Love making sauerkraut. I've been fermenting it for many years. I've never done whole heads like that though. I let mine ferment for at least 6-8 weeks before i even think about eating any. I also always save the juice/brine to inoculate the next batch. I'd be willing to bet that my starter culture is at least 15+ years old. That's about how long I've been using my briine to inoculate my next batches. It really only requires about a tablespoon of brine from a previous batch to kickstart a good fermentation.
Vlada! You are an excellent example of practicing what you preach! You are a showcase person for living a healthy lifestyle. You appear extremely healthy + lovely with a bright open personality. Between this video + the 1 you uploaded 9yrs ago, you really haven't appeared to age, at all! Thanks for the information Vlada. From down under. 👇💜🙃
You are sweet Birdy, thank you. I have aged as we all do, but I appreciate your compliment....By the way, my family and I love "down under" and plan to visit it one day soon.
Thank you so much for the straightforward video. it was informative and clear. I look forward to making it, especially using the brine rotation method. I think our apartment will be smelling of cabbage soon!! You mentioned something interesting, that of keeping the old methods of food preparation alive. The Bible states at Act 24:15 "And I have hope toward God, which hope these men also look forward to, that there is going to be a resurrection of both the righteous and the unrighteous". This promise is clear, that one day we shall meet again those who have died in the past and we can learn from them directly. Imagine you speaking with your great, great grandma and learning from her past methods of cooking and preserving foods!
Great video to show beginners how to make a basic and fantastic soup, then they can head on to their own personal preference soups as they see how truly easy & affordable they all are. Of course the main soup base ingredients are in yours: water, broth, celery, onion & garlic are a good bsae to learn from, then change around & mix it up so you don't get tired of these delicious foods. There is a huge range of fresh & dried herbs you can use to your soups to make it explode in your mouth, lol! We grow our own herbs but also dry some at the end of harvest. Remember everyone, cruciferous foods like onions, broccoli, cauliflower, cabbage, brussell sprouts, garlic, etc are all the stinkiest but super-healthy foods for us.There really are tons of scrumptious recipes made with even cauliflower that you just can't stop eating! Don't forget herbs, they're all super healthy and SO delicious, and from the garden to the dish with a a quick wash, they can't be beat for flavor used ANY way! My former only 'meat & potatoes' man grows our veggie garden & we make a lot of varieties of meals using some of the same ingredients. I eat a lot of mostly vegetable or chicken base in veggie only, or even w/chicken chicken broth non-ground or any other red beef soup, because ground beef esp doesn't agree with my system so I seldom by any red beef. When I do I get local grass fed, no beef lot meat for us. I also eat local free range eggs & sometimes us chicken in our soups. You can make these soups with anything you like, or even thicken them with a little flour & water or milk, and turn it into a stew, which is a thicker soup dish. For this reason we sometimes eat our own 'whatever you want in it soup'. After 28+ yrs married, you pretty much like most of things the same & can eat the same meal. Very seldom I'll add a few things to my own soup that honey doesn't like in his, and vice versa. Happy Healthy Cooking!
There are so many variations on the kraut. My grandmother did this for years and told me it was simple. This is my tenth video. I just went with 2 Tbs. salt to 5 lb. cabbage, shreaded and bruised. This was an interesting technique.
Love your video pretty lady . I only bought one for a gallon plastic pill with lid . I well have to watch some more times . Wish you my neighbor . I do have a big 5 or so gallon water container like yours . Happy trails
Hi BZ, reason for this amount of salt is to ensure kraut won't spoil during the fermentation....as for the Himalayan salt - I am think that would work just as well....All the best, Vlada
Oh my Luna, that's a lot of salt! I have to try ½ that amount just for healthy curiosity! I can't believe that much salt is needed. I've been fermenting for over 10 or 15 years, learned that a little dab will do ya. But I never did the whole un-cut cabbage method before, so I gotta see fer myself! Lol
I'm trying to do this but thinking I am doing something wrong. I have a white mold type of thing on the water surface and now it's got a little bit of green on top. I figured I contaminated it somehow so I started over and I don't yet have white scum on top but the liquid is not 100% clear either. I am using clear containers so I can see it well and not sure how clear it should look. Is it supposed to look as clear as tap water or be a little milky?
Milky brine is okay as long as the order is still relatively good. I would suggest to rotate the brine as shown in this video. This will help keep the brine fresh and help speed up fermentation. All the best, Vlada
Hi Abina. Do you mean your cabbage been sitting in the brine for 6 years or it's been 6 years since you last pickled cabbage? :) In any case you most likely don't have enough salt in the brine or the temperature is to0 high for pickling. You may still be able to save the cabbage if heads are firm and don't have slimy texture? However if they do you may have to start from scratch.
