MAKE SAUERKRAUT AT HOME | Simple Method to Ferment Cabbage

100 Replies to “MAKE SAUERKRAUT AT HOME | Simple Method to Ferment Cabbage

  1. Great video. There are some great videos on YouTube about fermenting but this really is the gold standard. ๐Ÿ‘๐Ÿผ

  2. I never liked sauerkraut but grandma loved it. I'm trying to make things from scratch more often and I'm finding things I don't like store-bought I love made at home so thank for sharing your reicepe.

  3. Hi Blake! My mother and I were wondering what you do after the 30 day fermentation has ended. Do you take out the weight and cabbage leaves and tighten the lid? Do you keep it stored in the pantry or do you then transfer the 1 gallon jar of sauerkraut to the fridge?

  4. This is still one of my favorite videos of yours. That and the ACV. This video popped up just after I posted my new sauerkraut livestream. Thank you Blake for all you do and all the inspiration.

  5. Came upon your channel by chance and am now a subscriber. Iโ€™ve been wanting to make my own sauerkraut and as soon as I get my pickle jar I am going to give it a try. Thank You

  6. great video. this is exactly how i make mine and it turns out perfect every time. i have always used green cabbage, but now i'm going to try with red also.thank you .

  7. Ask Poles and Germans how it should be done in a traditional way. Cabbage should be left in a dark place for several days to get a nice white colour, and not to be taken straight from the garden! Cutting that thick? it's a mistake No 1. Cabbage should be shredded, thinly! then people used to soak/wash their feet and walk over the cabbage with a salt, standing inside of the oak barrel. One can use a terracota container/jar. The core of cabbage is not for rabbits, it is a great source of vitamin C and minerals, so put it in! Well, the rest is in the videos…you refuse more than cabbage and salt but good ingredients are cumin and carrot. The next lesson is to learn how to make bigos; enjoy!

  8. Mixing bowl totally unnecessary step out straight in jar and bruise cabbage with wooden mallet or spoon as you put it in .

  9. I always thought that vinegar was put in Sauer Kraut. Could I add some for flavor , and as a preservative? How long can Sauer Kraut be stored? Should it be stored in the fridge?

  10. You should probably take your ring off when doing this because bacteria hides under objects like that it's a more safer precaution to remove the ring. Great video by the way very informative.

  11. Awesome! My Mom makes kraut in a crock in the basement, fermented for six weeks, i'm going to try your method!

  12. please can i also cook my flamented garlic that has been flamenting for years but it taste great when i it on its owm i just want to know will cooking kill the good bacteria that has develop in it through flamenting and i must say i really love your presentation for i have been washing different flament videos but yours is just special it gives me the answer to the quation i have being think of about puting weight on the flament product for i always see some using glass, and different thing but i really like the idea if food bag thank you do much i also knew to flamentation i stated two years ago and you will not belive it myfist batch of garlic since past two years is still intact like new some time i take them and just eat them with rice with out any source its really great

  13. Your kitchen is immaculate
    Using your fist to get the brine from the cabbage
    Excellent presentation
    The focus is to get brine from that cabbage as soon as possible ๐Ÿ˜ณ
    U may need to wash your fore arms as well as hands and possibly shave the arm too
    Just sayin dude
    Thank u
    Iโ€™m going try on a smaller scale just in case I donโ€™t do it right

  14. When working with any food preparation, the attitude you are holding while working with the food can be imbued into the food. I mention this because you are using your hands a lot to handle the food. While I don't mean to be religious about what you are doing, it is a good idea to have loving, kind thoughts while doing the work with your hands, as well as feelings of appreciation for the food you are preparing. This may sound strange, but I'm sure you've hear the saying, "The way to a man's heart is through his stomach."
    I know from personal experience that the attitude and feelings you put into your food, DO have an effect on those who partake of it.

  15. Adding salt to the weight bag likely helps keep things submerged as well since saltwater is heavier than freshwater.

  16. He could have used a short drinking glass or shot glass to push the top leaf down into the brine while it's being held by the lid of the jar. Don't seal the jar.

