@timskufca8039
I just used a simple formula for salt-to-cabbage ratio: use 2% weight of cabbage for quantity of salt (you'll need a scale). Each head of cabbage is a different size, and depending on how you cut the cabbage, the quantity varies (how many cups of cut cabbage). Using weights simplifies the issue.
@susanfreeman6350
I’ve been making sauerkraut for a while now and never had any issues. I researched on YouTube… typically homesteaders who take their fermentations seriously. As a retired laboratory scientist, I fully understand why that salt to cabbage ratio is so important. The idea is to have it salty enough initially to quickly jumpstart fermentation. As fermentation gets going, the acidity of the kraut increases making it a friendly environment for lactobacillus (the good bacteria that ferment the cabbage), but a bad environment for pathogenic bacteria…the stuff that will make you sick. After several successful batches in Ball canning jars, I splurged and bought a big fermentation crock. What a game changer! After that first week where fermentation gets going at warmer temperatures, I move my crock to a cooler area where I maintain the temperature at 66-68 degrees F. At those temps, a second type of friendly bacteria take over. I leave this for a grand total of 3 weeks. There is much more nuance to the flavor and the crispness is delightful! It is imperative that you measure the salt according to the weight of the shredded cabbage. It’s purpose is to establish a chemical environment in your fermenting vessel that will encourage the lactobacillus while simultaneously thwarting the growth of the bad guys. Besides the delicious sauerkraut, my favorite thing is how my crock “talks” to me making little burping sounds during active fermentation. Love it.
@colleenstuart8620
This is an excellent video and should help so many that have sauerkraut questions. I have been making it for probably 30 years. Instead of needing the salt in rock cabbage I put it in my KitchenAid mixer bowl and use the kneading 13:43 hook and after five minutes or so, there’s Brine coming up from the bottom. Very easy way of putting the salt and cabbage together and with a result of lots of brine
@jodiezammit333
I cut my cabbage. I love cutting it. I have only lost one batch in the past 5 years. I am never without Sauerkraut in my fridge. A 2% ratio of salt to the volume of cabbage, is the best. Eg. To 1000 grams of cabbage use 20 grams of salt. Thats enough to get the fermentation process going and not enough to retard the process. Prepare your cabbage. Weigh it. Multiply your cabbage weight by 2% and that will give you the precise amount of salt that you need to use. Once you nail this you will never look back. (NB: You can actually use between 1.5% - 3% salt but I find that 2% is the sweet spot) Use a cabbage leaf and a glass weight, or a small glass jar that fits inside the neck of your krauting jar, to hold your kraut below the brine. I don’t like using plastic in my ferments. I hate pickle pipes. I have had mould on the pipes the few times I did try them out. Yucky. I use jars with flip top lids and rubber seals. They burp themselves. You’re supposed to knead a little and let it sit in the bowl for 20 minutes before putting it in the jar. That extra time allows the cabbage to begin sweating from contact with the salt. Goodness. Let it ferment for 2-4 weeks depending on your climatic conditions. The hotter it is the quicker it will ferment. It is never done in 3-5 days no matter the ambient temperature. The bacteria goes through several stages of its lifecycle before the fermentation is finished. You probably should check out Holly Howe and download her tips. She has a few books available that she wrote on sauerkraut and other ferments. She is the queen of krauting.
@jcandme02
Another great purchase when I bought my glass weights was a wooden tamper, Jessica. I put my shredded cabbage in a stainless steel bowl and BEAT it for 15 t020 minutes until the juice is extracted. The tamper is designed to use wide mouth or small mouth jars (use wide) and I spoon the cabbage into the jar and tamp it down in the jar! Love my homemade kraut!
@awaitingSaint777
Not one recipe or book I've read suggested using the cabbage leaf to cover the contents. It's so simple and makes perfect sense.
@pattidomingo6994
I've been watching several sites and I really appreciate how you talk abut the mistakes you've made which will help the first timers to avoid and why. Thank you very much for the clear how to knowledge. I found out that Fermented food is a great K2 vitamin. Never heard of it but learn the benefits of it to help with blood pressure, clogged veins and other health issues. Happy to learn new things to better my health that's natural versus drugs.
@markjordan4916
2:50 to get to the information.
@amandahemesath6012
I make a gallon at a time. Three days cracks me up everyone I hear that. It’s closer to a month. That’s why I make so much at a time. Saving the leaves and using weights is a game changer so I agree with you there. I put my jars on an old placemat inside a tray and let it just make a mess. I like seeing the level rise and the bubbles. I like having too much vs not enough. Thanks for the helpful video. Great job.
@WrightInv-ox3wd
Get a wooden dowel about 3/4 to 1” diameter. Cabbage & salt to bowl, mix quick w fingers & the smash with dowel 10 min. Then place all in jar, etc. That separates brine from pushed down cabbage which helps fermentation. Min 5 days, max 10 days; taste. Change lids & refrigerate enjoy eating up to 2 weeks max.
@djl6325
Tossing out my first batch fermenting right now because I made almost all of these mistakes, the cabbage will be too salty, the brine that I added when I saw that I had too little juice probably wasn't necessary, I over mixed the cabbage, there are little squares of cabbage from when I shredded the cabbage by hand so it probably won't be a good texture or taste, etc. Thank you for saving me weeks of anticipation only to wind up with a product that I wouldn't eat and disappointment with no clue about what I did wrong. :) Off to the store for more cabbages, I am starting over. :)
@Shadow_Wraith
I don't understand how it can go wrong, it's so easy and simple as can be.
@Judylilly-ni9ry
Thank you so much for this video. I'm an 81 year old woman, who has never made sauerkraut before. I have had Dysbiosis for around 50 years or so. The natural healthy probiotics that I will get from the sauerkraut that I will make should really helped me a lot. I really needed this video. Thank you so much! 😀👍❤️ Btw, I don't really like sauerkraut but I'm going to try every single way I can think of to eat it. Lol😂😂😂
@Niteowl-410-Drj-18
Hi Judy-Lilly Hi I think you will change your mind after you make your own sauerkraut there is definitely a difference from the bought stuff Good luck n have fun canning it’s so rewarding Blesses n Cheers Lc from Canada 🇨🇦
@shannonmcmullen3916
You are amazing Jessica!!! How are kids supposed to learn if they aren't given the chance or allowed to make a mess!! And learning from our mistakes is growing. You are setting such a great example to your kids!!! You dont give up and you are enjoying learning in the process!!! Well done!!!! Im not a huge fan of sauerkraut but maybe I haven't had the right one yet. :)
@josephcroft4268
it took 3 minutes of listening to waffle and ads before we got to the 6 mistakes
@Jane-b9k
Thanks so much for sharing this. I have had difficulty making sauerkraut. But I will try again.😊
@stephenlabarre7890
Rather than a wooden spoon, splurge a little and buy a wooden tamper. Being tall and narrow, they're made to fit into a mason jar.
@marioturchi9762
Jessica .. use grams of cabbage and 2% of the proper salt. Perfect every time
@melocado