Hi there, iam from Bavaria and here if you decide to make Sauerkraut out of the red one you will earn a big shitstorm 😂 the traditon way is only with white cabbage, but i understand the way for indication for fermenting beginners. We use red cabbage for "Blaukraut" witch is cooked and tastest sweet and sour as a side dish for example duck. In my childhood we made Sauerkraut always at home in a big stone barrel layer by layer of cabbage and salt mashed in by feet compressed with wodden boards and a heavy stone on top. Sauerkraut was for the winter time to gain Vit C and was a side dish to nearly every day meal, sometimes cocked sometimes raw (fermented)... The poore juice as leftover is very healthy too.
There are many fermented vegetable foods in different styles of Asian cooking - Chinese and Japanese pickles, and Korean kimchi (a friend of mine referred to kimchi as "sauerkraut from hell"). And one important fact is that the fermentation process causes the cabbage to create Vitamin C, so people can eat saurkraut or kimchi through the winter to keep from getting scurvy. (Not as much fun as the seagoing practice of adding lime juice to rum and drinking a serving of that every evening.)
This is fascinating way to make sauerkraut. I am from Germany and i just known sauerkraut with white cabbage. Normaly we use red cabbage in our cuisine and it get sliced and steamed with apple puree and spices. It is get called Rotkraut (red kraut - yay, we are creative people). And Sauerkraut ( sauer means sour) is normaly not red. But this way sounds very interesting. Thanks for the idea.
Nope sorry you took a wrong turn, you wanna take a left after pewdiepie then go 3 blocks down and how to basic will be in a alley on your right, if you see Shane you went too far. Gods speed
When I was on summer break in high school I decided to make saurkraut just for something to do. We had an old 10 gal crock so I washed it up. Bought a LOT of farmers market green cabbage and shredded it on a hand shredder. Layered it with kosher salt till almost full. Covered it with a plastic garbage bag and set it in a corner of the garage. Poured off excess liquid once a week. Let it ferment 2 months. Everyone said it was the best saurkraut they ever tasted. So much better than store bought.
@@rgruenhaus Not too hot, not too cold. Whatever it was in our garage in the summer of 1975 in Michigan. It wasn't very scientific at all. Just salt and cabbage and wait 2 months. But it worked great!
Another way to "top" the shredded cabbage is to insert a cabbage leaflet into the jar, resting on the cabbage juice, and then insert a weight such as a smaller jar... so you'll have dust protection and a breathable atmosphere. Speaking of atmosphere, I place mine in a dark cupboard for the fermentation process. [The purple cabbage idea is great - for the ph aid, the flavor, and the nutritional value.]
Great idea to show us some different things I'm sure that everyone understand that there's only so much content connected to sushi so what, you obviously have many interesting ideas for us to show.Thank you
To keep it from spoiling or having that white stuff form, which sometimes smells horrible. Make sure to use cleans spoons when you take some out of the jar. Dont reuse a spoon if its been contaminate by anything while you go for that second scoop.
I used Himalayan salt as well in the video, was big pink pebbles I powered my self with a blender, no pepper in this one though wanted to keep it really simple
Hi there, iam from Bavaria and here if you decide to make Sauerkraut out of the red one you will earn a big shitstorm 😂 the traditon way is only with white cabbage, but i understand the way for indication for fermenting beginners. We use red cabbage for "Blaukraut" witch is cooked and tastest sweet and sour as a side dish for example duck. In my childhood we made Sauerkraut always at home in a big stone barrel layer by layer of cabbage and salt mashed in by feet compressed with wodden boards and a heavy stone on top. Sauerkraut was for the winter time to gain Vit C and was a side dish to nearly every day meal, sometimes cocked sometimes raw (fermented)...
The poore juice as leftover is very healthy too.
Glad to see you Chief!
And nice little tricks.
Thank you!
Im happy you enjoyed it midnight!
There are many fermented vegetable foods in different styles of Asian cooking - Chinese and Japanese pickles, and Korean kimchi (a friend of mine referred to kimchi as "sauerkraut from hell"). And one important fact is that the fermentation process causes the cabbage to create Vitamin C, so people can eat saurkraut or kimchi through the winter to keep from getting scurvy. (Not as much fun as the seagoing practice of adding lime juice to rum and drinking a serving of that every evening.)
