That wasn't a Mason jar, that was a Fido jar, & according to a lot of sources you don't have to burp them because the seal releases the pressure automatically when the pressure gets too high.
@IJustBelieveInMe
9 жыл бұрын
Hello. Can I use iodized salt rather than sea salt? The iodine is good for my low thyroid. Your opinion is much appreciated!
@healthnutnation
9 жыл бұрын
+Anna S Yes, any salt will do.
@fishfire_2999
7 жыл бұрын
Anna S. Go to Amazon and purchase Lugo's Iodide. Very inexpensive last a long time good for many things #1 for the thyroid .All of our food is depleted in iodine the soil is bad and GMOs have 0 so many people are unaware of this ,the thyroid is like the conductor for the body to operate properly and all it asks for is iodine ;+ )
@sweetcanada17
7 жыл бұрын
Actually, no, you shouldn't be using iodized salt. You can add iodized salt later to your food in your plate. But you shouldn't be using iodized salt for fermenting itself.
@wkdravenna
7 жыл бұрын
HealthNutNation no that's bad advice. non iodized salt.
@jbello9398
6 жыл бұрын
use pink Himalayan salt or canning and pickling salt... everyone says never use table salt because the chemicals and use of iodine can inhibit the fermentation process and lead to salty tasting fermented vegetables or sauerkraut
@tammyrichards9901
9 жыл бұрын
can I use the juice from the fermented sauerkraut that I buy to add to add to the home made one. I want to make mine today. Also I only have a mason jar that screws on is that one ok? thanks
@healthnutnation
9 жыл бұрын
Tammy Richards Yes, absolutley use the juice from the fermented kraut that you buy. I do that too and it works great! You can use a mason jar with a screw top lid as long as you make sure the brine is covering the kraut at all times, and off gas it daily (just un-screw and open it up).
@tammyrichards9901
9 жыл бұрын
Hi Alison, I finally did the sauerkraut yesterday but I didn't have a weight so I used the leaves from the cabbage but it doesn't go all the way to the top is that ok? Also when I soak the almonds over night can I dry them out and still be able to digest them? I want to make almond butter. Tamara
@brianhull7401
4 жыл бұрын
How do you not give the salt measurements?
@seekingthetruth7047
8 жыл бұрын
It takes four weeks! It seems long time to make. And what about temperature for fermentation?
@healthnutnation
8 жыл бұрын
It doesn't always take 4 weeks. Depending on the weather, it can go as fast as a week. I usually make mine during the summer when it's about 70 degrees F in my house.
@smileytow1925
10 жыл бұрын
What made the end product red? I see a jar of green sauerkraut on the counter.
@healthnutnation
10 жыл бұрын
I'd made a batch of kraut using purple cabbage. I was going to show it in the video, but we had to cut it. However, it still ended up in the video. Sorry for the confusion!
@geraldfrank1630
5 жыл бұрын
Organic? 👊
@eamyhtak18
6 жыл бұрын
you wear your rings while massaging the cabbage....
@gabrielortiz2849
8 жыл бұрын
It turns RED? I thought she used regular cabbage which I thought would be white.
@healthnutnation
8 жыл бұрын
Sorry about that. I made another kraut using purple cabbage and confused you all by showing it at the end.
@VisualizeHealing
7 жыл бұрын
Great video except the olive oil. No need for that. And you have too many floating pieces of cabbage on top that could cause problems. If you use whole cabbage leaves on top and then weight it down, problem solved. Thanks for the video.
@healthnutnation
7 жыл бұрын
I agree, I no longer use the oil method. The core of the cabbage along with the larger leaves works great!
@VisualizeHealing
7 жыл бұрын
Good job! Keep the videos coming!
@astroflight6571
6 жыл бұрын
Can I use pink Himilayan salt instead?
@HealthActivist1
8 жыл бұрын
Instead of the plastic lid or wrap, using an uncut cabbage leaf would be healthier. I suspect with the plastic, the acidity of the sauerkraut would cause leaching of BPA, phthalates, and whatever other toxins are in plastics.
