How to make Sauerkraut 101 and a secret ingredient! Homesteading Life

More vitamin c than an orange and so easy to make

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In 2010 we decided to sell everything and build a log cabin on 11 acres. We have lived in the log cabin for a decade now with no solar power or wind power plus zero public utilities. We live like the pioneers except in the 21st century. We post videos on social media to encourage people to return to the land and make a living with your family. We teach folks:
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[OFFGRIDwithDOUGSTACY]

go to offgridwithdougandstacy.com for the fermenting book and all the supplies
in this video at a discount! =) HAVE A GREAT DAY!

[myknkim]

I'm healing from cancer treatment. I'm cancer free and want to stay that way. One of the things the doctors tell us is to eat plenty of fermented foods. I will be doing some fermentation this summer! Thank you, Stacey!

[kimmyseegmiller]

My grandmother taught me well. She had 10 children and a huge garden! We went to the barn and milked and then the garden every day! I am thankful for her and all the guidance she gave me.

[winningrabbit]

My son has said he refuses to eat any of the veggies I’m fermenting. The other night I made a great pork chop dinner and served it with this sauerkraut. He said, “Mom, everything is delicious, but this sauerkraut is the star of the show!”
This recipe has changed him forever! Thank you Stacy!!

[cherylramirez]

I DID IT!!! I DID IT!!! I am so excited!!! This is the first ferment I have ever made and it tastes good. I want to thank you, Stacy, for empowering us so that we can begin taking care of ourselves. I hope I am not going overboard, but this is an important moment to realize that I can do things I have never done before. There is also a carrot and garlic ferment that will be ready next week. The next one is onions and garlic! I still have many months to go before the apple brandy is ready! I am happily homesteading from an apartment in Wisconsin and loving the journey. I have a community garden for summer growing and that is a blessing. Thank you for helping me to get free!

[CapnCrusty]

I think raw sauerkraut is something that everyone should know about. I eat it daily and I credit it with turning around my general health decline into a health gain and in my mid 70's now I'm in the best health of my entire life. SK started that ball rolling and keeps it going.

I have made my own SK for many years and experimented a bit with flavors and an interesting flavor I found could go well with your apple kraut. Cut up a thumb sized piece of ginger into julienne slivers and add it to a batch and you might like the result.

I also use a mandolin to slice my cabbage into traditional strings. I found that when cut into small chunks with a knife the SK on a sandwich tended to explode everywhere when I took a bite, but the traditional cabbage strings tended to stay entwined in the sandwich and made for much less clean up afterwards.

[lynsmith]

I made this apple kraut last year and it was so good. I also decided last year I needed a kraut pounder so went out and looked in the wood shed for a round of birch firewood that would it my jar, removed the bark and cleaned it up and it worked great. I also made one for my neighbour. Thanks Stacy, great video 🇨🇦

[gordongregerson]

Hi Stacy, This video brought back memories of when I was a kid and would help an elderly neighbor with his garden. In the fall, I would help him do up 3 15 gal crocks of sauerkraut. I would shred the cabbage on a kraut cutter while he would mash the cabbage with a 2x4. We would do 2 crocks of regular sauerkraut and the 3rd crock was 'desert kraut' which consisted of a layer of cabbage, a layer of sliced apples, and a layer of raisins, and we would then keep alternating layers until it was full

[SuperGarden]

Yes Stacey, you inspired me to do my first Sauerkraut home ferment. Thank you for this awesome tutorial video. Today is Feb.14, 2023. I am in my 70's. This is my first fermenting attempt. Since I love Suarkraut it's high time I made my own. Thank you . Bless you and Doug.

[littledabwilldoya]

MANY years ago I found a recipe for making sauerkraut that just involved packing the cabbage in your jars, putting salt on top, and placing your mason lid on with the ring and just screwing it down loosely, then putting it in a room- temperature warm place. It said that the jars would seal themselves after the fermenting process was over. Well, it didn’t say anything about putting any plates underneath the jars, and I ended up with a stinky mess in my cupboard in the kitchen! Sorry to say it was a big failure, but after watching this today, Stacey, I’m ready to try and tackle it again! Thank you for all the time and effort you put into these videos😁. God bless!

[tempieroberts]

These videos are PERFECT! I am a visual learner, written instructions are difficult for me until I SEE IT DONE FIRST. Stacy, you are a doll. Thank you to the 10th power.

[sammyelliott]

I quit watching TV and now I am watching Doug and Stacy. Learning a lot and starting to implement. Gardening and fermentation of some of the vegetables grown in our garden. Thanks for building my confidence that I can do this. The most enjoyable work is to grow your own food and then eat it.😅

[dosdandelions]

Thank you Stacy for how beautifully and organically you teach us. I share your info far and wide in hopes that more people will embrace the beautiful, natural, simple life. Be blessed.

[judysinkel]

going to give it a try, my mom always fermented, we had the big crock jugs filled all winter. I have done plain sauerkraut., love fermented foods . Am 74 and still learning new things and new ways, love it!!!!

[leahwhiteley]

I just ordered 6 of your fermenting cookbooks. I'm can't wait to give them to my gardening friends. Stacy you make fermenting look easy!

[southernwanderer]

My grandmother was born in the South during Reconstruction following the War Between the States. My mother told me she used to us the salt brine like this to preserve collard, turnip, mustard and beet greens as well as cabbage. My grandmother passed away at age 96 when I was in high school. My mom turned 91 this month and still loves her greens, but she especially loves pickled beets.

[bobecu]

More and more we are using our own home grown vegetables because what we buy at the store is just scary sometimes. Who knows what is being put into growing it! We are lucky enough to have 6 acres with which to work, so at 76 years old, I'm on a mission! Thanks for all your videos that show how!

[COLLINS]

I just started making fermented sauerkraut but never thought to include apples. Will definitely try this recipe. Thanks for all you do.

[esthersdaughterlong]

Thank you Stacy. I most definitely am going to make this. Fermented food's help me with inflammation from my Fibromyalgia.
I love watching all of your videos. I'm growing sweet potatoes in buckets right now. Beautiful purple leaves.
God bless you.

[Kimberly-zyvi]

Oh my goodness so much info on your videos. We are pushing more and more each day to be homesteaders. Thank you for all the time and effort you put into your videos.🙏❤