How to make Saurkraut! 3 ingredients towards better health
Ferment nearly anything, EASY with 3 ingredients! Ariat Appreciation Sale! bit.ly/36LuL5R Save 10% off your first order - shop Anne’s Favorites - bit.ly/31RmUkM
As gross as it sounds, lacto-fermentation is really good for you because it basically pre-digests your food for you, or at least gets that process started. Eating fermented foods is a great way to supplement your diet with naturally occurring probiotics, and the fermentation process couldn't be easier, you just need liquid to create an anaerobic environment, salt, and whatever veggies you want to ferment. Using home-made pickle weights in the form of plastic bags filled with water, you can weigh the veggies below the liquid surface and keep them safe from decomposing. Ferment your vegetables for a few days- a few weeks, then store in a cool root cellar or transfer to the fridge when they taste the way you like!
Check out this blog post on lacto fermentation! www.anneofalltrades.com/blog/...
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I'm Anne of All Trades. In NASHVILLE, I have a woodworking, blacksmithing and fabrication shop, a selection of furry friends, and an organic farm. Whether you've got the knowledge, tools, time or space to do the things you've always wanted to do, everything is "figureoutable." I became "Anne of All Trades" out of necessity. With no background in farming or making things, I wanted to learn to raise my own food, fix things when they break, and build the things I need. 8 years ago I got my first pet, planted my first seed and picked up my first tool. Get a better roadmap of how to grow deep roots and live the life you want subscribing to this channel and look for NEW VIDEOS EVERY WEEK!
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My mom made sauerkraut in a 10 gallon crock and she'd pound the cabbage with a Louisville Slugger that my dad sanded down to remove the finish. She'd weigh it down using a large serving plate with a huge granite brick on top wrapped in aluminum foil. This was after she boiled it to sterilize it. The day she did that my uncle stopped by for lunch, seeing the large pot on the stove he asked "whatcha cooking?" My mother replies "a rock." Not believing her he lifts the lid and sees the brick submerged in boiling water and says "I'll be a son of gun, you are cooking a rock." Only he didn't say gun, lol.
Hahahaha
Thanks for the laugh:)
Bahahaha
And here I am watching this while eating some homemade pickled okra, jarred five years ago with some cloves of garlic and some red chiles.
Heck yeah! Although you are a tad braver than I eating 5 year old anything 😎
@@AnneofAllTrades Oh, they were still perfectly sealed. Hope you can enjoy some pickled okra too this season!
@@DevinWatson I definitely have been :)
"Ferment until it tastes how you like." How long do I have to wait until it tastes like pork chops ?
🤣🤣🤣
Step 1: Feed it to a pig. Step 2: Butcher pig. Step 3: Enjoy.
Hey, I got inspired by this a number of months ago, but did not feel confident about trying until recently. I found Ball has started selling fermenting/pickling lids and springs for a wide mouth jar. I have plenty of wide mouth jars, so I bought a set of four lids/springs and created a few kraut ideas. I did two simple cabbage ferments with green and purple cabbages, then also put together a modified kimchi-kraut with Napa cabbage--it's modified; because I didn't use the onion, garlic, and fish sauce. I'll try that more true kimchi later. I only left it for three days to ferment; I didn't want something too strong. I really prefer a mild kraut. I'm already thinking of street tacos with kraut-slaw topping and some pork chops with kraut cooked with applesauce for a side. Thanks for the inspiration!
Thanks for the info Anne! 😃👍🏻👊🏻
You bet!
Great information, thanks so much.
So glad it was helpful!
Awesome tutorial 👌 👍 👏 ❤️ video.
How Awesome Is This!!!
I'm glad you liked it!
Very helpful video, thanks Anne! :)
So happy it was helpful!
Loving the ASMR.
hehehe glad to hear it!
I’ve never fermented veggies, but I think I’ll give it a try this time!
Wonderful video Anne! Thank you for sharing it with us!💖👍👌😎JP
Glad you enjoyed it!
@@AnneofAllTrades 😎
Fascinating process!, Once again Anne, I have learned something new, that is twice in two weeks Im on a roll. You are a magnificent teacher, thank you!
That makes me so happy to hear! Thank you for the encouragement :)
Like I said before you are amazing. Thank you for teaching us something new.
My pleasure 😊
Very interesting video keep up the great craftsmanship and hard work keep growing
Thanks Jared!
@@AnneofAllTrades ur very welcome
A guide to delicious and safe fermentation?! With some AOAT sprinkled on? Yes please!!!!
😁😁😁
Aloha, Anne, I was just contemplating looking for a pair of Ariat work boots - kismet! Thank you 🙂
There you go! They make great stuff.
My wife makes nice crunchy sauerkraut. And we don't heat it like the store bought. She won't touch it with any thing metal until she eats it. Mixes and serves it with wood or plastic only
Once you've had the good stuff it's tough to go back!
Looks amazing, now I'm hungry! Awesome suggestion for saving an abundance of home grown fresh produce, cheers for the recipe, Anne! 👍🏽
Thanks Bill!
