How to make delicious and nutritious sauerkraut at home

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VERY IMPORTANT information about how to make Sauerkraut !! This way is fast and delicious. My Printable Ebook with sauerkraut and cabbage roll recipes is available at www.gingerbread-cottage.com $4.99 Sauerkraut has been home made for centuries, if not thousands of years. My family has certainly made it for centuries in Transylvania and I have made Sauerkraut with my mother and grand mother, who taught me how. The shredded cabbage needs to be compressed in the crock pot in order to release the juices and to better start the fermentation process. The more pressure is applied to the cabbage, the more the cell structure of the cabbage is destroyed, releasing the fermentable juices and this produces Sauerkraut in about 2 - 3 weeks. Traditionally this was ALWAYS most effectively done in large oak barrels or crock pots and ALWAYS by stepping on the shredded cabbage with VERY WELL SCRUBBED AND WASHED BARE FEET. Also grapes for wine making used to be crushed the same way by steeping on them with bare feet. This makes fantastic Sauerkraut! You can NEVER apply the same pressure by just pressing the cabbage down with your fists! If you don't use this method, you have to add quite a bit of lightly salted water, which waters the juice down and the cabbage tends to rot and you get "rotten cabbage tea" rather than fermented Sauerkraut. Actually in autumn there were special get-togethers of the young people for the purpose of punching down the cabbage for Sauerkraut or the grapes for <b>...</b>

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I wanted to share an Oktoberfest recipe with you, and a sauerkraut recipe was the first thing that came to mind. Today we are making saurkraut with bratwurst. I figured a trip to an Oktoberfest party would be a good place to get us a recipe. After sampling a few good easy recipes, I picked up some ingredients, took in some sights and headed home. Sauerkraut with Brats 32 ounces sauerkraut, rinsed and patted dry 1/2 cup applesauce 1 teaspoon caraway seeds 1 cup diced onion 3-4 strips diced bacon 1 clove garlic, minced 2 bay leaves 1 tablespoon juniper berries, crushed 1 cup Riesling wine Heat slow cooker or Crock Pot on high. Place the sauerkraut, applesauce, caraway seeds, and bay leaf into the cooker. Saute bacon in a pre heated pan for one minute. Add diced onion and cook for two more minutes. Then add the garlic and crushed juniper berries and cook for two more minutes. Add the Riesling wine and let that cook down for a minute or two. While the wine is cooking, scrape the bottom of your pan with a wooden spoon. Pour this mixture into your cooker and cook on high for at least one and a half hours. This will make enough sauerkraut to cover 6 to 8 bratwurst sandwiches.

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"Sauerkraut is almost a perfect food," explains Alexander Valley Gourmet's founder David Ehreth. "It has cabbage which is a good thing to eat [ranked as one of the 10 best foods you're not eating] and then fermented it is a particularly healthful food because it has a lot of probiotic and probiotic just means the bacteria that is normal in our bodies and that needs to be reinforced on a regular basis which is what sauerkraut does." In this video, Ehreth shows us his fresh, unpasteurized sauerkraut and talks about the trend toward more probiotic foods in the market. Video where we try to make fermented sauerkraut at home: www.youtube.com Video with fermentation guru Alex Hozven of The Cultured Pickle: faircompanies.com Original story: faircompanies.com

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Sauerkraut is the perfect topping or a great complement to any side dish. Control the salt and the flavor by making your own sauerkraut at home using this recipe.

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Today our roving reporter Michael Wigge follows up on the term „krauts", an uncomplimentary term used to designate Germans due to their supposed exuberant love for sauerkraut. Wigge explored private and professional kitchens to checked out what's cooking in stewing pots and engaged people eating currywurst at the stand to take a sauerkraut test.

