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100 thoughts on “MAKE SAUERKRAUT AT HOME | Simple Method to Ferment Cabbage

  • June 23, 2019 at 9:21 pm
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    Great video. Thank you.

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  • June 23, 2019 at 11:55 pm
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    If you smack the head of cabbage (core end) smartly on your cutting board the core will pull out out easily.

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  • June 24, 2019 at 1:20 am
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    Thanks for the video. You missed the money shot showing consumption of the final product.

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  • June 24, 2019 at 1:27 am
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    I use gloves when I cook, canning, making jerky and or any type of handling meat and
    veggies

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  • June 24, 2019 at 1:02 pm
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    Thank you. I have been making sauerkraut for years. This is the best tutorial video I have ever seen. I also have a motto that says; below the brine you're fine. I also sometimes use quartz River stones of different sizes that I have sterilized in boiling water and let cool to use instead of the plastic bag. Just a matter of personal preference. I have also found that instead of weighing salt that a tablespoon of salt per 3 lb of cabbage has always worked well for me. But your video is terrific thank you so much.

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  • July 6, 2019 at 3:49 pm
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    I put the cores into the plastic bag with salt water for the weight…hope that works!

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  • July 9, 2019 at 4:46 pm
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    You made this sound very simple. I will try it. I would like to know what to do with it after the 30 days or whatever is chosen. Do you pressure can it, or water bath, or leave it in your closet. Do you pour the liquid off after that.? TY!

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  • July 11, 2019 at 12:10 pm
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    Question for you I like caraway seeds in my kraut Bavarian Style if you were going to use them when would you add them at the beginning of the process or after fermentation is complete before canning?

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  • July 13, 2019 at 4:29 am
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    I add celery seeds I like the flavor of the seeds better than carraway.

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  • July 13, 2019 at 2:17 pm
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    My attempts in spite of the suggestions is a salty end product. I’ve done the math for ratio of salt to cabbage and even gone to the low end. I’ve left it for up to 3 weeks. At the end, lots of brine, great texture but no ‘sauer’ just wet salty cabbage. Suggestions?

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  • July 15, 2019 at 6:19 am
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    I watched several videos on sauerkraut tonight. This was the simplest and the cheapest way to do it. I had already decided to mix the red and white cabbage together; and, your video was the only one that did that, too! Great info- thank you!!!

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  • July 15, 2019 at 9:49 pm
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    Thank you so much, Blake! I'm wanting to start the GAPS diet to heal my leaky gut and I'm struggling to visualize the instruction Dr. Natasha wrote in her book. This helps so so much.

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  • July 17, 2019 at 8:40 pm
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    Thank you great information

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  • July 18, 2019 at 8:57 am
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    So much easier in the metric system.

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  • July 18, 2019 at 11:32 am
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    Great video. There are some great videos on YouTube about fermenting but this really is the gold standard. 👍🏼

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  • July 18, 2019 at 3:19 pm
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    I never liked sauerkraut but grandma loved it. I'm trying to make things from scratch more often and I'm finding things I don't like store-bought I love made at home so thank for sharing your reicepe.

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  • July 18, 2019 at 9:59 pm
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    Hi Blake! My mother and I were wondering what you do after the 30 day fermentation has ended. Do you take out the weight and cabbage leaves and tighten the lid? Do you keep it stored in the pantry or do you then transfer the 1 gallon jar of sauerkraut to the fridge?

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  • July 19, 2019 at 5:14 pm
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    This is still one of my favorite videos of yours. That and the ACV. This video popped up just after I posted my new sauerkraut livestream. Thank you Blake for all you do and all the inspiration.

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  • July 19, 2019 at 5:54 pm
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    so cool just bumped into you I like it!!!

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  • July 19, 2019 at 11:45 pm
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    you are "playing" on safe…..

