Hi, love this recipe, but I just wanted to issue a little warning with regards to the crystal you are using. Crystals and other semi-precious stones are hard to clean properly AND they can easily leach heavy metals and other undesirable (and dangerous, like lead) compounds into the brine. A much safer option to weigh down the kraut would be a smaller glass jar, well cleaned, filled with clean water. A porcelain dish, glass Weck lid or similar might also work well. In a crock with straight sides you might even be able to use a saucer or something similar.
I use the wedges of the core to keep it under the brine. Leaving the cabbage for a while once you've rubbed in the salt helps to draw out the water from the veg, then you don't usually need to top up. If you do, then a brine made with salt and water is easy. I also found grating organic carrots and finely chopped onion to my red cabbage is delish, just remember to include the extra veg in the weight to salt ratio :)
My background is Estonian and saurcraut is a staple food in Estonia. When I was young growing up in Canada, my friends thought it was disgusting that I loved saurcraut. Lol I still love it today! I always buy it, but I see that it's a pretty simple process, although timely. I will definitely give this a try. Thanks for sharing, Tiina 😊
You are a gem! So so happy I found you. I ve never binge-watched a channel like this before. You are inspirational. If you re reading this, thank you for everything you ve shared. Greetings from Greece.
Also depending upon where you are, sauerkraut bought in shops might be pasteurized - sometimes due to government health regulations and whatnot. That is going to be worthless because all the probiotic microbes would be dead. :-)
Great demonstration. Thank you! If you use those Fido flip top jars like I do, you actually don't need to make sure everything is under the brine, whether making a fermented hot sauce, saurkraut or anything else. I have NEVER had an issue with mold or kham yeast with Fido jars.
Wow, watched many sauerkraut videos, this is the best in regards to how to weight the cabbage down. Absolute thumbs up must watch!!! thanks Fairyland Cottage good job!
@@josh2045 Rotkohl is braised cabbage, yes. But no one in Germany would call red cabbage that is fermented "Sauerkraut". I grew up in Germany and have eaten both all my life. I'll even eat rot kohl straight out of the jar. Haha!
*YES!! Using the pink Himalayan salt is another added benefit! Not sure why other people don't utilize that salt. Question: Exactly what day would you say if I like the taste & texture, can I put in the fridge? Thank you. Have a beautiful day.* 🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹
If you add your salt and let it sit for hour the brine will come out easier. Add less salt and then check taste before putting in jar to get it to your own preferred taste. You can always add more but not take it out.
When you cut the end off of an organic cabbage , you can regrow it. Same as green onions, celery, cauliflower. Thanks for the reminder how easy it is. I have loads of grapefruit and saw a recipe to ferment jicama in grapefruit juice. Sounded interesting. I will let you know if it's a yay or nay.
dr Josh Axe, amazing doctor of natural medicine if you're interested in researching the fermented foods topic, has a recipe very similar as this one and he just uses onion halves to fill out the jar : ) hope it helps!
@Genna Tuelz oh ok I just meant because she said it need a to have no bacteria on it for the fermentation process. So how do we know it's clean.. thank you
It shouldn't interfere but I would recommend only using organic cabbage because if it has been sprayed then that will soak into the brine. Cleaning the outer leaves should do.
Can I substitute the lemon juice with apple cider vinegar, or can I top off the brine with water? Apparently, the home made brine is an excellent dietary supplement for dogs but lemon is toxic. Yes, crazy dog mama over here. :)
ah I see.... humm you don't have to use lemon at all. You can use water but it is suggested that the water is distilled or from a well. You just don't want to introduce any other harmful bacteria.
Hi, where do you have the recipe from? In Austria we call the red cabbage Rotkraut and the white cabbage Sauerkraut. The Rotkraut we don't ferment but cook in a red wine sauce. I will still try your recipe as i'm curious. :)
What can you tell us about the problems salt might cause. Obviously here it has its uses but I remember reading something from Dr. Greger that said the salt content of kimchi actually increases the occurrence of stomach cancers. In effect, the salt factor kind of outweighs the probiotic factor. Is this not similar with sauerkraut?
