How to Can Fruits & Vegetables : Make Sauerkraut
Posted in and-preserving canning by: adminNovember 26th, 2009
Learn a basic recipe for canning and preserving your own sauerkraut, in this free recipe video.
Expert: Yama Ploskonka
Bio: Yama Ploskonka owned and ran his own farm in Uruguay where he canned and preserved his own fruits and vegetables.
Duration : 0:3:23
How to Can Fruits & Vegetables : Can Beets in a Canning Jar
November 26th, 2009 at 2:40 pm
actually, if …
actually, if instead of buying an expensive ceramic crock you wanted to go a cheaper route, you could buy a good grade plastic bucket. This is what I do. I tamp down the cabbage and salt mix with my fists till it’s squishy, then set a non-metallic plate on top of the cabbage, then a non-metallic weight on top of the plate, then I cover the bucket with a clean cotton shirt to keep out the buggies. This allows the mix to breathe. The next day, the mix should be submerged in its own brine.
November 26th, 2009 at 2:40 pm
Thanks for your …
Thanks for your helpful response. I did actually look up the fermentation process after writing this. It requires to buy a special fermentation crock, and then you have to wait like six weeks for it to be ready. So that means you’d really need two crocks to keep the process going. Sounds like a bit of a pain.
November 26th, 2009 at 2:40 pm
“Nutritionally dead …
“Nutritionally dead” may refer to the fact that many store bought fermented foods have been pasteurized, rendering the pro-biotics that some find useful for gastro-intestinal health. I say, don’t buy it in the store…a head of cabbage is .64 cents and you can control sodium levels at home. For a low salt requirement kraut, store it in a cool, not cold, place…like a dark closet or garage if you live in a cold climate.
November 26th, 2009 at 2:40 pm
iodine is also an …
iodine is also an anti-microbial…kills the bacteria that is needed for fermentation.
November 26th, 2009 at 2:40 pm
I’ve been buying …
I’ve been buying canned sauerkraut from Wal-Mart lately. It’s only .64 cents per can. But it’s very high in sodium. So what I learned to do is rinse it out in cold water. However, even if I do that… are there still health benefits from this type of sauerkraut? Dr. Weil says a lot sauerkraut is “nutritionally dead” and that you have to buy in the deli section of a health food store. What say you?
November 26th, 2009 at 2:40 pm
No gasket.
No gasket.
November 26th, 2009 at 2:40 pm
The Himalayan Sea …
The Himalayan Sea Salt is the best, though you will pay top dollar. It is also great for pregnate women who have cravings. The trace minerals in this salt usually stop cravings when substituted for reg. table salt. Also, most any cutting board can by stablized by putting a damp dish rag between the surface and the board. Info. compliments of Johnson & Wales Culinary University.
November 26th, 2009 at 2:40 pm
You can make most …
You can make most cutting boards steady by putting a damp dish rag between the board and the surface.
info. compliments of Johnson & Wales Culinary University
November 26th, 2009 at 2:40 pm
Cutting the cabbage …
Cutting the cabbage WITH the grain rather than across the grain – just like coleslaw – will give the shredded cut used in sauerkraut. It appears this video shows cutting across the grain?
November 26th, 2009 at 2:40 pm
Place a damp …
Place a damp kitchen towel underneath the cutting board to keep it from moving. That’s what chefs do.
November 26th, 2009 at 2:40 pm
The reason it’s …
The reason it’s hard to cut the whole cabbage in half is that the knife shown is too small. Using the cleaver to chop down through is way easier.
November 26th, 2009 at 2:40 pm
I am confused as to …
I am confused as to how the air can escape for fermentation with the airtight lid snapped on???
November 26th, 2009 at 2:40 pm
Please get a sturdy …
Please get a sturdy cutting board that doesn’t slide around. I worry out you cutting your self. Thankyou. Himalayan Sea Salt is healthiest?
November 26th, 2009 at 2:40 pm
I know that kosher …
I know that kosher or sea salt is better, because the iodide in regular table salt will soften the cabbage. Same thing with pickles.
November 26th, 2009 at 2:40 pm
Can someone please …
Can someone please confirm the fermentation period, as every other site I’ve seen says you need 5 weeks. Obviously this is very different from what the above video says.
Thanks.
November 26th, 2009 at 2:40 pm
dont yourself …
dont yourself man
November 26th, 2009 at 2:40 pm
tis sauerkraut …
tis sauerkraut thingy is like mah bf’s fave food…..so that’s it? it’s a some sort of cabbage?
November 26th, 2009 at 2:40 pm
An excellent …
An excellent sauerkraut video; nice presentation.
November 26th, 2009 at 2:40 pm
Delicious!
Delicious!
May 26th, 2010 at 10:37 am
I appreciate ur cool post. I will be subscribing