Best Sauerkraut Recipe! (Fermented Cabbage) The Ultimate Guide
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- čas přidán 19. 05. 2024
- This is the ultimate guide on how to make sauerkraut at home / how to make fermented cabbage! It just may be the best sauerkraut recipe due to the added savory spices and flavorings.😊
🫖BUY ME A CUP OF TEA!
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➡️WRITTEN RECIPE:
cleanfoodliving.net/how-to-ma...
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➡️SHOP FOR THIS RECIPE:
• FERMENTING WEIGHTS, lead-free & heavy (4-pack): amzn.to/3JjT2mK
• SHOP PH TESTERS: cleanfoodliving.net/product-c...
• WIDE MOUTH PLASTIC LIDS: amzn.to/443srlN
• BALL FEREMENTING LID & SPRING: No Longer Available
• BALL FERMENTING LID & SPRING *alternative*: amzn.to/4a9A7pi
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• SPICE GRINDER: amzn.to/3DQxCtB
• CARAWAY SEEDS (whole): amzn.to/453YbHL
• FENNEL SEEDS (whole): amzn.to/3QAy0UL
• DILL SEEDS (whole): amzn.to/3rZG72I
•KRAUT POUNDER/MALLET: amzn.to/49geBy1
•CANNING FUNNEL: amzn.to/3TVdLlD
➡️SHOP ALL MY FAVORITE FERMENTING GEAR:
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➡️WEBSITE: www.CleanFoodLiving.net
================
➡️ MENTIONED VIDEOS:
⭐ Fermenting Lids Comparison:
• BEST FERMENTATION LIDS...
⭐PH Reader Comparison:
• PH METER COMPARISON - ...
⭐Disappearing Brine:
• DISAPPEARING SAUERKRAU...
⭐3 Stages of Fermentation:
• The Process of Ferment...
⭐5 Safeguards of Fermentation:
• 5 SAFEGUARDS OF VEGETA...
⭐4-Point Fermentation Checklist:
• FERMENTATION CHECKLIST...
⭐Wild vs. Cultured Fermentation:
• WILD FERMENTATION vs C...
⭐5 Types of Fermentation:
• 5 FERMENTATION TYPES ...
⭐12 Probiotics In Sauerkraut:
• 12 PROBIOTICS IN SAUER...
⭐Kahm Yeast:
• KAHM YEAST on FERMENTE...
⭐Slimy Brine:
• SLIMY BRINE in FERMENT...
⭐Complete Fermentation Funk Series:
bit.ly/3PIVeFK
⭐DIY Fermentation Weight Ideas:
• DIY FERMENTATION WEIGH...
⭐Fermented Onions:
• FERMENTED ONIONS - Del...
⭐Fermented Carrots:
• PROBIOTIC FERMENTED CA...
⭐Fermented Kale:
• FERMENTED KALE & SWISS...
⭐ Fermentation Recipes Playlist:
bit.ly/3wBju3O
⭐Fermentation Education Playlist:
bit.ly/3DIuroj
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➡️ CHAPTERS:
00:00 Intro
00:54 The Cabbage
03:23 Other Ingredients
05:07 Salt
06:31 Tenderizing The Cabbage
08:05 Loading The Jars
13:10 Dry Cabbage & Water
16:45 The Fermentation Period
23:33 Ending The Fermentation
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NOTE: This description contains affiliate links that allow the viewer to find the items mentioned or seen in this video. While I may earn a minimal sum when the viewer uses the links. There is no an obligation to use the links. Thank you for your support!
Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the CleanFoodLiving CZcams Channel, and related social media and written articles, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.
I have a gallon jar of sauerkraut wrapped up with a heating pad on low heat on the go here in Canada! 5050 red and green cabbage with purple onion and large carrot.Counting the days! CHEERS from Here!
I just made three jars of fennel sauerkraut with carrots and your directions were spot on. Thank you for sharing all your knowledge!
