Let's make Sauerkraut! (Fermentation 101)
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- Опубліковано 13 вер 2021
- #shorts #oktoberfest #Sauerkraut
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Sauerkraut help me a lot to cure my stage 2 hemorrhoid
How??? What did you do??
Please let me know how @Alex Djuan
Just eat that daily, eat vegetables and avoid spicy food 👍 I'm totally fine now
@@alexdjuan5641 It is great seeing a helpful and friendly interaction between two strangers. Keep it up friends!
@@erxfav3197
sauerkraut has 700% of daily recommended intake of vitamin c.
to put in perspective oranges,
which is often recommended for vitamin c,
has around or less than 100% of recommended daily intake of vitamin c.
sauerkraut also provides other things.
fermenting with plastic is a bad idea. Plastic Chemicals disolve through the fermentation
Wrong, most ziplock bads are made from LDPE, which can withstand ph ranges from 1 ph all the way up to 14. They are entirely safe for fermentation.
@@levansegnaro4637wha about the cheaply made, China plastic container?
@@levansegnaro4637 if you trust that. Safe means "you wont be able to link it back to us."
@@Sammiejammie521sous vide container ... all polycarbonate when I looked to buy one #BPA nice for stimulating the estrogen receptor 😢
Love sauerkraut with just about any sausages.
I don’t know about 3-4 days mine takes about 21 days. And I don’t have some wild recipe either , that was the standard time frame when I was originally searching for recipes.
It's SO GOOD. It's like eating fried onions when you warm it up.
Put a can of it into a pot with meats, and it legit rocks IMO.
loving this!!
Gonna make this tomorrow. Grew up eating tins of this stuff but where I live now you can't get fermented sauerkraut, only the gross vinegar one which is basically just pickle.
The preparation when you cook it is 100-percent most people's problem. You got to sautee it at least. Preferably in the oven with the sausage is on top or the middle😢 I like to use about 20% onions for the sauteing. You don't need the huge amount of either. 😊
Cook sourkraut? The hole point of it is bacteria - which you will kill by cooking it. It must be consumed raw (i.e. as it is, just fermented, not cooked) to rip all the benefits.
Sauerkraut is weirdly good tasting, if you like kimchi or miso soup. You could like it. I eat it with fried egg and a little siracha
Yum
This video surely needs a thumbs up.
im so stupid for not thinking of a bag of water. thank you! you just solved all my problems kinda
The instruction I was looking for ❤
This video is very helpful. Thank you
OA, very fitting that I should see this video today as we had our yearly “friends and family” New Year’s Day get together with around 40 people in our home, enjoying our homemade sauerkraut with pork, hotdogs, and mashed potatoes. We make ours every year and two 5-gallon crocks from my husband’s homegrown organic cabbage. Very central Pennsylvania popular (Pennsylvania Dutch cooking), but we never tried juniper berries, and I’m liking the thought of that, thanks!👏🏻👏🏻
Caraway seeds are a must for me.
What spices did you use for the red sauerkraut?
Can you make it with just chopped cabbage, instead of shredded? I do not have a madoline or the patience to slice so evenly and thinly. 😅
Gonna take a lot more patience to chop it
You can use a potatoe peeler go get the fine shreds.
Amazing 😂 thank you!
Says who I love this stuff
Why is no one talking about him sticking his foot in there?
That was his hand 😂
I love it, made my kids eat it with a few drops of mustard for 1000v bucks...
Mustard? Interesting 🤮
Why?
@@pandadoublexlyes
As korean i find this valid. Love 😘 sauerkraut taste similar to kimchi
Incredibly good for you too
I tried my own made saurkreaut for the first time today. It kinda smells a little bit like beer and spoiled cabbages but taste sour and a lil bit salty. Is it supposed to be this way?
Good for the heart too
Imitation Joshua Weissman over here
Been looking for a how to make sauerkraut. Every since I was about 10 yrs. I saw my aunt Vivian make some in a mason jar seating in the window sill!
Will?
How much salt?
Working on a new batch right now. 😂
You summoned us germans?