@yahwehsonren
5 жыл бұрын
Thank you. I will remember that
@bonsummers2657
5 жыл бұрын
I do it simpler than that, and it's great, in only a few days, even during winter in San Diego, in an unheated cold house: Chop up Cabbage as desired. Put in container, such as mason jar. Start mashing/crushing the cut up cabbage with some sort of workable tool or piece of wood to fit through the jar top. Add salt to taste. Continue mashing to cause the cabbage juice, which occurs, and which the salt helps bring out plentifully more, to adequately cover the mash. Cover the jar just so stuff doesn't go in. The mash liquid makes the 'seal' for the fermentation to occur, - no 'fermentation lid' needed, the liquid is the 'fermentation lid'. Although I put the jar lid on the top of the jar, but I keep it a bit 'ajar',.. so there is some air exchange. Makes perfection in a few days, in 50F to 60F, minus and plus,… in San Diego near the ocean.
@bonsummers2657
5 жыл бұрын
I do it simpler than that, and it's great, in only a few days, even during winter in San Diego, in an unheated cold house: Chop up Cabbage as desired. Put in container, such as mason jar. Start mashing/crushing the cut up cabbage with some sort of workable tool or piece of wood to fit through the jar top. Add salt to taste. Continue mashing to cause the cabbage juice, which occurs, and which the salt helps bring out plentifully more, to adequately cover the mash. Cover the jar just so stuff doesn't go in. The mash liquid makes the 'seal' for the fermentation to occur, - no 'fermentation lid' needed, the liquid is the 'fermentation lid'. Although I put the jar lid on the top of the jar, but I keep it a bit 'ajar',.. so there is some air exchange. Makes perfection in a few days, in 50F to 60F, minus and plus,… in San Diego near the ocean.
@ToddSloanIAAN
5 жыл бұрын
Man oh man this is cool. I saw five others and yours ends the best!
@chuck21222
7 жыл бұрын
Thank you so much for your videos. I bought tops for fermenting in mason jars since I make my own Kimchi, but the olive oil tip is awesome.
@robinc8903
10 жыл бұрын
When my brother owned his deli, we would make our own especially for hotdogs and rheuben sandwiches. Ive had friends who would make theirs at home and you would be surprised how many different ways you can make sauerkraut. They all were very good but I did have one that had apple in it. which was my favorite. Really tasty! By the way Alison, your so right about the kraut crocks being pricy…I broke my brothers while washing it and trust me, just the look on his face said it all lol! Thanks for another great recipe! : )
@healthnutnation
10 жыл бұрын
Robin C Apple in kraut is a GREAT idea! I'll bet your brother makes awesome kraut if he was using it in his deli!
@bburnsga
10 жыл бұрын
THANK YOU for this video! I'm confused on one thing -- why put olive oil on the mason jar product, but not on the crock? They both have air at the top...? Thanks again!! :)
@healthnutnation
10 жыл бұрын
Great question! They should BOTH have olive oil on the top. I'll try to go back and note that in the video so that others aren't confused. Thanks!
@bard1250
7 жыл бұрын
Olive oil can be toxic. Better to use pickling jar.
@CombatDoc54
5 жыл бұрын
Great video. This is the first one that I watched about how to save it. Thank you!!
@cice2
9 жыл бұрын
Oil is a bad idea. Cabbage may still have botulism spores on them they can multiply in the oil, it's the perfect condition since there's no air in it and it's not as acidic as the kraut.
@healthnutnation
9 жыл бұрын
Mint Berry I have done a lot of research on making sauerkraut and have not heard this before. However, now that you say it, it makes sense. So you would recommend the airlock system over anything else?
@cice2
9 жыл бұрын
I've read from a lot of posts that the white stuff on ferments are harmless yeast, almost everyone gets it. Doesn't make sense to stop it for a chance for botulism to grow. I think you must have learn using oil from the sauerkraut survivor experiment. On the same site there's another post about using fido jars if airlock is not easily available. www.nourishingtreasures.com/index.php/2012/08/20/can-fido-jars-defy-science-can-they-provide-a-fail-safe-spoilage-free-ferment-with-no-brine-cover-find-out/
@tarar6060
8 жыл бұрын
+Mint Berry So a fido jar is the same or different than a clip jar?
