LACTO FERMENTED CABBAGE (Raw Sauerkraut) Beginner Friendly!

Raw sauerkraut is really lacto fermented cabbage. It's loaded with literally trillions of probiotics! In this video I share with you 2 lacto fermented sauerkraut recipes that are beginner friendly. Fermenting vegetables for beginners is easy ... This video on lacto fermented cabbage is very easy for the fermenting newbie with step by step instructions.

THIS SAUERKRAUT VIDEO HAS BEEN UPDATED & IMPROVED.

➡️COMMON ASKED QUESTIONS:
1. How do I store this long term? In A Refrigerator it can last 12+ months.
2. Can I store this without a refrigerator? Up To 6 weeks in a temperate climate, then transfer to refrigerator. If in a hot & humid climate, transfer to a refrigerator immediately after fermentation.
3. How long can the sauerkraut ferment on the counter? 4-6 weeks in a temperate climate. Less in a hot climate.
4. How do I wash the cabbage, or do I need to? No you do not need to wash because the outer leaves are removed anyway.

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➡️ SEE ALL MY FERMENTING RECIPES:

NOTE: I no longer recommend using a rock as a fermenting weight since some rocks have a softer mineral content and/or have 'grit' that can dissolve in water. Please watch this video:
⭐DIY Fermentation Weight Ideas If You Don't Have Glass Weights:

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➡️SHOP FOR THIS RECIPE:

➡️SHOP MY FAVORITE FERMENTING PRODUCTS:

⭐Watch - How To Calibrate the PH Meter:

➡️SHOP ALL MY FAVORITE FERMENTING EQUIPMENT:

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➡️ SUGGESTED VIDEOS:

⭐DIY Fermentation Weight Ideas If You Don't Have Glass Weights:

• Everything Fermentation Playlist (recipes + education):

• Fermentation Funk Playlist:

• Fermented Pickles:

• Fermented Red Sauerkraut Recipe:

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REFERENCE:

MUSIC CREDIT:
Track: Chill Acoustic
Music provided by Oak Studios

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Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the CleanFoodLiving YouTube Channel, and related social media and written articles, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.

[bartram]

The way all videos should be, no music, short concise explanations and no repetition. Well done.

[StealthJacksonB]

This may seem dramatic, but I'm close to being in tears. I'm a stay at home dad with 2 Master degrees and 2 daughters on their day off. I was searching for a good pickling recipe and came across your video on pickling vs. fermentation and literally went down a deep rabbit hole. My degrees are not related to food, and I fashion myself to be healthy - but thank you for ridding me of my ignorance after all of these years. I want to ensure to pass along the right information to my daughter's, and so I say THANK YOU. In all of my years of doing research and consulting leaders, I feel like a fool. I spend so much money on probiotics, and you've just saved me thousands of dollars a year now. Thank you so much

[sojourner]

I know this is an older video, but I wanted to give a little hack for pealing ginger. It's much easier to use a spoon & scrape the skin off as you hold the ginger piece under a trickle of water. Hope that helps someone out! 😏

[kaleidoscope]

TIP if you're going to save half for later use, then cut up the half that didn't have the heart. reserve the half that had the stem and heart intact because the leaves will live longer if they remain intact with the heart and stem.

Don't core a cabbage or lettuce until ready to use it. If you only use part, take a section without disturbing the heart/core or rib. Goes for celery, kale, broccoli, colliflour, cabbage, brussel sprouts, iceberg, romain, and bibbed lettuce... it extends shelf life and freshness.

[olgavitiuc]

That's exactly how we do it in Eastern Europe. And USSR actually made a standart. Use 20% carrots of the weight of cabbage and 2% salt (non-iodiezed, it can make your cabbage bitter and darker). And then you can modify your recipe as you like, but 20% carrots and 2% salt always are there. I grew up eating it. We make soups with it, salads, we simmer it with fresh cabbage (to cut down the sourness), we use it in pies and eat it by itself as a side dish. Absolutely amazing!