  17. OMG, I love the Sink! My Gram have an old sink…, with the Lion Paws. She decided to remodeled her Kitchen and throw it out. Now she regret it, LOL. This sink kinda reminded me when I was young… I used to jump in there and rinse my feet when I was outside playing in the mud!

  18. this is my goto video for when i make sauerkraut as it explains everything in depth, but also at a good pace. Great work!

  19. I t Is Evidently, Some Of Your Viewers Think They Know More Than You, Since They Insist On Giving Their O W N Instructions & Tips, Like It Is T H E I R V I D E O ! It Could Be Confusing To Your Viewers With Others Suggesting Too Many Options Or Variations, Especially If They Are Substantially Different From Y O U R Instructions. Suggestions That Don't Interfere With Yours Might Be Helpful, Like Greenid Guy's Idea About Smacking The Core End To Remove It Easier. Good Suggestion: To Include The Metric Numbers Since The Web I S I N T E R N A T I O N A L And You Have W O R L D W I D E Viewers !

  20. OMGosh, I am so glad I found you! Wonderful video. Articulate, detailed, great explanation on the "whys" – very thorough. Thanks so much for all the great easy-to-understand information.

  21. Excellent explanation. Also I noticed the "Texas Tough " HEB brand bags. Gotta love HEB, it's a fun place for this old guy from Illinois.

  22. Funny I thought sauerkraut was cabbage and vinegar bahahaha so this was very educational for me thank you so much ๐Ÿคฃ๐Ÿ˜‚๐Ÿคช๐Ÿ™‚

  23. I usually only watch really short videos around 5 minutes but as I was chopping apples for a chutney I thought I would give your video a go. My, what wonderful information and so articulately delivered. You left me with no questions and I am very keen to give it a try. I recently bought glazed crocks so now I have to go find out if I can use them … I had no idea about possible lead in them. Thank you so much for taking the time and producing such an informative piece.

  24. This will be my 4th year of making my own sauerkraut. I make 3 batches from about #50 of cabbage using 2 gallon crocks. One vintage and smooth. no scratches on the INSIDE! I hand cut the first year. second year I bought a cheap mandolin shredder because of my carpal tunnel that occasionally flairs up. 2 batches plain and one batch I add onion and garlic to for New Years Eve pork loin! Thank you for the fantastic video! I like the cabbage leaf to act as a barrier to the weight!

  25. Best tutorial so far on how to DIY cheaply for beginners. Got a gallon pickle jar, Himalayan salt already, just need the cabbages!

  26. Excellent video. I like sauerkraut, but this does seem like more effort than I'm willing to put into the process, especially when sauerkraut is very inexpensive.

  27. Just love the bag idea, really enjoyed your video, informative, easy to follow,, Will do this today ๐Ÿ‘Œ. Jules from Ozโ˜€๏ธ

  28. I like to use a few juniper berries and a few pinches of fennel seed too. Adds a sophisticated flavour to sauerkraut. A more woody and earthy feel, without compromising that traditional sauerkraut flavour. It's still very much sauerkraut.

  29. Organic vegetables use manure as fertalizer. You NEED to wash organic vegetables more thoroughly than he claims. Soak in a solution of baking soda and water, then rinse thoroughly to ensure a salmonella-free vegetable.

  30. Thank you! This is perfect ๐Ÿ˜€ I've tried making sauerkraut before and it didn't work for me. I ended up getting mould at the very top. I don't think I packed it down enough and I certainly didn't have the topper leaves, or the bag weight! You are inspiring me to try again, so thank you for that, too ๐Ÿ˜€

  31. So….after completed fermenting….did I miss how to store the โ€œliveโ€ sauerkraut?? Other than that..Awesome โ€œhow toโ€ video.

