jetklok: I have never seen sauerkraut made of savoy cabbage, is that common? It just seems wrong.
Sun_Beams: /u/Uncle_Retardo I’m not sure if you make these gifs or not but if you crop out the black bars you save space as it’s just wasted data adding to the gif’s file size.
nipoez: If this looks appealing and interesting, considering checking out r/fermentation.
fluffykerfuffle1: I have just one question…
How can you tell if it smells off?!
Uncle_Retardo: *Super Easy Sauerkraut Recipe by Abel & Cole*
**Ingredients**
* 1 cabbage
* 1 heaped tbsp sea salt
* 1 tbsp caraway, cumin or fennel seeds (optional)
**Instructions**
1. Remove one or two outer leaves of your cabbage and set aside.
2. Thinly shred your cabbage, discarding the core when you come to it.
3. Give it a good rinse. Shake dry. Pop it into a big bowl.
4. Dust 1 heaped tbsp sea salt over. Add your spice, if using, too. Let it sit for 30 mins-1 hr to help draw out some of the moisture.
5. Then, get your hands stuck in there and massage and scrunch it till you get a good bit of liquid (at least 1/2 mug full) coming out. This will take 5-10 mins.
6. Pack the juicy cabbage into a sterilised jar (wash with boiling hot, soapy water and dry in a 160C/gas 3 oven for 10 mins). Add the kraut little by little, packing down each layer as you go. Key is to ensure you keep as much air out as possible.
7. Use the reserved cabbage leaves to cover the compacted cabbage. Press down till there’s a good layer of liquid (the brine created using the juices from the cabbage and the salt – this is what kickstarts the fermentation) covering it. Place a heavy object on top like a full jam jar or some clean stones to help weight it down – you can use a ziplock back to help.
8. Pop a lid on it and keep it air tight. Open it once a day to release any building gasses and check your kraut to ensure it’s still covered with liquid. If not, sprinkle a dusting of salt over the top (about 1/4 tsp) and pour over enough filtered or mineral water to cover the mix by 1-2cm.
9. Keep in a dry spot at room temperature for 5-7 days. Check daily to ensure the liquid is always covering the cabbage and that none of the cabbage is exposed to air.
10. After 5-7 days it should smell and taste like sauerkraut. Get stuck in. So long as it’s fully covered in the brining liquid it’ll keep for months in the fridge. Any time it looks or smells off, discard it. Otherwise, you’re good to go. Let it ferment until the tang and tenderness is to your liking. The longer it ferments the more vinegary it will taste, and the softer the cabbage will become. You can ferment it for 2 weeks or more if you like but around 7 days is ideal for most. Once you’re happy with it, pop it in the fridge to stop it fermenting further. Ensure it’s sorted air tight and still covered with a layer of brine. Doing this means it will keep for months. If you have a lot of kraut, you can always decant it into smaller, sterlised jars – again ensuring it’s air tight and covered wtih a layer of brine.
Source: https://www.youtube.com/watch?v=Pg7cEcggvic
soomuchcoffee: Wow up until today I thought sauerkraut was pickled cabbage. Like with vinegar. What a time to be alive.
axf7228: Ah fuckin shit yeah love me some goddamn sauerkraut.
capricious_poster: I just made some recently for the first time and it is still fermenting in the fridge.
I used Kosher salt.
Should I throw it away. I’m actually scared.
_Eldritch_Horror_: Just make it in the mason jar…
Die494906: That cabbage has more veins than the meatheads at my local gym…and that’s saying alot.
megank30: Couldn’t enjoy this video because I was so stressed that they didn’t roll up their sleeves
jelsomino: Correct me if i’m wrong but rinse step is unnecessary. Peel outer layers leafs if they are dirty. Pickling process will take care of all unwanted bacteria
smuecke_: Doesn’t Sauerkraut usually take 6–8 weeks to ferment properly?
CinnamonToastSquanch: Very nice, I like
fancymonk: thanks for sharing this! I’m inspired to give it a try.
Morpheus_007: Step 3. Donkey punch the shit out of the cabbage into a pitcher like it owes you money
notrealbright: That’s pretty neat. I may try that. And I’m fairly sure my mom has the exact same model of bowl, c. 1970s.
93tabitha93: Couldn’t keep up
sunny_person: How long does sauerkraut stay good? I dont eat that many hot dogs in a week if that’s all the time it has…
InsaneLordChaos: Try it with red cabbage, if you haven’t. Incredibly delicious.
Also, radishes. Shred up some red radishes. Same process. They sweeten up and are awesome.
knoxangel: Side note: That pyrex bowl is from the late 1960’s and a hot collectible
pricesb123: Any recipe that relies on me determining if it “smells off” just ain’t gonna work out for me.
tootie: Add chili paste and it’s a reasonable facsimile of kim chi.
MatiCastle: As a German:
That’s just wrong!
fuckitx: ..this is all sauerkraut is?
DrXyron: Thats not sauerkraut.
Tucuxi995: I ain’t a Nazi tho
jerimiahf: Horrible GIF, barely readable for 2003 much less 2018. Who the fuck thinks these are even useful?
SickNasty07: Anytime it smells off discard it? So throw it away right away every time right?
rob5i: Cabbage and Salt are all you need…
oh and “grease-proof paper”
WTF?
gonsilver: Hell noooo to the no no noooo
Jess_needs_tequila: I kept waiting for the next step to be “and then you throw that crap into the trashcan!”
Rstrofdth: Too much work.
P0rtalDude: Shield potion bottle irl?