Wow so informative!!! So helpful

@OutdoorsandCountryLiving

Жыл бұрын

We appreciate your feedback!

Nice to see your process. Adding the Dill and Caraway Seeds interest me. Started my very 1st green Cabbage Sauerkraut Fermenting 2 weeks ago. Did not need to add any Brine to it but no harm adding it. Got some Red Cabbages Saturday for the next Jar. I bought four 4-5 liter mason Jars. They hold around 11-12 Ibs of Cabbage! Nice to see the fermenting process through my Mason Jar. I like the water seal on your Fermentation Crock and will keep my eye out for one at the thrift store and the online classifieds!

@OutdoorsandCountryLiving

10 ай бұрын

Tastes delicious with the dill and caraway seeds. A crunchy fermented kraut with a twist. We make it like this every time.

Wish I had the land and time to grow & make my own sauerkraut, sadly, I don't. Instead I purchase an EXCELLENT sauerkraut from a local grocery store chain in Florida. The brand is BUBBIES and I find it at Publix grocery stores. It's a bit pricey but well worth it. The ingredients are: Cabbage, water and salt, that's it ! Made up in Canada, it's found in the refrigerated section and is NON-GMO, No preservatives, No added sugar, and it taste GREAT !!!!!!!!!! A very healthy food. P.S. THANK YOU FOR THIS VIDEO !

👍💯

@OutdoorsandCountryLiving

2 жыл бұрын

Thanks!

Ooo! Dill!!! I've used dill seed before, but I bet dill springs make it delish! Thanks for the video Leanne!

@OutdoorsandCountryLiving

2 жыл бұрын

You’re welcome! Thanks for your friendship.

Chef Tom did amazing job👍🏾

@OutdoorsandCountryLiving

Жыл бұрын

He’s a handy & dandy fella!! -LeeAnn

Nice.

@OutdoorsandCountryLiving

Жыл бұрын

It’s so good! Thanks for watching.

Excellent video on how to make sauerkraut. You explained everything so well. I was wondering what would be the optimal length of time to ferment in terms of probiotics? I currently also ferment cabbage for three weeks. Also, I wish I lived near a farmer's market, your cabbages look amazing.

@OutdoorsandCountryLiving

2 жыл бұрын

It takes 2-4 weeks to form the gut healing beneficial microbes in fermented foods. So our 3 week preference is spot on! Thank you for watching and giving such kind words. We appreciate folks such as yourself. Blessings to you and your family-Tom & LeeAnn

Awesome video, thank you for making it! Sauerkraut is on my bucket list of things to make. I love the stuff. It's too bad you cannot can it without destroying its probiotic properties. I'm assuming you are using pickling salt. Would there be any advantage to using sea salt or Himalayan salt, to hopefully impart some of their many trace minerals and elements? Another idea for a video: Something I'm planning to do, once it arrives at our Farmer's Market, is to buy a dozen ears of sweet corn and process it to make "nixtamal" which I'll dehydrate and store away. The idea is then, when I'm in the mood for Mexican food," to mill the nixtamal with my GrainMaker to make masa, which I can then press into corn tortillas for tostada and taco shells. Since you also have a GrainMaker, I thought that might interest you.

@OutdoorsandCountryLiving

2 жыл бұрын

We used pink Himalayan salt (mentioned) not pickling salt. We use pink Himalayan salt for pretty much everything. Any salt will do as long as it’s non-iodized salt. Thanks for commenting here with ideas, we appreciate it.

How do you process for shelf stable?

@OutdoorsandCountryLiving

2 жыл бұрын

If you were to can fermented sauerkraut, you would lose all beneficial properties due to the canning process, leaving it null and void of health benefits. The heat from canning eliminates the microbial benefits. This would also result in softer sauerkraut texture, losing some of the crisp and crunch. If you were to can the sauerkraut, it would need to be water bathed canned due to being acidic. Pints would process for 20 minutes and quarts for 25 minutes or per altitude recommendations for those >1,000 ft.. Fermented sauerkraut will maintain freshness in the refrigerator for many months. Thanks for watching and asking!

Do you know how to ferment the sauerkraut so it still stays crisp and crunchy somewhat? Mine is very soft after only 2 weeks of fermentation at 18 degr.C.

@OutdoorsandCountryLiving

Жыл бұрын

Our sauerkraut is never soft or soggy, always crunchy many months afterwards. Often the cause of soft/soggy fermented sauerkraut is by not using enough non-iodized salt or the temperature is too warm. It shouldn’t be the temperature for yours. Everything must be submerged below the brine level too. If not enough non-iodized salt is used, then bad bacteria grows and will ruin your ferment, resulting in undesirable outcomes. As long as you follow the steps in this video, you should produce a very crunchy sauerkraut. Be sure you use non-iodized salt. Iodine causes issues with fermentation.

Hi do u have to have a lid on or with the glass weight is enough? Im doing it in glass quart jars

@OutdoorsandCountryLiving

Жыл бұрын

Yes to using a lid on the jar when fermenting. This is necessary as to keep as much oxygen out of the ferment in addition to submerging below the brine with the weight. Using a jar lid or a silicone pickle pipe is required. When using just a lid, be sure to burp the jar daily to expel excess gases during the active fermentation.

@estelarojas9902

Жыл бұрын

I think you mentioned something like covering with a towel, something breathable, is that ok?

@OutdoorsandCountryLiving

Жыл бұрын

@@estelarojas9902 yes, use a rubber band to hold it on the jar!

@estelarojas9902

Жыл бұрын

Thank you so much for your help. I really enjoy the way you explain calmly and easy way of canning! 👏🏻

If you use the mason jars, what do u use to weigh it down?

@OutdoorsandCountryLiving

Жыл бұрын

Glass fermenting weights. We purchased ours from Amazon. They come in regular mouth and large mouth sizes. Also using pickle pipes for fermenting in mason jars is easiest but you can also burp lids daily if you don’t want to use them.

@estelarojas9902

Жыл бұрын

Thank you!

@pamelaulrich8615

10 ай бұрын

I do lots of fermenting and have fermented sauerkraut and have added brine to other ferments, but never to sauerkraut

Where do you get your crocks look handy

@OutdoorsandCountryLiving

2 жыл бұрын

The fermenting crocks we have are brown, 10 liter capacity, water seal crocks. We purchased them from Amazon. Fermenting crocks come in many sizes and styles. We opted for large capacity crocks to allow for fermenting large batches of food.

Are u in Face Book?

@OutdoorsandCountryLiving

Жыл бұрын

We do not participate in any other social media platforms other than here on KZread.

I put my cabbage in pot. And pound with wooden stick…by the time, the last layer is in there’s plenty of water…also I boil and cool water in the event i might need more…i never use tap water…id find better advice people

@OutdoorsandCountryLiving

7 ай бұрын

Thank you for watching and the different perspective. Have a blessed weekend.

Cabbage is a quick fermenter…you don’t have to overdo the salt…another faster fermenter is cauliflower…way way too much salt in here…NOT NECESSARY…2 hours and my kraut is bubbling…you only need salt to prevent bad bacteria before it starts to ferment…

@OutdoorsandCountryLiving

7 ай бұрын

We wish you many blessings and good health.