How to Make Homemade Sauerkraut | Fermentation King Sandor Katz

Does it matter if you do it in the summer when it's over 100 degrees.

Here's the thing, after it has sat for fermentation and its time to store it in a refrigerator.. should i drain and discard the remaining liquid or should i keep the liquid??

My naturalpath talks constantly about the benefits of sauerkraut. Its not a food that I eat regularly but I would like to start incorporating it into my diet. I'm gonna try making my own.

This is the simplest Sauerkraut recipe I've found so far. Thank you!

Neat. I thought vinegar was added. I like your way.

Traditionally we do something similar but add raw sesame oil,salt,fenugreek seed powder , can this process also cause fermentation?

It is VERY important to NOT to over salt.. when you say, 'salt to taste' that is very misleading..
Too much salt is not good for anyone and not enough will result in a poor fermented Krawt..
Measure your cabbage then add the proper amount of salt.

Great info.I live in Fl and my kitchen temperature sometimes gets to 77 or 78. Is that a safe temperature for fermentation?

It is so easy to make after you do it once. It's magic.

Do you regularly have to skim any kind of scum or fuzz off the top as the days progress?

This was a great simple recipe. Thanks so much for sharing. I bought Sandor's book in Spanish--it's taking me a while to get through, because my Spanish is still pretty bad. I tried making Tepache last week--what fun!

So, how much salt did you add the half head of cabbage you mixed up in the bowl?

I learned to make sauerkraut from listening to Sandor on a podcast interview. His quick and easy explanations gave me the confidence to try it and I eventually bought his book, Wild Fermentation, which gives the chemistry/biology behind fermenting along with much more information. I have never found a kinder, or more confident and encouraging mentor than Sandor.

all that juice you were squeezing out after the initial salting, does it go in the jars also or down the drain?

Awesome lesson ,your a great mentor !

! Thank you that was great!

I like that you don't throw in mega amounts of salt as most others seem to.

how bout if you put vinegar and sugar?

Can it be put into the fridge after making it? Will it turn sour?

Gosh, Sandor! I remember you in college - playing your guitar and singing. Small world. Glad to see you are well and happy!

But what is an average time. And how long can it set at room temperature. I know when I buy naturally fermented ready made in store, I put in refrigerator after I open it.

Typical Hungarian style 😊

We love making our own sauerkraut so much better than store bought.

Thanks, Captain Fermenter. Peace be unto you.

Question; can a batch of kraut already refrigerated (in original fermentation jar) be taken out of refrigerator and ferment more? Not sour enough.

May I know what's the name of the liquid?

Yummy.

"salt to taste" doesn't sound very safe

He is not using gloves. So gross.

We have been making sauerkraut for years and about 30 years ago started making turnip kraut-same ratio of salt to cabbage-if you can get some turnips give it a go 👍✌️

Do you use rock salt or normal table salt? Does it matter which salt you use?

Tts the way to teach. Simple, precise , straight forward teaching. No excess chats. Now I can start making sauerkraut . Was putting it off for so long cos all e other videos I watched made it so labourous n time consuming tt I gave up before ever starting to try .

What do you do to the brine juices from the squeezed out veggies? Pour them over?

my sauerkraut got mold on the top layer. after a week Is this normal? What did I do wrong?

Is Sandor an older version of Jordan Schlansky?

Can you add garlic to it?

Can you add garlic to it?

How do we store it? Wether in the fridge or counter? Is there a different process for both and how long they will last in both scenarios?

thank you for a simple but easy to understand video, quick question though, i have heard that it needs 3-4 weeks at 75deg F to properly ferment?

Excellent video! 👍🏻

How to make kimchi

Thank you for the lesson. Once it's kraut to taste, how do we store it without further fermentation? How do we store it at all?

I didn't catch what kind of seeds you mentioned? Thank you for this 💞

great video . explained perfectly.

Alternate title: How to turn your ass hole into a pressure washer.

PLEASE get someone who talks less and gives you a clear recipe. The most important thing is missing or not clear: The Amount of Salt per unit wt of Cabbage/vegetables. Your recipe list has "a head of cabbage" thats not a measure.

Nice cutting board!!! Thanks for the lesson, I'm going to try this.

Wow! My gentleman wow! What a great teaching and in a simple way, and very inviting to make the souerkraft and to our own taste. This part about making according to our taste is so critical, because I hear so many times that we have to rise because is too salty and I thought if we rinse what is the benefit on it. All the nutrients we are wasting and just eating the what we must waste;) Thank you again. I will subscribe to your channel now ty🎉💗👃😇

I recommend that as people get into fermentation, that you eat up the food sooner. I started eating my sauerkraut after 3 days. And over time have added time to my fermentation concoctions.