Red cabbage fun fact: In Germany, the northern half of the country calls it red cabbage while the southern half calls it blue cabbage - due to the different mineral profile and ph levels in the ground in the different parts of the country, the hue of the red cabbage grown in the North is more on the reddish side of purple, while in the red cabbage grown in the South, it veers more into blue side.
I am from Germany and have a solid agricultural background and I would like to see references to what you're saying. BTW., the optimal soil ph range to grow cabbage is ~6.2 +- 0.5, it doesn't matter whether you're North or South of the Weisswurst Aequator.
@@j.79 Ye, its bullshit. I guess what hes referring to is alkaline fermentation which might end up giving it a more blueish kind of purple, while the northerners tend to use more acidic types of preparation making it look more red. That regional difference in preparation is why the south calls it "Blaukraut"
Stellt sich nun noch die Frage, wie die unterschiedlichen Farbtöne zustande kommen. Wer z.B. schon einmal in Norddeutschland Rotkohl gegessen hat, kann bezeugen, dass der Kohl dort wirklich rot ist, ganz im Gegensatz zur blau-violetten Variante, welche im Süddeutschen Raum verbreitet ist. Die Antwort darauf ist in der Chemie zu finden. Deshalb lässt sich die nachfolgende kurze Chemie-Lektion nicht vermeiden: Das Blaukraut enthält Anthocyane (Pflanzenfarbstoffe), die als Säure-Base-Indikator, auch pH-Wert-Indikator genannt, wirken. Bei niedrigen pH-Werten, das heißt in sauren Umgebungen, färben sich diese Indikatoren rot, bei hohen pH-Werten hingegen blau. In Norddeutschland ist es üblich, den Rotkohl mit säurehaltigen Zutaten wie z.B. Essig zuzubereiten (der Indikator im Kohl färbt sich rot). Im Süden Deutschlands wird der Blaukraut gerne süßlich mit Zucker angerichtet. In Süddeutschland wird jedoch eher die süßlichere Blaukraut-Variante bevorzugt, es wird deshalb häufig mit Zucker zubereitet. Dadurch behält das Kraut seine violette Farbe, welche bei Verwendung von Natron sogar ins bläuliche umschlägt.
@@pigsnott Darin liegt auch die Erklaerung dass man im Norden den mit Essig zubereiteten Rotkohl im Wasserbad einkochen kann und nicht unbedingt unter hohem Druck, denn der Essig senkt den PH Wert tief genug ab dass Botulismus Bakterien nicht mehr leben koennen. OMG, mein deutsch wird rostig .
I absolutely love her enthusiasm, her zest for life and her glowing radiance is proof that this is a healthy lifestyle. I am learning so much from this channel
She just glows good health, Look at her perfect complexion, Weight and skin! I don't know her age but she would pass as a healthy 20 year old in my book!
you are such a thorough teacher (love that you explain the "why" that way we understand better)...w/ a pleasant demeanor and overall, enjoyable to learn from you
This was an excellent presentation. No nonsense side talk--only the facts delivered with excellent pronunciation and volume. I don’t think I’ll ferment the cabbage as it seems too much hassle for me, but you made it look easy to do. I wish all UA-cam videographers could do as well as you have done. Too many people love to hear themselves talk and turn off the viewer. I will subscribe just because this video was so well done. My kudos to you young lady.
Thank you, my dear. I am 55 years old, and I have not seen a woman detailing work like detailing. Thank you, thank you very much, with all my heart.💜💜💜
I appreciate that you explain the science behind what is going on and approach your methods so that beginners are not afraid to try the process. This is what makes your videos the best out there. Thank you for putting out well researched videos online so we can all benefit. You are appreciated!
I made some sauerkraut with my 12 year old boys this weekend for the first time. We had a ton of fun. Their great uncle Walter would make a huge batch every year. Sadly he has passed on with his secret recipes. Now your recipes have become the foundation for the new family tradition. Thank you so much for sharing your knowledge and making our lives a bit healthier and richer. God Bless you friend.
I love everything about your presentation. Friendly without being gooey, informative but concise, and with the right amount of details without assuming we know anything - but not being condescending to anyone's intelligence. I applaud you. Very very classy Ma'am, such a natural teacher. I appreciate the humility in your presentation, it is lacking in so many "Influencers".
I made this ferment according to your recipe and it is fantastic. It's hard not to eat the whole jar at one time. I will definitely be making this again. Thanks for your wonderful videos.
Just came across this video and thoroughly enjoyed it. I miss country living; both sets of grandparents were farmers and did larger batches of sauerkraut. I don’t care for the store purchased sauerkraut, but I didn’t want to do the large batch process either - no room or time. I appreciate that you’ve shown how to make smaller batches. Can’t wait to try this, thank you.
Fennel and beet and pear are fabulous ideas for ingredients. I'll be trying that on my next batch. Here is something you might want to try. After I chop 1 large cabbage, I bag it and freeze it for 2 days. After freezing I put the frozen cabbage into a small food safe plastic tote with extra room for mixing in ingredients. Once thawed I add half cup of montreal steak spice , 1 tbs of celery seed, 1 tbs of dill seed and a healthy splash of apple cider vinegar. From time to time I add a chopped up apple. The apple cider vinegar inoculated the cabbage to a degree and gets fermentation rolling quick. Anyways that's how I do it. Love your channel. Thank you for everything you do
I’ve also heard that freezing stuff will kill the good bacteria needed for fermentation, as will ACV which shouldn’t be used for fermentation only pickling. Most of my fermentation groups don’t even allow the mention of using vinegar as this is considered pickling. I’ve never tried it though so I have no idea.
