How To Make The Easiest Homemade Sauerkraut
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You need 2 ingredients to make good Sauerkraut. All you need is salt, and cabbage.And with Oktoberfest being here, now is the perfect time to start some.
“Beat that hoe up”? Truly, WTF
Following your instructions, for a 4.3 lbs of cabbage is giving me almost 40 grams of salt (????!!!!). I basically converted into grams by multiplying it to 454, and that result, to 0.02. But almost 40 grams will make it extremely salty. That's crazy. Plese let me know your thoughts. Thanks a lot!
Oh noooo, 2% was way too salty for my taste 😔 I checked my favorite store bought sauerkraut and it's 1%. I wonder what the minimum is to still get sauerkraut 🤔 Oh well, I'll try 1-1.5% next time.
Bro, how long it lasts
can I just salt it and wait? Also instead of weighing it down, can I just press it down every morning or something?
That’s what I do with my kimchi and idk if I’m that strong
i am watching this at the date 9/28
"Beat that ho up."????????? You really talk like that???
oops broken link
I like the inadvertent yuck look with the early taste test.. Enjoy your stuff, keep it going… I'll vote
So what you're saying is we can eat Keanu Reeves?
Also, will this work with red cabbage?
Sourkaut kraut. That kined of kraut?
I just made some and I closed the lid completely.. so glad I noticed before it completely popped 😂
Hey Josh
Greetings from Moore, Texas
Thanx for the video, I'm giving the sauerkraut a try.
Thanks for amazing video 😅 I'm gonna go and ferment my cabbage right now
Love this simple, to the point explanation.
When you put it in cold storage do you still need to keep it covered with either a leaf or plastic and a weight? Thanks!
Thanks for your recipe. My mom used vinegar as well.
Was enjoying your video until you said “beat that ho up”. Violence against women is not a joke, your flippant quip was inappropriate.
Due to the lacotbacilius bacteria…it cannot go bad. pretty much, as long as it is in the original juice
Never seen Be-ro flour go bad? I have.
Or have they got something called Beerole over there?
:¬O)
For "Pinch bowl" Brits hear "Ramekin".
;¬)
When i transfered the cabbage in my mason jar, i say after that some salt stayed in the bowl. Is that a bad thing ? Approx 10g maybe on 220g of salt total
2 weeks in room temperature, using plastic box with tight cap, any insect can form inside?
liked for the beat that hoe up comment. this for a project in school, thanks for the assist fam. usually im high as hell when i watch this shit.
don't like "beat that hoe up"
As a German I approve
But the PRONOUNCIATION you were so close psd nearly there
It would be good If you use sea salt and non chlorine water. Thats basic.
I think I need to work on my upper body strength for this project! 😃
I can't get enough brine to cover! I used red cabbage and beat it with a rolling pin for over 10mins but still not enough
Sauerkraut is extremely healthy and taste amazing!
looking beast my guy…🦾
I think we have a better version of this in the Philippines it's pickled unripe papaya. Atsara anyone? Lol , goes well with all types of sausage and a side dish for barbequed meats. Hahaha Pinoy be like. Anyways thanks dude always wondered what sauerkraut was now I know.
dammit my sauerkraut turned out salty af after 1 week. should i do a new one or just add water?
Bro are those your beats ?
I actually really love that mood you were in. Definitely not condescending. 🙂
Does it need to be kosher salt? Can it be iodized or sea salt?
I just made sauerktaut for the first time and towards the second week of fermentation. Is it normal to have that beer-like funky scent?
i have ate sauerkraut that was at least 6 months old, stored in my fridge. it was amazing.
Bring back fermentation Fridays!!
Proof me wrong. I tried it several times. I use the correct gear and process. It smells like garbage from my garbage bin. It is NOT for human consumption. It did not go bad in the bottles. No thanks for me.
I made it but i put too much salt. I dont know how to avoid this salt