Hi thank you for your quick response. It has been in brine for 6 days, today is day seven and I found blue mold on the water. I skimmed it off, then took cabbage out. It looks great. No mold, no slim. I rinsed it all off and squeezed water out as you taught on video. Will make your cabbage rolls tonight. Thank you!!
My apology Abina, I missread your note. I see now, you had it in brine for 6 days. Glad to hear your were able to save the cabbage...and good luck with making cabbage rolls. Hope you share a photo on Facebook under Vlada Vladic / Cooking and Kids...Cheers
If mold was centralized in the small patches on the top of the brine I would say brine is still good. However I would suggest you do some more research before you make sure brine is safe for consumption as I have no way of seeing the type of mold and the amount of it. I wish I could help more.
Please explain better about the water. Do I empty the old water and then put in new water? And do I remove the salt as well? I live in Washington State- the temperature is colder in the fall. It’s been 4 days and my cabbage doesn’t look fermented at all a small amount of bubble and smell
@@matthewarledge2145 Hi, regarding the water - you don't change it, you circulate it. Drain the bottom and pour it again on the top. Depending on the temperature, curing may take from 7-21 day.
Hi HC, Florida could be bit too hot however you can do this in your garage. Store the container in the coolest stop of the garage and just keep in mind fermentation time would go faster. All the best, Vlada
I took a note of your comment, thank you for sharing. As for making probiotic with just half a cabbage - I have never done it on such a small scale but I assume you could. I also never used sugar to cure it.
Can hymialyian sea salt or grey sea salt be used since they have over 80 minerals compared to 2 in table salt and will not contribute to the raising of the blood pressure?
I notice you cooking the cabbage rolls. Doesn't this kill the bacteria? Surely the point of the fermentation process is to encourage good bacteria and not then kill it of during cooking. Other than that, great, informative video.
You are right about the bacteria Andrew and what happens to it when kraut is cooked. This particular recipe calls for it. Also that is why I make this salad on the side so that we can enjoy the benefits of uncooked kraut. Cheers, Vlada
My mother would make the Hungarian version of stuffed cabbage and then top the roll with her sour kraut and have the cucumber, bellpepper & cabbage kraut for salad. I will date the first man who likes stuffed cabbage and sauerkraut. 🤭
Please double check Douglas, there could be something wrong on your end. I check it on my end and there is sound. Let me know if you need further assistance.
I appreciate your making of this video, but why skip safety protocols? People, please *buy pH paper and check for proper acidity* during and after fermentation & do your research! A couple was hospitalized with botulism from home fermented tofu, for instance. Remember to >> avoid metal
I've been making the same item for 25 years. This lady uses twice as much salt as necessary. Just leave the crock for a week of so and also, no need to rotate brine. Sorry Vlada! Slava Mother Ukraine 🇺🇦🇨🇦!!
Thank you for your suggestions James. I am open to other ideas as that is the best way we advance in knowledge. I live in a very warm wether, therefore I need little extra salt, otherwise my brine would spoil. As for rotating - this is a trick I recently learned and I really like it. It keeps the brine fresh and it helps with even fermentation. All the best, Vlada
@@57Vlada You have a great channel, and I'm covered in shame in terms of my presumptions. Your lacto-fermentation processes are really fine and I'd eat anything you'd create. So let's be friends, OK? Cheers from Vancouver, B.C.
Hello! I have tried this for the first time and I am one week in already. Though the cabbage looks fine so far, I am concerded of a very aweful strong acidic smell that comes every time I open the lid. Sorry for the expression but I can only compare it to that of vomit somehow. Is this normal? Thank you in advance!
Love making sauerkraut. I've been fermenting it for many years. I've never done whole heads like that though. I let mine ferment for at least 6-8 weeks before i even think about eating any. I also always save the juice/brine to inoculate the next batch. I'd be willing to bet that my starter culture is at least 15+ years old. That's about how long I've been using my briine to inoculate my next batches. It really only requires about a tablespoon of brine from a previous batch to kickstart a good fermentation.
Thank you for sharing Mike, that is a great tip to all of us.
Wow , the few videos ive watched so far only ferment it for one week
Vlada! You are an excellent example of practicing what you preach! You are a showcase person for living a healthy lifestyle. You appear extremely healthy + lovely with a bright open personality. Between this video + the 1 you uploaded 9yrs ago, you really haven't appeared to age, at all! Thanks for the information Vlada. From down under. 👇💜🙃
You are sweet Birdy, thank you. I have aged as we all do, but I appreciate your compliment....By the way, my family and I love "down under" and plan to visit it one day soon.