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  • July 20, 2019 at 8:42 pm
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    Thank You I'm gonna so this I appreciate the effort and will let you know soon. 🙄

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  • July 21, 2019 at 1:09 am
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    Came upon your channel by chance and am now a subscriber. I’ve been wanting to make my own sauerkraut and as soon as I get my pickle jar I am going to give it a try. Thank You

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  • July 22, 2019 at 6:00 am
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    Really enjoy this. Definitely gave me confidence to get started!

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  • July 22, 2019 at 8:52 am
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    Thanks a lot

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  • July 22, 2019 at 2:51 pm
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    great video. this is exactly how i make mine and it turns out perfect every time. i have always used green cabbage, but now i'm going to try with red also.thank you .

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  • July 23, 2019 at 6:04 am
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    So easy…who da thanked it…Thank you for sharing…can't wait to try it!!

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  • July 23, 2019 at 11:03 am
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    I've always done sauerkraut in five gallon or more milk urns but this is simpler and same technique thanks

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  • July 23, 2019 at 3:15 pm
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    Ask Poles and Germans how it should be done in a traditional way. Cabbage should be left in a dark place for several days to get a nice white colour, and not to be taken straight from the garden! Cutting that thick? it's a mistake No 1. Cabbage should be shredded, thinly! then people used to soak/wash their feet and walk over the cabbage with a salt, standing inside of the oak barrel. One can use a terracota container/jar. The core of cabbage is not for rabbits, it is a great source of vitamin C and minerals, so put it in! Well, the rest is in the videos…you refuse more than cabbage and salt but good ingredients are cumin and carrot. The next lesson is to learn how to make bigos; enjoy!

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  • July 24, 2019 at 12:02 am
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    Mixing bowl totally unnecessary step out straight in jar and bruise cabbage with wooden mallet or spoon as you put it in .

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  • July 24, 2019 at 10:09 am
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    Please do not give cabbage or core to rabbits! It will lead to enteritis as it is too gassy.

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  • July 26, 2019 at 4:37 am
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    Is ok to just juice the cabbage and let it ferment?

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  • July 26, 2019 at 7:27 pm
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    I always thought that vinegar was put in Sauer Kraut. Could I add some for flavor , and as a preservative? How long can Sauer Kraut be stored? Should it be stored in the fridge?

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  • July 26, 2019 at 10:57 pm
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    Really well explained. Apart from the math part 😂

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  • July 28, 2019 at 1:07 am
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    You should probably take your ring off when doing this because bacteria hides under objects like that it's a more safer precaution to remove the ring. Great video by the way very informative.

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  • July 28, 2019 at 5:03 am
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    Awesome! My Mom makes kraut in a crock in the basement, fermented for six weeks, i'm going to try your method!

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  • July 28, 2019 at 6:19 pm
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    please can i also cook my flamented garlic that has been flamenting for years but it taste great when i it on its owm i just want to know will cooking kill the good bacteria that has develop in it through flamenting and i must say i really love your presentation for i have been washing different flament videos but yours is just special it gives me the answer to the quation i have being think of about puting weight on the flament product for i always see some using glass, and different thing but i really like the idea if food bag thank you do much i also knew to flamentation i stated two years ago and you will not belive it myfist batch of garlic since past two years is still intact like new some time i take them and just eat them with rice with out any source its really great

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  • July 29, 2019 at 8:51 pm
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    Your kitchen is immaculate
    Using your fist to get the brine from the cabbage
    Excellent presentation
    The focus is to get brine from that cabbage as soon as possible 😳
    U may need to wash your fore arms as well as hands and possibly shave the arm too
    Just sayin dude
    Thank u
    I’m going try on a smaller scale just in case I don’t do it right
    🥰😌🤗

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  • July 29, 2019 at 11:18 pm
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    When working with any food preparation, the attitude you are holding while working with the food can be imbued into the food. I mention this because you are using your hands a lot to handle the food. While I don't mean to be religious about what you are doing, it is a good idea to have loving, kind thoughts while doing the work with your hands, as well as feelings of appreciation for the food you are preparing. This may sound strange, but I'm sure you've hear the saying, "The way to a man's heart is through his stomach."
    I know from personal experience that the attitude and feelings you put into your food, DO have an effect on those who partake of it.