Thanks again for this video Anne! Next saurkraut I make will finally look like something thanks to your advice :-)
Happy to share!
I was inspired by your fermented hot sauce to make some of my own from garden peppers that we had in abundance. It's delicious! I love your channel as I think we are so similar. I dabble in EVERYTHING! I have always loved to cook, and I recently started spoon carving by watching some of your videos as well. You also taught me how to sharpen my tools properly! Much love and God bless!
Hey that makes me so happy to hear!! Dabbling in lots always makes for fun adventures.
Oooh, sauerkraut, that makes my ears perk up like a German Shepherd, love sauerkraut and kimchee
Well you’ll love this recipe, it’s a mix between the two!
YUM
Great video Anne. How many absolute favorite things do you have? love ya.
hahaha a LOT. Whatever I'm thinking about that makes me happy is often the absolute favorite of the moment.
Trying not to belittle your skills while praising Mom with no trades very impressive skillz. You've shown her using her thumbs as cutting boards while paring and It just amazed me!
Mom of ALL trades is amazing! She’s got all the skills
Really liked this video thanks for making it! Could you take your finished kraut and can it?
You know, that’s an interesting question, I’ve not wondered that myself, so I’ve never sought the answer. My immediate thought would be probably not, because the heat would kill the good bacteria, but for now, I’ve got a big I don’t know, and I’ll look into it because now you’ve got me curious.
That brought back memories of making sauerkraut when growing up .... store bought versions doesn't even compare to home pickled or fermented foods. One of these days I'll have to get back to it (preferably sooner rather than later).
It's such a fun process, especially when done with friends :)
I love sauerkraut. And I love pickles. Is there such a thing as picklekraut?
The pa Dutch do it similar but we put a plate on top weighed down with stone or bricks and then they put a lid on top and we put it where the temperature is consistent like the basement.
that works great too!
My Korean friend's mom would make these huge pots of kimchi and just let them sit out for 2-3 days before putting in the fridge and they would continue to ferment the longer they were in the fridge. The fresh bubbly kimchi was a very different flavor/experience than the stuff that had been in the fridge for a month or two. Both were good for different things (the more aged, better for cooking with in stews and fried rice, the less aged the better for eating as itself). I really want to try this curry kraut. Great flavor idea!
Big fan of kimchi here as well!
i was after beer. great vid. x
Haha I'm not sure I want curry powder beer ;)
RESPECT
It's a good source of vitamin C. During his voyages, Captain Cook fed his sailors sauerkraut to stop them getting scurvy.
Absolutely, and so true!
Great video! You should make a wood tamper for squishing it all up on your wood lathe! 😁
I totally would have if I hadn’t have left my lathe in Washington 😭😭
@@AnneofAllTrades oh no! I didn’t know you had to leave it. 😮
@@AnneofAllTrades can I make you a tamper and send it? Sounds like fun!
@@Geiserwoodturner Oh man I'd love it! Shoot me an email and we can make arrangements. Marketing@anneofalltrades.com
Skoosh is of course the technical term
We are all scientists here
Where did you get that awesome veggie cutting knife tho?!
It was a gift from my real estate agent! If you look for a "cleaver" and prepare to spend at least $150, you can probably snag a pretty good one online.
Good morning Anne, I have a question through observation. I did noticed one of the burrows lying down behind you just before you started talking about your delious deformed carrot and feeding them the carrot tops. My question his, do they usually sun bathe near the garden or just gravitate to the garden when they see you enter knowing that the odds are great for them to get a treat? LOL!
Hahahaha they go wherever I go, always hoping for pets and treats ;)
Is that pink Himalayan salt?
Now I am HUNGERY, !!!!!!!!!
Haha inevitable
When I saw the title I thought you were going to make beer. LOL
Hahaha sorry to disappoint, but I’m drinking one now if that helps
lol I thought the same!
@@alaskankare Maybe that will be her next project after all she did say in a previous video that she had not had to go to the food store for weeks or months.
And I was thinking you would ferment barley juice as well...
Oh I've definitely made a few batches of IPA. The beer brewing community is funny though, I would hate to step on any toes with my less than perfect methods ;P
Learning to cook with fire and fermenting foods to pre digest it is one of the theories of why we have such big brains which our digestive system can not support on its own.
Interesting! I’ve not heard that one.
It is also thought that is why dolphins are the second smartest animal. They are the best hunters on the planet. They will act like a sheep dog to a school of fish until the oxogen within that pack of fish gets used up. Then they gorge themselves. They are only second to us in getting cheep easy calories. A large brain needs a lot of calories.
I have seen kimchi recipes where you burry it in the ground. I have always wondered why. After seeing this it seems like that is how they were getting the low oxogen environment for fermentation. Great video. Thanks
any advice for those with blood pressure issues? salt is a no go. of course maybe thats why people didnt live as long in the old days
If you're avoiding salt, you can also use vinegar to pickle things, but I'd definitely talk to your doctor, far be it from me to give medical advice of any kind.
Anne tell me about that beautiful cleaver your using
It was a gift from our real estate agent!
