Making Fresh Sauerkraut - 18th Century Cooking

Comments · 1.6K

• 57

  @57WillysCJ · 11 years ago

  Sauerkraut, peas and salt pork eaten by 100 sailors. Can you imagine the fumes below deck at night? Makes you think the crows nest isn't that bad.

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• LE

  @lemmypop1300 · 10 years ago

  You don't really need to chop cabbage head to make sauerkraut. The way we make it in Serbia: we core the cabbage head like an apple, and fill the hole with salt. We then put cabbages in a barrel (salt side up so it doesn't spill), and fill the barrel with water. Occasional stirring is required in the beginning of the fermentation, so that salt doesn't settle in the bottom. This way leaves stay firmer and crispier than in German style sauerkraut. Chop it, put some oil and paprika on it, and it's a wonderful side dish with roasted meats, for example.

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• PS

  @psammiad · 10 years ago

  And not just in Europe - Korean kimchi is also pickled cabbage.

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• LA

  @Laidart · 9 years ago

  Here in Czech Republic we add raw onions, dill and caraway seeds in with our cabbage and it's very good too.

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• AZ

  @Azrael88demon · 6 years ago (edited)

  Townsends: Sauerkraut is an acquired taste.<br>Eastern european: U mean breakfast, lunch and dinner?

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• SA

  @sabrina7241 · 7 years ago (edited)

  My grandma told me when she was young they made big barrels for the whole family. To smash it down her cosin did first thoroghly wash his feed and then danced in the barrel to his harmonica while the girls where cutting the cabbage and thorwing it in.

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• GI

  @Giganfan2k1 · 7 years ago

  I&apos;ve said it once I will say it always. &quot;The controlled spoilage of food is awesome.&quot;

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• SD

  @SDriver1111 · 5 years ago

  A tip that I use is that after shredding the cabbage and before packing it in the fermenting vessel, massage the cabbage with the salt and let it sit for an hour or two (longer is fine as well). This will help to draw out a lot of the liquid from the cabbage so that you can tightly pack it in the fermenting vessel. Pour all the liquid that extracted out of the cabbage on top of the cabbage in the fermenting vessel.

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• IN

  @infamoushacker4chan · 5 years ago

  It&apos;s honestly delicious when paired with rich sausages. The flavors really compliment each other.

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• BR

  @branimirs · 9 years ago

  So... Let food be thy medicine and medicine be thy food?

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• RI

  @RichardBrightwell · 10 years ago

  Just a little warning. &nbsp;Perhaps you said it and I missed it, but I would warn viewers that they MUST allow gases to escape or it might explode. You mention mason jars, but people must not leave the lids sealed. Also, avoid bare metal lids (get the coated ones) as it reacts to the acids produced during fermentation. Thanks for awesome videos! Love them!

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• MO

  @mootpointjones8488 · 8 years ago

  How can one &quot;hate&quot; sauerkraut? It&apos;s delicious and healthy!

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