Cabbage Recipes Sauerkraut Recipe, Benefits, Origin, Crock, How to

Cabbage Recipes Sauerkraut Recipe, Benefits, Origin, Crock, How to

Well, we are grinding up some Himalayan sea salt. Yeah. Want to show you? Yeah. Okay, like this. Oh, okay. Maybe you want to have it more in the light here. Yeah. Okay? Okay. And let’s come over right here, okay? And it comes in crystals, and just stay on it for a moment. Yeah. I’ll get the crystals just to show you what they look like because everybody knows by now, this is my favourite salt. Here. Yeah. Okay. And I grind it in this salt, in a spice grinder. What we did yesterday, what we are going to do today is we are going to start our sauerkraut. Okay. And we are planning on doing a working process. Alright. Progress on the sauerkraut, so everyday we are going to show what it’s going to do, and right? And so on. So, yesterday I took six heads of wonderful white cabbage, juicy cabbage, and sliced it on my big mandolin slicer, cabbage slicer, and salted the layers, salted it to taste. Don’t over salt it. With Himalayan sea salt, okay? Okay. And my sauerkraut, we’ve done movies before, is very simple. There are different ways of doing it, and different things to put into it. I use horseradish in mine. It gives a fantastic flavour, horseradish root. And it also prohibits the sauerkraut from going mouldy. You still have to check it because you may get some mould in it, but the horseradish, first of all, is also very healthy, and is antiviral and antifungal, of course because it prohibits mould, and we just. See, you want to get rid of all these dark pieces here because that’s not good. Where would you buy a horseradish? I get them, see some people can’t, don’t have access to it, I know. Not every store has it, but we get it here at a Chinese specialty store. But sometimes even regular superstores have it, or grocery stores have it. And then we’ll slice it like this, okay. So, all we need for the sauerkraut is horseradish, the sliced cabbage that has been salted and kept overnight. And what I do, as you can see here, I put a cloth, like a damp cloth, on top. Yeah. So, they keep. Yeah. And the next day, in the morning, it will go into the crock pot. And here. So tell me, tell me, just a moment, what does the salt do? does it bring the moisture out, or something? The salt draws, yeah, draws the moisture out, and also, of course, gives flavour, and preserves it. So, in a bucket like that, how much salt would you use? Couple of hands full, yeah. So, about that, about that amount? And I have big hands. No, no. No. This. Yeah, times two? And that one. Okay. That’s it. Okay, in one dish? In one of those, yeah, approximately.
Okay yeah. Now here, this dill, because dill is not available. It’s now the end of October, and so I freeze it, you know, when I have dill left over I freeze the stalks. Okay. Because the tops are used for cooking, the bottom I use for stalks. So, we are almost ready to go, and as you know, the last movie we did with bare feet, as it was done many many years ago. It’s traditional. Yeah. It’s fine, you can do that, but we got a lot of bad comments on it, people who don’t know. Everybody was sputting. How things were done in the old days. And that’s how they were done. Right. You wash your feet, and you crush your grapes, and you crush your sauerkraut, right? Yeah. So, what I do, is I take some, what are they called? Zip lock. Ziplock bags, and I put a thing around it, right? Yeah, so those are food grade right? Yeah, of course, they are food grade yeah. Yeah. And we have some clean towels here, right? Okay, yeah. So how we start here, is we’ll put a little dill in the bottom. It’s of course a meticulously cleaned crock pot. Yeah, so that’s a ten gallon crock pot? Yeah. Ten gallons. Yeah. But you can do less right. Yeah. The reason why I like the ten gallon crock pot is because I can get my feet in there. Yeah. Okay? So that’s what you do on the bottom. You put dill and this, okay? Yeah. And then you put your cabbage in. This one is surprisingly a little dry, but by stepping into it, and giving it the whole weight of a grown up person, it will, how do you say? Injure the, not injure it, but kind of crush. Squeeze the water out. Squeeze the water out. Yeah. Right? Right. So what we’ll do now is, we’ll just put it like this, okay, and now I’m stepping in, and I’m going to do the cabbage dance, step around, step step step step step. Try to get everything in really well, okay? And then you step out. Okay. Onto your clean cloth again. Yeah. Put some more dill and some more horseradish and so on and so on. And you do as many layers as you need. We have three large bowls, so we will do one two three layers, right? That was six heads of cabbage? Yep, six heads of cabbage. Okay. So now. So you allow that to sit overnight with the salt on it though. Yeah. Okay. With salt on it. Do you put salt in layers on it, you said? Yeah, but, you know, about that thick, and then you put, in