MAKE SAUERKRAUT AT HOME | Simple Method to Ferment Cabbage

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  • Published: 30 December 2018
  • There are several really good videos online about how to make sauerkraut at home. I'd like to add to that library of content my perspective to help beginners build the confidence to make sauerkraut at home. You can do this. My math part about the salt might sound confusing in the video but really it's as simple at finding 2 - 3% of your cabbage by weight. That's the amount of salt you need to make a good brine for your fermented cabbage.

    Follow along with the video to make your first batch of homemade sauerkraut and soon you'll be teaching your friends! Enjoy the video and enjoy the process of making fermented foods at home.


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Comments • 492

  • Grace Junction Homestead

    Thank you! I have been struggling to figure out how to weight it since nothing seems to want to fit in my jar. The baggie is brilliant. :)

    • Cat Man and the Cat Clan

      SIMPLE??? The video is over 25 minutes!

      • Michael Urciuoli
        Michael Urciuoli  19 hours back

        This was one of the best tutorials. Cant wait to make it. Thank you very much.

        • Kat D
          Kat D  1 days back

          Excellent video. Well done!

          • SektundSchnee
            SektundSchnee  1 days back

            Slicing the cabbage finer is far better.

            • anthroariel
              anthroariel  2 days back

              Great video. FYI: glass is not a solid material! It is a very thick (viscous) liquid held together by surface tension. All it takes is one scratch with pressure applied and the jar can shatter--cutting your hand and arm along with it. I would caution everyone to NEVER use your hand inside a jar or glass and NEVER wear rings if you do. The rolling dowell sounds like a great idea. Please be safe. We love your videos 💖

              • Judy Domec
                Judy Domec  3 days back

                Your process is perfectly fine. I do use glass weights rather than a baggie, but that's pretty innovate. I'm simply not a fan of plastic. I enjoyed your video and subscribed. 💛

                • Corrine Wager
                  Corrine Wager  4 days back

                  This is how my ancestors in Poland made it. This is how I make it. I fancy mine up with shredded carrots and a little spices, it is so good! You can use any cabbage. My preference is Napa cabbage. This also works for making pickled peppers for hot sauce (I don't massage it as much, and make sure to top with a 3% brine. I do add a tablespoon of salt over it and massage that in first, but it doesn't let off as much water as cabbage so it needs to be topped off. Per gallon jar. Peppers need a carrot and/or onion and/or some kind of fruit, some sweetness, it doesn't feed the ferment by itself too well. Blend after fermenting and finish)

                  • Rob
                    Rob  4 days back

                    I'd like to know what I can make with sauerkraut besides American hotdogs. That's a huge batch of sauerkraut.

                    • Tonya Torres
                      Tonya Torres  1 days back

                      I layer kraut and boneless pork and cook it on the stovetop slowly. The pork and kraut go great together. It also gets served as a side dish to pork roast, teriyaki chicken, glazed pork ribs, corned beef and with smoked sausages that have been fried. It is really good for you to eat lots of kraut so I use it with lots of pork, sausage and Chinese foods.

                    • Patricia Nunez
                      Patricia Nunez  3 days back

                      I put it in a cup and eat it by itself. Has really helped my digestive system.

                  • Asia Expat
                    Asia Expat  4 days back

                    whats wrong with iodine?

                    • Karen McBride
                      Karen McBride  5 days back

                      Do you date your jars or mark the calendar?

                      • Gabrielle Heard
                        Gabrielle Heard  5 days back

                        Very good thank you

                        • Toosiya Brandt
                          Toosiya Brandt  6 days back

                          HI
                          Super! So well explained. One question though, couldn't you use sterile pebbles in the freezer bag as weight instead of risking it with water maybe leaking into the ferment? Shalom to us only in Christ Yeshua.

                          • Corrine Wager
                            Corrine Wager  4 days back

                            You can fill your bags of water with brine instead of plain water, that will eliminate any risk of dilution should your bag fail. Honestly the glass jar weights that fit in the mouth of the jar work really well and save money of bags over the years lol

                        • ram bo
                          ram bo  6 days back

                          in all my years on this planet... i have never seen a cow head on someones wall and i'm from Texas .....

