Homemade Sauerkraut

I can’t wait to try this! Thank you so much for sharing your expertise with us.

I'm from Poland, home of the best fermented cabbage and cucumbers, and I do approve this recipe. We usually add shredded carrot for some sweetness and a little allspice and bay leaf for additional seasoning. And believe or not, but we used to crush the cabbage in huge wooden tubs with our feet!

I thought vinegar was in sauerkraut… also, my mom made it in a pressure cooker. I never asked her how to make it. I’m going to have to try this method.

HHR class.
My husband always over plants cabbage. After seeing this I am more interested in making sauerkraut.
Would you be interested in doing a more indepth HHR class on how to do this. I trust you. Where is it kept while fermenting? How to make it shelf stable if making several jars? How to know if you've done something wrong in the process?
Our cabbage is done this year so I won't have until next Autumn.

Sauerkraut (or cole slaw) sandwiches are delicious! Toasted rye, swiss cheese, a tad of fresh mayo, grilled. I add raw onions, greens/sprouts.

What is the process for canning the sauerkraut.?

Please talk in ounces, too…..not all of us use grams

How can you can it without losing the beneficial fermented properties??? TRULY NEED TO KNOW

Thanks Rose! What is the proper way to can this? I’ve looked but never found it.

I put 3 tablespoons of salt to 5 pounds of shredded cabbage and it turns out so good every time.

so this is what an educated woman who is retired does for fun!!😢

My online grocery order today had 3 cabbages instead of 3 romaine hearts. So I guess I'll be making sauerkraut 😅 this is a great video, thank you 😊 PS: I saw a Weck jar in your video thumbnail. Unfortunately after over 100 years Weck has declared bankruptcy last month. So if you use those jars frequently, I'd stock up on the rubber rings a little. We all really hope some investor will come and save them but it's just so sad

Want to use for gut health but of course to go on our hot dogs.

Really wish you would do more fermenting vids! 🎉

Thanks so much for sharing this video. Using your process, I made 4 quarts of sauerkraut. It turned out just like my grandmother used to make.
Question: why do we not wash the cabbage once it is chopped up?

I too love sauerkraut. My grandfather made it in a big crock every year. And we would eat it with hot dogs. He then taught my mother how to make it. I have tried to make it but something always goes wrong. I don't trust the food we get anymore now. I don't know what is being done to our food bur it is not good.

I love your videos and trust your process.
When you do saurkraut, do you vacuum seal the jar lids?

Hi Pam,
I just followed along with you on your video and made the sauerkraut. I'm not sure if I am to put on my counter while it's fermenting or do I put in the refrigerator while it's going thru the fermentation process? Please advise. Thank you.

This was a great video, thank you! I've got my first batch going into week 2 as we speak.

I am going to make sauerkraut for the first time today using your recipe. Thank you for sharing.

I'm new to fermenting. My Azure haul was today and I ordered organic cabbage. So now I'm reviewing your video to make sure I understand the process. If you canned the sauerkraut after the fermenting process is over will it taste like canned sauerkraut you buy at the store? I tried previously to can sauerkraut using a different recipe but it just tasted like cooked cabbage. We like cooked cabbage so we ate it as cooked cabbage not sauerkraut. But I'm still trying to find a way to can sauerkraut that tastes like grocery store cans of sauerkraut. Hopefully your recipe will do the job. Bring on the brauts!

How long will it keep on the pantry shelf?

I am super happy to find this video of yours! Thank you!!! 😊 ❤️🌹

I just did two half gallons following your instructions. I can't wait until it's ready! I love fermented foods, they have really helped my stomach problems. Thank you so much!

I'm in Europe and use weck jars all the time. I don't get why you are clipping the lids down though. Doesn't it need to vent?

Thank you for this & all your videos! I’ve learned so much!
One question. If you can the sauerkraut, doesn’t the heat kill the good bacteria?
Thank you again for all the help, wisdom, instruction, & inspiration you’ve given to us all!

It's 2 tablespoons of salt per 4 cup's of nonclorinated and non flouride water 🌊. Distilled water or purified water. No you don't have to produce liquid the liquid from the cabbage will mix with the salt water brine. You don't have to mash the cabbage for 20 minutes. It takes minutes to make a jar of sauerkraut ready to ferment.

It takes 3-5 days for the sauerkraut to be done. If you use a salt brine and put the liquid 2 inches above the cabbage you should never get mold.
And putting sauerkraut in jars does not ruin to the taste of the sauerkraut.
If you get mold in your sauerkraut, you didn't start it correctly and it should be thrown out. That's disgusting.

🍏🍏🍏

I messed up on the salt percentage. Is there any way to get some of the salt out of the cabbage before fermenting?

very nice video

Hi Pam
My first time to doing this. But I like to ask. Do I have to cover the jar put in the dark room for during fermentation? What is minimum and maximum temperature for fermentation? Thank you

Can you use amber or blue colored mason jars?

I just made some sauerkraut and it grew a lil mold. Thinking it would be ok I second guessed myself and threw it away. Should have looked for a video first. Off to store in snow storm to get cabbage and to start again. Lesson learned.

Sauerkraut is great with smoked sausage cut up into it too.

I love how you do everything via science!!!

I love sauerkraut also my sister and I wou😢eat plain with ketchup on it, yummy

I use a mortor stick

I've tried fermenting sauerkraut twice, using a fermenter lid, it always just tastes like salty cabbage. It don't taste like kraut. Don't know what I'm doing wrong.

Thank you so much for this video and your ingenuity! I've been putting off trying to make sauerkraut because I don't have that tool! You open my eyes and now I have to look around and see what I might have on hand. I kept putting it off because the tool set I saw with the weights and everything was $50. Bless you.

Ehat temperature due you store it?

Your so awesome!

I have been fermenting for many years, I am glad to see you did this one and hope you do more such as kimchi and many other fermented foods. I like to ferment many veggies regularly because it preserves the freshness and crunch of veggies for months. I use a 5% brine and put carrots with garlic and hot pepper. I do same with fresh okra and many other veggies. I usually only leave out a few days then put in the cooler to be kept at about 45 to 50 degrees. I check pH regularly on my ferments to assure myself that they are in a good acidic range. I love the fact that I can have garlicky spicy carrots that are as crunchy as the day they were picked. Also, the nutritional value and probiotics is so interesting especially how the bioavailability of nutrient are actually increased during fermentation. I'm sure you can share the science behind lacto-fermentation to help others understand the process. I love kimchi and would really like to see you do a video on your version of kimchi.

If YOU are eating it then I know it's safe.. First time I tried to make this it was a total fail!! Some of my jars exploded and when I seen mold I tossed the out... Thank you for teaching me a way I can't fail.. I must get the big Ball Jar I seen at Walmart now. And I love the comment below that said to use a ziplock filed with water to hold it down and keep it covered.. It might be successful next time <3

<3 love!

Oh thankyou for this! I learned how to make sauerkraut from a cookbook recipe and, while it was always good it did vary from year to year. My mouth is watering and my stomach can't wait.

I would love to see more videos on fermentation. I lost confidence on my last batch of failed kraut :/
Thanks for the wonderful info!

That looked so easy peasy! Tfs! Please stay safe and sending hugs to you both 💜🙏😎

Do we let it ferment on the counter or the refrigerator?