Hey..it works like a charm and fully fermented sauerkraut in 5 days. You arent soaking the cabbage in acv , just enough to kick start the fermentation. My last batch i added thawed okra to the batch. Worked beautifully
You can also use a small jelly jar as a fermenting weight. The jar lid will help keep the jar pushed against the kraut, any rising juices will enter the jar instead of spilling over, and you can always empty the jelly jar back into the fermenting food. It's what I've used for years. Love your recipe by the way!
I was just making the fermented cauliflower recipe and found that I didn't have cabbage leaves, unboiled rocks (lol), glass weights or smaller jars. A fresh ziploc bag with water in it to the rescue. It covered everything, has more than enough weight and is totally reusable.
@@alvareo92 They were a temporary solution since I didn't have anything else at the time. They worked surprisingly well but I do use glass weights now.
@@ffaubert1well, to clean the ziplocks is quite some effort. The fermented juices creep into every wrinkle. So I end up using them not as often as I thought in the beginning. Glass weights are really a very handy solution.
I made some a few years ago and it was THE BEST!!! But I had to wait six weeks for it to be ready. Just used red cabbage, salt, and water. Thanks for the secret of the other ingredients speeding up fermentation. Why does no one sell this delicious healthy stuff in stores? Way better than white cabbage sauerkraut.
Thank you for this very helpful tutorial. Iam a teacher by profession though now retired and I really appreciate your excellent teaching style and well thought out attention to detail in your video. Your presentation is faultless and even someone as nervous in the kitchen as me can have a go at this recipe. I am a keen gardener but a plain unadventurous cook sticking to what I know but I've always longed to be able to make more/better use of all the wonderful fresh organic foodstuffs I grow in our garden. I feel very grateful to you for giving me this chance to learn. God bless you. Love from Vera in Northern Ireland
yes thanx for leaving out the droning music, jokes and cutesy posing ... your sincerity and care are obvious and appreciated. Thanx for not turning us into an "audience".
I’m impressed, well done! Very thorough, detailed and educational information presented within a clean, professional production (good lighting, everything is visible and within focus, good camera angles, good audio, no background distractions!). Plus, continuous thought/speaking! You’re not searching for what to say next and no pauses (“Uhm …”)! I look forward to making my way through all your videos! 😉
I just started my second batch last night. I haven't used up the first batch yet, but it took so long that I thought I should start the second batch before I run out. I didn't use any recipe. I just did what I learned from a UA-cam video. I only put pink Himalayan salt in it. I might have put too much, because I used 2 tablespoons instead of one, but I think it tastes great, anyway. I'm going to mix red and green cabbage together next month, once I am able to buy some.
I had success! THANK YOU BEYOND SO MUCH!!!! Beautiful purple cabbage, and added caraway seeds and an apple or 2. And followed the same with jars of sliced hot peppers with onions and carrots, so good AND STILL crunchy.
I suffered from anxiety and insomnia. Everytime when I have trouble sleeping or feeling anxious, I always come to your videos and it instantly calm me down... Thank you. PS. i hope you wouldn't mind we using your channel for different purposes.
If you haven’t already tried it - get yourself an adrenal supplement. I found one with ashwagandha really helped to reduce my insomnia and anxiety. It’s like one day, the switch goes off like magic. Also get a magnesium supplement. I would also highly recommend trying some yin yoga videos. There are plenty of 10 minute bedtime routines that will also help set you up for sleep mode.
Just thinking about getting in to pickling and fermentation, more fermentation after watching one of your videos, and I, like so many of your viewers, appreciate the care you take in explaining the processes. Thanks.
You inspired me to make that day a sauerkraut, but i made it from the red one. And the result is fabulous. But I kept it 4 days, instead of 5. Such a great probiotic. Thank you very much for your videos.
I had a crock that broke after one use. For YEARS I threatened to buy another. In the meantime, I purchased products from Nourished Essentials and Masontops but never made the sauerkraut. Recently, I bought a new Polish crock and unearthed my airlocks. Your videos have been such an inspiration! Yesterday I put up three recipes. One was in the 2L crock, and two were half-gallon mason jars. After a mere twelve hours this morning, I heard the crock quietly gurgle. While writing this, it has gurgled four times. It is satisfying and reassuring all at once. I have enough half-heads and bunches of this and that to put up one more recipe. Thank you for your encouragement.
As a total beginner, I have watched many of the fermenting videos available. I have eliminated all but yours. It is your style of instruction, and information you provide, that I prefer. This particular video pulled me in, because it allowed me to invision other types of fruits, vegetables, herbs & seasonings which can be added to the cabbage. Cabbage by itself is just o.k. to me. Through your video, I learned I can dress it up a bit, to make it more appealing to eat on a daily basis. No other videos, I watched, provided suggestions beyond cabbage and maybe carrots. The enouraging words you offer, make this choice in eating, less daunting.
I can’t wait to try the ginger and carrots + cabbage. I’ve never fermented anything, except forgotten food in the back of the fridge, but I’m gonna give it a go.
the core of cabbage is one of the best bits...I always like to use it. I also love brocolli stalks and kale stems, people should learn to use these bits instead of throwing it away
I just love your recipes. Much more interesting than the recipes I have been making. I love the probiotic benefits of fermenting. Thank you. You are just lovely, as a presenter. Linda, Turks & Caicos Islands
I've viewed a lot of good videos on fermenting, but this is by far the best, most informative one yet. Looking forward to viewing her other videos as her method of teaching is superb.
Thank you! You inspired me again.I ferment almost all of my vegetables because it is very healthy especially for such an relatively old guy as me(62). Sometimes I don't have all of ingredients, because I live in Latvia. But fermentation is going on anyway, and ingredients are a little different.