I'm so glad I found you. I'm older now and in great need of fermented foods. I recently did a hair test and found out I'm low on several bacterial strains. I've never really eaten fermented foods because I was never taught how necessary they are. We sure lost alot of ancient knowledge over the generations. I'm so grateful for this video. I'm going to try making my first batch very soon. You helped me so much. Thank you.
Love fermented vegetables! my dad since my chilhood is preparing the best ever sourkraut or sour cabbage as soon as firsr colder weather starts in november,, that we eat all winter - around 5 kg with caraway seeds and cranberries in natural wooden jar kept outside. There are some techniques to keep cabbage crispy and tasty, should learn from my dad till he is alive. Also he bakes perfect rye bread with 7-8 types of different seeds usibg fermentation starter (no yeast) that he makes himself from rye flour.
@kisutis cleaver Dad. Ask for his recipes, methods and his family's name's, dates of birth, where, who they married and children ect as much as you can learn. Write it all down. All stories and events can be passed down and people like to know. You may become closer to relatives than you were before. Older family are a wealth of knowledge. Who did your dad learn from, chances are other family members are likely to be gifted in food prep. 😋💖
Hi, it would be nice to know that wise knowledge!Greta, Budapest
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I followed your instructions to the letter and let my sauerkraut go 21 days (tasted a couple times in between), and it is WONDERFUL! Today I am about to make my second batch, and some of your fermented carrots too! So excited to finally be fermenting veggies! Thank you for such clear instructions and info regarding what can go sideways and how to fix. That always held me back, but not now!
That is wonderful!🥰
This is by far the best sauerkraut class/video that I have seen in years. Bravo🎉
I recently started brewing kombucha, and I'm borderline obsessed with fermentation. I love how fermented foods are shelf stable and "cook"/prepare themselves automatically.
This one of the best made videos on youtube. No details left to wonder. ❤Thank you
you are a massive inspiration! I've never fermented until discovering your channel a few months ago and now have apple vinegar, fermented cabbage and fermented garlic and honey due you your wonderful instructions and really pleasing presentation. And, as further confirmation that cabbage is an excellent fermentation veg, I used an outer leaf of a purple cabbage to make a gluten free sourdough starter years ago. Yay nature!
Wonderful!
Mam I want to know one thing.we have to wash cabbage and carrot before making.
@@PoonamSharma-qn8zp see timestamp 1:38 for your answer.
WOW, making a GF starter with a purple cabbage leaf. Now I'm curious😮
@@weldonswoman I got the instructions from art of gluten free baking. Just looking at the pictures of the bubbling starter makes me want to get another batch going!
Hi Adrienna,, your channels somehow showed while i was browsing youtube.. and little i know i got hooked in fermentation thru your channel and dove into my first fermented carrots and i guess it was succesful. I started only last December of 2023. Thanks to you, and the way you present and ellaborate everything, actually this message is just to say my thankfullness to you and your very informative channel without making it complicated with the viewers. 2 hands up you!!
Wonderful!
This was the first time that I tried making sauerkraut. It worked perfectly. Great video.
I wish I’d had this video when I started fermenting. This is brilliant.
i can’t wait for this, metaphorically because i actually will. I love this series of fermented veg and also sour dough bread too.
You're so sweet explaining everything. Thank you so much! ❤
Just found your channel. Thank you for your step-by-step information. I can’t wait to make this!!
Thank you for all the time you have invested in providing in-depth information with such great detail. I definitely want to grow some cabbage now!!
Very well-organized and informative video on making a good fermented cabbage. Thank you!
You sure know how to keep the anticipation going! Been waiting for this for over a week. It was worth it.
Thank you thank you thank you thank you a billion times…. Your channel is still my number one channel to go to for DIY fermentation…❤❤❤❤❤❤❤❤❤❤
Thank you so much for this presentation. Love your knowledge and your soft voice.
What a thorough explanation - appreciate your work! 👍
Thank you so much. Your content is the clearest and most helpful available.
Thank you! Love your style of teaching!
I just made my first batch! Thank you for your expertise and precision in explanations!
I just found your channel and am binge watching. Excellent !