No joke... I need to make Sauerkraut now!
Lecker Schmecker😋😋😋😋
Can I wash the cabbage before doing the sauerkraut? I'm not sure water will affect the fermentation process.
Isko glass box me kitni der rkhna hai
not gonna lie it's look delicious
Juniper might be too much I'd just do all spice berries
Mmm... Lecker 😋 😋 😋
Man könnte sich reinsetzen😋
Will it work without weighing it down? I already started mine without
It's not necessary but it makes things easier, basically if it's not weighed down pieces of cabbage can float to the top and if they're not submerged they can grow mold. Keep an eye on it and skim off the pieces if they escape. It's easier in a jar unlike the wide container in this video
Put sourkraut on a bagel with cream cheese
Started eating sauerkraut with everything. But heard store bought isn't good for you really.
Need to learn to make it at home
But am scared it will go off during fermentation. How do you know if it's gone bad.
Store bought isn't bad per se. If you can buy some that indicates that it still has living lactobacillus then it will have the digestive benefits people seek from home made sauerkraut.
Making it is pretty easy. You will need a large bowl and a container, like a jar, that can hold all of it during fermentation.
Step one, shred or finely slice the cabbage. You can use any variety you'd like, green is just fine and the least expensive.
Measure the weight of the cabbage. I'd use grams to keep this part simple. Take the total weight of the cabbage and multiply by 0.025 (or anywhere from 0.02 to 0.03, but I use 0.025). That number is how many grams (if you used grams to keep it simple) of salt you will use.
Put the shredded cabbage in a bowl and sprinkle on the salt. Do this in layers if you're doing a big batch. Now beat that cabbage up! Grab it and crush it, smash it, squeeze it. You're gonna want to do this for several minutes. You could do that for a couple minutes then come back and do it some more after a few more minutes to let the salt help do the work but what you're trying to do is to get the cabbage to release some of the water it has inside. This water mixed with the salt is going to be your brine.
Take the cabbage and pack it into your vessel, again jars are very good for this because they are generally tall and narrow which helps with the next part. After the cabbage is in the jar carefully add all the brine that is still in the bowl. It is very important to cover the cabbage with the liquid. As shown in the video a leftover cabbage leaf can be used to sort of cap the soon-to-be sauerkraut, and/or a sanitized plastic bag filled with water. The idea is to keep all the cabbage submerged.
Why? Why have we done all this?
Okay, that brine, the salt and extracted water from the cabbage has a high enough ratio of salt that pathogens (any micro-organism that is potentially harmful to humans) cannot grow in it. What can grow in the brine is the hero of this story... lactobacillus. Lactobacillus is a bacteria that is healthy and good for our gut microbiome. It is what is in yogurt, particularly yogurt like Activia.
So the brine stops other bacteria, yeast, etc., from growing but allows the lactobacillus to grow. As the lactobacillus grows and starts to consume sugars in the cabbage it produces two main things; lactic acid and carbon dioxide. The carbon dioxide will form bubbles and float out of the liquid. You will need to allow it a way out of the jar or other vessel or else it will build up pressure until something gives, such as the jar blowing up. You can just open the lid on a daily basis or use a different method to let the gas out without letting oxygen in. Oxygen could allow some bacteria or yeast to start forming above the liquid. Under the surface of the liquid the lactobacillus has been producing lactic acid which brings the pH of the liquid down (makes it somewhat acidic and sour like vinegar... or you know, sauerkraut). Once the pH is lower than 4.6 the sauerkraut is considered shelf stable, meaning that it can be left out without refrigeration and not spoil. It's fine to put it in the fridge anyway just to be extra safe.
How do you know if it has gone bad?
This one is pretty easy. Smell.
Rotten food smells rotten. You'd also be able to see the growth of fuzzy stuff, or oily looking stuff on the surface. In most cases you could just remove the nasty looking stuff as long as the cabbage has stayed under the liquid the whole time, but if smells bad then it isn't right. Keep in mind, sauerkraut has a distinct smell and that's what you want. That's not the smell I'm talking about. If it smell like a small animal died in your jar then it's bad.