I’m so glad I found your channel you are such a great teacher. I’ve always wanted to do my own fermented and now you have given me the confidence to give it a go thanks
Thank you for being such a great teacher! Your tutorials are so informational and easy to understand. I followed your instructions and made my first fermented cabbage! Wow you are an amazing teacher and you inspired me to start this healthy habit of fermenting! You are amazing and your videos are absolutely perfect !!
Thanks for the clear explanation. Six years ago I started making fermented cabbage, but using a much simpler prepping, and adding Kosher salt to filtered water with the Cabbage in large jars. Adding Carrots, green peppers, and several other vegetables WORKED, but I never had the patience to mix salt and chopped vegetables as you have. I'm going to try your recipe. THANKs for the details and demonstrations.
I can’t believe I succeeded in making fermented sauerkraut. I only used cabbage and beets though! Excellent recipe and tips. I failed the first time but I came across your video and turned out perfect. ❤
But I have a question please. When I placed the jar in the fridge, I realised that the cabbage kinda soaked the brine and it’s not covering the cabbage as in the beginning. Is that normal? It’s not submerged as it was in the beginning.
Really well done video. I’m been fermenting red cabbage for 2 years now. She missed nothing and. I do have a gram scale. I just measure 2% salt less as I get more confident. Congrats!!
Do you ferment Kefir or Yogurt ? I’ve been eating Kefir for years and just bought Kefir and Yogurt strains. After watching this, it seems like the benefits, cost and everything of fermenting cabbage outweighs kefir. I’m not sure about home-made kefir and if it’s necessary to do it ………
A kitchen scale is a really useful tool to have. Weighing your cabbage will make determining how much salt to use so much easier. You want 2 to 3 % of the cabbage weight in salt. If your cabbage weighs 1,000 grams, then you want at least 20 grams of salt but no more than 30 grams (1,000 x.02 = 20) or ( 1,000 x .03= 30)
Recently, one of your videos showed up in my feed. Lucky for me!! I’ve watched several of your videos. Your explanations are so clear & detailed. You are correct in that some other videos do leave you hanging. I’m trying my 1st batch of cucumbers. Next will be sauerkrauts. Thank you!
Thank you so much for sharing your knowledge. Really appreciate it. I love fermenting, and always looking for new recipes. Usually I use Savory,carrots, Ginger, chili and Garlic with a 2% salt per Kilogram. And I leave it fermenting for around 8 days. Best regards from Germany 😊☺️
I love your blue cabinets, as it's my favorite shade of blue. I can't wait to make this kraut. Ive since become a fermented eggs fan. I've also been drinking shotglassesful of the ferment solution. It's yummy, imo. Many of my GI issues a a bit better. I'm a new fermenting fan.
Great recipe; my wife and I use honey or Fuji apples in our red cabbage sauerkraut. it is delicious. My wife can chop the cabbage fine, which makes the sauerkraut very good.
Love, love, love your presentation! You have pushed me out the door this morning - rock hunting! Am so inspired by your no nonsense, clear approach. Will be looking for your other videos too.Thank you! 😜
I like very much your clear presentation tutorials, I'm a newbie I'm going to try this recipe on my sailboat. Thanks very much for your quality videos.
Another very informative video. I’m a fellow fermenter but wish I had this information when I was starting out. I just did Red cabbage this past weekend. I use garlic scapes as my added flavor. Yes the garlic does takeover the ferment but I use mine on my green salad about 1 tablespoon at a time. I’m now adding ginger to my Fermented Carrot slaw. Thanks for that information. My takeaway today is I’m going to try fermenting fennel by itself for its digestive benefits. I weigh my dry ferments and shoot for 1% salt. My brines are at 2%. About the PH meter. I tried one and sent it back after reading the instructions. How often do you calibrate yours? I ph balance water for kratky method of hydroponic never thought about checking ph of my ferments. Sorry for rambling on it’s almost pickling time on the east coast. Half Sours are one of my favorite. I do green tomatoes same way ( with carrots cauliflower pearl onions etc)in the Fall. Take Care and thanks
Interesting. I am from the Caribbean. Pickling and fermenting have to my knowledge not been one of our traditions. But with so much fruit around I plan on trying something sometime. Meanwhile reading and learning.😄
@@missyo4848 I save the garlic scapes from the garlic I grow. I freeze them. I also save the garlic flowers then I ferment in a 2% brine. 3-5 days on the kitchen counter then about a month in refrigerator before I start adding them to salads and dressings
Oh, Adrienna, this recipe is amazing! It's just about the best food I ever tasted. I can't believe anything this simple can be this good! Thanks for the great recipe and the clear and careful directions.
I just tried making this for the first time. Your instructions were spot on and easy to follow. I do have to ask how you keep everything so clean and orderly though, my kitchen looks like a murder scene!
Lol! "Murder scene" really gave me a chuckle. I do some cleaning up in between filming takes and make selective camera angels😀😀. No no my friend, you are not alone... I experience kitchen destruction too!
@@CleanFoodLiving thank you for this excellent recipe. Great for couples. Right quantity. I did want to let you know something. A great South Georgia Baptist pastor once alerted me about this euphemism.. “Old hat”. You used this towards the end of your video. He educated me this was a southern phrase because I used the phrase for similar type of expression you did. I was shocked what it literally means. Figured you do not understand the meaning. Or you would not have used this on the show. He alerted this is not talking about a loose, warm, comfortable hat. Hope you understand the double entendre female reference. I “replied” here to your comment in order you might see the YT notice, then click here to read. You have a great week. Thank you.
Because of high cost of living ive started doin this more and more bringing back memories of my childhood. Your videos are fantastic and so well explained.