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Learn how easy it is to make your own sauerkraut, kimchi, and other vegetables at home from Sandor Ellix Katz aka Sandorkraut, author of Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods. Video directed and edited by Matthew Feliss

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How to make low-salt, lacto-fermented sauerkraut using the whey from Greek-style yogurt. 1) Chop or Shred finely one to four heads of ORGANIC red and/or green cabbage; 2) Put the shredded cabbage in a crock or large bowl, and for every head of cabbage, add: 1 Tablespoon of NON-IODIZED Celtic or kosher salt; 1 teaspoon of caraway seeds; 4-to-6 dried juniper berries; and, 1 Tablespoon of whey. 3) Stomp or crush the cabbage for about 10 minutes per head of cabbage to produce nice cabbage juice; I use Lehman's stomper but a good meat tendizer or mallet works well too. It's IMPORTANT to stomp especially if you use red cabbage. I like to stomp to music with a good beat; therefore, I stomp to Kaiti Garbi's 2001-hit "To Kati". 4) Cover your cabbage with a couple unshredded outer cabbage leaves, then press the cabbage and leaves down below the juice-level; next add stones to keep the cabbage below the juice level. 5) Cover your crock, or if using a Harsch crock put on the lid and add water to the water-seal. NOTE: I let the sauerkraut ferment at room-temperature for two-to-four weeks. I check the sauerkraut after 2 weeks by tasting it (and making sure the pH is below 4.1), it will get more sour or acidic the longer it sits at room temperature. Once it has reached the taste I like, I put the sauerkraut in mason jars and refrigerate for up to one year. Καλή Όρεξη pronounced "kali oreksi" is Greek for Bon Appetit.

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www.sauerkrautcrock.com You certainly don't need a ceramic sauerkraut crock to make sauerkraut, but it is a great tool if it's in your budget. This sauerkraut crock has two important features missing from a cheaper canning jar or pickle crock approach: (1) weighting stones that fit into the crock, allowing you to weight your cabbage mixture under the brine and (2) a channel for water that acts as an air lock, allowing fermentation gasses to escape while keeping ambient air out of your fermentation project. The sauerkraut crock in this review is quite large at 10 liters. A 5 liter crock will be most appropriate for the vast majority of home cooks.

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Pork Spare Ribs, slow cooked with Sauerkraut, Cabbage, Sausages, Bacon, and Potatoes, is good enough eating to serve up for Sunday dinner! And better yet, this classic meat and cabbage meal is easy to prepare, as shown by the BBQ Pit Boys!

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Sauerkraut Final Process Eating healthy with fermented foods, Improves digestion, Boost immune system, aids in digestion, Has anti cancer properties and flu fighter. Click here for a great article on the subject: bit.ly A friend of mine (Rollin) uses this procedure as well. It's so good their dog Sammy even loves it!! Smart dog he knows what's good for him. His son Brennan drinks the juice straight!! Steve Mack stevemackonline@gmail.com Skype: smackk67 ytb.stevemackonline.com Follow me here as well www.myspace.com profile.to Face book twitter.com www.youtube.com

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ActualOrganics shows you how to make traditional fermented cabbage with carrots & ginger. A simple way to make a living food that creates good bacteria to nourish the gut through the process of fermentation.

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If you're trying to eat more probiotic or fermented foods, you've probably been turned on to sauerkraut. Since many commercial brands are pasteurized or not actually fermented, the best way to ensure that your kraut is swimming with microorganisms is to make your own. Here faircompanies' Kirsten Dirksen lets hers ferments 10 days in her mother's crock pot. Original story here: faircompanies.com

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Part 1 of 2: Daniel Vitalis explains and demonstrates the step by step process of fermenting cabbage to make sauerkraut! He also addresses the benefits of consuming fermented foods for our health.

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Go back to the main video: www.youtube.com I added more weird to Gunnarollas already weird Foreign Language Song video: www.youtube.com

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After the sauerkraut has had time to sit and brine we canned it in a boiling water bath

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www.pocketsofthefuture.com In the tradition of Nourishing Traditions watch Leslie make simple kefir whey based sauerkraut.

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Gordon Monahan uses fruits, vegetables, and a jar of sauerkraut as voltage controllers for a software synthesizer built with ppooll-max/msp and an arduino interface. Performed live at the Subtle Technologies Festival, on board a cruise ship in Toronto Harbour, June 5, 2010. The Sauerkraut Synthesizer is based on a technical prototype using lemons (The Lemon Synthesizer), developed as a collaboration between Gordon Monahan, Akemi Takeya, and Noid, in Vienna, March, 2009.