Donna Terry I didn’t mention Dr. Oz, first off, so please read comments before responding to them. Furthermore, continuing an age-old practice is not always a no-brainer, so your argument is null. I’m not attacking the consumption of sauerkraut, just looking for further information.
www.ncbi.nlm.nih.gov/pmc/articles/PMC2682234/ This is a research paper I found on the topic, just using google scholar, if you would like to give it a read yourself. It's a secondary literature review, meaning it reviews the experiments of others and combines the data into one paper. And from what I read in this review is that there are many studies that have a positive correlation between salt consumption and stomach cancer, many in Asia where the consumption of Kimchi is high. However, the papers didn't have standards of how to measure actual salt intake, and didn't look at other factors such as NO3 (a carcinogen) added to preserve kimchi, and H. Pylori infection incidence as well. So the best we can say right now is there is a correlation between salt and stomach cancer, although more specific studies need to be done to determine the causation of the higher rates of cancer. Sorry for the long answer, hope this helps :)
Anthony Ramos I'm a huge fan of Dr Greger. Here is an article that might help from himself. nutritionfacts.org/questions/are-kimchi-and-sauerkraut-harmful/ There is only 1 tbsp of salt per 1-2 pounds cabbage. DrGreger talks about processed sauerkraut in particular because it has a higher salt content and it is processed.
@@FairylandCottage For me it's unusual that you chop the cabbage so small. Usually these are thin threads. I can't say anything about salt, because you don't mention how much your cabbage weighs. Normally, the amount of salt admitted is 1% of the weight of the cabbage.
As crystals can leach heavy metals into the brine, you'd be much better off just using a small and clean empty glass jar or porcelain dish, or even some smoothe pebbles to weigh down the cabbage. I like to use a small glass jar, very well cleanen and weighted down with some clean pebbles inside. If you are using a Kilner jar like this, you could also us a glass Weck type lid (or two) small enough to fit inside the jar. For bigger batches, look for half-circle weighing stones and a proper sauerkraut crock!
hi, thanks for your channel, it's been really interesting and useful. quick question- i made my sauerkraut two days ago and just noticed that the edges of the big leaves used to press down the rest were slightly exposed. i've since topped the jars up with purified water, but the edges of the leaves were a bit brown looking. do you think it'll be okay, or do i need to throw those leaves out? i don't think it was too bad but maybe even a little bit of oxidation can completely ruin it.
Hello I have just discovered your channel and love it thank you. One question what kind of a crystal did you use and is there any significant to it or do you use crystals in other natural remedies ?
Ah thanks Karen, delighted you like the channel. I had some rose quartz in the house so I used. Crystals are great but I don't have much knowledge other than the basics. Any stone will work, Rose quartz is very healing for your heart and its all about love. Who doesn't love love! x
I made this sauerkraut recipe and it really tastes good, thank you so much. But my question is: did you calculate its nutrition facts? Or how can I calculate it?
thank you for sharing sweetness. i have tried making kraut myself but in a week it developed a white goopy film, i wasnt sure if this was normal bacteria, I was afraid to eat it. What do you think?
Joy Meows hummm there are different reason for this. The smell of it will give you a good indication after day 5 it should smell ok but before that it can have a funky smell as the initial fermentation process begins....
@@FairylandCottage Curious, I LIVE sauerkraut, but sick of paying crazy amounts. So, when does one know, for a FACT, that it's no good by sight, OR smell?? Thank you for your time. 🌹🌹🌹🌹🌹🌹
Love this!! Are there other veggies we can use? P.S. How do we ensure the bottles are well sanitized? Do we have to boil the jars? I've heard terrible stories about botulism in unproperly pickled veggies
Exactly. Plus, to encourage the correct HEALING, vs tasty, bacteria to propagate, this should be done anaerobically… Not aerobically with a cloth over it. It will continue to work; so closing it tightly in the fridge can cause an explosion- bad news! I’ve been taught an entirely different methodology to anaerobically ferment. This method seems to be “easy” yet has problems in today’s world. Beware
Is that a pink quartz? Or is it just a clear quartz that has absorbed the color of the cabbage? I love stones and crystals and I collect them! I hope you don't mind me asking :)
Hi M suvarna from india I want to try this good bacteria recipe for 4 yr old daughter. Can i use filtered water instead of lemon juice bcoz well water will not be available And how it will test with water? Plz help with.
