LACTO FERMENTED CABBAGE (Raw Sauerkraut) Beginner Friendly!

Do you now without 🧂?It is possible?

Good morning, I’m very new to fermenting so I made 1 quart of cabbage 1 quart of red onions and 1 quart of carrots. On day 17 they all tasted really good so I put them in the refrigerator. I had no idea how much I love fermented food. I ate all of them within five or six days. I’m going to start some new batches later today but I was thinking about going to a 64 ounce jar. I don’t know if this is a dumb question or not but will I have to ferment those longer since I’m doubling the size? I’m going to put in double the Brine so I’m not sure if I will need to or not. Thank you.

THANK YOU SO MUCH FOR SHARING YOUR KNOWLEDGE..... BEAUTIFUL RECIPE 💗

9/17/23
I followed your instructions and made for first time on 9/12. I am excited to try. I'm on day 5. I'm wondering if I need to test the ph or just assume it is ready. Thank you very much for taking time time to show us who learn better by watching. God bless!

U are certainly a great planter great harvest u got fr yr garden😊

TQ for sharing noticed yr ingredients vegies all dry.
Does washed wet vegies for fermentation causes bad bacteria?

COMPLETE FASTING by J.E. Ante.

Complete fasting is fasting from both food and water for 12 hours or more. Complete fasting is at least ten times more powerful at detoxifying and healing the body as regular fasting from only foods. So results from complete fasting come much quicker over time. Complete fasting over many weeks and months of just 12 hours plus per day results in a breatharian existence where solid foods are not needed and the lungs adapt to take in water so that water does not need to be taken in as well.

Complete fasting makes use of the principles of dominate frequency, fusion, and transmutation of elements by human cells. All the human body cells are connected together and form a whole unit and transmit a single similar frequency of energy. This is a great advantage for health, strength and vigor of the body. The body because it eats and consumes foods and drinks has trillions of parasites, bacteria, fungi, and other microorganisms within it. But these microorganisms are generally individuals or small colonies which are not as strong as the whole connected human body. And so the body can override the frequencies of these toxins by transmuting their individual frequencies and killing them. The body feeds itself by transforming water and minerals by transmutation of frequency and then incorporating the transmuted elements into its cells. And so the human cells have one base frequency that make for a very powerful human body for survival.

When the body is waterlogged from too much or constant drinking it cannot detoxify and so becomes polluted and unhealthy over time. This constant waterlogged state prevents the close contact of human cells with the microorganisms and so toxins and microorganisms survive within the body. When you do complete fasting far less water is in the body and much closer contact of microorganisms results which allows them to be killed and absorbed. The same is true of toxic minerals and discordant waters that are taken into the body. New water, foods, and minerals have different frequencies which must be transmuted to be absorbed into the individual body cells.

Complete fasts of 1 day to 4 days are far more powerful than just a 12 hour complete fast and result in age reversal of a year of more upon completion. As the breatharian process of complete fasting continues salt and salty foods should be reduced or eliminated to discourage a waterlogged state of the human body. This will especially aid in the beginning 12 hour fasts of this breatharian process of transformation.

Complete fasting rids the body of all physical, emotional, and mental toxic vibrations which are held within the human body and deform the body into dis-ease and unhappiness. Life is the experience of all things especially the dis-eases of lust, love, and indifference. A breatharian existence only gives you greater wisdom and expanded awareness to learn these same lessons all over again and know yourself as Spirit. -- J.E. Ante.

I like this your video thanks

You're adorable and your cabbage kraut looks fantastic! Thank you for this excellent tutorial. BTW, never seen a cabbage as large as the one you grew. Amazing!

I like to dehydrate veggies from my garden for storage. Can dehydrated veggies be fermented?

Very good video - you explained everything well. But did I miss how full to do your jars? Your's look half full. I just did the ginger receipe in a pint jar. Cabbage is half way, but with brine, it's up to within an inch of headspace.

That looks more like 2 tablespoons or even more.