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Another fantastic lost German recipe from Josef Karst, Artia's Executive Chef, from sauerkrautrecipes.com, your source for sauerkraut recipes from some of the top chefs in the country. Pennsylvania Dutch Krautkrapfen [fried sauerkraut dough noodles] Atria's Pittsburgh, PA. For the dough you need: 4 cups of wheat flour 5 large eggs 1/2 cup of milk 1 tbsp. vegetable oil 1/8 tsp. fresh ground nutmeg 1 tbsp. salt Procedure: Mix all ingredients on a clean cutting board to form a dry pasta dough Now knead the dough until smooth cover the dough with a clean towel and let rest for 30 minutes at room temperature For the stuffing you need: 2 pounds of braised sauerkraut 8 ounces of Pennsylvania Dutch grated Colby cheese 2 cups of diced yellow onions ½ cup vegetable oil ½ cup of butter Procedure Heat the butter in a deep sauté pan and caramelize the onions over low heat, this will take about 15 minutes, keep stirring the onions. While the onions caramelize roll out the noodle dough to an 18 by 12 sheet. First spread the cheese over the sheet and then the cold sauerkraut over the cheese. Roll up the noodle sheet and pinch the overlapping ends together. Cut the Kraut Krapfen into 2 inch slices. Now remove the onions from the pan and heat the vegetable oil over medium heat and place the Kraut Krapfen into the skillet and fry for 2 minutes on each side. After you turned them over place a lid on the pan, turn the heat to low and let sit for 5 minutes. Then move the Kraut Krapfen onto a <b>...</b>

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This is how I make Sauerkraut for my family. Steve Style PT 2 Eating healthy with fermented foods, Improves digestion, Boost immune system, aids in digestion, Has anti cancer properties and flu fighter. Click here for a great article on the subject: bit.ly A friend of mine (Rollin) uses this procedure as well. It's so good their dog Sammy even loves it!! Smart dog he knows what's good for him. His son Brennan drinks the juice straight!! Steve Mack stevemackonline@gmail.com Skype: smackk67 ytb.stevemackonline.com Follow me here as well www.myspace.com profile.to Face book twitter.com www.youtube.com

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www.therenegadehealthshow.com - Today, is part one of a two or possibly three part show on how to make cultured vegetables with Body Ecology author Donna Gates.

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Easy tasty quick German bratwurst and sauerkraut dish. I know it is not common to parboil the wursts, but I do it anyway!

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Making Sauerkraut - Alaska Cooperative Extension Service 2009 - Video FNH-01284 - Preserving Alaska's Bounty. Supported by US Department of Agriculture special project 2005-45066-03294 for $318075 and related grants 2004-45066-03027 ($256671) and 2006-45066-03533 ($314582). This DVD provides a thorough overview of basic canning and preserving processes for pickling foods. The program reviews the necessary steps for making sauerkraut, pickling vegetables and infusing vinegars. Further described are the equipment, preparations, storage methods, storing, causes of spoilage, canning and procedures needed, as well as the making of herb, fruit and fruit juice vinegars. This DVD makes a great resource for mastering home food preservation.

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www.pocketsofthefuture.com In the tradition of Nourishing Traditions watch Leslie make kefir whey based sauerkraut.

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www.rawlifehealthshow.com Andrea is an amazing raw food chef. If you have ever enjoyed sauerkraut, you will love this recipe. Fermented vegetables also known as pickled cabbage is very nutritious and has a good amount of probiotics to keep our gut healthy. Sauerkraut is made by a process of pickling called lacto-fermentation that is analogous to how traditional (not heat-treated) pickled cucumbers and kimchi are made. Fully cured sauerkraut keeps for several months in an airtight container stored at or below 15 °C (60 °F). Neither refrigeration nor pasteurization is required, although these treatments prolong storage life. You can order the Crock pot to make the Sauerkraut at this link www.rawlife.com Enjoy.

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This crock pot sauerkraut and pork chops recipe with apple juice and garlic is a warm comfort food. Follow these directions to make your very own pork chops and sauerkraut.

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Aufgrund der großen Begeisterung für das kurze, prägnante Musikstück einer wunderbaren Kindheitserinnerung gibt es nun noch die komplette, (fast) ungekürzte Fassung dieses Meisterwerkes. Viel Spaß damit!

