Amazon whenever possible. I don’t support the liberal big box stores. EBay is mostly small sellers like us trying to make a buck.
Hang on a second.........chips are potatoes.....potatoes are vegetables, therefore chips are healthy. End of discussion. Case closed. I win!
Alex Peterkin
The chips will kill you if you use the wrong type of oil.
Canola oil (rape seed oil) is very bad,it's not fit for human consumption,yet people use it because they don't know better and it's the cheapest oil there is.
PYTHAGORAS101 yes my Doctor told me to avoid Canola Oil at all costs! The process of producing the oil used toxic metals, not good for you at all!
You are very lucky to have a actual doctor.
Most are just drug pushers with no ethics or heart and noway will they try to steer you away from something unhealthy.
PYTHAGORAS101 yes, she’s very much about taking care of the gut as she believes it’s the key to overall health.
You have the best doctor i have ever heard of to be saying that.
There could be no greater truth in regards to good health.
I had to learn it through friggin you tube.
Fried green beans?! What's the point? It's like marrying a really ugly gold digger
You had 666 likes until I came along, thank me later....