How to make homemade sauerkraut-- quick and easy fermenting!
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- Äas pĆidĂĄn 12. 08. 2023
- This is how the original homesteaders preserved their cabbage harvest- homemade sauerkraut! The only ingredients you need are salt and cabbage! The salt should equal 2% of the cabbage weight. We add a little bit of hot pepper and garlic to our's-- totally optional!
The type of salt you use matters! Do NOT use iodized salt-- the iodine messes with the fermentation process. Use a canning salt; it contains no added ingredients. Or use an unprocessed salt like Redmond's Real Salt:
redmond.life/collections/real... (This is not an affiliate link!)
Prairie Road Sauerkraut recipe for a 2 quart wide mouth canning jar:
4 lbs of shredded cabbage (in 2 lb batches)
18 grams of salt per 2 lbs of cabbage
1 clove of garlic per 2 lbs of cabbage (optional)
1 small hot pepper per 2 lbs of cabbage (optional)
Looking for a cabbage shredder? Here's one suggestion:
cabbageshredder.com/products/... (Also, not an affiliate link!)
If you would like to financially support our channel and farm, you can shop through our Amazon affiliate link below, which will earn us a small commission at no additional cost to you. As an Amazon Associate we earn from qualifying purchases.
Use glass weights to hold your cabbage under the brine:
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Use 'pickle pipes' instead of plastic wrap to cover your jars-- find them here:
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Iâm Theresa. My husband, Dan and I grow organic garden seed and I make gardening videos. I live in Southeast corner of North Dakota on the 46th parallel where we garden in a zone 4. Dan and I both grew up farming and gardening with our families- a tradition we couldnât give up. And we started an organic seed company-- so we could share our favorite seeds with you!
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Glad I I watched this.đđđââGreat you showed there's no need to wring out the Cabbage with the hands. Saved time and work! I had thought I needed the perfect Jar venting set up but saw how you've been Fermenting very successfully with allowing it to overflow in to the tote lid. I'm using a frying pan for my overflow catchment. Close to 11 Ibs of Cabbageđ„Źđ„Ź fit in my Big Jar! It's Fermenting like crazy and getting lots of overflow in the 1st 17 hours! Eventually I'm going to put a brass fitting on the lid that will have a hose running to a jar for the overflow. I used a Manual device to chop the Cabbage up and it was really uncomfortable for my hands and wrists so going to find a cheap food processor.
So glad you found it helpful! Do try to capture as much of the overflow as possible or try packing the cabbage a little less densely-- so there's more room for the juice to work without overflowing as much! That fermented juice has a lot of good stuff in it! And I must say-- if I had to do the cutting with our kraut cutter instead of Dan, I'm sure I'd be using a food processor. I do love the thickness of the slaw with this kraut cutter-- ust not the same with a food processor. Personal perference. So Dan gets to 'man' the 'manual' device! đ
@@PrairieRoadOrganic Thank you. I bought manual cutter that turns chunks of cabbage like an apple cutter against a long blade. 3 blades to choose from. Might get a cut similar to your Kraut Cutter. I've been saving the Brine overflow and used some yesterday after I pressed down on the cabbage in the Jar. I'm thinking of Fermenting for 7 weeks.
Thankyou Nana. â€â€
You're so welcome! Enjoy!
Excellent Video.đâ It had a few tips I liked better than some other videos I watched.
I just bought 4 Jars that are close to 1 gallon each. I eat a lot of Sauerkraut!
Thanks for your feedback! So glad you found it helpful! Happy Fermenting!
I just made my first sauerkraut feels good
OmGosh, just love to hear that!! Congratulations! đđ»
thx for this video
You're so welcome! Happy to help!!
We make 50 pounds of kraut every fall and thatâs enough for a year and we also make turnip kraut đâïž
Turnip kraut! I LOVE that! Great idea- thanks for sharing!
Hi there! Thank you for the video! Why do you use plastic coverings instead of the kids during fermentation? Helps with fermenting? Need clarification, thanks!
The plastic wrap over top is just how we've always done it. You don't have to get the 'special' lids-- they call them pickle pipes. You can just use the plastic wrap on the top, rather than ordering special equipment. Your choice! Hope that helps!
Does the type of salt matter? Because I used pink Himalayan salt and noticed the cabbage didn't release any water. Please advise, thanks
Great video I have a question can I make it in the juicer then add the cabbage that was in the juicer along with the juice and salt then mix it .then put it all in the jar ?
Is the goal of juicing to get more brine in with the cabbage/kraut? I think you could but the trick is to get the proper amount of salt in the ferment. So make sure to weigh your cabbage before you do any juicing and use the correct ratio of cabbage to salt.
@@PrairieRoadOrganic okay thank you for your reply
Hello maam can we cover it with lid
We have never used a lid but my understanding is you don't want to seal it tight-- cuz that can cause pressure to build up. So you might end up with a mess. They make special vented fermentation lids to prevent that. Just google 'fermentation lids' to see what those look like. There are a number of options on the market. Hope that helps!
Maybe poke holes in older lids to vents?
I really tried to enjoy sauerkraut. Just didn't work. I first tried it in munich's HofbrÀuhaus about 12 years ago. It tasted real bad and got me farty. I thought "Maybe I got a bad batch.". I tried it again on my german friend's homecooking. It tasted bad and got me farty. Then I decided to make my own. Still tasted like ass and got me farty. I've no idea how this dish came to be something that endured other than warfare making people desperate. I'll stick to wurst, in all my travels in Germany, that was the common denominator of tasty.
If you try it again in the future, for 2 qt pot, add handful brown sugar and a tsp caraway seed then simmer with beef kielbasa. (I donât cook potatoes in the sauerkraut) And of course adjust brown sugar and caraway seed to your own taste: this is a starting point.
Ha! Maybe it's an acquired taste? I grew up with sauerkraut and have always liked it. We add garlic and a little hot pepper to ours. You can doctor it up to your taste-- as Mark states below! But I'm sure there are many who would agree with you and have decided it's not for them!