I love that you are passing this on to younger generations. Thank you
Thank you Sherry...:)
Wow that was amazing! I have never seen sauerkraut done this way or even for the stuffed cabbage! I will have to try this. Thank you! 😍
You are so welcome!
This is an excellent video . Very easy to understand and very well explained. Thank you
Thank you Duane. We had a vert positive feedback and are glad to help. All the best, Vlada
Love your LOVE! For TEACHING! I can’t watch this enough
Thank you...:)
Thank you so much for the straightforward video. it was informative and clear. I look forward to making it, especially using the brine rotation method. I think our apartment will be smelling of cabbage soon!! You mentioned something interesting, that of keeping the old methods of food preparation alive. The Bible states at Act 24:15 "And I have hope toward God, which hope these men also look forward to, that there is going to be a resurrection of both the righteous and the unrighteous". This promise is clear, that one day we shall meet again those who have died in the past and we can learn from them directly. Imagine you speaking with your great, great grandma and learning from her past methods of cooking and preserving foods!
Glad this was helpful to you. Thank you for reaching out.
This sounds like a great way to ferment cabbage leaves for cabbage rolls 😋
Thank you and good luck fermenting yours...:)
Your voice is so pleasant! 👌
Thank you GW....:)
Great video to show beginners how to make a basic and fantastic soup, then they can head on to their own personal preference soups as they see how truly easy & affordable they all are. Of course the main soup base ingredients are in yours: water, broth, celery, onion & garlic are a good bsae to learn from, then change around & mix it up so you don't get tired of these delicious foods. There is a huge range of fresh & dried herbs you can use to your soups to make it explode in your mouth, lol! We grow our own herbs but also dry some at the end of harvest.
Remember everyone, cruciferous foods like onions, broccoli, cauliflower, cabbage, brussell sprouts, garlic, etc are all the stinkiest but super-healthy foods for us.There really are tons of scrumptious recipes made with even cauliflower that you just can't stop eating! Don't forget herbs, they're all super healthy and SO delicious, and from the garden to the dish with a a quick wash, they can't be beat for flavor used ANY way! My former only 'meat & potatoes' man grows our veggie garden & we make a lot of varieties of meals using some of the same ingredients.
I eat a lot of mostly vegetable or chicken base in veggie only, or even w/chicken chicken broth non-ground or any other red beef soup, because ground beef esp doesn't agree with my system so I seldom by any red beef. When I do I get local grass fed, no beef lot meat for us. I also eat local free range eggs & sometimes us chicken in our soups.
You can make these soups with anything you like, or even thicken them with a little flour & water or milk, and turn it into a stew, which is a thicker soup dish. For this reason we sometimes eat our own 'whatever you want in it soup'. After 28+ yrs married, you pretty much like most of things the same & can eat the same meal. Very seldom I'll add a few things to my own soup that honey doesn't like in his, and vice versa. Happy Healthy Cooking!
Thank you for your helpful comments Susan.
There are so many variations on the kraut. My grandmother did this for years and told me it was simple. This is my tenth video. I just went with 2 Tbs. salt to 5 lb. cabbage, shreaded and bruised. This was an interesting technique.
Thanks for reaching out Michael and for sharing your experience.
you can also stir yoghurt in that brine. and make it creamy, in turkey they call it ayran drink.
That must be so good for you.
@@57Vlada and delicious. im not turkish, but tried it once on holiday overthere.
@@waggybaggy1466 It must. be so good.
I can make GREAT SARMA!! Cause of you!!! Thank you!!
Go Lucas...:)
Thank you so much for sharing this wonderful recipe! Ill try ferment some and make the stuffed cabbage that my late mother used to make.
Best of luck Janet.
Love your video pretty lady . I only bought one for a gallon plastic pill with lid . I well have to watch some more times . Wish you my neighbor . I do have a big 5 or so gallon water container like yours . Happy trails
Thank you Vincent and Happy New Year. :)
What a lovely video and lady! Had no idea, but am gonna give it a shot Thanks for sharing. Subscriber from NW Florida.
Great to have you with us Leah.
Awesome Video Chef Dachuk , Dawson Creek B.C. Canada
Thanks 👍
I really enjoyed the video I will give it a try from Lafollette Tn 👋
Hope you enjoy
Very informative - thank you!
Glad it was helpful!
Excellent program to save culture And tradition!
Thank you Petro....My goal is to pass some of these skills onto younger generations. www.vladav.com
Thanks for sharing your probiotic recipe.