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  • July 31, 2019 at 6:45 pm
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    Adding salt to the weight bag likely helps keep things submerged as well since saltwater is heavier than freshwater.

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  • August 3, 2019 at 3:19 pm
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    He could have used a short drinking glass or shot glass to push the top leaf down into the brine while it's being held by the lid of the jar. Don't seal the jar.

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  • August 4, 2019 at 7:11 am
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    What happens if you use regular iodised salt?

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  • August 4, 2019 at 7:27 am
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    OMG, I love the Sink! My Gram have an old sink…, with the Lion Paws. She decided to remodeled her Kitchen and throw it out. Now she regret it, LOL. This sink kinda reminded me when I was young… I used to jump in there and rinse my feet when I was outside playing in the mud!

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  • August 4, 2019 at 12:45 pm
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    this is my goto video for when i make sauerkraut as it explains everything in depth, but also at a good pace. Great work!

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  • August 6, 2019 at 10:01 pm
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    I t Is Evidently, Some Of Your Viewers Think They Know More Than You, Since They Insist On Giving Their O W N Instructions & Tips, Like It Is T H E I R V I D E O ! It Could Be Confusing To Your Viewers With Others Suggesting Too Many Options Or Variations, Especially If They Are Substantially Different From Y O U R Instructions. Suggestions That Don't Interfere With Yours Might Be Helpful, Like Greenid Guy's Idea About Smacking The Core End To Remove It Easier. Good Suggestion: To Include The Metric Numbers Since The Web I S I N T E R N A T I O N A L And You Have W O R L D W I D E Viewers !

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  • August 7, 2019 at 6:29 pm
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    the plastic from the bags will leach in to the ferment

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  • August 7, 2019 at 8:57 pm
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    OMGosh, I am so glad I found you! Wonderful video. Articulate, detailed, great explanation on the "whys" – very thorough. Thanks so much for all the great easy-to-understand information.

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  • August 7, 2019 at 9:48 pm
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    Excellent explanation. Also I noticed the "Texas Tough " HEB brand bags. Gotta love HEB, it's a fun place for this old guy from Illinois.

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  • August 8, 2019 at 1:04 am
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    Thank you for this interesting video, and great tips re. The soap not to use.

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  • August 8, 2019 at 6:45 pm
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    This is the first time I've watched a video of someone making sauerkraut. It was really entertaining.

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  • August 9, 2019 at 3:56 pm
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    Funny I thought sauerkraut was cabbage and vinegar bahahaha so this was very educational for me thank you so much 🤣😂🤪🙂

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  • August 9, 2019 at 6:40 pm
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    Best sauerkraut video evre!

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  • August 10, 2019 at 2:53 am
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    I usually only watch really short videos around 5 minutes but as I was chopping apples for a chutney I thought I would give your video a go. My, what wonderful information and so articulately delivered. You left me with no questions and I am very keen to give it a try. I recently bought glazed crocks so now I have to go find out if I can use them … I had no idea about possible lead in them. Thank you so much for taking the time and producing such an informative piece.

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  • August 10, 2019 at 10:02 pm
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    This will be my 4th year of making my own sauerkraut. I make 3 batches from about #50 of cabbage using 2 gallon crocks. One vintage and smooth. no scratches on the INSIDE! I hand cut the first year. second year I bought a cheap mandolin shredder because of my carpal tunnel that occasionally flairs up. 2 batches plain and one batch I add onion and garlic to for New Years Eve pork loin! Thank you for the fantastic video! I like the cabbage leaf to act as a barrier to the weight!

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  • August 10, 2019 at 10:20 pm
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    Enjoyed this very much. BTW is there a storm outside your window that you seem to be unaware of?

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  • August 11, 2019 at 8:34 pm
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    Best tutorial so far on how to DIY cheaply for beginners. Got a gallon pickle jar, Himalayan salt already, just need the cabbages!