a big thing like that, you only put two, two layers of salt. Yeah okay. I mean don’t salt every little bit. Yeah. Right. Put a whole bunch in, salt it, the salt goes through. Yeah. Right? And this here, look at how fantastic that is. And this actually has some liquid, see? Yeah. Mm hm. Might be the greener leaves or something. Yeah. That’s not watery bad is it? Just came out of the. No, that came out of the cabbage, yeah, drawn out by the. Yeah. So, I’m not using the whole thing because I like to keep it about the same. And go into every little corner, try to punch it down. Out on the thing again, and so on and so on until we are done with all the layers and we’ll come back after and show you how it’s done. And yada yada. Yep. Okay, we’re doing the final, final bowl now. Yep. Mm hm. And we’ve got it all punched down, punched down a little. If you like to have a look in it. Yeah. Here is the last of the dill, okay. So, now, the liquid on this one here could use a little bit of help okay? Yep. So what I normally do is I take a jar, not this one, just a regular jar, put about that much Himalayan sea salt in, and some water, and it dissolves itself in the fridge over a couple of days. Yeah. And then I take it out, and you can see the little pink things in there, the minerals and so on. Yeah. And add some more water to it, because it’s quite saturated. Yeah. And it has to be cool. You cannot put hot water in it. So, that’s salt water. Yep. Salted water. Okay. And then I take a plate upside-down. Yeah. Press it in here okay? And then I take my big, can hardly lift it, and I cover this up with plastic wrap, okay? Yeah. And put a weight on it. Yeah. Okay? Okay. And now what I’ll do, is I take, yeah this is an old thing, whatever. Yeah. Take this here, and put another do the folding whatever, thing on top of it. People can use towels without holes in it though if they want? You don’t need the hole for air right? Yeah. So here, this is all washed, it’s just, you know, kitchen towel. Yeah. And then I put a large, if you have, something on top, so it doesn’t. It could also be a board, or a cutting board, you know, whatever you want to do, and let it sit in your kitchen, check it everyday. Do you want that to stop the air from going
in? Is that the? No, no. It’s to stop fruit flies and things like that to go in because it’s starting to ferment right? Okay yeah. And then it attracts whatever, but not so much the end of October when it’s cool out, right? Right. So, we’ll check back tomorrow. We’re going to check it for twelve days. And the day after and Yeah. So why don’t we take a look at what’s in here. We’ll open it up, and look at this. It has already started to ferment. You see the bubbles in there? It’s actually bubbling right now. It’s fantastic, and there’s enough liquid in there, okay? Yeah. There’s enough liquid. Yeah. You’re not going to stomp in it today. No, I’m not stomping in it. So, we can just leave it the way it is today. Yeah okay. Sounds good. Very good. Very good, I’m very very happy with it. Right. So, I’m covering it up right away because we don’t want anything to get into the sauerkraut. Right. But I think we want to talk about something particular about the sauerkraut everyday now. We. And I guess. Well, we looked it up, and we’d heard this before. We knew about this but, we knew that sauerkraut originated in China, right? Mm hm. Yep. And I’ve, when we looked it up, the history actually is confirmed by quite a few people that it was used for a staple food for the workers on the Great Wall of China, which was way before, before Christ, right? When was it? 800 or 300? Yeah, 800 BC. 800 BC. That’s amazing, yeah. And then. And then it was, you read something else about it, right? I found something as well, and I found for instance, in this German book here, I found that Marcus Porcius Cato, he lived 234 to 152 BC, and he wrote already about the sauerkraut, and about how it’s, how you can prepare sauerkraut in different ways, and one of it, cabbage in different ways, and one of the preparation methods was. Fermenting it? Was fermenting it. Yeah. So, that’s a Roman guy? Yeah. That’s a Roman statesman. Yeah okay. And that’s. And then we have. That’s still, that’s before Christ as well. Oh that’s 234 to 152 before Christ. Yeah. And then we have Gaius Plinius Secundus, and he was 23 to 79 before Christ. Okay yeah. After Christ. After Christ, 23 to 79. Another Roman guy? And he was a herbalist, yeah, in Rome. Yeah. And he made an encyclopedia, and he talks about the sauerkraut of course, and has a whole chapter on it, as a healing food. Yeah. For the body. Yeah, which we’ll get into at different, in different episodes. Of course, we’ll talk about the healing another day. We’re going to do an episode every day until this is done. Yeah. And also, it’s not really even a typical German dish is it? Yeah, that’s the interesting part, because everybody thinks. (Laughter.) It’s the, you know, the Germans, they’re called the Krauts. Invented it. You know. Yeah. But, it came together through a, actually…. What do you call it? English comedian, wasn’t it? Yeah. A satirist? It was just a stupid story that somebody brought