Thumbs up for the super cool garden you have outside! Also learned some great new tricks with using the coffee filter and a cabbage leave to help hold down the food.

Thanks for sharing

What are the benefits of fermented foods?

Thank you for this beginner friendly video!Really appreciate it☺️Greetings from oversea🇳🇱

Can thyroid patients eat this cabbage. Pls reply. Thanks

If you wash the cabbage with tap water will there be any problem with bacteria

I really love your videos.

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!🥰

Do you grind the whole dill like you do with the fennel seeds? If so, how much dill? I have made the cabbage with the fennel but found I am not a fan of fennel.
Thank you for teaching me to do this. I have made the pickles and love, love, love them.

I think we need to add some sugar as well

This is an old video and the documentary I saw was recent. They put sea salt and sea water under an electron microscope. There was a tremendous amount of tiny red, green, yellow and blue pieces. Further research showed it was plastic. Its in our water. And now Japan has no choice but to release the nuclear waste into the sea. DON'T use sea salt anymore

Only two videos and I already feel like I've learned a wealth of healthy information. I'm sure once I make a batch (not a fennel fan, but love dill and ginger), I will never want store bought kraut again. Thanks!

Hi. Pardon former typos. Nice garden!

Hi. No matter how many fermented cabbage vidsvate out, i like to circle my wsgons. So if boyrse i wantbtovwatch yours thanks

👍👍 another excellent video from you. Thank you!

Wow thk u so much for this healthy dish. I will try to make myself with ur help. Very well done video, kudos to ur success. Subd n liked. Btw u planted your own cabbage tats so luxury here where i stay, can we actually wash the cabbage or soak in vinegar to get rid of dirt n pesticide before using them? Thk u once again.❤

Hi, what size jar are you using?

Hi! Do we need to wash the cabbage after chopping it?

Thank you for your encouraging presentation. I did not realize I even liked any sauerkraut until I tasted the raw kraut a friend made. Wow, what a difference! I love the way you explain ways to adjust the flavor/ingredients and how clearly you explain all the details. Most of all, I enjoy your sweet, genuine happiness and enthusiasm. Tomorrow will be day 5 and I will get to taste my first kraut experience! <3

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.

Thank you. Do you wash the cabbage. If bought in a store don’t you need to wash it?

Does it have acidophilus strain.

why cant i save this videao

Why do you recommend glass or plastic as opposed to a metal bowl? Asking cause I have all metal bowls =/

I love your technique for teaching. I'm also a "feel my way through it" kind of cook, and seeing and hearing the textures is so helpful!

I see the cabbage when cut wasn't washed

Here is another WONDERFUL VIDEO I have watched today! I am a beginner, wanting/needing to learn, and I am so impressed by the way you are explaining things so clearly. Many thanks and all the best! Of course, subscribing.

WoW.... thankyou for an amazing presentation😊

Peel your ginger with the edge of a teaspoon holding it with the fat of your thumb in the well of the spoon just scraping the skin off. It's quick and recovers almost all of the meat of the ginger.

I finally made room in my fridge to try the pickles and the zucchini relish because I don't have a cold room and I have have a small fridge. Now, I saved some pickle jars bought from the store because I like the size and I like to reuse when I can. Can I use those jars to ferment the pickles and store them in the fridge?

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

👏👏👏👏 ROMANIA 🇷🇴‼️

Your presentations are so wholesome and cheerful, not to mention thorough and creative.

I'm a year out but could you exchange green and purple cabbage in this recipe?

This was a great video. You’re very easy to listen to any explain things in a way that I can easily understand them. I’m just getting into making my own sauerkraut. I just made my first batch this morning. I can’t wait to see how it turns out. Thank you for the video.

🥰💘

It has been a week and our pickles are done. Man are they ever tasty and crisp, much more crisp than store-bought and their taste does not compare to the nonfermented store-bought - Thank you! We will be making our own from now on, thank you so much!