  32. Purple. Is the real color. Of the cabbage and the onion too. I don't know why. USA CALLED THEM RED. THERE 'ARE NOT RED. ๐Ÿ˜Š

  33. Could you just do an average number of tea spoons required per head of cabbage? Like 1 teaspoon per head? You really confused me with numbers so I donโ€™t want to make it

  34. A great channel and excellent videos! Thank you for sharing with us your how to make sauerkraut at home video. Best regards/Ned

  35. You're making this more complicated than it needs to be….layer it tightly by pressing the cabbage immediately after cutting into the glass, adding salt as you go for each layer, it should be pressed tightly, by the time you get to the top, the liquid will be above the cabbage itself, add a glass weight to prevent cabbage from floating up. Pressing cabbage down hard will minimize the floating. After a few days foam will develop above the cabbage around the rim of the glass, remove the foamy mass with a spoon and place lie on top again.

  36. It's our 1st time here, we love it!! We've been making sauerkraut for 20+ years. Always in a crock. We can't wait to try this method!

  37. Wow, almost 25 min video to make sauerkraut. And I always just said throw some cabbage in a jar with salt and smush it til the juice covers it – about 5 seconds of directions.

  38. You need iodine!!! Especially if you are feeding a pregnant woman. Why wouldn't you use iodized salt? Unless you are eating a ton of kelp or plenty of processed dairy products you are probably not getting enough iodine.

  39. To think a hundred years ago, some big tough German guy had a bakery and made this for his customers. Every step has it's purpose. Well done, Sir.

  40. I like the idea of using two types of cabbage. I usually make my sauer kraut with some crushed garlic and fennel seeds (not a lot, just enough to augment the flavor.)

  41. The BEST description – and I've watched a lot of these sauerkraut videos with limited success. Can't wait to try this today.

  42. Have you tried kimchi (Napa cabbage, tons of garlic, radish, green onions & chili powder)? There are great recipes from YT'r Maangchi. My mother is Korean & I jokingly tell people I have kimchi coursing through my veins. Mom typically uses kosher coarse or rock salt. Her version is vegan & doesn't use any brine shrimp, oysters or fish sauce. Koreans have been fermenting veggies for hundreds of years & have perfected the art. My favorite is my mother's cubed diakon kimchi, cucumber kimchi, & young turnip & greens (ponytail kimchi). You can ferment anything, even watermelon rhind!

  43. The sauerkraut is wonderful whether served hot or cold. I also refrigerate the juice from a batch and drink it. Sauerkraut juice was available in canned form at one time, don't know if it still is, but the juice from my homemade kraut packs a punch in taste and nutritional goodness! Thank you for this outstanding video. This got me started in fermentation!

  44. Sorry, but freezer bags are no safer than any other plastic food grade bag. None are okay for long term use, or when used in extreme or prolonged light, or heated. I know you will hear or read otherwise, but that's because the plastic bag industry is lying to you. Why would they lie? Well, if you thought plastic bags were unsafe or unhealthy you would not buy them. It's that simple. And just like so many lies by manufacturers in the past, they think it will never be proven so they continue the lie.

  45. Thanks for the metal fyi, really brings down that 'intimidation factor' that Really put me off trying fermenting stuff or making kombucha etc at first.

  46. Wow! You are the first one to actually want me to try doing it myself. Thank you very much for a great tutorial! Lots of love from Sweden ๐Ÿ’–๐Ÿ™‹๐Ÿ‡ธ๐Ÿ‡ช

  47. I just realized the sauerkraut I tried to make last year and used the baggies. Failed because I just used filtered water in the baggies. Thanks or the help.

  48. Mine works too- doing this for yrsโ€” 1 14.4 oz can store sour kraut to make 2 qts of kraut get all juice out can you can into small kettleโ€”- I cut by hand guessing how much I need for 2 qts. Throw cut cabbage into stainless steel bowl and add about 2 tsp of saltโ€” then stuff 2 qt jars- dropping in half tsp in each jar of caraway seeds( not necessary)- the mixed store kraut and cabbage cut R now in the jars-next juice from store kraut in kettle mix in 2 table spoons vinegar- 2 flat tabsp salt and waterI guess for 2 jars- bring to boil pour in jars to cover press down cabbage – seal with cover set anywhere not disturbed to sealโ€” mine always seal- taste juice if U like and add what flavor U prefer – never spoils for me- This is my short cut to making it- done for 2 qts in no time-83 so I tire easily so 2 grs is enough- taste just like kraut

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