Once you are sure that the water is of good quality then go ahead. It would have to be a strong filter! You just don't want any nasties soaking into the cabbage...
Right well I would humbly suggest NOT using a food processor (mine is the similar type as in this video) which results in bits of red cabbage which are impossible to keep beneath the brine. The bits then float and rot in the air pocket. Simply slicing the red cabbage up thin & stringy will be easier to submerge. You can chop up later in necessary.
My parents have been making a home made sauerkraut for as long as as I can remember. So delicious and healthy! We've never, however, kept it in the fridge. A bit cooler room is enough and if you make more of it, make sure to clean off the top layer (do not eat that part) once in a while.
usually we eat potatoes. If you like meat, but this should have a strong taste (such as roast pork, Kassler) but also sausages, mushrooms, goulash, bacon ... there are also countless vegetarian or vegan recipes.
Fermentation takes just 3 days. After 3 days you can close the jar and put it to refrigerator and use it before end of the month. After a month it looses its nutritional value.
Jasna Thrissur delighted to hear. Love to you in India. Not too sure how you lighted hairs underarms. Waxing can help because the hairs get lighter the more you do it.
Thank you for another very nice video. Just one thing: I have never ever heard of red Sauerkraut. Sauerkraut is always made from white cabbage. So I would call this fermented red cabbage. Not Sauerkraut.
Pink Himalayan salt so over rated. it has rock sediment and grainy. It look's good, but sea salt is the best. Period...! Also sauerkraut look's much better, when the cabbage is sliced....
Can’t believe the recipe is so easy. Thank you for the video and comments- everyone’s advice with help out. 🙏🙏🙏
Hi, love this recipe, but I just wanted to issue a little warning with regards to the crystal you are using. Crystals and other semi-precious stones are hard to clean properly AND they can easily leach heavy metals and other undesirable (and dangerous, like lead) compounds into the brine. A much safer option to weigh down the kraut would be a smaller glass jar, well cleaned, filled with clean water. A porcelain dish, glass Weck lid or similar might also work well.
In a crock with straight sides you might even be able to use a saucer or something similar.
Shes using a paint coated knife so that's the least of her worries using crystals lol
@@oasiscat5828 yikes, I hadn't even noticed that. FIngers crossed that coating at least is food safe ;)
What about a stone from the beach? (After boiling it?)
Thankyou for this 💓
I use the wedges of the core to keep it under the brine. Leaving the cabbage for a while once you've rubbed in the salt helps to draw out the water from the veg, then you don't usually need to top up. If you do, then a brine made with salt and water is easy. I also found grating organic carrots and finely chopped onion to my red cabbage is delish, just remember to include the extra veg in the weight to salt ratio :)
My background is Estonian and saurcraut is a staple food in Estonia. When I was young growing up in Canada, my friends thought it was disgusting that I loved saurcraut. Lol I still love it today! I always buy it, but I see that it's a pretty simple process, although timely. I will definitely give this a try. Thanks for sharing,
Tiina 😊
ah nice! timely yes but once its made it will last so long. Let me know how you go Tina. x
You are a gem! So so happy I found you. I ve never binge-watched a channel like this before. You are inspirational. If you re reading this, thank you for everything you ve shared. Greetings from Greece.
Angie K thanks you very much Angie. Delighted you enjoy the videos! Hopefully you're not sick of the look of me yet! Hehe. Blessings from Ireland x
OMG, thank you so much. Literally had no idea how easy this is to make! I've been spending $4 a week on buying sauerkraut
Melanie Kate Love I know sauerkraut is so expensive and yet cabbage is so cheap. Let me know if you have any questions as you go. X
14$ for a small jar here in new Zealand 😟
Also depending upon where you are, sauerkraut bought in shops might be pasteurized - sometimes due to government health regulations and whatnot. That is going to be worthless because all the probiotic microbes would be dead. :-)
Great demonstration. Thank you! If you use those Fido flip top jars like I do, you actually don't need to make sure everything is under the brine, whether making a fermented hot sauce, saurkraut or anything else. I have NEVER had an issue with mold or kham yeast with Fido jars.
