VERY IMPORTANT information about how to make Sauerkraut !! This way is fast and delicious. My Printable Ebook with sauerkraut and cabbage roll recipes is available at www.gingerbread-cottage.com .99 Sauerkraut has been home made for centuries, if not thousands of years. My family has certainly made it for centuries in Transylvania and I have made Sauerkraut with my mother and grand mother, who taught me how. The shredded cabbage needs to be compressed in the crock pot in order to release the juices and to better start the fermentation process. The more pressure is applied to the cabbage, the more the cell structure of the cabbage is destroyed, releasing the fermentable juices and this produces Sauerkraut in about 2 – 3 weeks. Traditionally this was ALWAYS most effectively done in large oak barrels or crock pots and ALWAYS by stepping on the shredded cabbage with VERY WELL SCRUBBED AND WASHED BARE FEET. Also grapes for wine making used to be crushed the same way by steeping on them with bare feet. This makes fantastic Sauerkraut! You can NEVER apply the same pressure by just pressing the cabbage down with your fists! If you don’t use this method, you have to add quite a bit of lightly salted water, which waters the juice down and the cabbage tends to rot and you get “rotten cabbage tea” rather than fermented Sauerkraut. Actually in autumn there were special get-togethers of the young people for the purpose of punching down the cabbage for Sauerkraut or the grapes for …
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@BarlowEnter He has every complex known to man…
What’s with the mother-complex conversation coming from the camera man?
@capitolcitydean
Could you use lettuce instead of cabbage?
@smde1 pink himalayan salt is rock salt (from the himalayas), it doesn’t come from the ocean
Sie muessen deutsche sein.ich machte letztes jahr mein eigenes sauerkraut.aber mein vaer maxhte es besser.nur hab ich das rezept nicht. Mein eigenes schmeckt aber trotzdem gut.
I personally would not use other than cabbage in Sauerkraut, as I am not sure how other vegetables respond to natural fermentation. You could try mixing red and white cabbage for a different appearance. If you want to use other vegetables, like green tomatoes, cucumbers, pepper, onions and garlic, I would suggest to pickle a medley of vegetable, just like you would pickle cucumbers. Many recipes for that are widely available. Happy cooking and preserving!
what other vegetables can be used in the saurkraut ?
well I’m off to make munch
Respond to this video… ….schmeckt ausgezeichnet und ist auch noch gesund obendrein!
Mahlzeit!
(it tastes good and is healthy on top of it! Enjoy!)
Alles Gute! Vanessa
Respond to this video… How lucky you are to find one!
Wishing you fun and good health!
Vanessa
@featherfolio
ich könnte jeden tag sauerkraut essen……und bekomme gerade hunger…
I even bought a shredder like yours–on an auction site.
@featherfolio
I am sure it will be delicious, especially using your own home grown cabbage!
Good luck!
I fell in love with you and your bare feet. Thank you Vanessa for showing how to make this. I went directly to the garden, picked a huge cabbage and started my first batch.
I fell in love with you and your bare feet. Thank you Vanessa for showing how to make this. I went directly to the garden, picked a huge cabbage and started my first batch.
@smde1 you don’t need an ocean to have salt. there is a massive salt pan in the middle of the Australian desert. basically you need the right kind of water, soil and amount of evaporation.
A wise chef…she reminds me a lot of my aunt. I’m just getting into making sauerkraut so this is all new to me. What really looked interested was all the different types of salts she was showing. I want to try some now! Any recommendations?
Thank you for the wonderful video! Do you wash off the cabbage head before cutting it up? Thank you.
Thanks for your nice comment. Vanessa is from Austria, but her mother, grandmother were Transylvanian Saxons
From there comes the traditional way of making Sauerkraut.
Hi, I enjoyed this video and I would like to know where Renate is from! This is such a traditional way of making sauerkraut – I applaud her for being so original!!!! Cheers!
Thanks for your kind comment. Yes, you are right – our ancestors never had precise recipes. Always seemed to work out and taste terrific!
Best wishes – alles Gute!
Vanessa, what a delight! I am Pennsylvania German (aka. Pennsylvania Dutch) and sauerkraut-making was one of the things my family had to do every fall. My grandmother, when asked years ago how to make sauerkraut, answered the way most old PA Dutchmen do, “Just put in the cabbage and the salt, then weigh it down with a plate and an iron until it’s done.” LOL
I wish there were more learned ladies like yourself willing to share. BTW, we’ve also got a Cockatoo.
Sehr gut!
I’am coming over for supper.
lol shrimp bits?? That’s the funniest thing I’ve ever heard