Thank you so much for this incredible video, i felt a bit of a 'Cabbage' before watching this post, and now thanks to your brilliant easy step's i feel confident to try this myself, instead of just simply buying 'Store bought items' as home made food are a labor of love and delicious too, Thank you, and Bless. 🙂😇
I made some of this using a red heirloom savoy cabbage. Simply use 2 percent of salt by weight of cored cabbage. Chop ans toss into the bowl and toss in the salt, then CRUSH the cabbage and salt mixture. Cover with a tea towel, repeat every 15 minutes. The juice of the cabbagd is pulled out. Pack in a clean canning jar. Top with a 2 percent brine and secure witha lid. Ferment for a couple weeks and check it for doneness
The English translation of this tamil comment shows " the pronunciation is good enough", but the original comment actually goes further. The more accurate translation is " your pronunciation is EXCELLENT". 😊 Hello google? and to think that its run by a Tamil guy( Pichai) 🤭 just kidding just kidding people. all good
Adrienna Thanks I love the way you present this video simple but comprehensive. Due to disability I won't be able to do this. But here in England I do buy an organic Red Raw Saurkraut that tastes amazing.
I'm making your red cabbage Sauerkraut, which looks delicious, here in damp Merry Old England today. You look the picture of health so are doing something right!
I’ve just made my second batch as the first lot went down well with the family. This batch is even better ❤. I didn’t measure the fennel and think I put in more. Also a bit heavy handed with the salt. It’s turned out amazing. My daughter loves it too.
Lovely recipe, saved for when my cabbages come in. I'd assume the purple cabbages are not really necessary, I'll probably use a few more beets and just go with my garden's green cabbage. The fennel is an interesting addition.
I am happy to have found your videos and the information you give is so useful. I love the rock idea, my mother would make a big crock pot a meat platter on top then place a good clean rock on top, we always had kraut growing up, one reason we six children were so well during flu season.
Thank you so much for this wonderful recipe! I successfully made my first ferment with this recipe and I left it on my counter for two weeks, moved it to the fridge, and now several weeks later I'm almost halfway through the jar ANF the taste gets better and better! Thank you for answering my questions!!!♥🌺🌹
My mum being German made red cabbage many times with vinegar some sugar it melts in Your mouth we served it with mashed potatoes with tiny bit gravy it's so beautiful no One made it like my mum and I Never got recipe silly Boy
My sauerkraut journey has just begun and will most likely become a staple in my life, thank you for the videos and the guidance. Really appreciate it. My wife does too!
Red cabbage fun fact: In Germany, the northern half of the country calls it red cabbage while the southern half calls it blue cabbage - due to the different mineral profile and ph levels in the ground in the different parts of the country, the hue of the red cabbage grown in the North is more on the reddish side of purple, while in the red cabbage grown in the South, it veers more into blue side.
I am from Germany and have a solid agricultural background and I would like to see references to what you're saying. BTW., the optimal soil ph range to grow cabbage is ~6.2 +- 0.5, it doesn't matter whether you're North or South of the Weisswurst Aequator.
@@j.79 Ye, its bullshit. I guess what hes referring to is alkaline fermentation which might end up giving it a more blueish kind of purple, while the northerners tend to use more acidic types of preparation making it look more red.
That regional difference in preparation is why the south calls it "Blaukraut"
Stellt sich nun noch die Frage, wie die unterschiedlichen Farbtöne zustande kommen. Wer z.B. schon einmal in Norddeutschland Rotkohl gegessen hat, kann bezeugen, dass der Kohl dort wirklich rot ist, ganz im Gegensatz zur blau-violetten Variante, welche im Süddeutschen Raum verbreitet ist. Die Antwort darauf ist in der Chemie zu finden. Deshalb lässt sich die nachfolgende kurze Chemie-Lektion nicht vermeiden: Das Blaukraut enthält Anthocyane (Pflanzenfarbstoffe), die als Säure-Base-Indikator, auch pH-Wert-Indikator genannt, wirken. Bei niedrigen pH-Werten, das heißt in sauren Umgebungen, färben sich diese Indikatoren rot, bei hohen pH-Werten hingegen blau. In Norddeutschland ist es üblich, den Rotkohl mit säurehaltigen Zutaten wie z.B. Essig zuzubereiten (der Indikator im Kohl färbt sich rot).
Im Süden Deutschlands wird der Blaukraut gerne süßlich mit Zucker angerichtet.
In Süddeutschland wird jedoch eher die süßlichere Blaukraut-Variante bevorzugt, es wird deshalb häufig mit Zucker zubereitet. Dadurch behält das Kraut seine violette Farbe, welche bei Verwendung von Natron sogar ins bläuliche umschlägt.
@@pigsnott Darin liegt auch die Erklaerung dass man im Norden den mit Essig zubereiteten Rotkohl im Wasserbad einkochen kann und nicht unbedingt unter hohem Druck, denn der Essig senkt den PH Wert tief genug ab dass Botulismus Bakterien nicht mehr leben koennen. OMG, mein deutsch wird rostig .
@@pigsnott Hätteste einfach meinen Kommentar gelesen, hätteste hier nicht so nen Absatz hinpfeffern müssen.
I absolutely love her enthusiasm, her zest for life and her glowing radiance is proof that this is a healthy lifestyle. I am learning so much from this channel
She just glows good health, Look at her perfect complexion, Weight and skin! I don't know her age but she would pass as a healthy 20 year old in my book!
@@scotty6346
50s.. yep.
I have never even thought about fermenting anything. Now I'm searching for reasonably clean rocks. You are a very likable teacher. Thank you.
