How To Make Sauerkraut

I cover everything you need and all the steps in the process of making your own sauerkraut. In this video I use a #3 crock, 15 lbs of chopped cabbage, and 9 tbs of sea salt.

[MarshRat]

Heads up to those watching this video. This recipe/method is authentic and works wonderful. We've made sauerkraut this way for years in my family and haven't found a reason to change anything. Thanks Preacher for letting the cat out of the bag. LOL

[MyREDTAIL]

My first attempt a few years ago was done in a 5 Gallon Food Safe Bucket, After watching a few Videos on the Tube here I started it & after a few weeks it came out Great, Gave some away & they raved that it was delicious, so I am ready to do it again, thanks for sharing your video loved it etc.

[rebeccalynn]

Hey Preacher! This is an old farm girl here. Do you ever go to yard sales or auctions? Because you need a slaw board. They go so much faster. If you google it, you can buy brand new ones, but they're about $40 - $55. City folks and younger people don't realize what these tools are, so we recently picked one up for $2 at a yard sale. If you do find a used one, clean it up good and rub some olive oil on everything (the wood and the metal blades) Now, if the blades are rusted, let us know. We have access to a sandblaster, and we'd be glad to get that all cleaned and oiled for you.

[patring]

Thanks for the video! It brought back great memories of summers making sauerkraut with my dad in a big crock. It was some of the best times I had as a teenager. It's also the best sauerkraut I've ever eaten.

[iasimov]

On Thanksgiving I started a 20 pound batch of sauerkraut. I included about three ounces of caraway seed. Twenty pounds of cabbage filled an eight gallon crock about 1/4 - 1/3 full. After punching it down, there was enough juice to cover the shredded cabbage. I weighed it down with a dinner plate with a Pyrex bowl on top of that containing a 15-pound Civil War era cannon ball (in a zip lock bag). I checked the kraut weekly. Last week the kraut was covered with a moldy-looking scum. When I attempted to skim it off it came up in one piece, like leather. The kraut was fine and ready to can. I never had to add water. Time invested: about six weeks. Results: outstanding.

[edwardpate]

Every fall I'd help my German grandmother make 2 or 3 big crocks of Sauerkraut. A great learning experience for me. Just like with my other Southern grandmother and learning how to can fruits and vegetables.

[MyREDTAIL]

I have a Wooden Sauerkraut Thumper, That I bought to pound down the Cabbage to help draw out the water from the Cabbage Works for me.

[Just-Nikki]

I was just gifted 2 crocks exactly like yours and I can’t wait for my cabbage to be ready to harvest! Thank you Sir for sharing your process 😀

[louiseeyahpaise]

Just learning, going to make my first batch when my cabbage is ready. I can't wait!! Thanks for the help. I will also watch your canning video.

[dannyl]

Looks good. Thank you.
I use a ratio of 40 pounds of cabbage to one pound of salt. You can covert that to ounces.

[russellandtonitidwell]

Thanks so much for taking the time to make this video!!

[CraigArndt]

Nice! I subbed. I’ve made kraut a bunch of times and pickles too, but I’m always looking for new ideas. I have a cabbage mandolin coming from amazon, we will see how that works. Good stuff!

[forwhatitsworth]

My nan is Hungarian. They pickle everything and it's flipping delicious. I remember smelling it fermenting. If you feel like a shot of the fermented cabbage water it will make you poo like a horse.

[nathancrowe]

Home made kraut is great. We do ours in the jar gotta keep eye on pressure to loosen lid to burp it. We also add a jalapeno per head for little heat. Did 1 per jar few years ago wife couldnt handle that batch. We pack tight in jar cold water to neck 1tsp pickling salt per jar case knife to let air out then burp as needed for few weeks. Got the ratio from a family friend he said its won some awards at mountain heritage day up here in Western NC. When ita done its already canned that way. Ended up with 36qt this year

[rakmwlk]

I tried your recipe and it was absolutely fabulous! Thank you! Do you have a recipe for kimchi? The ones I've been finding all have some sort of rice flour in it and didn't really want to use that. Thank you again, Wendy

[georgiaboy]

Looks good, I love it. Do y’all ever eat stuffed cabbage? It’s meatballs wrapped in cabbage leaves with spaghetti sauce and sour kraut. My wife makes it and it delicious!

[andreweddins]

Just made a batch.. using my neighbors recipe he makes around 140lbs every year... try adding fresh dill it’s amazing 😉

[hodgy]

I have just spent about 1 hour watching different sauerkraut vids on you tube - this one is the best one and the canning one he does after it very good too.

[SouthernFoodJunkie]

I love Sauerkraut. I need to try to make my own. My mom also makes the best chow chow. I thought that was what you had in the background near the end until you named that other stuff. I have had Kimchi before. It's fermented cabbage buts it's Korean. It's pretty good. Does canning it not kill the probiotics in it?

[watermelonridge]

I add 1 part cane sugar, to 1 part kosher, sea salt (NO iodine, ) or canning salt. It helps the fermentation process, but isn't enough to sweeten the kraut. I also don't add spices, etc. I always lightly rinse my kraut before cooking. For home-cooked kraut add plenty of dill weed, a good sprinkle of caraway seed & some finely chopped up, smoked, fat bacon. Add enough potato flour to slightly thicken. Stir together and simmer for 20-30 minutes. It is amazing! If you don't have potato flour, powder some instant potato flakes in your food processor. Same thing.