HOMEMADE SLAVIC STYLE SAUERKRAUT FROM START TO FINISH

Comments · 1.9K

• RA

  @radmilamiljanic5977 · 3 years ago

  I am also Slavic, from ex Yu. We usually add salt directly into the cabbage, massage it a bit and let it release its own juices. Then we do the same as you do. Sometimes we add tart apple slices instead of the carrots, just to speed up the fermentation.

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• KA

  @kasaloub.bennett9878 · 5 years ago

  If you massage your cabbage (in that big silver bowl) you won’t even have to use water. It makes its own cabbage flavored brine. Next time massage your cabbage with your salt and watch what happens! You will thank me for this tip!

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• LI

  @lindasmann8264 · 3 years ago

  I'm so glad I found your videos. I'm 66 and that's how my grandma made sourkraut.and that's hou she would serve it. I love it and you are so right it's so very very good for you too. Love you in Christ and God bless you and your family

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• JO

  @joesmith7427 · 2 years ago

  Canning and pickling salt works real well and cheap!

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• BU

  @bunkyman8097 · 3 years ago

  I am Romanian and this is exactly the way my mom, Grandmother and I make sauerkraut.  We spice it with dill and summer savory rolled up in cheesecloth packages. We put it up in November so it is ready for Christmas dinner of stuffed cabbage. We also sour whole cabbage leaves for the dish. My grandmother and mom are gone now but I am so happy to continue this tradition. Every time I make it I think of them and I'm sure you thinkof your family as well.  Thank you for the wonderful video!  Peace to you and your family.  Pofta Buna!!

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• LO

  @louisecampbell905 · 4 years ago

  This is the best, easiest to make, delicious, and clearest sauerkraut recipe on the web. Thankyou for keeping the old style ways, going forward.

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• WH

  @wholesomegirl2889 · 4 years ago

  Nothing better than potato and sour kraut.

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• TH

  @TheMelsterPrepper · 10 days ago

  My grandfather (who was Russian) taught me how to make this when I was in my 20s. 30+ years later, I still make it the same way. If I make it for the refrigerator I ferment for two to three weeks using cabbage and carrots with salt. If I am making sauerkraut for canning, I use cabbage and salt only and have it ferment for 4 weeks, then I can it in quart jars ready for meals in my pantry. Never used water. Great video!

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• VI

  @vincentperratore4395 · 1 year ago

  I jyst LOVE Slavic women!  They're so talented!

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• WH

  @wholesomegirl2889 · 8 months ago

  Healthiest food on earth

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• RO

  @rooky55 · 3 years ago (edited)

  We had a big family and put it up in a 90 gallon wooden barrel. Sliced it up with a wooden frame very sharp slicer with a sliding box to hold the cabbage. Just put a layer of cabbage in and salt down, pound down the layers with a piece of peeled log with handles, continue this process until the barrel is close to full. Place some leaves on top if you like sour cabbage rolls. Put a board on top and a round rock to hold it down. When fermentation is finished then can it in jars. Went to a crock when the family became smaller. This method was brought here from Croatia by my Dad.

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• MI

  @miltonwilliams2382 · 3 years ago

  Milton here from southeastern North Carolina. You say a lot - this is how Mama or Mama made this way. Horner and respect you have. Nothing but great.

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