How To Make Sauerkraut at Home | Fermentation is COOL! 😎

Easy Sauerkraut at home... 2 ways! This is a great way to improve your digestive health and also add a splash of colour and some awesome flavour to your meals.

Let me know your thoughts below! Did I miss anything? What else could I have added?

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[FrightF]

Cabbage is one of the clean 15, so organic is not necessarily needed because its one vegetable which has natural protection against insects. Therefore its not heavily sprayed.

BTW, organic crops are still allowed to be sprayed.

[hadassnaude]

Allspice works well and bay leaf, Also what I do is put a layer of olive oil on top. That acts as a valve to allow air out but not in. Especially if you are not using a lid.

[erichayes]

I found an easy way to mix in the salt is to put everything (shredded cabbage and salt) into a kitchen aid mixer bowl and let the mixer crush/mix the salt/cabbage together

[VisualizeHealing]

I've been making homemade sauerkraut for years and I have found that 13 days seems to be the magic number. Unless it's really cold in your house and then it may take a bit longer. Thanks for sharing this vital information for folks to see how easy it is to eat healthy!

[richardbidinger]

I've learned the hard way (3 times) to respect a mandolin. I invested in a heavy duty food service cut glove so I don't lose any more chunks of my fingers.

[angelauk]

“I’ve done it twice, so I’m basically a professional” 😂

[AndNowIJustSitInSilence]

Red cabbage with apples; and white cabbage with grapes and champagne are the best. I actually come from the town with the probably most famous Sauerkraut company (Hengstenberg), so all sorts of Sauerkraut and pickles are part of my culinary memories

[nolasams]

I make mine with Red Cabbage, Carrots, Ginger, fresh Turmeric and Beets. Absolutely delicious !

[plantbased_plantamazed]

I took a fermentation course last year and the instructor said the amount of salt is "forgiving" to a certain point, of course. The more salt, the longer it takes to ferment. And after it reaches the taste you like (5-10 days), you should put it in the fridge to slow down the fermentation process.
The timing of this video is perfect, I have a red cabbage in the fridge I have been thinking for days what I can do with. Thank you, Derek! 💚

[mothershelper]

Wow, you got 200 comments and you only posted it 4 hours ago? Way to go! This was obviously something people really wanted to hear about.

[irenatheginger]

Finally, more people sharing the benefits of fermented food!

[eileenmc]

That was so nice that you talked to your mom when she called in the middle of the video! She must be an amazing person to have such a wonderful son! 😊

[vm]

My parents this every winter season and it's awesome.. I also like purple cabbage but the fun fact is that it's so strong in antioxidants that it actually slows down the fermentation process.. that's why the white cabbage is done so much faster like in a week. Awesome video thou thumbs up

[stayhappylittlemermaid]

He who has health, has hope and he who has hope, has everything.
✨✨

[FrankEdavidson]

One can use smaller mason jars (500mL) too. It saves waste if one doesn't get through a big jar quick enough or if a jar goes off, less is lost.
My sauerkraut and kim chi stores (wong bok, chinese radish, spring onion, carrot garlic, ginger, chilli flakes ) over a year, in a cool dry dark place so I make it when cabbages are reduces to £0.15 (20 US cents) each at Easter.
Just make sure the cabbage stays below the liquid.
If you want to use up a lot make a bigos with offcuts of meat, sausages from the freezer, onions, carrots... Cuts which havefreezer burn are useable as the cooking in the slow cooker will rehydrate and tenderise them somewhat.

[ApexHerbivore]

1:41 I love old photos like that! They really do tell a thousand words. The whole town prepping their sauerkraut in cabbage season.
Amazing!

[beardedrailroader]

I add Red Beat shredded to my red cabbage 🥬

[bookaholic]

I'm Estonian, I've made some sauerkraut in my days, we usually layer the cabbage & the salt, stomp it ( We have a special tool made out of wood to do this, it's important to put some wheight in to it ) & then continue to layer it with more cabbage & salt. We also have whole kummin seeds in our sauerkraut. We also place a plate on top of the sauerkraut when it's fermenting, with wheights on it I've never used red cabbage, but it looks really tasty so I'll have to try it soon!

[inkredablek]

I did it with white vinegar and pink salt. I’ll definitely give that a try without vinegar to see what tastes best.

[brescalofrio]

Let it sit with salt so it softens before massaging it