                          • Shelly Pfluger
                            Shelly Pfluger  6 days back

                            I think that some folks using leftover brines from other ferments use a little whey to give the liquid a boost before adding more veg to it. I’ll explore that a little further. I’m fairly new to fermenting but once I find a few recipes I love, I’ll be in the swing of it :)

                            • Shelly Pfluger
                              Shelly Pfluger  6 days back

                              I think it would be more accurate if the cabbage is weighed after the outer leaves have been removed .
                              I only need to make a quart jar at a time for myself to enjoy, my husband doesn’t eat fermented foods. He might if I could get it to taste like chocolate! lol
                              anyway, all the more for me to enjoy 😉

                              • Luna 333
                                Luna 333  2 days back

                                Agree with you about the weighing - it's the first thing I thought when he was doing his calculations. To keep things more 'natural' - I would find a few big rocks washed really well

                            • Maggie A.C
                              Maggie A.C  6 days back

                              Very nice,I have being making saurkrout for more that 25years,you good

                              • smhul
                                smhul  7 days back

                                Thanks for your good explanation, wanted to do it for a long time, but did not know how.
                                Greetings from a Dutch visiter, living in Belgium.
                                God bless you,
                                Sophia

                                • Chris Duke
                                  Chris Duke  7 days back

                                  The way I always made it. Makes me hungry for a Rubin sandwich! Too bad I don't have the room anymore to make my own corned beef to go with it!

                                  • Ann Dennis
                                    Ann Dennis  1 weeks back

                                    Don't give cabbage refuse to your rabbits unless they are already used to eating greens, you will kill them. It's better to give to chicken or compost it.

                                    • Foggy Ozark DareDevil
                                      Foggy Ozark DareDevil  1 weeks back

                                      i get cabbage with a lot of space in it, it's much more flavorful! we'll see how it goes :) thank you!

                                      • Foggy Ozark DareDevil
                                        Foggy Ozark DareDevil  1 weeks back

                                        Wow! a saurkraut dude lol i gotta do this since i accidentally left two heads of cabbage in trunk of car. it was stinky lol anyway i want to make homemade gingerale too but afraid it will explode

                                        • Rod Rittenhouse
                                          Rod Rittenhouse  1 weeks back

                                          When you’re done fermenting your cabbage what do you do with the brine thats left over? Just throw it away?

                                          • Valerie Powell
                                            Valerie Powell  6 days back

                                            @Shelly PflugerUse it for the next batch 1/4 cup to 2 tablespoons of kosher or sea salt to 1 med hard shredded cabbage .store it in a jar w/plastic lid

                                          • Shelly Pfluger
                                            Shelly Pfluger  6 days back

                                            I’ve read that some people reuse it and just add a little whey to give it a boots, or it can be used to create salad dressing or just splashed on lettuce. And some folks like to sip on it as a healthy beverage which I would imagine only about a shot glass amount.

                                        • Miriam Suarez
                                          Miriam Suarez  1 weeks back

                                          Thanks!!! God bless

                                          • BaiAnNa2014 Twitter
                                            BaiAnNa2014 Twitter  1 weeks back

                                            Nice presentation. I live saurkrout - ate alot of it when I was a kid. My mother wouldn't make it but did grow cabbage in the garden, which was usually boiled with ham or she would make the classic cabbage salad and sloppy joe sandwiches.

                                            • Eyes wide open
                                              Eyes wide open  1 weeks back

                                              What is a cabbage salad and sloppy joe sandwich? In Australia a 'sloppy joe' is an item of clothing, you might call them 'windcheaters'..I'm not sure. I am guessing by cabbage salad you mean 'Coleslaw' which is finely chopped cabbage with grated carrot a little onion and mayonnaise?

                                          • BaiAnNa2014 Twitter
                                            BaiAnNa2014 Twitter  1 weeks back

                                            Can't you use a juicer, then add the shredded cabbage along with salt?

                                            • Cesar Velazquez
                                              Cesar Velazquez  1 weeks back

                                              I know how to make sauerkraut and still watched the whole video...this is a good how to video 👍

                                              • Cleo Creech
                                                Cleo Creech  1 weeks back

                                                Quick question, once the sauerkraut is done, and you start using it. Do you move it into the refrigerator?

                                                • Elijah Carter
                                                  Elijah Carter  5 days back

                                                  yeah, move it to the fridge once it is ready, otherwise, it will keep fermenting!

                                              • Sara B.
                                                Sara B.  2 weeks back

                                                I am glad that I found you. My question is what can I use instead of plastic. Thank you.

                                                • Daddykirbs Farm - A Homesteading Story
                                                  Daddykirbs Farm - A Homesteading Story   2 weeks back

                                                  There are silicone and glass tools for this. Also, in the old days they used large cabbage leaves (or other types of leaves... not sure of what are the best) and stones.