up, right? Yeah. And for instance, there is James Gilray, he was an English satirist of the eighteenth century. Right. And he, just out of fun, portrayed the Germans as being very fat and eating sauerkraut, and it stuck to them. Yeah. Yeah. And the English, in the second world war, called the Germans the Krauts, but the military never ate sauerkraut. Right. But they mostly ate herring and tomato sauce. Which is more of an English dish. Yeah. So, who eats much more sauerkraut than the Germans, per capita, per head, are the Americans, and the French. (Laughter.) Oh yeah? Yeah, would you believe it? Yeah, well I believe the Americans, because the ball games and stuff. Yeah, of course. Yeah. And the Germans, their favourite foods are apple strudel, sauerbraten, what else do they have? Spaetzle with cheese, and you know, things like that. Gingerbread. Yeah, gingerbread of course, yeah. Very famous. So it’s totally different, and it’s totally wrong, right? Well, actually most of the, most of the sausage stands that I’ve ever seen in Germany and Austria are actually from the Turks. Yeah yeah. The turks. They’re Turkish. Yeah, they have their curry sausage. Kebabs and, yeah, and curried sausage and so on. Curry sausage yeah. And in Germany, even all the famous writers, like Goethe, Schiller, and the famous composer Beethoven, sauerkraut never comes up. Yeah. It appears in the fifth, in 1550 it appears, but not as a national dish. Right. So, it’s not a national dish of Germany. Yeah yeah. Yeah. Well, good, we’re going to set the record straight here, maybe. Yeah. So, it was, it was, just to wrap that up, it was started in China, and there’s lots of Asian food like kimchi, is a Korean food that’s a pickled cabbage. Of course. Or a fermented cabbage. And then we have Italian, Italy, and then we have later on, you know, French, especially Alcase. Yep. Oh, here we go. Oh hey, look at all the. And you can see the foam is much more than yesterday. Yesterday it had a few little bubbles right? Yeah. So what I’ll do, is I have some gloves on. Yeah. And I just press it down a little more on the sides, because in the middle, as you remember, there is a. Plate. There is a big plate, right, and the plate. Look at the bubbling there. Yeah, look at the bubbles, so it’s really nicely fermenting, and there is enough liquid in here, we don’t have to do anything right? It really smells quite sweet. Yeah, it smells very very nice. It can really have a stench to it, but. No, the sauerkraut shouldn’t have a, can’t have a stench. Yeah. Right? That’s why we look every day. Yeah. Right? If it wasn’t gone down, if it didn’t have that much liquid, I would cook up a light solution with Himalayan sea salt and water, let it cool down, and pour it over. That’s what I would do, but it has enough. So, that’s what you looked, that it’s sealed with water? Yeah, that it’s sealed with water, yeah, and you also look around here, that you have no mould, which would be too early, you know, but there is no mould. So we’ll cover it up, and we’ll tell you another story about the sauerkraut. So, we’re calling this day three but it’s actually only about 48 hours old. Yeah. Right? Yeah. Okay. We started on the 16th, we put it in, 17th, so actually it’s only day two right? Yeah. Yeah. But whatever. We started on day one being the preparation one. The one. Yeah. Okay. Alright, so I heard that sailors at sea used to die of scurvy or contract, get very sick. Yeah scurvy was a big danger because they never had enough fruit on long sea journeys, or vegetables along, and they didn’t know for the longest time, why the sea, you know, the sailors would die. Yeah. But, they found out that sauerkraut would, would help, and supply the vitamin C, and be, actually, a medicine for. So, how did they find that out? You know. Was it the cook on ships or? I don’t know. Well, it is known already for many many hundreds of years right. 800 before Christ, like we said yesterday, sauerkraut was known. No, there was a German, and his name, he was a cook, and actually he was a coppersmith, I think he was a coppersmith yeah. And he loved to cook, and he was from the Neckar. The Neckar is a river in Germany, and he advised the English on the sauerkraut. He told them about it, and he also told him, Captain Cook, and his ship’s cook, ship’s cook. Yeah. And he told them how to cook, and what to cook, and what to use. So, they had not only sauerkraut, and James Cook knew, took sixty tons of sauerkraut, sixty barrels of sauerkraut is one ton each, he took on his journey, like from. And it was a three year journey. Yeah, 772 to 75, and they had enough, and they even invited other people they met on the journey on board. The Portuguese right? Yeah, the Portuguese. Yeah. And the other thing they did, they