Wow, watched many sauerkraut videos, this is the best in regards to how to weight the cabbage down. Absolute thumbs up must watch!!! thanks Fairyland Cottage good job!
My skin will be a "Gorgeous purple color" you mean I get to feel like a fun 6yr old again? Yay!!!!!!!
Wow 👌🏽 so easy I thought it was a little more to making this think I'll trt it one day 🌈
Hey, for the original Sauerkraut you use white cabbage. The one you made would be called Rotkohl.
Greetings from Germany!!
Thanks! greetings from Ireland
Thought Rotkohl was specifically braised cabbage, not fermented.
@@josh2045 Rotkohl is braised cabbage, yes. But no one in Germany would call red cabbage that is fermented "Sauerkraut". I grew up in Germany and have eaten both all my life. I'll even eat rot kohl straight out of the jar. Haha!
@@lilg3514 ja, ich auch!
So the white works the same ?
Thank you so much for this! I'm looking forwards to try it out for the first time! ❤
*YES!! Using the pink Himalayan salt is another added benefit! Not sure why other people don't utilize that salt. Question: Exactly what day would you say if I like the taste & texture, can I put in the fridge? Thank you. Have a beautiful day.* 🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹
totally depends but after the two week mark is fine...Have a beautiful day too!
If you add your salt and let it sit for hour the brine will come out easier. Add less salt and then check taste before putting in jar to get it to your own preferred taste. You can always add more but not take it out.
I didn't realize the process was so easy, I will give it a go!
it really is! let me know how you get on if you make
After shredding cabbage, I put into a ziplock bag with salt and massage in after 5 days if smells like vinegar. Ready to eat.
Thank you 🙏🏽 ❣️ thumbs way up the vid that gives a salt formula🥰
I have never really liked this dish but have wanted to try this because it is in small portions. So how should it taste
I am so excited to try this. I love sauerkraut! Never thought I could make it myself!💕
Thank you so much for this simple instruction I’ve always wanted to make this and now I will 🤗
Is it ok if i closed the jar while the 2 weeks of fermentation instead of close it with the towel ???
When you cut the end off of an organic cabbage , you can regrow it. Same as green onions, celery, cauliflower. Thanks for the reminder how easy it is.
I have loads of grapefruit and saw a recipe to ferment jicama in grapefruit juice. Sounded interesting. I will let you know if it's a yay or nay.
After a week there is white dots on the surface. Are they moulds? Did they turn bad?
Thank you!!!what I used instead of the stone?that you used .Excuse my english,I am from Argentina.
dr Josh Axe, amazing doctor of natural medicine if you're interested in researching the fermented foods topic, has a recipe very similar as this one and he just uses onion halves to fill out the jar : ) hope it helps!
Martha Echeverri you can use a small glass jar or a regular stone or some kind of weight that will push done the cabbage leaf at the top.
@@FairylandCottage do you just boil the crystal to make sure it is clean?
@Genna Tuelz oh ok I just meant because she said it need a to have no bacteria on it for the fermentation process. So how do we know it's clean.. thank you
@Genna Tuelz oh haha sorry...blonde moment there 😂😂 thank you for your help xx
I always wash my veggies. We get a lot of e coli related recalls in the US. Will washing the cabbage interfere with fermenting process??
It shouldn't interfere but I would recommend only using organic cabbage because if it has been sprayed then that will soak into the brine. Cleaning the outer leaves should do.
Can I substitute the lemon juice with apple cider vinegar, or can I top off the brine with water? Apparently, the home made brine is an excellent dietary supplement for dogs but lemon is toxic. Yes, crazy dog mama over here. :)
ah I see.... humm you don't have to use lemon at all. You can use water but it is suggested that the water is distilled or from a well. You just don't want to introduce any other harmful bacteria.
I’ve never used lemon juice to top off the brine. I will try this!
E E yeah it gives a tangy taste and keeps the sauerkraut more crunchy than if more brine is made and used. Let me know how you like it!
@@FairylandCottage So would water not be a good idea to top it up then ?
Dub Siren just make sure the water is pure!
You can add water with little salt.