👍👍👍👍👍👍👍
Flooding the kitchen with spilled bag water is optional. 🤣 I've never had fermented food. That's like a different world of food to me. LOL I'm not sure how I feel about that... I get grossed out easily, though. 😁
Miso? Soy sauce? Pickled anything? Tabasco? Really?
My thoughts exactly!
Those heads of cabbage looked like blue ribbon quality. I was repairing a garage door for an old German man many years ago and he was making sour kraut in big sealed glass jars. He cautioned me not to bump the jars while I was working as they could explode! What was that about? I would have question him about the process but I couldn’t understand much of what he was saying as it was. I’ve often wandered about that over the years.
When anything ferments, it breathes; that is, the (good) bacteria (or yeast) enabling fermentation exhales carbon dioxide and inhales oxygen. However, oxygen in this case spells disaster, as Anne mentioned. This gas exchange is why many people put airlocks on beer or wine while it's fermenting; the airlock allows carbon dioxide to escape while preventing oxygen to rush in and take its place. Her baggie of water acts the same as the brewing airlock. The old man's glass jars were in equilibrium; that is, the air pressure outside the jars matched the air pressure inside. As the CO2 built up, it pressurized a closed fermentation container; a sudden jostle could cause a tiny change (drop) in surrounding air pressure and BAM! You have an explosion. Sometimes, it doesn't take much to trigger: a car door slamming outside can do it under the right circumstances.
fermentation puts off gas, if he had his jars sealed they could easily explode. Just like homemade beer can explode if there is a flaw in the bottle.
Sealed jars with fermentation going on in them can explode. Happens with beer too. That's why we ferment open (covered), or with airlocks, and/or burp regularly.
Well, as the cabbage ferments and breaks down, some gases are released, which can build pressure in whatever vessel you have put them in
Fermenting anything in a sealed container is definitely dangerous business, I once put the lid on a day too early while brewing beer and5 gallons of IPA and glass shards shot all over my house in an explosion you would not have believed.
I prefer making my own sauerkraut over the store bought stuff.
Absolutely!
same -- that way I can add ginger:)
The best part of having animals -- no food waste.
Absolutely agree!
I knew you would figure out a way to bring a mallet in to this video.
Anne needs to turn a tamper on a lathe. big enough to fit in a large mouth mason jar.
@@elund408 That would make an excellent video and it would tie in to this one.
I left my kraut hammer in seattle, and alas, don't have a lathe here yet, so making do with what I've got till I make another one ;)
@@AnneofAllTrades so in your spare time you can make a spring pole lathe, then make the tamper. ;-)
@@elund408 hahaha what the heck is spare time?
I get nervous fermenting in plastic. Am I just overly nervous, or is this special plastic for this purpose?
They are food safe, glass would be preferable, but I store it in glass once the ferment is over. I wouldn’t use regular plastic for sure.
♥ ♥ ♥ ♥ ♥ ★ ★ ★ ★ ★
I've never stirred any of my ferments. What's that for?
Stirring makes sure that any pieces of veggie that are in an air bubble at the top get submerged so that they can't grow mold. It's not really necessary, but if you're willing to stir twice a day you can skip putting a weight on top and simply cover it to prevent things you don't want from growing. That's how I make kimchi.
It makes sure there is liquid on all the parts, and that there is no mold growing on/in the ferment ;)
But, @@AnneofAllTrades, If everything's under the surface and there's no mold? I'm still confused. There's already liquid on all parts!, and the mold usually just grows on top where you can scoop it out, why mix it in? I still don't get it. I'm not saying it's not a good thing to do, maybe it is, I'm just really unclear about it.
I’m not gonna lie it kind of has a bad breath smell..lol you crack me up Anne...
Hehehe
You looked agitated when you said agitated. 😂
Hahaha
+
If you really want to preserve your harvest simply send it to me... I will store it in my pantry securely where Adam and you can't reach it. See preserved indefinitely. Now how about planting some October Garlic?
Hahaha yes. And... Coming soon!
LOL tip of the day make twice as much so you do not eat it all before it is fermented to your taste.
haha! Very important tip indeed!
Very nice 😍💋 💝💖♥️❤️
You know I love you but no ma'am to that dish. I eat fresh vegetables and let them ferment in my gut.
Haha it’s an acquired taste for sure.
I have to hand it to you Anne. Such Beautiful Soul, Adorable, Intelligent, Savvy, Best of all you use a Guillotine as a Clever. I LOVE IT. LMAO!!!!!!!!!!!! Keep up this amazing content!!!!!!!!!
Thank you! So glad you enjoy it!
Just when I was wondering what happened to Brad Leone.
That's why she needed a 55-gallon drum last week, gotta have somewhere for the body, ummm, I mean compost, of course.
google bon appetit youtube. you will find the whole story,
@@elund408 I'm familiar...it was a failed attempt at humor apparently.
hahaha I love Brad Leone! His editor is out of control. I need to figure out how to do some of those silly special effects!
Could you wear gloves when doing the squishing and mix to keep the smell of you hands?
Haha yes probably
2:32 I like that😍💋 💝💖❤️