brought along was marinated meat, and it was marinated in vinegar, with salt and pepper, and herbs, and you know, things like that. So, they served that, and the meat broth. So that’s what they mostly ate. Now you said one of the barrels got misplaced and they didn’t find it until the very end of three years? Yeah, and it was still very very good. It was in the bottom of the ship, you know, in the hold, and so that got them through, and nobody got sick, and everybody ate about a pound of the sauerkraut. It’s not like they used medicinal portions. Yeah. Each sailor got a pound to eat, so it was used as a food. Yeah. Not just as a. A pound per meal, right? Per meal, yeah. But not every day. No, twice a week. Twice a week. Yeah, and that kept the scurvy away. Yeah. And that gave them enough vitamin C, and enough positive, what, stuff in the stomach? Yes, it helped very. What do you call that? With the lactic acid. Lactic acid. You know, it helped a lot with digestion and things like that, so very good. Okay. Well, if I every go sailing. (Laughter.) I’m going to take a whole crock. (Laughter.) We’ll take the crock. The whole crock with me. Yeah. We’ll take the crock. (Laughter.) Okay, so that’s day three. We’ll be back with day four, and some more interesting. Stories. Ideas and stories about sauerkraut. Very nice. We’re going to check the sauerkraut again here. Mm hm. Boy, we’ve got lots of nice water in there. Yeah, it’s very very good. We haven’t really added, we haven’t added water at all. This is day four. Not since the beginning. And you see, if you come a little closer, you see it’s still working. Yeah. You know, the bubbles are coming up. Yeah. It’s, you know, it is fermenting. Right. And the only way it ferments is when it’s covered with the brine. Yeah okay. It does, as soon as it’s, you know, as there is not enough water. It would mould up if there was. Yeah, it would mould up, and then it would decay, like it would not ferment, it would rot, right? So, it’s important to make sure that’s, that none of that is out in the air. Yeah. Check every day. So, you have to clean that a little bit there or? Yeah, check every day. No it’s fine. It’s totally fine. No, it’s fine, yeah. It’s totally fine. No, there’s nothing wrong. And we will cover it up right away again right? Right okay. And we will talk a little bit today, about fermentation, and. So, this is three full days in the pot right? Three full days in the pot. Okay, so we’re calling it day four, but. Yeah yeah. It’s three full days in the pot. Smells good. Yeah, it smells excellent, nothing wrong with it. Too bad we couldn’t. Yeah. So, what you have. What you want is you want fermentation. Yeah. You do not want rotting, right? Yeah. As soon as you have, should you see some mould on top, take your gloves. Take the mould all off. Take a paper towel, clean it all off, and throw the top away, right? Throw everything away that’s soft and moulded up, because that is rotten, right? So, there’s a lot of stuff that’s fermented, isn’t there? Like there’s all sorts of different foods. Yeah, so it says here “fermentation in food processing is the conversion of carbohydrates to alcohol and carbon dioxide, or organic acids using yeast, bacteria, or a combination thereof in anaerobic conditions.” That means it’s covered. It doesn’t have air. Yeah, it doesn’t have air. “Fermentation usually implies that the action of microorganisms is desirable. The science of fermentation is also known as synology.” Okay, so we have a lot of fermented foods. Yeah. And I’m sure I can mention, can’t mention all of them. Chocolate. But for instance chocolate, tea. Coffee. Coffee, soya sauce, right. What else? Can you think of anything else? Wines and beers. Wines and beers of course, breads, sourdough, you know, that’s all fermentation. Yeah. And fermented foods are very good for you because they really help your stomach to digest and cleanse the stomach out. Okay. And so they are very very beneficial for your health. Okay? So fermentation is the key word here. Okay, this is day five. Day five of our sauerkraut. Twelve days of sauerkraut. Twelve days of sauerkraut. Oh, what are we looking like here? Yeah, and it’s doing really well. It’s still, you know, you can see the bubbles here. Yeah. Right, we hear it bubbling. Yeah. That’s fantastic. So you push the edge down to. Yeah. So they all stay submerged? Yeah, that’s the idea. Okay, yeah. Yeah. But, this is fantastic. There is no mould. There is nothing, it’s really good. Yeah. You know there is a, the horseradish is fantastic. It keeps the mould away? Yeah, really keeps it away. Yeah. Okay? Alright. Okay, so day five. Day five? We are doing great. So, actually four days old, now beginning the fifth day. Yeah, beginning the fifth day. And today. Last time we did it, it was ready in ten days, I remember that. You remember. Yeah, well it always depends how warm it is in the kitchen. Yeah. When it’s too warm, it’s not good because then it goes