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VERY IMPORTANT information about how to make Sauerkraut !! My Printable Ebook with sauerkraut and cabbage roll recipes is available at www.gingerbread-cottage.com $4.99 Sauerkraut has been home made for centuries, if not thousands of years. My family has certainly made it for centuries in Transylvania and I have made Sauerkraut with my mother and grand mother, who taught me how. The shredded cabbage needs to be compressed in the crock pot in order to release the juices and to better start the fermentation process. The more pressure is applied to the cabbage, the more the cell structure of the cabbage is destroyed, releasing the fermentable juices and this produces Sauerkraut in about 2 - 3 weeks. Traditionally this was ALWAYS most effectively done in large oak barrels or crock pots and ALWAYS by stepping on the shredded cabbage with VERY WELL SCRUBBED AND WASHED BARE FEET. Also grapes for wine making used to be crushed the same way by steeping on them with bare feet. This makes fantastic Sauerkraut! You can NEVER apply the same pressure by just pressing the cabbage down with your fists! If you don't use this method, you have to add quite a bit of lightly salted water, which waters the juice down and the cabbage tends to rot and you get "rotten cabbage tea" rather than fermented Sauerkraut. Actually in autumn there were special get-togethers of the young people for the purpose of punching down the cabbage for Sauerkraut or the grapes for wine making. I also understand that <b>...</b>

How to make sauerkraut

Super Recipe of Kielbasa & sauerkraut with potatoes, onions & Beer! I teach you how to make this great meal! For more recipes check out my youtube channel Mixcatcom www.youtube.com Cooking recipes! Food and more! mixcatcom mixcat.com

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www.TheRawFoodWorld.com, Today Angela shows us hot to make sauerkraut with salt. This seems to be the easiest and most effective way to make sauerkraut. Enjoy.

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Can Hot Dogs be Healthy? Sauerkraut and Yogurt, Health Benefits of Fermented Foods In this video, Stacey talks about the health benefits of sauerkraut, yogurt and other fermented foods. She discusses the biology and science behind lactofermentation and how it used to preserve foods. Fiber, protein and other nutritional components are more easily used when they come from fermented foods. They also contain probiotics which promote health and wellness. She talks about how the avergage Anerican diet of refined sugars and grains is actually worse for health. Refined foods are empty calories that contain no real nutrition and are quickly turned to fat in the body. If you eat better, you will feel better and this video discusses why you should add fermented foods to your diet. Fitness, health and wellness depend on good nutrition. Related Videos Top 10 Best Foods www.youtube.com Top 10 Worst Foods www.youtube.com Visit Stacey online at: www.straightfromthevine.net This video was produced by Psychetruth www.youtube.com www.twitter.com www.facebook.com www.myspace.com © Copyright 2011 Target Public Media LLC. All Rights Reserved. fermented fermentation probiotics food foods psychetruth nutrition weight loss diet wellness fitness health tips empty calories hunger nutrient dense obesity "weight loss" processed yogurt sauerkraut sowerkraut straight from the vine stacey straightfromthevine hot dog "hot dog"

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Another great Polish dish called Lazy Pierogi,its simple, fast and packed with flavor. Very inexpensive to make. Great for a large family to feed. This dish is full of flavor of the past.........reminds me of my childhood. YUM-O Check out my web site www.CherylsHomeCooking.Com www.twitter.com/HomeCookinWithC www.facebook.com/Cheryls Home Cooking

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In this video, I take you through the simple process of making your own homemade sauerkraut. All you need is cabbage, salt, caraway seeds, a big bowl and a quart size mason jar. You can eat your own homemade sauerkraut in only 5 or 6 days. Enjoy!

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Because we live off the power grid we preserve our cabbage for the winter by fermenting it into sauerkraut. Ron shows you how On their homestead in the beautiful Chakok river valley on the Kenai Peninsula in Alaska.