@sweetcanada17
7 жыл бұрын
If you use enough salt there is no more risk.
@lindamcdonald6560
8 жыл бұрын
Hi Allison, thanks for the great info! I was thinking of "adding" in some supplements like garlic and maybe rosemary, would I do that at the end, after its done, or right from the beginning? Thanks.
@GPlusZGaming
8 жыл бұрын
I added a beet and some garlic to my red cabbage sauerkraut. I added the beet and after the massage, but before leaving it to ferment. That made the most sense to me!
@machia-mw1lm
9 жыл бұрын
I know a better way , the Olympic delicatessen and pork store , it's family owned for decades . They make wonderful kraut . lol But appreciate you enthusiasm.
@joesmith7427
8 жыл бұрын
try using all red cabbage, and have red cabbage sourkraut! get a duck to go with too !! Umm!
@jaysilverheals4445
6 жыл бұрын
I want to add some bacon drippings however its amazing some rave about it--others say it means instant death. How can there be such a wide variance of opinions on common additives? Also there is the issue of exposure to air--oxygen such as when peeking or checking for mold. The kraut is going to be eaten and exposed and put back in fridge or whatever--it so happens oxygen is in the air we breath. how also can there be such a wide variance of "the air will kill you" but kraut constantly gets exposed to air and does not become toxic.
@1973Saved
4 жыл бұрын
JC Mills I'm not an expert, but various sources have repeatedly stated that air will cause mold to develop on any pieces of kraut that float to the top, & this is why it's important to weigh the kraut down so that the brine is covering the kraut.
@scentmonk7324
8 жыл бұрын
can you top it up with mineral water if the brine doesn't quite cover the cabbage?
@levylucerodechavez4376
4 жыл бұрын
Do i need to wash the cabbage first ?
@tammyrichards9901
9 жыл бұрын
sorry one more question. I am going to buy a crock I know you mentioned to fill the jar. How much cabbage does the crock hold? I just don't want to create mold like you mentioned.
@healthnutnation
9 жыл бұрын
Tammy Richards - It all depends on the size of crock and the juiciness of the cabbages you you. Just keep cutting and smashing until it reaches at least 3/4 full. Then make sure it covered with the brine by at least an inch. You can do half a batch or a full batch, just make sure it stays under the brine and you'll be good to go. If you do get a coating of the white mold, that's totally fine. You can still eat it and it doesn't affect the flavor.
@Him__Downstairs
7 жыл бұрын
When the sauerkraut is completely done and ready to go in the fridge are you supposed to drain the sauerkraut and transfer to different jar? Or just leave as is in its brine?
@healthnutnation
7 жыл бұрын
Leave in it's brine or it will mold!
@ioneleshanu3753
4 жыл бұрын
..bravo☆..sweet'♡'u..#okei
@Gudd3
7 жыл бұрын
So no need to push anything the first days to remove air, it runs it self doesn't it?
@healthnutnation
7 жыл бұрын
Just check to make sure it's always completely under the brine. That's THE most important part!
@beatrizmunarriz718
5 жыл бұрын
Thank you!
@chestnutmair1
7 жыл бұрын
4 weeks on the counter? I thought it was just a few days. Can you confirm this? Is there anything to look out for with a bad batch?
@healthnutnation
7 жыл бұрын
You know, I have found that it can be anywhere from 4 days to 4 weeks. It depends on where you live, the probiotic spores that you already have around, etc. So just check it daily and when the color goes from bright green (or purple depending on the cabbage you use), try a taste of it and see if it's to your liking. I find that the color change is the easiest way to tell when fermented foods are done. As far as a bad batch goes: Accompanying the written article that partners with this video, you'll find at the bottom where I address the issue of mold. Please note that I no longer advise using the oil method, as that can cause not enough air to be allowed to be off-gassed, which can result in dangerous bacteria growing. www.healthnutnation.com/2014/10/01/how-to-make-sauerkraut/
@sweetcanada17
7 жыл бұрын
It's safer if you let it stand a minimum of 3 weeks, and then put it in the fridge.