Ha - "reasonably clean rocks" - LOL! The rounder the better too :-)
They sell on Amazon glass jar lids to put on top. Cheap.
@@kathyjohnston3971 Thank you Kathy. I bought some a few weeks back and have been thrilled with them. It's been quite a bit of fun.
you are such a thorough teacher (love that you explain the "why" that way we understand better)...w/ a pleasant demeanor and overall, enjoyable to learn from you
Absolutely agree. My science oriented mind always has to ask why.
Hi Splas h! I just discovered the channel a few minutes ago & I can already 💯% AGREE with you‼️Can’t wait to get started❗️
I assume same process if using a crock . Thanks so much
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This was an excellent presentation. No nonsense side talk--only the facts delivered with excellent pronunciation and volume. I don’t think I’ll ferment the cabbage as it seems too much hassle for me, but you made it look easy to do. I wish all UA-cam videographers could do as well as you have done. Too many people love to hear themselves talk and turn off the viewer. I will subscribe just because this video was so well done. My kudos to you young lady.
Thank you, my dear. I am 55 years old, and I have not seen a woman detailing work like detailing. Thank you, thank you very much, with all my heart.💜💜💜
I appreciate that you explain the science behind what is going on and approach your methods so that beginners are not afraid to try the process. This is what makes your videos the best out there. Thank you for putting out well researched videos online so we can all benefit. You are appreciated!
I agree! First first video from this lady and I sure will watch (and study) this content/subject carefully.
Lots of great tips here.
I made some sauerkraut with my 12 year old boys this weekend for the first time. We had a ton of fun. Their great uncle Walter would make a huge batch every year. Sadly he has passed on with his secret recipes. Now your recipes have become the foundation for the new family tradition. Thank you so much for sharing your knowledge and making our lives a bit healthier and richer. God Bless you friend.
So sweet! Thank you for sharing 🌼🙂
Thank you. Your teaching is calm and easy to listen to. You are so authentic. No false hype. Refreshingly you!
And nice to look at, too❤
Love her presenting style, no music or irritating influencer type behaviour. I look forward to watching more of her videos x
I love everything about your presentation. Friendly without being gooey, informative but concise, and with the right amount of details without assuming we know anything - but not being condescending to anyone's intelligence.
I applaud you. Very very classy Ma'am, such a natural teacher. I appreciate the humility in your presentation, it is lacking in so many "Influencers".
Thank you for your kind words 🙂
I dont think one can find something better on UA-cam!! Simply amazing!!
No one but no one offers this level of information for fermenting. With almost a half million views, it's no wonder why!
I made this ferment according to your recipe and it is fantastic. It's hard not to eat the whole jar at one time. I will definitely be making this again. Thanks for your wonderful videos.
So I thought I was the only one wanting to eat the whole jar cheers
I forgot to say how clearly you speak and fairly slowly so it's so easy to follow you .clear instructions too .I'm very happy to have had you pop up
Just came across this video and thoroughly enjoyed it. I miss country living; both sets of grandparents were farmers and did larger batches of sauerkraut. I don’t care for the store purchased sauerkraut, but I didn’t want to do the large batch process either - no room or time. I appreciate that you’ve shown how to make smaller batches. Can’t wait to try this, thank you.
Thank you. I had a kidney transplant recently and really appreciate your videos ❤
Fennel and beet and pear are fabulous ideas for ingredients. I'll be trying that on my next batch.
Here is something you might want to try. After I chop 1 large cabbage, I bag it and freeze it for 2 days. After freezing I put the frozen cabbage into a small food safe plastic tote with extra room for mixing in ingredients. Once thawed I add half cup of montreal steak spice , 1 tbs of celery seed, 1 tbs of dill seed and a healthy splash of apple cider vinegar. From time to time I add a chopped up apple.
The apple cider vinegar inoculated the cabbage to a degree and gets fermentation rolling quick.
Anyways that's how I do it.
Love your channel. Thank you for everything you do
No vinegar for fermentation, best for pickling
@@VivSeesits only a small amount, as a kick starter.
I’ve also heard that freezing stuff will kill the good bacteria needed for fermentation, as will ACV which shouldn’t be used for fermentation only pickling. Most of my fermentation groups don’t even allow the mention of using vinegar as this is considered pickling. I’ve never tried it though so I have no idea.
Hey..it works like a charm and fully fermented sauerkraut in 5 days. You arent soaking the cabbage in acv , just enough to kick start the fermentation. My last batch i added thawed okra to the batch. Worked beautifully
You can also use a small jelly jar as a fermenting weight. The jar lid will help keep the jar pushed against the kraut, any rising juices will enter the jar instead of spilling over, and you can always empty the jelly jar back into the fermenting food. It's what I've used for years. Love your recipe by the way!
I was just making the fermented cauliflower recipe and found that I didn't have cabbage leaves, unboiled rocks (lol), glass weights or smaller jars. A fresh ziploc bag with water in it to the rescue. It covered everything, has more than enough weight and is totally reusable.
@@ffaubert1 I don't think a thin plastic is the healthiest route specially when submerged in salty acidic water for days at a time...
@@alvareo92 They were a temporary solution since I didn't have anything else at the time. They worked surprisingly well but I do use glass weights now.
@@ffaubert1well, to clean the ziplocks is quite some effort. The fermented juices creep into every wrinkle. So I end up using them not as often as I thought in the beginning. Glass weights are really a very handy solution.
Having trouble imagining how the jelly jar works. If the lid is metal does this not degrade due to the acid/salt in the ferment?
You're amazing! Thank you so much for all this content! You're the real deal. I ferment in part because of being inspired by your videos.