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Making sauerkraut using only my hands, a knife, cabbage, and some other ingredients. 3 heads of fresh organic cabbage, dried dill, elephant garlic, shredded carrots, capers, and sea salt. use 3 T of sea salt for 5 pounds of cabbage. use only fresh, organic cabbage. for more information go here: highlyuncivilized.com or here: facebook.com

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Susan Sady of Susan's Cooking School, shows how to make a fantastic Sauerkraut and Mushroom filling for pierogi. For great recipes and step by step instructions on making Pierogi from scratch, see Susan's Pierogi page: www.susanscookingschool.com Visit Susan's Cooking School on the web for free videos and recipes: www.susanscookingschool.com Visit us on Facebook www.facebook.com

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How to Make Fool Proof Sauerkraut With a Harsch Gairtopf Fermenting Crock Pot Where I got my crock: tinyurl.com I use one tablespoon of sun dried celtic sea salt per head of cabbage.

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Quick and easy way to make homemade Living Foods Sauerkraut in less than 30 minutes!

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Guckenheimer Saurkraut Band at its...best? Yes, it is supposed to be bad. Those who have been looking far and wide for this song, here it is.

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This is how I make Sauerkraut for my family. Steve Style PT 1 Eating healthy with fermented foods, improving digestion, Boost immune system, aids in digestion, Has anti cancer properties and flu fighter. Click here for a great article on the subject: bit.ly A friend of mine (Rollin) uses this procedure as well. It's so good their dog Sammy even loves it!! Smart dog he knows what's good for him. His son Brennan drinks the juice straight!! Steve Mack stevemackonline@gmail.com Skype: smackk67 ytb.stevemackonline.com Follow me here as well www.myspace.com profile.to Face book twitter.com www.youtube.com

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(Whose rules are those?) Recipe: www.cookusinterruptus.com

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When Mark Frauenfelder, editor in chief of MAKE Magazine and cofounder of Boing Boing, isn't busy making organic-peanut-butter-mixing machines, he is mixing up family-friendly projects like this, his version of sauerkraut. ======================CHOW.com========================= Want to see what other chefs and celebrities are preparing in their own homes? Check out the My Go-To show page: www.youtube.com For more recipes, stories and videos, visit www.chow.com CHOW on Twitter: twitter.com CHOW on Facebook: www.facebook.com ========================================================

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Chocolate Sauerkraut Cake! Oktoberfest Trailer Park Special! Join Jolene Sugarbaker inside The Trailer Park Test Kitchen as she whips up another Tasty Budget Treat! In today's episode, Jolene shows you how to replace "nuts" with Sauerkraut in a delicious moist chocolate cake! Won't your friends be surprised when they find out the secret ingredient in this Oktoberfest Dessert Treat! Prices for Nuts and Expensive Add Ins like Coconut have shot up in price... Today's cake tastes like it has Nuts or Coconut in it... but it's REALLY Sauerkraut! I can assure you this cake tastes nothing like Sauerkraut! It's moist, has a great chocolate flavor and is great with your favorite icing. Make my Chocolate Sauerkraut Cake tonight and Surprise Your Guests! Enjoy! I would love if you left a comment to let me know you were here! Thumbs Up And SHARE This video too! Make this recipe? Be sure to send me a picture! You may be on an up coming show! Love, Jolene Sugarbaker The Trailer Park Queen www.JoleneSugarbaker.com http www.Twitter.com www.MySpace.com Be a part of the show! Call and leave a message 213-785-PINK ! I sometimes answer the phone too :) So surprise! FTC Notes : Sauer Vanilla provided by www.CFSauer.com Measuring Spoon Provided by Reynold's and the Reynold's Wrap Ladies

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Some key things I forgot to mention & didnt get taped -- when adding the liquid to the jars, fill until the shredded cabbage is covered add more water if needed, this is why you pack the cabbage to keep it below the liquid level -- leave lids on loosely thru the fermentation to allow gases to escape -- leave jars to ferment in a warm area for 7-10 days or more. ~Since adapting the raw food lifestyle 4 months ago, Laura has released 32 pounds. Currently she is 90% raw and still in transition. A medical diagnosis of severe anemia and leukemia prompted the change from a vegetarian diet to a raw food vegan lifestyle. Laura has experienced immense improvement in lab/blood tests as well as in her energy and overall health since switching to raw foods. UPDATE: The anemia is now reversed and cured!!!~

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Learn a basic recipe for canning and preserving your own sauerkraut, in this free recipe video. Expert: Yama Ploskonka Bio: Yama Ploskonka owned and ran his own farm in Uruguay where he canned and preserved his own fruits and vegetables.

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