Excellent detailed video! You're one of the best out there no doubt
Absolutely fantastic in-depth video, thanks so much for this!
I am so grateful for your videos I have only just started fermenting I find it quite scary,but the way you do step by step instructions is so helpful
Thank you for sharing your experiences 😊
It's a real pleasure to watch your videos.
Thank you so much for this good Information. I will start my Sauerkraut in Monday. I love your channel ❤
Thanks a lot for another excellent tutorial. You're simply the best!
You bring a new definition to thorough
Thanx for great content
Thanks for yet another wonderful tutorial!! 😊
This is the most detail video I have seen!! Well explain ❤😊
Your presentation was concise, informational and pleasant. Great job. I look forward to watching other presentations.
I love your videos I power watched all of your videos on fermentation before I did my first ferment. I must say I am addicted.
I first viewed sauerkraut videos, then I happened on your splendid in-depth masterclass, and a masterclass it is, Thanks so much for your effort and care in creating your tutorials. I can't wait to make my first jar. Thanks. from SV Skiern IV
Thank you for sharing your knowledge and experience.
Thank you for yet, another excellent video, much love ❤️
Dear Teacher, I am very grateful to you for the way you have explained the easy method of fermenting vegetables and its food benefits. Pakistan
Well I have watched many videos on this and I gotta say yours are fantastic! I am subscribing and going to go through them all to learn. They are thorough and easily explained! Thank you for your efforts!
Such a great video!! Thank you so much!! I have watched several and this was the best!!
Wonderful class. Thank you for the information.
Another invaluable video! Thank you for sharing this information. ❤
So educationally helpful♥️Thank You so much for your clear & concise teaching⭐️⭐️⭐️⭐️😢
Invaluable information. Thank you for sharing this 😊
I wish I could “like” more than just once 🌹
I love this recipe I'm going to put a couple of jars down today. Cheers from Aussie 🦘🦘.
Thank you SO MUCH for this Masterclass sauerkraut tutorial! My first 3 attempts were dry cabbage and they developed black mold on the top and were a mess. I totally gave up on kraut! Should I be brave enough to try again, I'll follow this method. Thank you again from AZ. PS- no one really discusses the smell of fermenting cabbage. I was fussing on my husband and dogs for the "fart" smell until I walked by the fridge one morning (stored the cabbage on top of fridge-warmest place in the house) and got a nose full- mystery solved.
Great explanation, thank you . Excited to try it 🙏🏻🌷✨🙏🏻
Thank you for the informative videos, the best ones I have come across !
What an incredibly instructional video. I'm so happy with the amount of detail you've managed to pack in, especially your info regarding hot and humid climates - something that's always been a problem for me (Australia). Thank you so much!
Great video. Love your teaching and knowledge. Thank you 😊. God Bless you ❤
This is a wonderful video, thank you so much!
Litmus paper is impregnated with chemical reagents. These chemicals react to acids and bases, which result in the color change of the pH test strip. I would never dip these directly into a food product. To ensure that these chemicals do not leach into the food, use a clean spoon to collect a few drops of brine and place it on the test strip, outside of the fermentation jar. This will avoid contamination of the food product. I spent years in a chem lab. Without that experience, I may have dipped the test strip in the jar too!
I recently found your channel and I'm enjoying your very informative videos. Great organization of content information, as well as delivery. Thanks for what you do.
what a great detailed video and lots of links to cover everything,thanks!
Thank you for the great video. Really appreciate your time.
Thank you for sharing! I am going to try making this.
Great video love it and I remember some of this is how my Grandma and Mother did this.
Larry from Trinidad...wanted try making it a while now and your video was a great step by step guide...big up to u
I’m making sauerkraut today! I have this video on the tv as I am doing it.
Thank you so much,you a such a great teacher!
best video, so thankful for your in depth information.
I make something similar using green mustards. Thank you for this video. The instructions are clear, easy to follow and to the point
YOU ARE AN AWESOME TEACHER ❤FANTASTIC AND HEALTHY ❤ THANKS A WORLD ❤
So consise. Brilliant presentation.