Hi, where do you have the recipe from? In Austria we call the red cabbage Rotkraut and the white cabbage Sauerkraut. The Rotkraut we don't ferment but cook in a red wine sauce. I will still try your recipe as i'm curious. :)
Tamara Tamara very interesting! I got the recipe from my Polish friend.
Thanks for your informative video. But please, should it be necessarily salty?
Excellent job! I recently started doing it a bit differently but your method is easier so I am going to try it out soon! Thank you for sharing : )
Ligia Caldwell ah I hope it works for you!!! Let me know x
What can you tell us about the problems salt might cause. Obviously here it has its uses but I remember reading something from Dr. Greger that said the salt content of kimchi actually increases the occurrence of stomach cancers. In effect, the salt factor kind of outweighs the probiotic factor. Is this not similar with sauerkraut?
Anthony Ramos Dr. Oz sucks. Many people have been using salt to ferment, preserve, and cook since the dawn of time.
Donna Terry I didn’t mention Dr. Oz, first off, so please read comments before responding to them. Furthermore, continuing an age-old practice is not always a no-brainer, so your argument is null. I’m not attacking the consumption of sauerkraut, just looking for further information.
www.ncbi.nlm.nih.gov/pmc/articles/PMC2682234/
This is a research paper I found on the topic, just using google scholar, if you would like to give it a read yourself. It's a secondary literature review, meaning it reviews the experiments of others and combines the data into one paper. And from what I read in this review is that there are many studies that have a positive correlation between salt consumption and stomach cancer, many in Asia where the consumption of Kimchi is high. However, the papers didn't have standards of how to measure actual salt intake, and didn't look at other factors such as NO3 (a carcinogen) added to preserve kimchi, and H. Pylori infection incidence as well. So the best we can say right now is there is a correlation between salt and stomach cancer, although more specific studies need to be done to determine the causation of the higher rates of cancer. Sorry for the long answer, hope this helps :)
Anthony Ramos Gosh people, everything causes cancer nowadays 🤷🏼♀️
Anthony Ramos I'm a huge fan of Dr Greger. Here is an article that might help from himself. nutritionfacts.org/questions/are-kimchi-and-sauerkraut-harmful/
There is only 1 tbsp of salt per 1-2 pounds cabbage. DrGreger talks about processed sauerkraut in particular because it has a higher salt content and it is processed.
I'm glad that I can easily buy white sauerkraut in every shop here in Germany ;)
Sanna von Borwin hehe I would think so living in the original country of origin! :-) do you find that it has a high salt content?
@@FairylandCottage For me it's unusual that you chop the cabbage so small. Usually these are thin threads. I can't say anything about salt, because you don't mention how much your cabbage weighs. Normally, the amount of salt admitted is 1% of the weight of the cabbage.
Thank you~ You lighted my way to SAUERKRAUT!
Thanks I'll give this a try tomorrow. Greeting from Algeria
Thank you very much for the video, I am puzzled about the crystal rock ! Could it be any other heavy item ??
Khayyam Jan any heavy item!
As crystals can leach heavy metals into the brine, you'd be much better off just using a small and clean empty glass jar or porcelain dish, or even some smoothe pebbles to weigh down the cabbage. I like to use a small glass jar, very well cleanen and weighted down with some clean pebbles inside.
If you are using a Kilner jar like this, you could also us a glass Weck type lid (or two) small enough to fit inside the jar. For bigger batches, look for half-circle weighing stones and a proper sauerkraut crock!
@@FairylandCottage , can I use the regular sea salt if I do not have the pink Himalayan salt
Awesome video.
hi, thanks for your channel, it's been really interesting and useful. quick question- i made my sauerkraut two days ago and just noticed that the edges of the big leaves used to press down the rest were slightly exposed. i've since topped the jars up with purified water, but the edges of the leaves were a bit brown looking. do you think it'll be okay, or do i need to throw those leaves out? i don't think it was too bad but maybe even a little bit of oxidation can completely ruin it.
it will be fine... just cut off any brown bits on the leaves and place back in... its more hardy that you think...
@@FairylandCottage will do. thankyou! :)
I've been meaning to do this for ages! Thanks for the video 💚
Rachel Whitworth yay! Good luck and have fun! ✨
I've made a great many jars of fermented vegetables and have never used organic. I can't recall it ever being an issue at all.