too fast, right? Right right. You want just normal. Yeah, well it’s cool outside now, and we’re not heating the kitchen, You’re not cooking too much. Yeah. Okay, so. Okay. What are some of the health benefits or dishes you can make with it? Yeah, today I would like to show a sauerkraut salad, which is actually the most nutritious, because you are not heating it up. Yeah. So you’re just taking the sauerkraut and putting it on a plate. Yeah. So I started here, put some sauerkraut down. No vinegar of course, you don’t need that because it’s sour. You don’t need salt, right. Yeah. So, what we have here, sauerkraut, a little ham on the side, and a few little apples and red onions, okay? Yeah. And what we’ll do. And those must be green onions there? Green onions, just a little garnish, right? Yeah. And what we’ll do, is we’ll put a little bit of cheese in the middle, like this. Edam. Edam cheese. Yeah, edam cheese. Yeah. And a few more little onions, and then all it needs is some olive oil. Okay. And a little bit of freshly ground pepper. And that’s a sauerkraut salad. Even I would eat that one. That s a sauerkraut salad. And some green. And look how beautiful that is, with our home baked rye bread. Yes. And our deer horn cutlery, you know, absolutely gorgeous. You can serve that, even for a nice dinner, and invite some guests. Okay, now what I wanted to show you, just a little something here. Yeah. How to make that little swan, okay? Okay. So, you have a very sharp, this here is a flex knife. It’s a decorating knife. So, you go like this, like this, in here, in here, and even a little wider, and a little wider here. You push it out, you push it out, you push it out, and here you have a beautiful decoration. Oh yeah, very nice. Right? So now you know how to do that too. So, the big thing though, is to, to the sauerkraut that isn’t cooked. Has the. Is a bit more healthy than the. Has the most vitamin C. Yeah. Okay. Yeah, has the most vitamin C. Yeah. Also, when you put too much oil on it, takes a little bit away, and when you cook it of course, it cuts it by probably fifty percent. You know, but sometimes you have to cook it. We just have a pot of cabbage rolls on the stove here, which I made today. Yeah, okay. Yeah, and. And you want to peek in it? You put some sauerkraut with that? Want to peek in it? Yeah, sure. Yeah sure. See, here is the pot, wonderful, cooking. And it’s layers. So, that’s sauerkraut between the layers. Yeah. Yeah. There are sauerkraut layers. So, it’s still healthy, but because it’s cooked, it’s a little more. Yeah, it doesn’t have as many nutrients. The medicinal properties are really in the sauerkraut when it’s fresh and raw. It’s day six now. Ooh. look at that. Sauerkraut. Absolutely wonderful, great. There is even more liquid here, which means it’s working. Okay. Okay? It smells really nice. Yep, we don’t have to do anything. We can just leave, you know, I’m just going to, yeah, it’s still working. It’s still working, and there is more liquid, so it’s kind of sinking down, right? Right. Compressing. Yeah. Great. And there is no mould, nothing, so we’ll close it right away because that’s the secret of the sauerkraut. Yeah, and the sauerkraut only keeps its vitamins and minerals when it is covered with its liquid. Okay, yeah. So, you never throw the liquid out, ever. Right, yeah. Even when you throw it in the fridge. Keep the liquid? And the sauerkraut is already done, you need to keep all the liquid. The liquid is one of the most precious healers that you can drink, right? Okay, yeah. So, today we’ll talk a little bit about the benefits of sauerkraut. Yes. And I have the help of a wonderful book here. It’s a German book by Hans Hermann von Wimpffen it’s called, with recipes and all kinds of things. Yes. And of course, vitamin C is the big one in sauerkraut. And the best thing is, when you get the sauerkraut in from the farm, or wherever you buy it, you should right away, slice it and, you know, and make your sauerkraut. Don’t let it sit for a long time. The longer it sits, the more vitamin C it loses, of course, right? So, very good. It also helps with cholesterol, because of the vitamin C, apparently, and I’m just reading this. Yeah, yeah. And it helps for the kidneys, to empty. So the kidneys empty themselves out, right. And I’m just trying to skim through here, what we have. It has vitamin B, some vitamin B. It has vitamin K, which is very important for the blood, and so, for the wound healing, it is very important. No vitamin A, no vitamin D. It has calium, and calcium, and iron. And what is very important, it has roughage, so it’s very good for your stomach, and for your intestines because it cleans the intestines. It scrubs them out, that’s what it does. And it gets rid of all the poisons, you know, and everything that’s, that occurs in the stomach. So the sauerkraut cleans it all out. Okay. So it is a great healer. Now today, in the old days sauerkraut was very important because in the