In this video I’m going to show you guys how to make your own Sauerkraut! These recipes are super simple and easy, plus they are full of healthy probiotics 🙂
[ GARLIC, TURMERIC, & BLACK PEPPER SAUERKRAUT]
¼ head of Green Cabbage, shredded
1 clove of Garlic, thinly sliced
1 tsp fresh Turmeric, minced
¼ tsp freshly cracked Black Pepper
½ tbsp Kosher or Pickling Salt
16 oz Mason Jar
[ BEET AND RED CABBAGE KRAUT]
1 small Beet, grated
¼ head of Red Cabbage, shredded
½ tbsp Kosher or Pickling Salt
16 oz Mason Jar
[ FERMENTED GINGER CARROTS]
2.5 – 3 cups Shredded Carrot
1 ½ tsp fresh Ginger, minced
½ tbsp Kosher or Pickling Salt
16 oz Mason Jar
**** Salt Solution = 1 tsp salt dissolved in 1 cup of filtered water (I said 1/2 tsp in the video on accident but it is actually 1 tsp!)
DIRECTIONS:
1. Shred or grate your veggies as necessary
2. Place all ingredients into a large bowl. Massage the salt into the veggies with your hands for 2-5 minutes
3. Let sit for 30 minutes
4. Firmly massage the salt into the veggies again for another 5 minutes.
5. Take handfuls of the massaged kraut and squeeze all of the liquid out of them; then, place the dried handful into your mason jar. Repeat until only liquid remains in the original bowl.
6. Pack the kraut down into the bottom of the mason jar using either your hand or a spoon. Try to have as little air in there as possible!
7. Pour the liquid you squeezed out of the kraut into the jar. The kraut should be completely covered in liquid with about ½” of extra liquid above it; if not, use a salt solution to raise the liquid to this level.
8. “Weigh” the kraut down by filling a resealable plastic bag with water and placing this into the jar
9. Seal the jar using the ring portion of the lid and place in a cool, dark place for 3-7 days. The kraut will become more vinegary the longer you leave it.
10. Remove the lid and plastic bag, and store in the fridge for 2-3 weeks.
*****IMPORTANT NOTES:
1. Do not reduce the amount of salt in this recipe. Sauerkraut is a fermented food and the veggies will spoil if you do not use the correct amount of salt. On that note, if there is any suspicious mold on your kraut, please do not eat it lol.
2. You must use NON-IODIZED Salt when making your kraut — table salt will not work. You can choose to purchase pickling salt, but kosher salt will work as well.
3. You must use FILTERED WATER if you make the salt solution to pour over your kraut, as unfiltered water may have trace metals and Chlorine in it which will alter the fermentation process
4. Make sure all of your materials are as clean and sterilized as possible!
i'm making fermented vegetables for the first time. i know very little about this thing. can some one explain what happens if my vegetables are not fully submerged in the juice? also what happens if the air remains in the jar? i mean what happens if the jar is half full?
What do you mean dark place? No light at all?
First time making sauerkraut here. Yay me. I made carrots and garlic with mine.
You know how people say surnames came from the profession of your ancient ancestors, for example ‘smith’ came from a family of blacksmiths…I wonder what her family did…
what liquid do you put after squashing down the cabbage into the glass jar?
When is a "quarter of a tsp" a "fourth of a tsp"? Not being pedantic, but genuinely asking. I'm not a native speaker, and I was taught that "a fourth of something" is wrong and that "fourth" only exists in enumeration (first, second, third, fourth ..). But I've been hearing "fourth" instead of "quarter" more and more lately. Is this an AE vs BE thing?
I never thought I would end up giving vegetables a massage… =P
For every 100 grams of cabbage, you need 2 grams of salt
but i want some now😭
Beautiful and cute chef l love ever single thing in the video thanks for the delicious recipe keep on the good things🌹
Can i use turmeric powder?
One of the best tutorials i have seen so far, not many people put the ingredients in the description
You have a black girl's voice.
Thank you, your video been helpful.
I made purple cabbage kraut with garlic and black pepper. Waited for 7 days and tried it this morning. The color is great, the crunch is great, but it doesn't taste "sour". It's just salty. It's not disgusting, but I don't know if I did something wrong. Any imput? I have never really liked the typical sour kraut I've seen in jars etc., so I don't know really what this recipe should taste like. Help!
Wow, you are so, hot. I would love to eat a bowl of KRAUT with you or at least those carrots. Happy weekend, you sexy VEGAN!
Thank you for this video.
This girl is beautiful, simply …
funny how you sterilize your jar but use your bare hand with these veggie.
Thumbs down. Did not watch.