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  • August 11, 2019 at 11:27 pm
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    Excellent video. I like sauerkraut, but this does seem like more effort than I'm willing to put into the process, especially when sauerkraut is very inexpensive.

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  • August 12, 2019 at 2:42 am
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    I'm a teacher, and. This no you are a great teacher. Your passion really comes through.

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  • August 12, 2019 at 3:31 am
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    Just love the bag idea, really enjoyed your video, informative, easy to follow,, Will do this today 👌. Jules from Oz☀️

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  • August 12, 2019 at 4:21 am
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    I been looking to learn about fermenting I will try and let you know thanks

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  • August 12, 2019 at 10:44 am
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    I like to use a few juniper berries and a few pinches of fennel seed too. Adds a sophisticated flavour to sauerkraut. A more woody and earthy feel, without compromising that traditional sauerkraut flavour. It's still very much sauerkraut.

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  • August 13, 2019 at 2:36 pm
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    Organic vegetables use manure as fertalizer. You NEED to wash organic vegetables more thoroughly than he claims. Soak in a solution of baking soda and water, then rinse thoroughly to ensure a salmonella-free vegetable.

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  • August 13, 2019 at 7:59 pm
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    I had no clue about checking on glazed containers. Thank you so much for the information

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  • August 13, 2019 at 11:30 pm
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    I very much enjoyed your video, Making Sauerkraut At Home. I watched it from beginning to end, and learned a lot.

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  • August 14, 2019 at 8:40 am
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    Cabbage is really bad for rabbits. Homemade sauerkraut is amazing though, Thanks for the video!

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  • August 14, 2019 at 4:24 pm
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    Thank you! This is perfect 😀 I've tried making sauerkraut before and it didn't work for me. I ended up getting mould at the very top. I don't think I packed it down enough and I certainly didn't have the topper leaves, or the bag weight! You are inspiring me to try again, so thank you for that, too 😀

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  • August 16, 2019 at 6:03 pm
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    Thank you so much I learned a lot and feel a lot more confident about trying my first batch

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  • August 16, 2019 at 7:52 pm
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    great video! I totally can't wait to try this!

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  • August 16, 2019 at 10:44 pm
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    I used the river stones instead of that Plastic Bag I washed it very good then put it in the Jars.

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  • August 17, 2019 at 2:52 pm
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    So….after completed fermenting….did I miss how to store the “live” sauerkraut?? Other than that..Awesome “how to” video.

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  • August 20, 2019 at 5:23 am
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    Purple. Is the real color. Of the cabbage and the onion too. I don't know why. USA CALLED THEM RED. THERE 'ARE NOT RED. 😊

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  • August 21, 2019 at 5:17 am
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    Wonderful! Thank you!

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  • August 21, 2019 at 7:05 am
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    Could you just do an average number of tea spoons required per head of cabbage? Like 1 teaspoon per head? You really confused me with numbers so I don’t want to make it

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  • August 22, 2019 at 10:10 am
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    A great channel and excellent videos! Thank you for sharing with us your how to make sauerkraut at home video. Best regards/Ned

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  • August 22, 2019 at 2:47 pm
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    You're making this more complicated than it needs to be….layer it tightly by pressing the cabbage immediately after cutting into the glass, adding salt as you go for each layer, it should be pressed tightly, by the time you get to the top, the liquid will be above the cabbage itself, add a glass weight to prevent cabbage from floating up. Pressing cabbage down hard will minimize the floating. After a few days foam will develop above the cabbage around the rim of the glass, remove the foamy mass with a spoon and place lie on top again.

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  • August 22, 2019 at 4:21 pm
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    Iam going to try This! Can we add jalapenos and onions to this?

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  • August 23, 2019 at 4:57 pm
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    Great job!

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  • August 25, 2019 at 6:22 pm
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    Emergency room and stitches waiting to happen. Don't jam your hand into a glass jar like that Please.

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  • August 25, 2019 at 10:42 pm
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    Add some onion and apple slices to the red cabbage before the ferment and call it Pickled Rötkohl.