wintertime, you didn’t have fruit readily available. Like I still remember, you know, I grew up, it seems to be like ancient, in Austria, and we could not buy apples in the store. We couldn’t buy bread. Oh bread we could yeah. But we couldn’t buy apples. We couldn’t buy fruit because you got that in the summer. You took it from your tree and you stored it in your cellar. I’m sure you remember that too, right? Yes, yeah. And so you were very short on vitamins, so you had sauerkraut. Today, people have oranges, lemons, you know, kiwis. Yeah. You know, and all that So, but still. It’s not as important. No, it’s not as important because in those days it was really important. Right. Now Father Sebastian Kneipp is one of the most famous european doctors, lived from 1821 to 1897, and he’s famous, everybody knows Father Sebastian Kneipp. He was a priest. He was also a healer. Mm hm. And he’s mostly known for healing with cold water. Cold water, hot water, compresses, you know, after the sauna you run into the ice cold water and all that. That’s what he’s mostly known to heal with water, but he also healed with sauerkraut. And what he used for sauerkraut, what many people don’t know, and what I actually didn’t know, if you have an insect bite, you put some sauerkraut on, make a compress, it heals it. If you have any wounds, put sauerkraut on it. If you have burns, it cools and helps, and it of course, it also helps with inflamed wounds, with infected wounds, it helps. Okay. There was also a French doctor, and I’m just trying to find his name here. I think he’s over here, and he said, Doctor Blau, and he did research in 1851, and he had a patient that had an infection in his, like an open infection on his leg, and that just wouldn’t heal and wouldn’t close. So, he started putting sauerkraut on it, and it healed in no time. As a compress? As a compress. Okay yeah. Healed in no time. So, that’s a good thing to know, you know, when you have sauerkraut at home, you cut yourself in the kitchen, or you burn yourself at the stove, you put some sauerkraut on it, and it helps. But, definitely for the stomach, amazing amazing amazing, and keep the juice of the sauerkraut. We have another session on youtube, which is about making whole heads of sauerkraut, where you get a lot of juice. Yeah. And that, to drink that juice is easier on the stomach, so if you have any stomach problems, first thing in the morning, drink that juice, before you go to bed, drink a little glass, and it really helps with digestion and cleaning the body out, with detoxifying. Okay, that’s great. Okay. So this is day six. How many more days do you think? Well, we’ll see. We’re going to go to twelve. Yeah. We are thinking of going to twelve, but when it’s done by ten, we’ll just. Yeah. We’ll still do. Well, we’ll do some recipes. Yeah, we’ll do something else, yeah. We’ll do. I wanted to mention something quick here too because it fits right in. People sometimes add warm water to sauerkraut. They think they’re especially smart and add the warm water in order to speed up the process. It’s very bad. It actually is, really diminishes the quality of the sauerkraut. And some people think it’s done with vinegar, so they put some vinegar in it, and that totally kills it. That’s absolutely not good. This is a fermentation, it is not a pickling. There is a difference between pickling and fermentation. Fermentation, the food ferments. Yes. Pickling, it is put into a vinegar solution. Okay. Okay? So, that’s the big difference. Okay. Right. Well, looking good. Okay yeah. Thanks. We are doing great. Okay, we’re on day seven. Mm hm. Of the twelve days of sauerkraut. Let’s have a look, and it’s still going. The water is still up. Okay. It’s wonderful. The smell is amazing. Smells sweet. Very good, smells sweet. Mm hm. It’s amazing. And because what will happen is when the fermentation stops, the water level will go down. Okay. Yeah, it will just go down. Alright. So, which is an indication of how the yep. So, today I don’t have a recipe. I don’t have a readymade recipe for you, but I’d like to show, to tell you a couple of recipes. How you can prepare sauerkraut. Mm hm. Take butter, or if you like, very good pork fat, melt it. And some thinly sliced onions and some grated cooked potatoes, grated cooked potatoes, already cooked. Okay, yeah. And blend the sauerkraut in. Yes. And just season with a little bit of pepper. Okay. And that gives you kind of a creamy sauerkraut. Some people put some flour in, but it’s not so good. It’s better to do it with carrot, with potatoes. The other thing you can do, is you can put grated apples in it. Mm hm. And that tastes also amazing. Grated apple is. The salad you had the other night was wonderful. Was amazing. Yeah yeah. Because the cheese and the apples sort of made it taste like, they blended with it so nicely. Yeah, it was very delicate. So, those are two ways of how you can, how you can cook sauerkraut. And as I say, you never cook it.