Do you not need to 'burp' the jar daily?
Hello I have just discovered your channel and love it thank you. One question what kind of a crystal did you use and is there any significant to it or do you use crystals in other natural remedies ?
Ah thanks Karen, delighted you like the channel. I had some rose quartz in the house so I used. Crystals are great but I don't have much knowledge other than the basics. Any stone will work, Rose quartz is very healing for your heart and its all about love. Who doesn't love love! x
@@FairylandCottage what a lovely reply :)
Did you add water or was the liquid just from the brine?
You can add water. I add if needed. Just make sure it is pure water.
@@FairylandCottage Thanks for answering. I will try it again, the first time it smelled kind of bad...(wonder if I closed the lid to tight).
I made this sauerkraut recipe and it really tastes good, thank you so much.
But my question is: did you calculate its nutrition facts? Or how can I calculate it?
thank you for sharing sweetness. i have tried making kraut myself but in a week it developed a white goopy film, i wasnt sure if this was normal bacteria, I was afraid to eat it. What do you think?
Joy Meows hummm there are different reason for this. The smell of it will give you a good indication after day 5 it should smell ok but before that it can have a funky smell as the initial fermentation process begins....
@@FairylandCottage
Curious, I LIVE sauerkraut, but sick of paying crazy amounts. So, when does one know, for a FACT, that it's no good by sight, OR smell?? Thank you for your time. 🌹🌹🌹🌹🌹🌹
Excellent presentation, thank you !
Dub Siren thanks for watching!!
Does the salt not kill the good bacteria?
I add Braggs ACV. Tastes great!
Love this!! Are there other veggies we can use? P.S. How do we ensure the bottles are well sanitized? Do we have to boil the jars? I've heard terrible stories about botulism in unproperly pickled veggies
just boil for 10 mins... this sterilises them
you can use other veggies... I haven't tried so I don't know...
I don’t have crystal. can any things replace to crystal ?
Can't wait to try this. Thanks.
let me know if you have any questions x
great video, thank you
I use salt from Wieliczka. The best
What if you're using all your crystals in other projects?
Thank you 🙏
won't the Lemon kill the fermentation process? I always read that one should use only cabbage and salt..
Exactly. Plus, to encourage the correct HEALING, vs tasty, bacteria to propagate, this should be done anaerobically… Not aerobically with a cloth over it. It will continue to work; so closing it tightly in the fridge can cause an explosion- bad news!
I’ve been taught an entirely different methodology to anaerobically ferment. This method seems to be “easy” yet has problems in today’s world. Beware
Is cabbage bad for Uric acid problems..?
Ha! I just saw this video, @Fairyland Cottage! You do love fermenting! :)
Can I add shredded carrots?
Also what greens could be added?
I've added grated organic carrots and finely chopped red onion to mine and it is delish!
Persian cucumbers
filling the jar that high it will definitely overflow , i aim for 2% of added salt ,
Why cloth lid and not airtight lid?
Non-organic cabbage works just fine for sauerkraut just peel off the other two or 3 Leaves
Thanks Niamh - I have been wondering about making sauerkraut for ages! How long does it keep for once it goes into the fridge? Xx
Lizzie Dean Makes Hi Lizzie! , it lasts up to a year in the fridge! How cool is that 😄
@@FairylandCottage Wow ! :)
Lemon sounds interesting what about lime
can you use anything else apart from lemon juice?
just leave out... it should be ok with the water....
Hi Naimh. Do you by any chance have a kombucha and pickle recipes?
I actually don't. Do you know Zero Waste Chef on Instagram, she has recipes like that...
Is that a pink quartz? Or is it just a clear quartz that has absorbed the color of the cabbage? I love stones and crystals and I collect them! I hope you don't mind me asking :)
Rain Darcy I love crystals too! Yay! It's pink quartz. Can meet have too much pink quartz :-) x
Any reason you use the tea towel instead of putting the lid on the jar? Great video btw! X
Fermentation produces carbon dioxide, similiar process as wine and beer making. If the lid was sealed tight the jar could explode.
My understanding is that in this type of jar, the gas would escape from the rubber seal.
