How to Make Sauerkraut

[Music] my name is Lisa from bargain hunters today I will show you how to make homemade fermented sauerkraut so I'm going to start with some heads of cabbage I usually do about three medium-sized heads of cabbage for a gallon of homemade sauerkraut while I'm eating fermented vegetables here at the farmhouse because it's like taking probiotics but ones that you make yourself so there are live and active cultures already available on these cabbages I'm just from coming out of the soil and those are what is going to proliferate through all of the permit to make it a healthy poetic so you just can't duplicate that kind of thing where I'm going to begin by removing outer leaves of the cabbage just because they will be great later to keep the cabbage below the brine and also if you know I'm not exactly sure where those have been I like to remove the other leaf so I'm going to begin by pouring the cabbage this means getting out this inside part here that is tough and not so tasty so it's going to cut around the middle and then I'm going to get my cabbage if it shows that will fit in my food processor [Music] please [Music] don't [Music] now I'd like to use the tiny shredding blade like this because we'd get the cabbage really small and I think that it tastes better and it goes with anything at that size I've made it larger I cut it court but this is my favorite way to do it I'm just going to go ahead and get this cabbage growing through my food processor and then I'll show you how I add the salt and get the Bryan go [Music] now I'm just going to grab the biggest ball I have to massage the shredded cabbage into the salt to create the brine the biggest bowl I have is actually my stock pot so I'm going to use that today we're going to go ahead and grab the shredded cabbage this part can get pretty messy so be careful remember to empty it into my stock pot now for three heads of medium cabbage I'm going to add two tablespoons of sea salt you can use any kind of sea salt I'm using similar pink salt just be sure after use iodized table salt [Music] [Applause] just massage the cabbage into the salt and you will notice right away juices for basic reads right this is what we're going to push the cabbage under air mason jars to keep it without oxygen so in the environment without oxygen mold cannot grow and the salt will prevent any bad bacteria from growing which will allow the good bacteria to continue arms as multiplying throughout the Thermage and will create a nice healthy probiotic rich side dish I'm tell you a little bit about the amount of remission time you can really do it to your preference so some people prevent as little as three days and they feel like it's just plenty sour for that I feel more like a week some folks recommend four weeks so there's really no exact science to it you can taste it as a sitting and see if your level of sourness has been reached after the bright and nice and juicy I'm going to grab one of my half-gallon mason jars to press this down into now I like to always do this process over the ball because whom the cabbage is going to fall right back out and I don't want the mess to be any bigger than is making homemade sauerkraut really is simple you only need two ingredient that is cabbage and colors you can with the emptier I've done it and you can have herbs and spices and different vegetables to be honest my favorite is still just plain ol great cabbage and salt we need to stop with everything we put it with aids pizza any kinds of meat it is a side dish with basically every single meal all right and then go ahead or in the rest of the brine so it's nice and juicy and all that cabbage can stay below the bride and not allow any mold to form remember those cabbage leaves be safe earlier those are perfect for keeping all the little bits of cabbage below the brine I'm just going to go ahead and fold it up wrap it down and watch the liquid will rise above it I usually do two or three for good measure you want to be sure your jar is absolutely full I've seen problems with more when it isn't so if you need to add more than two or three that's totally fine too when this is all done for a minting you will just remove those folded up knees and you're good sauerkraut will be waiting below okay so for weight I use rock they sell fancy for mixing weight but I just take a rock and I put it in a just like that which I keep these rocks just a little I think for all my firm it put it on the top can we draw any excess right I'm going to cover this loosely with the lid if it's loose that will allow any gases to escape that are a natural byproduct of the fermentation process but keep any flies out and bones and any other things so I'm going south set it on my counter in the next week or so I'm going to make three jars I had several heads of cabbage three media that the cabbage will make approximately one gallon and that would be two of these jars and for that I use two tablespoons of sea salt so 300 cabbage 2 tablespoons of salt 1 yard sauerkraut for one week it really is just so consistent sauerkraut has been sitting for two days and I wanted to point out something one doesn't color is already changing from the bright green or dull green that we expect from fermented sauerkraut and to that I placed it in this 9 by 13 dish because a lot of times actually always the cabbage continues to sweat and produce more and more brine and you don't want this over your counter so what I will do it I'll just enter this out and wash this and we'll put a little bit more sometimes we end up not being enough liquid and I'll just pop it off with some filtered water so I'm going to go ahead and let this continue to sit until we did I had other sauerkraut in the refrigerator already we literally just yet I'll let sadistic long as that takes to finish up and a lot of times I'll start with one and then we won't have the other I'll leave them on the counter until we're commissioned so so just because the longer it sits the more permissive it is and the more probiotics are found in it so just for the point this out and how the process is going to David [Music] you [Music]

Channel: Farmhouse on Boone

Views: 238,239

Rating: 4.9299555 out of 5

Keywords: how to make sauerkraut, homemade sauerkraut, how to ferment vegetables, diy fermented vegetables, diy sauerkraut, sauerkraut recipe, fermented vegetables recipe, simple fermented vegetables, farmhouse on boone, farmhouse boone, fermented, make, farmhouse vlog, farmhouse, vegetables, sauerkraut, how to make fermented vegetables, how to make fermented vegetables at home, how to make fermented vegetables youtube, how to make fermented vegetables for dogs

Id: Smo2SXv99w0

Length: 8min 32sec (512 seconds)

Published: Thu Aug 17 2017