I made some a few years ago and it was THE BEST!!! But I had to wait six weeks for it to be ready. Just used red cabbage, salt, and water. Thanks for the secret of the other ingredients speeding up fermentation. Why does no one sell this delicious healthy stuff in stores? Way better than white cabbage sauerkraut.
Thank you for this very helpful tutorial. Iam a teacher by profession though now retired and I really appreciate your excellent teaching style and well thought out attention to detail in your video. Your presentation is faultless and even someone as nervous in the kitchen as me can have a go at this recipe. I am a keen gardener but a plain unadventurous cook sticking to what I know but I've always longed to be able to make more/better use of all the wonderful fresh organic foodstuffs I grow in our garden. I feel very grateful to you for giving me this chance to learn. God bless you. Love from Vera in Northern Ireland
Not only is your info excellent your presentation and video production are an example to any UA-camr.
yes thanx for leaving out the droning music, jokes and cutesy posing ... your sincerity and care are obvious and appreciated. Thanx for not turning us into an "audience".
Perfect video! Nice balance between recipe suggestions, education and your own lovely character. Thank you!
I’m impressed, well done!
Very thorough, detailed and educational information presented within a clean, professional production (good lighting, everything is visible and within focus, good camera angles, good audio, no background distractions!). Plus, continuous thought/speaking! You’re not searching for what to say next and no pauses (“Uhm …”)!
I look forward to making my way through all your videos!
😉
I just started my second batch last night. I haven't used up the first batch yet, but it took so long that I thought I should start the second batch before I run out. I didn't use any recipe. I just did what I learned from a UA-cam video. I only put pink Himalayan salt in it. I might have put too much, because I used 2 tablespoons instead of one, but I think it tastes great, anyway. I'm going to mix red and green cabbage together next month, once I am able to buy some.
Why aren't all youtube tutorials like this one? Your amazing, thank you so much 😍🙏🏼
I had success! THANK YOU BEYOND SO MUCH!!!! Beautiful purple cabbage, and added caraway seeds and an apple or 2. And followed the same with jars of sliced hot peppers with onions and carrots, so good AND STILL crunchy.
CONGRATULATIONS!! That is wonderful!
I suffered from anxiety and insomnia. Everytime when I have trouble sleeping or feeling anxious, I always come to your videos and it instantly calm me down...
Thank you.
PS. i hope you wouldn't mind we using your channel for different purposes.
Its wonderful 🙂
If you haven’t already tried it - get yourself an adrenal supplement. I found one with ashwagandha really helped to reduce my insomnia and anxiety. It’s like one day, the switch goes off like magic. Also get a magnesium supplement. I would also highly recommend trying some yin yoga videos. There are plenty of 10 minute bedtime routines that will also help set you up for sleep mode.
You are amazing, and your video is extraordinary! Clear, detailed, and precise! Thank you & please keep the videos coming!
Just thinking about getting in to pickling and fermentation, more fermentation after watching one of your videos, and I, like so many of your viewers, appreciate the care you take in explaining the processes. Thanks.
You inspired me to make that day a sauerkraut, but i made it from the red one. And the result is fabulous. But I kept it 4 days, instead of 5. Such a great probiotic. Thank you very much for your videos.
I had a crock that broke after one use. For YEARS I threatened to buy another. In the meantime, I purchased products from Nourished Essentials and Masontops but never made the sauerkraut. Recently, I bought a new Polish crock and unearthed my airlocks. Your videos have been such an inspiration! Yesterday I put up three recipes. One was in the 2L crock, and two were half-gallon mason jars. After a mere twelve hours this morning, I heard the crock quietly gurgle. While writing this, it has gurgled four times. It is satisfying and reassuring all at once. I have enough half-heads and bunches of this and that to put up one more recipe. Thank you for your encouragement.
Ive used an old crock pot insert before with the lid. Now I have a ton of crock pots of different sizes I use also for fermentation 😂
OMG red cabbage sourcrout is so good
As a total beginner, I have watched many of the fermenting videos available. I have eliminated all but yours. It is your style of instruction, and information you provide, that I prefer. This particular video pulled me in, because it allowed me to invision other types of fruits, vegetables, herbs & seasonings which can be added to the cabbage. Cabbage by itself is just o.k. to me. Through your video, I learned I can dress it up a bit, to make it more appealing to eat on a daily basis. No other videos, I watched, provided suggestions beyond cabbage and maybe carrots. The enouraging words you offer, make this choice in eating, less daunting.
I can’t wait to try the ginger and carrots + cabbage. I’ve never fermented anything, except forgotten food in the back of the fridge, but I’m gonna give it a go.
the core of cabbage is one of the best bits...I always like to use it. I also love brocolli stalks and kale stems, people should learn to use these bits instead of throwing it away
Throw them away? I consider them a bonus snack for the cook. Crunchy and delicious.
Such thorough instructions and really useful guidance and tips. I'm hooked!
I think you are a living doll.
You are a natural educator and a gift to the rest of us. Thanks
Your spouse is a lucky person
Thanks a zillion, appreciated!
I love your way of going directly to the ingredients and then showingsimple and easy. Very inspiring 🎶💚🎵
I just love your recipes. Much more interesting than the recipes I have been making. I love the probiotic benefits of fermenting. Thank you. You are just lovely, as a presenter. Linda, Turks & Caicos Islands
I've viewed a lot of good videos on fermenting, but this is by far the best, most informative one yet. Looking forward to viewing her other videos as her method of teaching is superb.
Tried red cabbage + pear. Result is lovely 😋👍
I will try red cabbage + pineapple. Can't be bad😊
Thank you! You inspired me again.I ferment almost all of my vegetables because it is very healthy especially for such an relatively old guy as me(62). Sometimes I don't have all of ingredients, because I live in Latvia. But fermentation is going on anyway, and ingredients are a little different.