You are most welcome Betty. Glad to have you here with us, Vlada
I'm thinking it might be a good idea to use the fermented leaves as wraps for sandwiches 🤗
That sounds like an interesting idea :)
Thanks you!!!
You're welcome!
For me, the amount of salt used in this particular recipe causes vertigo. Can you use less salt? Himalayan salt?
Hi BZ, reason for this amount of salt is to ensure kraut won't spoil during the fermentation....as for the Himalayan salt - I am think that would work just as well....All the best, Vlada
Oh my Luna, that's a lot of salt! I have to try ½ that amount just for healthy curiosity! I can't believe that much salt is needed. I've been fermenting for over 10 or 15 years, learned that a little dab will do ya. But I never did the whole un-cut cabbage method before, so I gotta see fer myself! Lol
Does it matter if the salt is just plain salt or iodide salt,,need help with my kupus
Hi Joseph! Your kupus would be just as good with plain salt. All the best, Vlada
Regular salt has iodine.
I use canning salt, or kosher.
All iodine does is give you weird colors, that I know of.
@@richardtheisen6456 Good to know.
Iodized salt can you use it in kraut
@@mariepatterson7804 yes, I use it to increase my iodine levels
I'm trying to do this but thinking I am doing something wrong. I have a white mold type of thing on the water surface and now it's got a little bit of green on top. I figured I contaminated it somehow so I started over and I don't yet have white scum on top but the liquid is not 100% clear either. I am using clear containers so I can see it well and not sure how clear it should look. Is it supposed to look as clear as tap water or be a little milky?
I would add a picture but can't figure out how.
Milky brine is okay as long as the order is still relatively good. I would suggest to rotate the brine as shown in this video. This will help keep the brine fresh and help speed up fermentation. All the best, Vlada
VLADA HELP. it's been 6 days, and my sour cabbage has mold on the water top. What to do?
Hi Abina. Do you mean your cabbage been sitting in the brine for 6 years or it's been 6 years since you last pickled cabbage? :) In any case you most likely don't have enough salt in the brine or the temperature is to0 high for pickling. You may still be able to save the cabbage if heads are firm and don't have slimy texture? However if they do you may have to start from scratch.
Hi thank you for your quick response. It has been in brine for 6 days, today is day seven and I found blue mold on the water. I skimmed it off, then took cabbage out. It looks great. No mold, no slim. I rinsed it all off and squeezed water out as you taught on video. Will make your cabbage rolls tonight. Thank you!!
My apology Abina, I missread your note. I see now, you had it in brine for 6 days. Glad to hear your were able to save the cabbage...and good luck with making cabbage rolls. Hope you share a photo on Facebook under Vlada Vladic / Cooking and Kids...Cheers
I am inspired. Can I do this with one cabbage? Keep up the good work. All the best with your NGO.
Yes, absolutely however cabbage is not very costly so I would suggest trying to do at least 3 in your first batch. all the best, Vlada
I kept mine under a plastic bag as recommended by Nicole Apelian...mold in the water...is that dangerous?
If mold was centralized in the small patches on the top of the brine I would say brine is still good. However I would suggest you do some more research before you make sure brine is safe for consumption as I have no way of seeing the type of mold and the amount of it. I wish I could help more.
THANK YOU.... WONDERFUL
Our pleasure!
What kind of salt should I use?
Any salt would do Soha. Best of luck, Vlada
Please explain better about the water. Do I empty the old water and then put in new water? And do I remove the salt as well?
I live in Washington State- the temperature is colder in the fall. It’s been 4 days and my cabbage doesn’t look fermented at all a small amount of bubble and smell
Was in the garage
Maybe I put in too much water? It’s about 1.5 inches above the top and core of the cabbage
@@matthewarledge2145 Hi, regarding the water - you don't change it, you circulate it. Drain the bottom and pour it again on the top.
Depending on the temperature, curing may take from 7-21 day.
VLADA'S PLACE ok, but I didn’t put it in a cooler with a drain. The cabbage is in a plastic bowl
@@matthewarledge2145 I see! Try to stir it as much as possible or pour the liquid out and pour it back few times.
I've read it needs to be sea salt other salts don't allow the prebiotic to form.
Our family has used regular salt for decades, however I can se benefits of using sea salt. :)
If the temperature is only 80ish, should you leave cabbage in water longer than 7 days? How long if so?
Yes assuming you do your brine well.
@@57Vlada Thank you, I taste tested some yesterday, and it's yummy :)
Amazing. 👍💯🇺🇲
Thank you Emanuel. :)
Impressive system.
Thank you.
I love golumpke
They are great.
can I do this with 1-2 heads cabbage? I'm likely the only one going to eat it at my house... maybe use a smaller container?
