Let's Make Sauerkraut
- 1x (Normal)
Making the Sauerkraut3:00
Fermenting the Sauerkraut1:49
Science of Fermentation2:28
About This Class
Learn how to make sauerkraut in a few easy steps. Sauerkraut and other traditional foods such as yoghurt, kimchi, and pickles are made using lacto-fermentation. Learn how to prepare your cabbage (and other vegetables), what to expect during fermentation, and how to use your sauerkraut. For your project, share your special recipe for using sauerkaut.
Although sauerkraut lasts for months in the refrigerator, I also mention that you can home can your sauerkraut in a hot water bath for longer term storage. Take a look at my Home Canning 101 class for specifics. Headspace is 1/2 inch, you can hot or raw pack it, and processing time starts at 10 minutes. Check a recipe book for the exact processing time for your altitude.
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9 of 9 students recommendSee All
Looks delicious and easy...I am going out to find a crock today! Thank you for the very clear instructions. I hope you might consider doing other videos on fermentation...other vegetables and recipes?
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Wonderful class! Very informative, interesting to watch, and enjoyable! I would highly recommend this class!
I was raised by a Chemical Engineer and an Artist, an interesting dichotomy that led to a wonderful variety of skills in the household rather than conflict. My childhood was filled with projects such as soap-making, knitting, dyeing, home canning, gardening, pottery making, needlework and basketry. I could be found hanging by my knees from tree branches, collecting crayfish from the creek, manning my parents' pottery booth at crafts fairs, or weeding (under duress) in the garden. As I matured, I found that all of those activities I grew up with had lodged in my brain as things I enjoyed, and I have continued with many of them. Before I found my way into Information Technology, one of my first paying job was as a costumed Crafts Demonstrator at a nearby historic house. My home is filled with hand-crafted items, and my gardens are overflowing with herbs, flowers and vegetables. I enjoy sharing knowledge, and preserving the skills that our ancestors needed.
I hold seasonal workshops in my kitchen (by request) on canning or crafting herbal medicines.