How to Make Sauerkraut | P. Allen Smith Cooking Classics
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25 Responses to How to Make Sauerkraut | P. Allen Smith Cooking Classics
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Guys, I highly recommend WoodlandGardener’s videos if you are looking to
make real Sauerkraut. Look up ‘German sauerkraut making – Authentic method’
here on YouTube and you will find some very in-depth videos from someone
who really knows what he’s talking about.
If you are looking to enjoy the health benefits that come with Sauerkraut,
then this video is not for you, as the process will destroy any and all
beneficial bacteria which would be fermenting the Kraut and creating the
lactic acid.
I mean no offence to the maker of this video, but this is not the video
which people should be following when pursuing the process of making their
own Sauerkraut.
srty srtyy
January 13, 2014 at 3:47 am
old German saying – “Never trust an american cook with a German dish”
Snake In The Grass
January 13, 2014 at 4:17 am
So because of vinegar and boiling water it is not fermented, am I right?
This is just preserved cabbage, but not a healthy fermented one.
Linda Weiss
January 13, 2014 at 4:24 am
you are killing enzymes and good bacteria…not traditional and not healthy
SIFA NENE
January 13, 2014 at 4:25 am
Lol thats not sauerkraut this is pickled cabbage!!!
King Perra
January 13, 2014 at 4:32 am
havent you stuffed the jars with cabbage too much? coz it takes somes space
for cabbage to release its waters for fermentation to occur
Audrey Adams
January 13, 2014 at 4:39 am
I tried this method an it was a disaster. When i went to try my kraut I
went to take the lid off my jar and it was like someone shook a Coke bottle
and asked me to open it. I lost most of the brine leaving my kraut high and
dry.
Jason Zeisler
January 13, 2014 at 5:31 am
why are you putting vinegar and sugar in it!?!?
Veldrimor
January 13, 2014 at 6:09 am
Out of six quart jars 3 broke the seals and are now in the refrig. Didn’t
like the flavor very bland. Was hoping for better results. I would
rather make it in a 5 gal bucket for two weeks.
Mike. King
January 13, 2014 at 7:08 am
It so happens years ago people prepared stuff like this when there were no
fridges and so they also got their probiotics FROM ADINA to VANESSA HAPPY
HEALTH
adina r. thomas
January 13, 2014 at 7:54 am
This video should be named “How to make PoisonKraut”
Because thats the boiling water will kill the probiotics, and the vinegar
and sugar will feed candida, mold, and all bad stuff.
Way to go!…to the coffin….
rubens54
January 13, 2014 at 8:36 am
My mom said it would blow off the tops or start leaking around the top of
the jars as it gets good and fermented
Honey Hole
January 13, 2014 at 9:13 am
vinegar puts the saur in saurkraut.. WRONG.. The cabbage is saur because of
lactofermentation, made by bacteria naturally occuring on the cabbage
leaves.. bacteria which you killed with the boiling water…. Don’t listen
to this dude..
Peter Möller
January 13, 2014 at 9:34 am
Do you even have an aunt?
Tim Hart
January 13, 2014 at 10:06 am
True kraut is made by shredding cabbage into a very clean crock with the
canning salt and tamp it down to get air out and put a weight on it. cover
the crock and let set in a 70 degree dry spot. skim the foamy stuff off
every other day after 7 days and the kraut should be ready to eat or can
two weeks later. Get a Ball blue book for canning information.
Ann Dennis
January 13, 2014 at 10:25 am
Well even though i read all the neg posts. I did it Just like he said. (how
ever I did presser seal mine.) It worked just fine here it is 11 weeks
after i made it and i opened one and it tasts good. its not strong like
normal sauerkraut, but it has a great flavor to it, and the flavor is like
a lite sauerkraut. in fact my wife likes this better then normal
sauerkraut. The first thing we made out of it was a Ruben sandwiches for
dinner.
Just Me
January 13, 2014 at 11:02 am
This is American sauerkraut, not German people. There’s a difference.
La Dida
January 13, 2014 at 11:16 am
if you do a Fermented sauerkraut then can it, do you think there may be a
problem with the seals there too?
Calchick7 .
January 13, 2014 at 12:03 pm
Very informative, I will try this when my cabbage ripens.
Scott C. Johnson.
January 13, 2014 at 12:30 pm
what happened exactly? I was going to try it but won’t now. I want to make
German kraut that is fermented then can it.
Calchick7 .
January 13, 2014 at 1:18 pm
I thought you have to layer with salt and Ferment sauerkraut? how is this
one different from that type?
Calchick7 .
January 13, 2014 at 1:19 pm
I’m a certified as Master Food Preserver and can on a regular basis. I
followed this video, replicated it. Seemed “fishy”. That was two weeks ago.
The lids sealed alright THEN. Like other people have posted, I went to
check on them today and ALL except one were NO LONGER sealed. The amount of
vinegar he used is not enough to keep you safe. Toss it out and find
someone less famous and more knowledgeable to learn from. Just because he
is well known doesn’t mean he knows what he is doing just hype.
1caramarie
January 13, 2014 at 2:01 pm
He was saying it was so simple. Nothing is simpler than making real
sauerkraut. It’s just shredded cabbage and salt. It makes its’ own water.
Keeliey OHara
January 13, 2014 at 2:14 pm
look up youtube video’s on how to make sauerkraut, we make it in a crock
with salt, and keep it in the basement for months. We can it or freeze it
after months, but you don’t want to boil the great taste out of it.
Tina Fisher
January 13, 2014 at 3:01 pm
This is not proper old fashioned sauerkraut and will not have the same
health benefits.
Panthjames
January 13, 2014 at 3:29 pm