The process is pretty foolproof if you hit the main points.
--create a brine that is at least 2% salt by weight (total weight including the cabbage)
--keep the cabbage under the brine
--minimize oxygen exposure (everything below the brine is protected from oxygen exposure).
@@gameface6091 Thank you! This is very helpful; especially, the part about the smells! Usually, people wouldn't give a comparison smell, so it's hard to know what "smells bad" means.
@@gameface6091fantastic comment. Thank you🎉
Please how long do you keep cabbage to ferment?@@gameface6091
what is red one??
Lol, I keep thinking you are pressing it with your toes.
As someone new to Saurkraut, why does it have a bad rep?
Juniper aye
So did you straight up copy Joshua Weissmann or the other way around ?
Maybe it's just me but I miss the brightness of the old setup
I don't see where you pounded it before adding all the ingredients.
Hats off to massage le cabbage 😂😂😂
dill/garlic +++
I can’t find the Jupiter spice 😱😱😱😱😱😱I live in Canada 🇨🇦
So basically, humankind invent this fermented cabbage-lettuce dish, eh?
In Korea, it's kimchi. In india, it's acar. And now this Sauerkraut in German region
Can I ferment in fridge ?
Yes, but it will take longer.
Lol my least fav food 😅😂
I’m just thankful theres no nail-polish today
Does anyone has the salt vs cabbage ratio to make it taste right ?
Trial and error process. Start a ratio of 3 teaspoon salt : average size of cabbage.
Idk why I thought sauerkraut was onions
I didn't understand, you were talking too fast and changing your words
Why so sour kraut?
Who says it has a bad rep? Why would spread this kind of message? Most people just don’t know about it or its benefits or they simply don’t eat it. Saying it’s got a bad rep it’s actually promoting this idiotic statement
what the fuck are you talking about lmao
Another vid whith no actual measurements
Ill stick to kimchi thanks
Why so fast, its not easy to take on board.
I saw maggots 😢😢😢
So there is no vinegar in it?
Fermentation produces the vinegar.
Kraut is a racial slur, but if someone says sour before it they are fine.
A❤️A
Bro your mandolin slicing technique is scary, please be more careful of your hand lol
I have high blood pressure. What's altenative to salt ?
No alternative to salt, BUT all you need is 1 Table Spoon to make a full jar of sauerkraut
Keto or carnivore diet will sort your high blood pressure in case you don't know.
Try celtic salt
Not gonna get the Lacto bacteria unless it sits out for 21 days.... good cabbage tho. Just not what I'm going for in the long run... 21 days son.. live n learn ❤✌️😉👌
Great on hot dogs 🌭
4-7 days seems such little time. I’ve seen 2-4 weeks is best.
So I've heard! What's your experience with the time difference?
I guess the whole point i’m trying to make here is.. I. HATE. SAUERKRAUT.
Why
So you don't cook it, it's just raw cabbage!
Don't cook sauerkraut or you destroy all the probiotics that makes it so awesome on a tummy and gut. If you must heat just barely warm it
No water ha.. nice!
There is water, but it all comes from the cabbage. The salt helps extract it and then creates the brine that will protect it from pathogens.
Ca baggjaze massage
Mouth hole
Aka pie hole
Bleeds
Its tangy, its sour, it what you need to shove in your mouth 😅😂😂
Spread the gospel god loves you so as jesus love you all and goodnight and I I I have a great day today and I pray that you Spread the word of God amen to that God bless you and repent for your sins and prayers for Ukraine and don't let temptation ever overcome you be strong against temptation guys love you all and goodnight and repent asap 💖. Share this message
God bless you too n keep you
God is awful he isnt even helping Ukraine or the women in Afgahistan
I'll spread my disdain for the bible and for all organized religion around the world. God isn't real.
Your invisible sky daddy left for cigarettes thousands of years ago and never came back.
Copy cat of Joshua wasserman 😂😂😂
❤
Sauerkraut smells disgusting
How much salt?