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Sauerkraut Making Recipe in Crock, Probiotics, Health, 4 of 4, Fast Easy
This batch was actually deliciously finished in 10 days even though the video says two weeks. Vanessa Von Schellwitz. Culinary expert from Victoria BC Canada Ebook with sauerkraut and cabbage roll recipes available at http://victoria-bed-and-breakfast.com/2014/07/recipes-using-sauerkraut/ .99
Closed Captioning by Kris Brandhagen. [email protected]
Hi. Could you please explain how to package/preserve/store the kraut to retain the healthfulness?
Closed Captioning by Kris Brandhagen. [email protected]
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I just make it plain salt and cabbage , no radish or Apple and I've never gotten mold.
So, when we are cooking sauerkraut and pork together to get the flavors of the kraut in the pork, we are killing the enzymes. I will try marinating the pork in some kraut and them cooking the pork and adding the warmed kraut to the pork before serving. Am I on the right page?
I lived in Germany for 2 years back in the 80's and after we let, After returning to the states, I craved the Schnitzel, wurst, semmels and amazing krauts, I used to beg my husband to take me back!! Vanessa, you are so cute! Thank you for sharing!! You bring back wonderful memories.
Is she single? Just remember one thing, if you get a fly in the kraut, throw it away.
this was the best video ive seen about sauerkrat. Every other video leaves out important parts. Ive tried to make it for 2 years and failed it never had any juices or swarms of fruitflys would be all over it. 🙁 I do have one question, where should I stort this while it is fermenting? In a cool dark place like a basement, or just on my counter top? also, how long does it last in the fridge once its done?
Vanessa, I so enjoyed these videos! I was searching for information on how to make sauerkraut like my Czech grandmother did when I was young. It was fabulous! I'm going to try your method. Thanks for sharing.
I love your video series on making kraut. I'm doing it today. I couldn't find horsradish anywhere in my area, (ordered roots to grow my own now), but I have dill and pure horseradish with added salt (I squeezed out the juice, which was mostly vinegar) in a jar, so I'm using that for this batch. I hope that works. Thanks for the info and inspiration!
Is there a part 4 to this, does anyone know?
Yew betcha. Me, I ~love~ it cold, on a hot dog, with sharp cheese, shredded red pepper (mild bell), some mayo and diced onion. Or if you don't like dogs, use a smoky, a slice of brat, or some gelderwurst. Sauerkraut adds that tang, crunch, and of course, flavour !!
Hello! So is it actual radishes or horseradish being used to prevent mold? And how did you store it after it was finished? How long does it keep for? Thanks!
can you eat it cold?
Vanessa seems awesome. 🙂 wish you hadn't talked over her so often!
thanks for the follow up of the procedure. is very informative. : D
Now THAT is a REAL "working kitchen"! I love it!
That sounds unimaginable. I've never been in a store in the US that didn't have sauerkraut… But then I've never even heard of Vegemite other than in an '80s song.
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