How to Make Homemade Sauerkraut - A Delicious Probiotics Rich Side Dish for Gut Health

In this YouTube video Mary from Mary’s Nest Cooking School shows How to Make Homemade Sauerkraut- A Delicious Probiotics Rich Side Dish for Gut Health.
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* Sauerkraut Pounder Made From Natural Acacia Wood

* Ball Wide Mouth Half Gallon 64 Oz Jars with Lids and Bands, Set of 6

* Wide-Mouth Plastic Lids

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* Canon EOS Rebel SL2

* Sennheiser EW 112P G3-A omni-directional EW system

* Westcott Erin Manning Home Studio Lighting Kit

* AmazonBasics 60-Inch Lightweight Tripod with Bag

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[heyfunny]

Hi Mary! I've been making kraut for decades & as I have gotten older, I found a trick to save on some of the elbow grease required to break down the fibers. After shredding, I put the sliced cabbage into a heavy clear bag and use my rolling pin to work in the salt. It saves wear & tear on my arthritic hands. And I have an ancient designated crock for the fermenting. Old school, but it works great!

[LOVE_ALL_AROUND]

I was spending 12 dollars a jar for raw fermented sauerkraut at Whole Foods and went through one a week which is pricey. I started making my own with a fermentation crock and soooo delicious. The batch that is fermenting now I added green apples and carrots to the cabbage. I spend pennies on the dollar now and it is so much fun!

[Erica-yrgf]

Apple does the trick. Turned out absolutely delicious. I’m eating it like a candy. I used to have heartburn and digestive problems regardless of how healthy and light I eat. Since the kraut is on my daily menu, the heartburn is completely GONE!!! Talking about naturally heal you guts flora. I highly recommend it to everyone. I made a huge jar about 2 -3 weeks ago and I have about 1/3 left. I’m making a new batch today from 7 cabbages. I’ll never run out of this wonderful dish. Love, love, love it. Thank you Mary. Love and gratitude to you and the whole world. Hey everyone! Make some kraut!

[Meenadevidasi]

I love the way you cook, "Don't throw anything away. There is a use for it."

[PleaseNThankYou]

Your taste test sounded absolutely delicious! My father used to make sauerkraut but I didn’t understand the process. I loved store bought all my life because that’s what Momma served. After my mother passed, my father made and kept his homemade stuff in the tool shed (he lived in Tampa) and I went to visit and saw those jars just bubbling away!! I told my father that he needed to throw those out because he was going to end up with botulism!! He told me to get my hands off his kraut immediately! He was protective of those jars. It took me several years before I found out that his kraut was doing just fine and I should keep my mouth shut about his recipes in the shed. He made strawberry jam and pie crusts too. I miss him and Momma. There is so much they could have taught me if I would just have just kept my mouth shut and listened.

[MothersLovingArmsNursery]

Mary, in EU you actually squeeze the cabbage with your hands as much as you can but if you can not, you just mix the salt into the leaves, cover with a clean kitchen towel and let it sit for about 3 hours and the salt does the job. You use the wooden masher to push the cabbage in the jar so it's pushed in really well so there is no air between the layers of cabbage, air between the leaves can cause yeast and mold to grow in your fermented product. We used stone/ceramic pickling jars too, but now it's impossible to find them, or they charge a fortune for them if you do.

[jonesingblues]

For a seal on top of jar, use a sandwich bag and rubber band. Put the bag over the top with rubber band around the neck, you can then see the fermentation happening and gently pull the bag and rubber band away from the side and vent the gases. It re-seals easy peasy.

[nickeline]

I stumbled upon your show and after watching a couple videos, I must say that you're very good at what you do and your delivery is excellent. You deserve your own network TV show.

[CVB-hoki]

Just finished my first batch of sauerkraut with the apple slush…absolutely delicious after 8 day ferment! Bravo to your recipe! ❤️

[tktmaQnf]

Hello I'm from South Korea and I grew up eating Kimchi my whole life my grandma made and sent to my family. I've now realized eating fermented veggies really helps my digestion and overall health and I'm here to try making sauerkraut since I wanted to make some fermented veggie food on my own. Thank you for sharing such a nice video with beautiful smiles!

[radiantlife]

To be honest the way she delivered the instructions on making this sauerkraut are so easy to follow 👏🔥 really enjoyed her honest perspective and clear instruction

[GVolker]

This channel is so much better than watching all those that were on any mainstream media channel. Wholesome, healthy and educational. Great Job!

[emilybacon]

My goodness, I never knew about the apple & cabbage core slurry method (prebiotics) for the probiotics, wow, this is a huge learning curve for me, thank you so much Mary.

[marshadarby]

My first sauerkraut! Just made it! I feels really good to make these recipes! I love how you teach us how and give us step by step instructions! So far I have made 4 vinegars, fermented lemons, and beets, and a whole chicken twice a month! Lots of chicken broth and now I am ready to try powdered chicken broth! I have made several different kinds of beans the way you teach to make dried beans and so far I have lots 10 pounds without even trying! Just eating healthy! I couldn’t be happier! Amazing how far these make ahead foods save time and money! I am hooked! Thanks Mary it’s wonderful to see and feel the results of these few changes I have made already! You’re so wonderful to teach and share your knowledge! You’re making a difference in so many lives! God Bless you!💗

[alanlvr]

😃😃😃🎊🎉I DID IT!!! I finally made my own homemade sauerkraut!! It is SO much better than store bought!! Thank you Mary!!! Thank you for being such a wonderful teacher!

[lightscenters]

My grandparents by adaption were born in Germany. They fermented everything. Kraut was a staple. She also used jars to age the kraut, but left the lids loose, set them on a lipped cookie tray that she lined with newspaper. Then as it fermented in the basement and burped up the extra juices, the newspaper caught the juices. My mom spent the money to buy extra large crocks. We made kraut and pickles in them all summer. So fabulous! Happy memories.

[pennyedgar]

I love Mary’s Nest! Mary, you are the Home Economics teacher we should have had ALL thru high school, not just 1 semester. Your delivery is personable, cheerful & comfortably encouraging. I’m so happy to have stumbled onto your YouTube. You hooked me with No Knead Sandwich Bread (which is delicious, by the way).
After trying that, I binge watched as many of your shows as time allowed.
Yesterday I tried my hand at Homemade Sauerkraut. We have Mason jars & recently purchased the new plastic lids but thought the Masontops Fermation Kit would be a modern convenience for our treasured old fashioned lifestyle.
The wooden pickle packer is very useful & the self burping rubber tops are genius!
The weighted glass tops did take up the headspace & this morning I was siphoning off an inch of juice from each (quart) jar. (Learning by doing.)
Today I’m going to make the red cabbage & will use the small 4oz jars for weights (but will still leave more space).
Mary, thank you so much! I’m learning key information in a subject I thought I knew well &
having the time of my 66 y/o retired life!
Keep smiling!

[scruffy]

I have NEVER fermented anything in my life but I am trying this today because you have given me COURAGE!!😂 Wish me luck! Thanks so much Mary for all you do!

[daisysmum]

I made sauerkraut for the first time a week ago following your method (I did add grated fresh turmeric, grated carrot 🥕 and cracked pepper). It worked out beautifully and tastes great! Thanks for the great tips!