Perfect! Glad to hear it😀
So clear, so well organised, so well delivered and, bless you, none of that irritating vacuous music in competition with your voice.
Well said. I agree!
I’m so glad I found your channel you are such a great teacher. I’ve always wanted to do my own fermented and now you have given me the confidence to give it a go thanks
Thank you for being such a great teacher! Your tutorials are so informational and easy to understand. I followed your instructions and made my first fermented cabbage! Wow you are an amazing teacher and you inspired me to start this healthy habit of fermenting! You are amazing and your videos are absolutely perfect !!
Thank you for sharing with us.
Thanks for the clear explanation. Six years ago I started making fermented cabbage, but using a much simpler prepping, and adding Kosher salt to filtered water with the Cabbage in large jars. Adding Carrots, green peppers, and several other vegetables WORKED, but I never had the patience to mix salt and chopped vegetables as you have.
I'm going to try your recipe. THANKs for the details and demonstrations.
I can’t believe I succeeded in making fermented sauerkraut. I only used cabbage and beets though! Excellent recipe and tips. I failed the first time but I came across your video and turned out perfect. ❤
That is wonderful, congratulations!
But I have a question please. When I placed the jar in the fridge, I realised that the cabbage kinda soaked the brine and it’s not covering the cabbage as in the beginning. Is that normal? It’s not submerged as it was in the beginning.
That is ok. Sauerkraut/cabbage will do that.
What I like about cabbage is the abundance. One head of cabbage is a lot of food and fermenting is the only way to go.
You are such a great teacher ❤ I love your videos! Thank you so much!
Thank you thank you from Quebec. You are so nice and quiet, ❤❤❤
Really well done video. I’m been fermenting red cabbage for 2 years now. She missed nothing and. I do have a gram scale. I just measure 2% salt less as I get more confident. Congrats!!
Do you ferment Kefir or Yogurt ? I’ve been eating Kefir for years and just bought Kefir and Yogurt strains. After watching this, it seems like the benefits, cost and everything of fermenting cabbage outweighs kefir. I’m not sure about home-made kefir and if it’s necessary to do it ………
A kitchen scale is a really useful tool to have. Weighing your cabbage will make determining how much salt to use so much easier. You want 2 to 3 % of the cabbage weight in salt. If your cabbage weighs 1,000 grams, then you want at least 20 grams of salt but no more than 30 grams (1,000 x.02 = 20) or ( 1,000 x .03= 30)
Recently, one of your videos showed up in my feed. Lucky for me!! I’ve watched several of your videos. Your explanations are so clear & detailed. You are correct in that some other videos do leave you hanging. I’m trying my 1st batch of cucumbers. Next will be sauerkrauts. Thank you!
Fantastic! Thanks for writing in and sharing 😀
what a great teacher thank you .
So easy, healthy and delicious.
We have been making our own sourkrauts since I was a little girl.
Will be making your combinations soon.
Very nice tutorial, I will give it a try!
Love the idea of adding fennel!
Thanks, my friend God bless you, keep going on
Thank you so much for sharing your knowledge. Really appreciate it. I love fermenting, and always looking for new recipes. Usually I use Savory,carrots, Ginger, chili and Garlic with a 2% salt per Kilogram. And I leave it fermenting for around 8 days.
Best regards from Germany 😊☺️
I discovered & started fermenting last year, but your videos are the best, informative, and relaxed. Thank you SO much for sharing your expertise!!!
Thank you Linda!
I love your blue cabinets, as it's my favorite shade of blue. I can't wait to make this kraut. Ive since become a fermented eggs fan. I've also been drinking shotglassesful of the ferment solution. It's yummy, imo. Many of my GI issues a a bit better. I'm a new fermenting fan.
Great recipe; my wife and I use honey or Fuji apples in our red cabbage sauerkraut. it is delicious. My wife can chop the cabbage fine, which makes the sauerkraut very good.
Love, love, love your presentation! You have pushed me out the door this morning - rock hunting! Am so inspired by your no nonsense, clear approach. Will be looking for your other videos too.Thank you! 😜
LOL, that's great!
I like very much your clear presentation tutorials, I'm a newbie I'm going to try this recipe on my sailboat. Thanks very much for your quality videos.
Another very informative video. I’m a fellow fermenter but wish I had this information when I was starting out. I just did Red cabbage this past weekend. I use garlic scapes as my added flavor. Yes the garlic does takeover the ferment but I use mine on my green salad about 1 tablespoon at a time. I’m now adding ginger to my Fermented Carrot slaw. Thanks for that information. My takeaway today is I’m going to try fermenting fennel by itself for its digestive benefits. I weigh my dry ferments and shoot for 1% salt. My brines are at 2%. About the PH meter. I tried one and sent it back after reading the instructions. How often do you calibrate yours? I ph balance water for kratky method of hydroponic never thought about checking ph of my ferments. Sorry for rambling on it’s almost pickling time on the east coast. Half Sours are one of my favorite. I do green tomatoes same way ( with carrots cauliflower pearl onions etc)in the Fall. Take Care and thanks
Interesting. I am from the Caribbean. Pickling and fermenting have to my knowledge not been one of our traditions.
But with so much fruit around I plan on trying something sometime.
Meanwhile reading and learning.😄
"pearl onions" ilove thiz ! so sweet
Does fennel taste like black licorice? I’ve never had it. Where do you find garlic scapes? I’ve never heard of this
@@missyo4848 I save the garlic scapes from the garlic I grow. I freeze them. I also save the garlic flowers then I ferment in a 2% brine. 3-5 days on the kitchen counter then about a month in refrigerator before I start adding them to salads and dressings
Oh, Adrienna, this recipe is amazing! It's just about the best food I ever tasted. I can't believe anything this simple can be this good! Thanks for the great recipe and the clear and careful directions.
