How To Make Your Own Lacto-Fermented Sauerkraut

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Make Your Own Lacto-Fermented SauerkrautFermenting cabbage into sauerkraut is an amazing process.

There is no other preservation method I know where your food gets healthier than in lacto-fermentation.

With the addition of just a little salt and time, you go from plain-old cabbage (which I think is great just the way it is) to a super-food filled with enzymes, probiotics and amazingly healthy acids.

Best of all, though, not only is this process inexpensive (most superfood comes with a super price tag too) but it is EASY to make once you understand it.

In this video, Carolyn will take you through each step you need to create delicious and healthy sauerkraut.

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[imatugwaddle]

My dear, I'm old enough to be your grandmother, but I've learned so much today. THANK YOU, Sweetheart!!!

[chkr]

My grandma is 86y.old she does sauerkraut every year...like ton wise in huge metal containers in her garden shed?😅 it's like an art to look at..I love to help her and it's super tasty! I love her 💙 she does her sauerkraut with shredded carrots in it, super tasty!!
I hope it's understandable..I'm from Germany :)

[beavercreekfabrications]

My mammaw used to put split the core and stuck it in the center of each jar.... All the grandkids would about fight for the core... Lol

[bryanadams]

I made the most "Awesomest" discovery! I used my Kitchenaid mixer with the breadhook. It works perfectly. Reduces to 1/2 in about 1 minute.

[ScottUpton]

After several batches, I find at 3 days it still taste more like cabbage than sauerkraut. At about 14 day it really starts to pick up the flavor, but I find the 3 week mark seems to have the best flavor balance for me (some will let it go a month or more). When the sauerkraut is at the sour level you prefer, place it in cold storage to slow/stop the fermenting. While it can be eaten immediately (hard to stay out of), the flavor will develop after a few weeks in the refrigerator and it will be so much better an anything store bought. For a little extra flavor throw in some shredded carrot or a few cloves of garlic.

[mysticmeadow]

I know this video is a few years old but I'm just starting to ferment. Your knowledge and bubbly personality has me hooked. Thank you & God bless.

[ivorykeys]

I have never heard of sauer kraut being ready in 3-days!! I'm from the old school and we always made s.k. by the signs(moon points turned up) & let it ferment 14 days exactly. In fact just had some for breakfast with a farm rich fried egg and 1 min pressure cooked Kale with bacon in it for flavor. Talk abt eating Good food... That kind of eating will take care of what ails a body... Not pop tarts, cereal, added sugars, hydrogenated, partially hydrogenated, refined, modified and all this processed stuff bought in stores today that they call food. : /

[duanereed]

My favorite pounder for sauerkraut and all fermented veggies is a straight rolling pin. It also fits well into wide mouth mason jars to help in packing.

[seminolerick]

The kraut was used originally as a preservation method over the time it could not be grown/ obtained. So many months later of fermentation became the “norm” before eating. Newer generations found it too sour, so started eating sooner. My suggestion is make several batches from same 1st process... label ea to try after 6wks, 10wks, 14wks etc & document who likes which sample best... so next batch made... you will KNOW approx the best time to eat your favorite !

[jannickharambe]

Hey there. I am from Germany, checking out videos on Sauerkraut because it's the time of the year again to make some for the winter.
I'm very impressed how well you make that Sauerkraut and how much you know about the whole process. Especially talking about all the possible mistakes you can make during the whole process really sets you apart from most german videos I've seen on youtube. Most people don't talk about the mold-part and how safe fermenting really is. Your video was quite encouraging!

You have so much great advice in here, thank you for posting. Again, I'm very impressed! You do it better than most Germans, seriously.
Have a great day and stay safe and healthy!

[LB-vlqn]

Don't throw away the core! It's a real treat to eat; slightly sweet and crunchy. It's my favorite part of the cabbage.

[nataliapetrenko]

I’m from another country and we made a lot of sour kraut when I was a child. We usually add one shredded carrot and instead of pounding cabbage, we massage it pretty intense. So no need for any spoons at all. I have my sour kraut in the kitchen in the big pan under some weight. Will taste it tomorrow!

[robertevras]

A quick warning to Krout lovers....do not can it....the heating process will kill al, the amazingly good probiotics. Follow the directions in this video and your storage of it in a cool place is enough to protect it. Raw, uncooked, in canned Krout is the ticket!

[davidvinson]

Thanks for caring about others enough to help teaching them things you need to know to survive have a blessed day.

[virginiaquintal]

I love making the homemade sauerkraut when I do my sauerkraut, I actually have a meat slicer and I use that to slice my cabbage thinly

[gtiernan]

You might want to revise this to mention that when using salt, one should use kosher, sea, or mineral salt but NOT iodized. Also, a proper sauerkraut should ferment for at least 2 weeks. Two-three days is definitely not enough.

[jimmyhoneycutt]

I tried this recipe with the addition of a red cabbage I had on hand, ended up with a half gallon. It is absolutely wonderful, thanks for sharing it.

[TheSunRiseKid]

If you take the cabbage leaf and put the jar on top of it and trace around with your knife you will have a perfect circular piece to put over the ferment😊

[minitastudio]

You are a natural teacher! Very well paced and well explained tutorial ! Thank you so much, going to make my first jar right now 🙂

[terrancetoll]

I've been looking for people like you all my life