@beverleygreenaway2379
8 жыл бұрын
Hi, could you please clarify two things for me, do you take off the lid, then put it back on everyday for 4 weeks, also if necessary, do you top up with water during the whole 4 weeks. Thanx
@healthnutnation
8 жыл бұрын
+Beverley Greenaway I usually take the lid off everyday and check it. It's okay if you miss a few days. Also, 4 weeks may be too long in your area/depending on the weather. So keep an eye on it regardless. I have never had to add more brine, but if any of the cabbage comes above the brine level I push it down and make sure it stays down as that is how the mold is created.
@beverleygreenaway2379
8 жыл бұрын
+HealthNutNation Thank you very much for answering my questions.
@GDX2470
7 жыл бұрын
HealthNutNation I am making some right now and haven't opened it at all. It's going for 3 weeks. The water is below the cabbage, should i be worried?? It has a fermentation kit that releases pressure btw
@RuthMajozi
8 жыл бұрын
Why did your fements went red?
@healthnutnation
8 жыл бұрын
+Jozilicious I made one jar with red cabbage. Sorry if it was confusing.
@TheJillCohen
10 жыл бұрын
Please explain why the sauerkraut turned red. Thank you.
@healthnutnation
10 жыл бұрын
It was red because I'd used a purple cabbage for that batch. I was going to explain in the video, but we had to cut it because of time. It's SO pretty though!
@TheJillCohen
10 жыл бұрын
Thank you. I should have thought of that. I can't wait to try this.
@mirandavikanderson6958
7 жыл бұрын
want do u think about kefir whey
@healthnutnation
7 жыл бұрын
You can definitely use it. My only issue is that if you don't get every little particle of fat and milk out, it tends to go bad really fast, so I don't chance it in my pickles....
@mirandavikanderson6958
7 жыл бұрын
Good to know, I tried pickles ones just with salt, they went bad
@healthnutnation
7 жыл бұрын
Hmm, I've done that before and had success. However I had other fermented foods around that may have had the proper "beasties" in the air that helped it to ferment properly. It can be tricky! Look around for refrigerated (non pasteurized) kraut or pickles (Bubbies is a great brand) and use the juice from there.
@mirandavikanderson6958
7 жыл бұрын
Ok I try it.
@1973Saved
4 жыл бұрын
@@healthnutnation I realize this is an old post, but for those who might come across it, why not use water kefir for your pickles, it doesn't have any dairy in it at all.
@mariaroqueta2456
10 жыл бұрын
Great video!!! Very helpful..;) Please make more....❤️
@debbiea378
10 жыл бұрын
Thank you for the olive oil tip. I have been making fermented veggies for two years now. I use an airlock and a culture starter, so I haven't had a problem with mold on my cabbage. I have had my pickles get some mold. What do you do to keep your pickles crispy? Mine seem to get soft fairly quickly. I don't have access to oak leaves.
@tarar6060
8 жыл бұрын
+Debbie A bay leaves
@tammyrichards9901
9 жыл бұрын
It really takes four weeks? How do you know when it is done
@healthnutnation
9 жыл бұрын
Tammy Richards It all depends on how warm the weather is in your area, humidity, etc. I check mine everyday and when it starts to change color and look soft I taste it. When it's got a kraut-like flavor then it's done.
@tammyrichards9901
9 жыл бұрын
Hello Allison, I did the sauerkraut but I think I let it go to long. It was very slimy. I had to throw it out. I am going to try it again but not leave it to long. I think five days would of been fine.
@lindamcdonald6560
8 жыл бұрын
+Tammy Richards Probably not letting it go too long but possibly got some bacteria in the mix, thats what makes it go bad typically. I takes about four weeks to make it for me here in SoCal, and its about 68 degrees in my kitchen this time of year.
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