This is fascinating way to make sauerkraut. I am from Germany and i just known sauerkraut with white cabbage. Normaly we use red cabbage in our cuisine and it get sliced and steamed with apple puree and spices. It is get called Rotkraut (red kraut - yay, we are creative people).
And Sauerkraut ( sauer means sour) is normaly not red.
But this way sounds very interesting. Thanks for the idea.
Panthusiast is that the same as Rotkohl? I’ve called it that my whole life but idk if they’re different things.
I love your channel! So happy youtube suggested your content! Can't resist the subscribe button! ❤️🔔😱
Thank you so much 😊
Wanna try this! Thanks for the useful explanation 👍
It's Alive with Chef Duveaux
Thanks.
You're welcome, will you give making your own sauerkraut a try?
@@MakeSushi1 Not yet dear. I may step by step.
Love youe video excepr for the distracting music noise. Its so confusing please turn music off
MY CABBAGES! :D
🙏🧐😎
E
That you call Sauerkraut ?......I pee my pants.
Hot dog and sauerkraut!😋
Oh yeah 😁
Wait, this is not theHowToBasic that I am looking for...
Nope sorry you took a wrong turn, you wanna take a left after pewdiepie then go 3 blocks down and how to basic will be in a alley on your right, if you see Shane you went too far.
Gods speed
When I was on summer break in high school I decided to make saurkraut just for something to do. We had an old 10 gal crock so I washed it up. Bought a LOT of farmers market green cabbage and shredded it on a hand shredder. Layered it with kosher salt till almost full. Covered it with a plastic garbage bag and set it in a corner of the garage. Poured off excess liquid once a week. Let it ferment 2 months. Everyone said it was the best saurkraut they ever tasted. So much better than store bought.
Yes home made sauerkraut wins over store bought every time
What temps?
@@rgruenhaus Not too hot, not too cold. Whatever it was in our garage in the summer of 1975 in Michigan. It wasn't very scientific at all. Just salt and cabbage and wait 2 months. But it worked great!
У вас чудові рецепти. Трохи важко без перекладу. Добавте титри українською. Привіт з України. 🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉
Another Sushi Classic! :)
hahahah yes
I never thought I would get to a sushi chanel making sauerkraut after it commented on a video about industrial saws
1st
This is the first
congrats!
Why do U need to put it in a different jar?
Very thoughtful & practical ideas & content. As a bonus, the red cabbage looks quite appetizing.
Another way to "top" the shredded cabbage is to insert a cabbage leaflet into the jar, resting on the cabbage juice, and then insert a weight such as a smaller jar... so you'll have dust protection and a breathable atmosphere. Speaking of atmosphere, I place mine in a dark cupboard for the fermentation process. [The purple cabbage idea is great - for the ph aid, the flavor, and the nutritional value.]
So Awesome. Will it freeze well
Great idea to show us some different things I'm sure that everyone understand that there's only so much content connected to sushi so what, you obviously have many interesting ideas for us to show.Thank you
To keep it from spoiling or having that white stuff form, which sometimes smells horrible. Make sure to use cleans spoons when you take some out of the jar. Dont reuse a spoon if its been contaminate by anything while you go for that second scoop.
Kits not available
Awesome video keep em coming pls I hope u know that I really enjoy them 😃
This Sauerkraut is better than the normal
Thanks for being so greatful @Husam Alom, please take a moment to share this video.
Nice 👌
I'm happy you enjoyed the video @Poonam smart kitchen.
I love saurkraut :D
me too, its fantastic on all sorts of stuff especially sandwiches.
have you ever made any?
@@MakeSushi1 yes I made with himalayan salt :) and black pepper :p
I used Himalayan salt as well in the video, was big pink pebbles I powered my self with a blender, no pepper in this one though wanted to keep it really simple
I'm from Argentina, here said "chucrut" ;)
dont really catch what the nipple does, but i will try whithout it. Thanks you
It lets carbon dioxide (CO2) out but stops insects and flies getting in.
😂😂😂😂! Complete Fall!
Well you failed at spelling “fail” 😂😂😂
Loving these videos
Thanks for the positivity @Asadullah Parker, also please share this video.