How to Make Your Own Sauerkraut - Simple with only 2 Ingredients | Traditional lacto-fermented

Sauerkraut is a staple in our fridge at all times and pulled out almost daily to add a boost of flavor, deep nutrition, and healthy gut bacteria to our meals. But, making your own lacto-fermented sauerkraut can be intimidating! We will walk you through exactly how to make your own red cabbage sauerkraut (or green) and the basic steps to follow to ensure success every time!
Red Cabbage Sauerkraut Recipe - fromscratchfarmstead.com/red-...
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[@user-se1jh6oj9h]

I add water instead of crushing the cabbage to produce the liquid. Turns out the same. More crunchy with less work.

[@FromScratchFarmstead]

Thanks for sharing!

[@michaelring2028]

A white film is yeast. Any other color is a mold. If either show up it's a sign the salt level is too low. I like to use acrylic weights and top off with brine about 1/2 inch about the weight. If you get mold or yeast, it's easy to remove with the back of a dry spoon.

[@FromScratchFarmstead]

Good tips! Thanks!

[@PeterTheFrog]

We eat pickled red cabbage a lot during Christmas here in Norway, thank you for the video! Will try to ferment it instead.

[@FromScratchFarmstead]

Pickled cabbage sounds delicious too! Thanks for watching!

[@auroranite]

is it possible to add too much salt? See you adding to get it to juice just wonder how it affects flavor. Tks appreciate your effort an sharing👍

[@FromScratchFarmstead]

I’ve never had an issue with it tasting too salty! The fermented, sauerkraut flavor takes over and it just tastes like that in our experience :)

[@teeky-rh9lz]

Use non iodized salt

[@FromScratchFarmstead]

We usually use Redmond real salt. Works great! Thanks for watching!

[@jenniferbennett5572]

Yeah, I watched this video and it didn't work. My purple Cabbage came out dryer than a bone. I just used salt and Cabbage. Nothing else! What the heck?!!!!

[@FromScratchFarmstead]

Make sure you add enough salt so that the brine that is released from the cabbage covers the cabbage. It takes quite a bit of salt and working with the cabbage to get enough liquid released! Hope this helps! Thanks for watching!

[@waynedrummond6583]

More a science lecture than a simple chopped cabbage pickle.... Very boring!

[@FromScratchFarmstead]

Thanks for watching!