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  • August 25, 2019 at 11:24 pm
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    Made my first batch today 🤞🏼

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  • August 26, 2019 at 12:14 am
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    It's our 1st time here, we love it!! We've been making sauerkraut for 20+ years. Always in a crock. We can't wait to try this method!

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  • August 27, 2019 at 12:17 am
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    Wow, almost 25 min video to make sauerkraut. And I always just said throw some cabbage in a jar with salt and smush it til the juice covers it – about 5 seconds of directions.

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  • August 27, 2019 at 6:34 am
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    You need iodine!!! Especially if you are feeding a pregnant woman. Why wouldn't you use iodized salt? Unless you are eating a ton of kelp or plenty of processed dairy products you are probably not getting enough iodine.

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  • August 27, 2019 at 7:16 am
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    To think a hundred years ago, some big tough German guy had a bakery and made this for his customers. Every step has it's purpose. Well done, Sir.

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  • August 28, 2019 at 9:53 pm
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    Great informative video

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  • August 28, 2019 at 9:58 pm
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    great tips..

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  • August 28, 2019 at 10:00 pm
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    Can you spray paint the outside black if you don't have a good dark space.

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  • August 30, 2019 at 3:07 pm
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    I like the idea of using two types of cabbage. I usually make my sauer kraut with some crushed garlic and fennel seeds (not a lot, just enough to augment the flavor.)

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  • August 31, 2019 at 9:02 am
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    شرح مطول ومزعج..

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  • August 31, 2019 at 12:34 pm
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    The BEST description – and I've watched a lot of these sauerkraut videos with limited success. Can't wait to try this today.

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  • August 31, 2019 at 8:21 pm
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    Thank you for the helpful explanations. You answered all of my questions.

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  • September 1, 2019 at 8:42 pm
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    Have you tried kimchi (Napa cabbage, tons of garlic, radish, green onions & chili powder)? There are great recipes from YT'r Maangchi. My mother is Korean & I jokingly tell people I have kimchi coursing through my veins. Mom typically uses kosher coarse or rock salt. Her version is vegan & doesn't use any brine shrimp, oysters or fish sauce. Koreans have been fermenting veggies for hundreds of years & have perfected the art. My favorite is my mother's cubed diakon kimchi, cucumber kimchi, & young turnip & greens (ponytail kimchi). You can ferment anything, even watermelon rhind!

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  • September 1, 2019 at 10:08 pm
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    Use grams, it's so much easier to calculate.

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  • September 6, 2019 at 6:30 am
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    Your cabbage weighs different because you cut the cores out. Plus you removed around 9 or more leaves.

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  • September 6, 2019 at 6:48 am
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    No salt other than the 'pickling' salt should be used.

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  • September 7, 2019 at 3:04 pm
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    Thank you. Have you canned your krat??

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  • September 8, 2019 at 10:44 pm
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    Love this video, perfect, excellent job 😊 thank you so much, ill definitely make it, I need natural probiotics

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  • September 9, 2019 at 1:53 pm
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    can I use frozen cabbage?

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  • September 10, 2019 at 9:02 pm
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    The sauerkraut is wonderful whether served hot or cold. I also refrigerate the juice from a batch and drink it. Sauerkraut juice was available in canned form at one time, don't know if it still is, but the juice from my homemade kraut packs a punch in taste and nutritional goodness! Thank you for this outstanding video. This got me started in fermentation!

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  • September 11, 2019 at 4:41 am
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    Where do you get the big glass jar that you can find your hands in? I can't find them anywhere!

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  • September 11, 2019 at 7:27 am
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    Sorry, but freezer bags are no safer than any other plastic food grade bag. None are okay for long term use, or when used in extreme or prolonged light, or heated. I know you will hear or read otherwise, but that's because the plastic bag industry is lying to you. Why would they lie? Well, if you thought plastic bags were unsafe or unhealthy you would not buy them. It's that simple. And just like so many lies by manufacturers in the past, they think it will never be proven so they continue the lie.

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