Awesome keep them coming please
Wow, it's very easy. Thank you :)
Hi
M suvarna from india
I want to try this good bacteria recipe for 4 yr old daughter.
Can i use filtered water instead of lemon juice bcoz well water will not be available
And how it will test with water?
Plz help with.
Once you are sure that the water is of good quality then go ahead. It would have to be a strong filter! You just don't want any nasties soaking into the cabbage...
Right well I would humbly suggest NOT using a food processor (mine is the similar type as in this video) which results in bits of red cabbage which are impossible to keep beneath the brine. The bits then float and rot in the air pocket. Simply slicing the red cabbage up thin & stringy will be easier to submerge. You can chop up later in necessary.
Thank you my darling! Just found you! Perfect for me!
Delighted you found the channel!!
My parents have been making a home made sauerkraut for as long as as I can remember. So delicious and healthy! We've never, however, kept it in the fridge. A bit cooler room is enough and if you make more of it, make sure to clean off the top layer (do not eat that part) once in a while.
Tiniik01 ah yes, my grandparents kept it in the garage! Thanks for the tips. Much appreciated. X
Why red cabbage ? And when you say room temperature, how many degrees centigrade ? Cos where I live it's 40 degrees centigrade most of the time.
Which accent is it yours?
From ireland
@@FairylandCottage wow north or south?
How much lemon juice should be added?
Just add as much as needed to cover the cabbage....
thanks
Just curious--what do you eat this with?
usually we eat potatoes. If you like meat, but this should have a strong taste (such as roast pork, Kassler) but also sausages, mushrooms, goulash, bacon ... there are also countless vegetarian or vegan recipes.
Lorena Ballou I put it with whatever meal it eating. It's also great on toast with avocado or as part of a salad.
You have great inner beauty!!!
OOOh, lovely. Thank you.
The Permaculture Shoestring Home and Garden :-) happy fermenting!
Fermentation takes just 3 days. After 3 days you can close the jar and put it to refrigerator and use it before end of the month. After a month it looses its nutritional value.
Thank you. We have tried for the first time. After 5 days it’s fabulous
Hi from india. I lov ur videos. I wish to knw how one can get hairless bright and light underarms using natural products. Can u plz do a video on it
Jasna Thrissur delighted to hear. Love to you in India.
Not too sure how you lighted hairs underarms. Waxing can help because the hairs get lighter the more you do it.
Thank you so much dear 😘😍
vijaya nayampalli let me know how you go if you make 😍👍
You so cute 🤗 Love your accent girl💖
a crystal!!!
GREAT VIDEO 🌟❤️🖤💚🤎 FAMILY DAPHNE COTTON ALWAYS 💜,
Ty so much, by the way you are adorable!
I live in New Zealand, this costs between $10 - $15 a jar 😳
A BEAUTIFUL RECIPE BUT ARTHRITIC HANDS STOP ME MAKING IT, BUT I DO BUY ORGANIC RED RAW SAURKRAUT FROM IRELAND AND IT IS SCRUMPTIOUS.
Yay first comment!!!
Marissa McCauley yay you're going to have a really magical serendipitous day! :-) x
I'm using white Irish salt ...but here goes.
When you say every step is important they kinda lose their importance.
When you say loose instead of lose it kinda loses its meaning.
@@NoLefTurnUnStoned. I'm not sure what you mean.
Checked after 11 days and its was all mouldy on the top, waste of a full red cabbage
SO..... if some of the cabbage peeks up out of the brine - it grows mold!!! (Lesson learned)
@@kenniclown3103 yeah it’s a tough lesson. It still happens to me now sometimes!
Don’t forget if you’re using a pop top to burp it every day
omg i got anxious when she started talking. she seems so stressed. whyyy??? i got worried for a moment! loved her and the video tho
Thank you for another very nice video. Just one thing: I have never ever heard of red Sauerkraut. Sauerkraut is always made from white cabbage. So I would call this fermented red cabbage. Not Sauerkraut.
I'm sleepy.
You added 🍋 .....that is so wrong
Pink Himalayan salt so over rated. it has rock sediment and grainy. It look's good, but sea salt is the best. Period...! Also sauerkraut look's much better, when the cabbage is sliced....
Its nice BUT its not Sauerkraut 🤪