Absolutely Jl.
So I’m in Florida and it’s really hot. It would be ok to do this in my garage?
Hi HC, Florida could be bit too hot however you can do this in your garage. Store the container in the coolest stop of the garage and just keep in mind fermentation time would go faster. All the best, Vlada
VLADA'S PLACE awesome! Thank you
Excellent thankx
Thank you.
So difficult to hear you with the music being so LOUD. Is there a way to make probiotic with just half a cabbage? Other channels say to use sugar.
I took a note of your comment, thank you for sharing. As for making probiotic with just half a cabbage - I have never done it on such a small scale but I assume you could. I also never used sugar to cure it.
Excellent!
Many thanks!
@@57Vlada, anytime Vlada. I'd love to be able to cook like you do, but I'm going to do my best to learn what I can from you. 👍
Interesting. Thanks
You're welcome
how long does it last
Once fermented it can be stored in fridge (submerged in fresh salty water) for a long time. Thank you for watching, V.
😊👍
Can hymialyian sea salt or grey sea salt be used since they have over 80 minerals compared to 2 in table salt and will not contribute to the raising of the blood pressure?
I would like to say yes, however I have not used gray salt before.
I have used Himalayan salt to ferment vegetables for over 10 years. No blood pressure issues with this awesome high grade mineral-filled salt!!
What was the pepper flake blend you used for the salad?
These are just dry red pepper flakes and some regular black pepper in addition to olive oil.
Can you use iodine salt for kruat
I often do.
Pickling uses vinegar. It is not the same as fermentation.
Thank you for clarifying that for us...:)
OMG! You are so beautiful!
Thank you.
Never ever have I seen kraut done this way..gobsmacked...
I hope you like it.
you rock!!!!..........
You are kind!!!!!.....
what about dill, horseraddish, Savory,...? that is what gives taste
That sounds great JP...I will say yes!
I notice you cooking the cabbage rolls. Doesn't this kill the bacteria? Surely the point of the fermentation process is to encourage good bacteria and not then kill it of during cooking. Other than that, great, informative video.
You are right about the bacteria Andrew and what happens to it when kraut is cooked. This particular recipe calls for it. Also that is why I make this salad on the side so that we can enjoy the benefits of uncooked kraut. Cheers, Vlada
My mother would make the Hungarian version of stuffed cabbage and then top the roll with her sour kraut and have the cucumber, bellpepper & cabbage kraut for salad. I will date the first man who likes stuffed cabbage and sauerkraut. 🤭
No sound
Please double check Douglas, there could be something wrong on your end. I check it on my end and there is sound. Let me know if you need further assistance.
@@57Vlada Seems OK
I could almost taste this! Lol
It is very good Kiki.
@@57Vlada I cant find the stuffed cabbage roll video.
To much salt.Isnt it?
Perhaps Sandra. However salt is what it keeps it from spoiling. I live in CA, with high temperatures, so little extra salt in necessary for me.
Humans haven't been doing it u mean man kind. You don't even want to know what a human is in black laws dictionary.
Thank you for watching and for the correction. I will remember that. All the best, Vlada
I appreciate your making of this video, but why skip safety protocols?
People, please *buy pH paper and check for proper acidity* during and after fermentation & do your research!
A couple was hospitalized with botulism from home fermented tofu, for instance.
Remember to >> avoid metal
I've been making the same item for 25 years. This lady uses twice as much salt as necessary. Just leave the crock for a week of so and also, no need to rotate brine. Sorry Vlada! Slava Mother Ukraine 🇺🇦🇨🇦!!
Thank you for your suggestions James. I am open to other ideas as that is the best way we advance in knowledge. I live in a very warm wether, therefore I need little extra salt, otherwise my brine would spoil. As for rotating - this is a trick I recently learned and I really like it. It keeps the brine fresh and it helps with even fermentation. All the best, Vlada
@@57Vlada You have a great channel, and I'm covered in shame in terms of my presumptions. Your lacto-fermentation processes are really fine and I'd eat anything you'd create. So let's be friends, OK? Cheers from Vancouver, B.C.
@@jamesewanchook2276 Cheers :)
I made it wa toooo toooo salty
Salt is used to prevent cabbage from sailing.
Hello! I have tried this for the first time and I am one week in already. Though the cabbage looks fine so far, I am concerded of a very aweful strong acidic smell that comes every time I open the lid. Sorry for the expression but I can only compare it to that of vomit somehow. Is this normal? Thank you in advance!
Bad smell is okay as long as you don't see thick bacterial cap forming on the top of the pickling juice. All the best.
lol
self promoter at the highest level
Thank you for watching. All the best