Excellent video that is so professionally done, thank you!
Thank you so much, I'm glad you benefited from the video! I appreciate your support 🙂
I made the apple cider video from the video you made. It was easy to follow the instructions. Also your detailed information allowed me to know what to do and what to expect. I now have a bottle of ACV🙌😁 I am so impressed it came out without a hitch because of your video! I was so scared to make it before but you gave me the skill and confidence after your education. Thank you😁
That is wonderful!
Congratulations and thank you very much all your efforts share knowledge experience and experiment. 🤝
What a worthy and good video. Than you for sharing your amazing information in a handsome and qualified way ❤
I started fermenting cabbage 4 years ago but always enjoy a new video and info. Thanks - I subscribed.
Awesome! Thank you!
Best instruction video ever
Top quality , as always !!!
That is so informative. Thank you
This is a Great video. Thanks a lot, from Mexico City.❤
Love your channel. lots of great info. Thank you!!
Such a thorough instrction
Your organized details and background information on how to 'read' the changes and developments is so lovely! Thank you! ( I will buy you a cup of tea soon, but for now, I am letting all ads play through - as I understand this increases your profit (?). 😊
You're so sweet🙂
🎉 that was awesome, thank you. I just finished following step by step but used red cabbage and no seasoning other then real salt. New following your channel.
Thanks so much for your videos. I tried making sauerkraut yesterday, but mine didn’t release much liquid. After googling and watching a bunch of videos, I decided to add a bit of water creating a brine. I’m trying to follow your steps as much as possible. I hope it turns out well.
I ate sauerkraut 2 wks ago and didn't notice it. It's delicious.
exceptional tutorial..and such a beautiful sauerkraut..can't wait to make it. thank you kindly. Aloha Nui Loa from the Heart of Hawaii.
Just tasted my first batch a day 17...it's DELICIOUS!!! Followed this video. Cabbage is super crispy and not too salty at all. Thank you! Batch #2 will start tomorrow!
Wonderful!
Thanks to you clean food l am learning alot from you, this is amazing. I glad l learn how to make kefir and sauerkraut l love this class❤❤.
You are my fermented teacher👍👍.
Thank you for this video! I’m finally at a point where I’m making fermented foods! Your videos are very helpful because you cover everything from A-Z. Much appreciated for people like me! ❤️ 🙏🏽 😎
Such brilliance
I made it !!! Your recipes are perfect ! Hi from Brazil 🇧🇷
Awesome! Thank you! Hello to Brazil!🤩
Thank you for easy recipe 😋
Hi Adrienna! I bought a Kilner and did my first ever Saurkraut following your recipe! It turned out simply divine!! Thank you so much .I'll try the red cabbage one as well. 😊
Wonderful!
Thank so much much! You inspire me 💛
So many great tips thank you for sending me the link to this video
Would u please consider making a video on fermented/cultured yogurt or kefir from sheep, goat or cows milk? Love love love ur detailed & informative videos.✨♥️⭐️⭐️⭐️⭐️⭐️♥️✨
Yes! Kefir videos coming in the spring!
I’m interested in that also
What happens if the glass weights floats up?
@@mirta9441 It means that the glass weight is a very lightweight glass weight. So long as everything remains submerged beneath the brine, the ferment should be ok.
I hope you could include water kefir and fizzy drinks made from it too. I love freshly grated ginger root in my second ferment with lemon juice.
New to your channel. I’ve shared your videos with several of my foodie friends and a few of us are going to share the expense of the ph meter and other tools and have a get together to prepare an assortment of fermentations. Thank you for making these videos.
Wonderful!
Thank you ,very helpful
Love your content!
I had a bumper crop of mangoes, used the green mangoes to make SK. I am converted and addicted to the making of SK.
By the way green mangoes are loaded with vitamin C (anti oxidant). I have 6 months SK supply to enjoy
Thanks again for your presentation
Thank you! ❤🎉
Well done a very thorough video
best instructions!
Great way to teach . Thanks