                                              • George Allalunis
                                                George Allalunis  2 weeks back

                                                nice cutting board

                                              • patricia beckman
                                                patricia beckman  2 weeks back

                                                Woo Hoo!! I have a large pickle jar, a glass bowl, pink salt...just need to get a cpl cabbage heads. Thank you for this simple recipe. I Love fermented foods but have yet attempted to make my own.

                                              • Mehran Gerami
                                                Mehran Gerami  2 weeks back

                                                My first visit to your show. Nice job. Thank you for sharing. Best. Mehran

                                              • Gloria Berrisch
                                                Gloria Berrisch  2 weeks back

                                                Daddy Kirbs, you're a hard working dad and I observed through the years of watching your videos, that it just keeps getting better and better. Keep up the good work, hello and regards to the young ones.

                                              • Tolu Omololu
                                                Tolu Omololu  2 weeks back

                                                Thanks. I made my very first attempt today. I will edit it in a month after I start to eat them. ThAnks for the video. Really easy to follow and I saved myself a bunch of expensive tools

                                              • jimmie200
                                                jimmie200  3 weeks back

                                                This is a great example of how much water is in vegetables. I have read that the plant distills the water inside the plant. People think of fiber, vitamins and minerals as being the benefit of eating vegetables, but the clean water that you get is as beneficial.

                                                • Katherine Charles
                                                  Katherine Charles  3 weeks back

                                                  You talk too much.

                                                • Edgardo Marinas
                                                  Edgardo Marinas  3 weeks back

                                                  Just make youre not having sodium intolerance. Everything good except too much salt

                                                  • AZZapper1
                                                    AZZapper1  4 weeks back

                                                    This definitely a way not to make sauerkraut. Go to the German recipes for that.

                                                    • Marlene Cardinahl
                                                      Marlene Cardinahl  4 weeks back

                                                      Mine works too- doing this for yrs— 1 -14.4 oz can store sour kraut to make 2 qts of kraut- get all juice out can you can into small kettle—- I cut by hand guessing how much I need for 2 qts. Throw cut cabbage into stainless steel bowl and add about 2 tsp of salt— then stuff 2 qt jars- dropping in half tsp in each jar of caraway seeds( not necessary)- the mixed store kraut and cabbage cut R now in the jars-next juice from store kraut in kettle mix in 2 table spoons vinegar- 2 flat tabsp salt and waterI guess for 2 jars- bring to boil pour in jars to cover press down cabbage - seal with cover set anywhere not disturbed to seal— mine always seal- taste juice if U like and add what flavor U prefer - never spoils for me- This is my short cut to making it- done for 2 qts in no time-83 so I tire easily so 2 grs is enough- taste just like kraut

                                                      • Marlene Cardinahl
                                                        Marlene Cardinahl  4 weeks back

                                                        I use the cores in Beef and or Vegetable soup- chop up and freeze it what ever size I prefer—

                                                        • Pat Maier
                                                          Pat Maier  4 weeks back

                                                          I just realized the sauerkraut I tried to make last year and used the baggies. Failed because I just used filtered water in the baggies. Thanks or the help.

                                                          • Lillemor Lagergren
                                                            Lillemor Lagergren  4 weeks back

                                                            Wow! You are the first one to actually want me to try doing it myself. Thank you very much for a great tutorial! Lots of love from Sweden 💖🙋🇸🇪

                                                            • Clarence Dixon
                                                              Clarence Dixon  4 weeks back

                                                              🖌️🎨🤓🌞👍👌

                                                              • Wayne lawson
                                                                Wayne lawson  4 weeks back

                                                                You are very down-to-earth and easy to understand. Great video tutorial. I'm newly subscribed. God bless.

                                                                • Jeff's Homestead
                                                                  Jeff's Homestead  4 weeks back

                                                                  👍👍

                                                                  • Wall Street Homestead
                                                                    Wall Street Homestead  4 weeks back

                                                                    Hello. This looks like a big process. Would like to try it. Thank you for sharing!

                                                                    • Mosiyah Namayah
                                                                      Mosiyah Namayah  4 weeks back

                                                                      Why no steel touching ferments?

                                                                      • Mimi B
                                                                        Mimi B  1 months back

                                                                        Heard cheesecloth is a big big fruit fly no no, I just use a cut up shirt or dish towel etc and a rubberband myself