How to make REAL Sauerkraut, only three easy steps!

Kane Watson of the Living Food Project, shows you how to make a perfectly traditional Sauerkraut at home, using only a few ingredients, as well as some basic household items

[diggingdewittcounty]

You are a very good communicator! Great job!

[laurieannyandabyrd]

THANK YOU..seems very easy. GOING to try your method.

[gilboston]

There are a few things that people do not mention, the first ratio, how much salt to a certain amount of cabbage. The first time I made I had to rinse before eating because it was too salty. I use 1.5% by weight, most people use 2%. With a digital scale 15g per 1000 g. Most people add salt and squeeze the cabbage right away, I add salt mix it and wait for 30 minutes then squeeze. This makes it much easy to get the juice out of the cabbage. Last time I made I opened my first after 4 months, then I opened the other jars 10 months later, they were ever better.

[patricia]

Great job you did so great in teaching us for free to do Sauerkraut.Thank you

[krystynamarcjoniak]

Thanks for a nice easy recipe and you are so cool!

[mday]

I love to ferment the core. it is the best part!

[jacklenebaldwin]

Awesome vids nice and straight forward

[lauraferguson]

Thanks for sharing ur video was short and to the point I'm sure gonna gv it a try

[CianKara]

Hey! I'm so glad that I found your channel. For what I have seen, your project seems to be awesome. Do you have other site to visit and know more about it? Keep doing this!

I'm going to make Sauerkraut for the first time and I got one question. Here where I live (somewhere in México) I don't find organic cabbage, still I try to get the best quality as possible, even so, I want to know if I need to wash the leaves first or just the top layers for making the cover. My question comes because I don't know how the bacterias of the soil (a not organic one) affects to my fermentation, what do you think?

Cheers from México!

[maryannholmgren]

it's 2019 now just found this channel, very well done young man and many thanks.. I subbed to your channel, hope you have more.

[Highonfruitaprivilegedvegan]

Thanks for the great video! Question: when the sauerkraut is fermented enough for your taste, how should you store it while keeping it from fermenting some more? Will it stop fermenting if you move it into the refrigerator and let a bit of air in?

[misterbeetz]

Your videos are fantastic, quick and straight to the point. Keep up the great work! Are you considering a video for salsa by any chance?

[margitschendel]

Very good. Thank you for sharing. The only little thing you need to improve is to cut the cabbage smaller (the smaller, finer, you can get), and to press the shredded cabbage into the container. You could use a wooden pasta roller. 👨🏼‍🍳

[eduardosepulvedalemus]

when you say its 'done' after 4 days or after two weeks etc. what do you do with the sauerkraut mix? Do you have to rinse it? Just drain the liquid out of the jar? May seem like a silly question, but this is my first time at fermentation

[davidleonard]

Should this be stored in or out of frig?

[matthewsparks]

I add vinegar in mine for a strong sour bite. But I keep the stalks and ferment those separately in another jar or add 1/4 stalk per jar

[ababbit]

A quick question. Won't the sauerkraut fermentation process create "gas" which will pressurize the jar that has a lid on it? Will that not cause a possible rupture of the jar?

[runtowin]

do I have to wash the cabbage before making it? If I don’t have to wash it, how can I move away the pesticide residues?

[glenwilkie]

How and where do you store it once its ready to consume? Is it filled to the top with brine pls?

[eng]

Did you do a engine oil change just before this!