[CleanFoodLiving]

Dear Friends, please excuse my mis-speak when I said "Sea Salt" while holding a bag of Himalayan Pink Salt. I am aware of the difference (I even did a video on the difference!) For some reason I didn't catch that I kept saying "Sea Salt" when I was meaning to say "Natural Salt". Please forgive the error and good blessings to you!

[shelbyhambright]

I know it's weird, but I love love love the sound of cutting the cabbage in half . It's sounds so fresh and wholesome

[soniag]

I had older sister, SIL, and mom--they cooked, canned, preserved, pickled ect so I ate and played and grew and went to school. We came to US and everyone except mom went to college & work. She got busy with grandkids and I didn't learn to can, preserve, pickle, ect. Mom died when I was still in college and now at age 66 I'm making this for gut which is messed-up from drs slicing, dicing & sewing me up and pushing medications. You are calm, precise in your instruction and make it so easy. Thank you.

[kg-Whatthehelliseventhat]

This is so much fun! To anyone reading this... I first saw a video from the lovely lady here 2 days ago. She has far better explained any question I was curious about and even replied to a direct question I had asked. With the videos she has posted I am not at all intimatated, matter of fact I am super excited. I write this while I am waiting for the salt to do what it needs to do. Thank you so much!!!

Day 2- Omg 16hrs after my mix and it smells so great. Man I am so excited!!! Thank you CFL. The past 3 years I have on strong antibiotic therapy due to long term hospitalization and had a fistula then colostomy bad. My gut needs help and I found it here.

Day 5. Cabbage is ready! This stuff is amazing. Thank you so much. It was easy to make. I appreciate it soooo much.

[msmw]

This is the first video I have seen on your channel, and I loved it so much! I subscribed, immediately! You're so calm and make everything seem so easy - not too many details and simple instructions. Your voice is calming, as is the environment of your kitchen. What a breath of fresh air! Thank you so much!🥰

[ShaunPeterKelly]

The “i’m gonna” lady explained everything perfectly, thank you.

[yakshashreyas]

*You are one of the Best Teachers Inhave found on the Internet! I'm Glad that I Found You Today. No Over-reactions, No Exaggerations, Just Straight to the Point, Honest and Humble. + More Scientifically Reasonable. This is wholesome! 💥*

Thank You! 💥

[Nemodog]

I so enjoyed this video and I am subscribing. A little tip that works so well, use the edge of a spoon to scrape the peel off your ginger. It comes right off and you don't waste a bit of that lovely root. It's also nice that there's no risk of cutting yourself. Give it a try!

[jbgovthug]

I used to throw out the core too, then I realized the the core is very tasty. I basically shred the core and the tougher leaves so when the fermentation is done, they are match the crunch of the leaves. Sometimes, I just chop the core, when fermentation is done, it's the first thing I go for.

[chicobicalho]

This is the most lovely cooking tutorial. I love the 1960s atmosphere and colours; made me feel safe! By all means I will try this recipe, in fact, both versions. Thank you!

[keilana]

Thank you. This is my first attempt to ferment. You made it sound so easy. On the counter top. Can't waite to taste in 5 days. Week later: the cabbage was delicious. Have been adding it to various food in meals or eating it by itself. Thank you.

[SaffronPaprika]

I can’t wait to make this! Thanks for the tips. Your method seems very simple for a newbie like me.

[HealthglowsNet]

You are so sweet in the way you explain all the steps to the tiniest details. You would be a perfect elementary school teacher. The way you explain makes a seemingly complicated process simple for even kids! Thank you!

[donnettespence]

You are the best teacher. Such a simple format. You explain it so easy. Anyone can do it by watching you.

[Cutter-jxxj]

I grew up gardening and I love fresh vegetables. My granny taught me how to garden and a love for cooking. Growing up she canned EVERYTHING. The core that u took out and tossed she trimmed up, salted and ate. I still do. Anyone who survived the depression wasted nothing. I am so glad I found ur channel. Your going to be shared a ton, 😁👍