Sauerkraut Making Recipe in Crock, Probiotics, Health, 2 of 4 Fast Easy
VERY IMPORTANT information about how to make Sauerkraut !! My Printable Ebook with sauerkraut and cabbage roll recipes is available at http://victoria-bed-and-breakfast.com/2014/07/recipes-using-sauerkraut/ .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 our cooking and preparing food today has become very sterile.
To accommodate all of you passionate lovers of sauerkraut, who are hesitant of using their bare feet, just cover your feet by stepping into a large food grade plastic bag (freezer bags are food grade), put an elastic around the bag to hold it to your ankles and then punch your Sauerkraut down in a large crock pot, just as you see in the video.
Eating sauerkraut brings friendly bacteria to your stomach and intestines.
For easier digestion it is a good idea to eat some raw sauerkraut before a meal. For this reason it is also important to USE VERY GOOD SALT, LIKE HIMALAYA SEA SALT OR MALDON SALT OR ANY GOOD SEA SALT. Sea salt contains important minerals and is alkaline, as opposed to regular salt, which has the minerals removed and is processed.
In order to get the best benefit from naturally fermented Sauerkraut, you should therefore also use the best sea salt available.
You will be so proud
Vanessa von Schellwitz is the owner operator of the Gingerbread Cottage Bed and Breakfast, an idyllic 1905 heritage B&B in beautiful downtown Victoria BC, a half block off the Salish Sea. Website is http://victoria-bed-and-breakfast.com
As a child, Vanessa was a real life “Heidi” living in the Eschen Villa on the clean, cold alpine Attersee Lake, in Seewalchen Austria, 50 KM East of Salzburg
Vanessa’s birthplace was located 50 meters from her Godmother’s famous Paulick Villa – the Summer Playground to Vienna’s Elite Art Noveau Community including Gustav Klimt, Egon Schiele, Richard Teschner and Friedrich Paulick at the turn of the 19th century.
In fact, the aunt of Vanessas’s Godmother, Gertrude Floege, was the famous fashion designer Emelia Floege – life companion of the famous artist Gustav Klimt who frequently painted at the Paulick Villa..
Also the last Countess Maria dei Medici, who lived adjacent to the Eschen Villa hand wrote a poem for Vanessa as a child… Not many People can say that!
Vanessa got her teaching Degree in Salzburg but her real love and talents were for cooking.. after moving to Vancouver Island, she honed her “chef skills” under the eye of her brother in law Dieter von Schellwitz who had been the first executive chef at the famous Ilikai Resort in Waikiki, and had chef career in New York and San Francisco.
Coming to Vancouver Island via Culture City itself – Salzburg Austria – A true Austrian,Vanessa has pure Mozart flowing through her veins and a delicious piping hot Austrian ApfelStrudel in the Oven for her many guests! Vanessa and her “70’s husband” owned and operated the Austrian Chalet, an 80 room hotel with 3 Restaurants in Campbell River BC
Vanessa spent many years as Victoria BC’s busiest and most Versatile Culinary Instructor from her Veni. Vidi, Coxi Cooking School, and operating her busy “Vienna Catering” Business
Author of 7 Cookbooks, Vanessa also wrote a food Column, had her own TV cooking show and did food styling for other local authors.
Vanessa makes all her guests feel like Austrian Royalty in her c. 1905 Victorian “Arts and Crafts Heritage Home” with Cozy Themed rooms and Elegant 3 Course Breakfasts in her “Bavarian Gasthaus” Style Breakfast Room
Please Feel Free to Contact us for booking information. Call Tollfree 1-877-767-2121 iMessage or Text 250-812-5457 Email: [email protected]
I love your videos! Real people, making real good food! I hope to visit your B&B someday.
Closed Captioning by Kris Brandhagen. [email protected]
the cockatoo is not screaming. It says yeah yeah yeah just after the cameramen . Ha ha ha …so funny
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Thanks for the video! I wish you would go more into ratio of salt to cabbage. Also the bird was very distracting as well as the camera guy going ya ya ya ya ya ya ya about everything lol. But thanks for your effort.
Excellent video. I think the commentary of the camera man was great. Please do not change your style. I loved to see how things were done in the old day. I think its quite practical to use your feet. Keep the videos coming Vanessa and Dean.
Yes. Yes. I know this is how they used to do things. They "used to do" a lot of things we would never consider doing today—like using leaves in place of toilet paper.
Could've still stomped with feet if there'd been some plastic between the feet and the cabbage—either ziplocks on each foot, or a sheet of plastic over the cabbage—would have offended no one while still preserving tradition. By the way, I just completed my first batch of sauerkraut using a half-gallon Mason jar fitted with an airlock . . . and no feet required . . . in fact, I purchased an antique maple sauerkraut tamper just for that purpose.
I generally love your video tutorials, but honestly, this one made my stomach churn. Sorry.
Throw the budgie in the pot.
Do you wash your feet between batches?.
I had to stop at :59….that bird should not be in a cage you cruel woman!
good vudeo that bird is annoying though i should cook that next
I wish I had a grandma like this lady. She seems to patient and kind, I hope to be a lot like her when i'm face with with potentially annoying things. My family let go of all their German ties when they moved to America (Three or so generations ago), so i'm very excited to know how to make sauerkraut the traditional way.
I love this video (as well as the others that go with it) she is adorable. So nice to see traditions still going. So many are lost due to people's judgements and paranoia's in America. Speaking of… I kinda liked the camera man. Kinda reminds me of those dog videos "ultimate dog tease" made me smile. And I think it's great that you have your bird with you in the video. He/she's part of the family too darn it and he wants to be heard, mine's the same way. And the ingredients are repeated multiple times so you don't miss anything, just have to pay attention. I gotta see if there's more videos now with authentic recipes. Thank you! :)
Camera man, shut up!