Thank you for such a thorough video! You do a great job!
I didn't even get 5 minutes into your video before hitting the subscribe button... What a wonderful teacher you are.
I just tried making this for the first time. Your instructions were spot on and easy to follow. I do have to ask how you keep everything so clean and orderly though, my kitchen looks like a murder scene!
Lol! "Murder scene" really gave me a chuckle. I do some cleaning up in between filming takes and make selective camera angels😀😀. No no my friend, you are not alone... I experience kitchen destruction too!
@@CleanFoodLiving thank you for this excellent recipe. Great for couples. Right quantity. I did want to let you know something. A great South Georgia Baptist pastor once alerted me about this euphemism.. “Old hat”. You used this towards the end of your video. He educated me this was a southern phrase because I used the phrase for similar type of expression you did. I was shocked what it literally means. Figured you do not understand the meaning. Or you would not have used this on the show. He alerted this is not talking about a loose, warm, comfortable hat. Hope you understand the double entendre female reference. I “replied” here to your comment in order you might see the YT notice, then click here to read. You have a great week. Thank you.
Because of high cost of living ive started doin this more and more bringing back memories of my childhood. Your videos are fantastic and so well explained.
Love, love, love your videos. Easy to follow and really full of information. Thank you 💐🙏
Thank you so much for this incredible video, i felt a bit of a 'Cabbage' before watching this post, and now thanks to your brilliant easy step's i feel confident to try this myself, instead of just simply buying 'Store bought items' as home made food are a labor of love and delicious too, Thank you, and Bless. 🙂😇
Thanks so very much for this video. I can't wait to try this recipe!!! It looks so good and tasty!
I made some of this using a red heirloom savoy cabbage.
Simply use 2 percent of salt by weight of cored cabbage.
Chop ans toss into the bowl and toss in the salt, then CRUSH the cabbage and salt mixture.
Cover with a tea towel, repeat every 15 minutes. The juice of the cabbagd is pulled out.
Pack in a clean canning jar. Top with a 2 percent brine and secure witha lid.
Ferment for a couple weeks and check it for doneness
I might be in love.... Oh yea h FIRST
அதிகம் ஆங்கிலம் தெரியாதவர்கள் புரிந்து கொள்ளும் வகையில் உங்களுடைய உச்சரிப்பு சிறப்பாக இருக்கிறது.
The English translation of this tamil comment shows
" the pronunciation is good enough",
but the original comment actually goes further. The more accurate translation is
" your pronunciation is EXCELLENT". 😊
Hello google? and to think that its run by a Tamil guy( Pichai) 🤭
just kidding just kidding people. all good
Adrienna Thanks I love the way you present this video simple but comprehensive. Due to disability I won't be able to do this. But here in England I do buy an organic Red Raw Saurkraut that tastes amazing.
One thing I would advise, when purchasing glass jars, the glass weights for ‘wide mouth jars’ are easier to find.
You make the best sauerkraut videos on UA-cam. I deeply appreciate your in-depth
instructions and as well the quality of these presentations. Much💖
Good instruction and solid information is given in this video. Thanks for using purple cabbage! Green is the standard.
Thank you for your generosity with health giving information! I plan to use it well 💝
I want to try this. I have not done this before. I would eat this and so would my husband. I don't think my kids would try it. Thanks for the tips.
I'm making your red cabbage Sauerkraut, which looks delicious, here in damp Merry Old England today. You look the picture of health so are doing something right!
I’ve just made my second batch as the first lot went down well with the family. This batch is even better ❤. I didn’t measure the fennel and think I put in more. Also a bit heavy handed with the salt. It’s turned out amazing. My daughter loves it too.
How wonderful!
Lovely recipe, saved for when my cabbages come in. I'd assume the purple cabbages are not really necessary, I'll probably use a few more beets and just go with my garden's green cabbage. The fennel is an interesting addition.
I am happy to have found your videos and the information you give is so useful. I love the rock idea, my mother would make a big crock pot a meat platter on top then place a good clean rock on top, we always had kraut growing up, one reason we six children were so well during flu season.
Thank you so much for this wonderful recipe! I successfully made my first ferment with this recipe and I left it on my counter for two weeks, moved it to the fridge, and now several weeks later I'm almost halfway through the jar ANF the taste gets better and better! Thank you for answering my questions!!!♥🌺🌹
That is wonderful to hear!😃
My mum being German made red cabbage many times with vinegar some sugar it melts in Your mouth we served it with mashed potatoes with tiny bit gravy it's so beautiful no One made it like my mum and I Never got recipe silly Boy
You are a very thorough teacher. Thank you. I will be back for more teachings. Be blessed. Eph 3:14-21
I also think you are a very clear explainer and presenter, plus an excellent speaker and pretty too! Thank you for sharing!
Going to ferment some purple cabbage this afternoon. Your instructions are fantastic. Thank you so very much. 🙏
My sauerkraut journey has just begun and will most likely become a staple in my life, thank you for the videos and the guidance. Really appreciate it. My wife does too!
Yay for redmond's real salt. Wow, you are so professional and knowledgeable in fermenting ....I just found you now Sept. 2023 !!
Wow you are a beautiful picture of good health. Your skin in flawless and a good testimony to your awesome way of living....great video thank you
I feel peaceful watching these videos. Thank you so much.
The most adorable how to sauerkraut video host imaginable! Seen a lot of these, but this one is particularly sweet!