You only heat it up. Okay. So whatever is cooked, like your onions and so on. You have to start off with that, and your potatoes, and then just blend the sauerkraut in, and then serve it. And the same with. Okay, I think we’re on day eight now, right? Day eight, yes. Let’s see what we’ve got here. And we had a real busy day today, so we are just going to check the kraut. Yeah. And there is not much difference. Yeah. I can just quickly get a. Glove on? Glove on, honey. Mm hm. Okay, it’s fantastic. So you just shove it back under, or? Yeah. It’s fine even if you don’t. Yeah. It can’t come up on the oxygen, that’s the thing. You can’t bring it up onto the oxygen because then it gets brown and, you know, doesn’t taste good, and it’s actually not edible, loses vitamin C. It needs to be under the brine. Yeah, okay. Okay? Alright. So we are doing great, eighth day. Yeah. Mm hm. We’re not going to have any big message for today. No, we had a very busy day, so we’ll just, okay? Yeah, okay. But thanks for watching. We’ll see you tomorrow. Yeah. Okay? Hi Vanessa. Hello Dean. It’s day nine. Day nine, day nine. We’re checking the sauerkraut again. Not much has changed. No. It’s still working, as you can see. And because the liquid is up, as I said, you know, as soon as the fermentation is done, the liquid will go down. It is still working see? Yeah. A little bit, yeah, not much. I read something that says it will continue fermenting for a very long period of time. Yes, of course. If it’s in its own brine. Yeah, in its own brine, it will continue, so you either freeze it, or you keep it for a couple of months at the most, but it really. As long as its got water in it. Yeah, but it really gets so sour, you know. As long as its got brine. it gets so sour. Okay. Yeah. Alright. Okay, so I also read something up that. About the health benefits? Any natural acne treatment. Should involve sauerkraut. Yeah, should involve sauerkraut as its base, base line, and then some other things. Yeah. And also that, this is an old method of eating, and staying healthy, and apparently we, you know, I’ve read lots of stuff where it says it’s an antioxidant. Oh definitely yes. And helps with cancer. Helps to prevent cancer. Well, there is an old saying in Germany that I grew up with, it says every disease starts in the stomach, so you can. Anyway, it doesn’t come from the outside, it starts in the stomach. Right. So, when the stomach is clean, then you don’t, you know. You have a good chance of not getting diseases. Okay. So, sauerkraut is a good way of doing that. I also heard it’s good for acid reflux. Yep. It provides the acid. Most people don’t have enough acid to digest their food properly. Especially when they get older, they don’t have enough acid. Yeah, right. So the food doesn’t get digested, so they think they have too much acid. Yeah. And then they take. Antacids. Whatever, anti-acids, and that’s exactly the wrong thing to do. But, you can do your own research on that. Yeah. There are many movies on youtube, you know, from health channels out, on the nature of acid reflux. But it, just, everything I was reading was pointing to those three things anyway. Yeah. Acid reflux. Acne. Antioxidant, and acne. Yeah. Helpful. Helpful for everything. Okay. Yeah. We’re not going to cure the world here. No. We’re not going to save the world. No. But. We’re going to show a few people how to make. Sauerkraut. Some sauerkraut. The old fashioned way. See you tomorrow. We’re checking the sauerkraut again. Mm hm. Day ten today? Looks amazing. Still amazing. Mm hm. See, it still has a few bubbles, but I can see, it’s going down already. See, you can see the plate a little bit better, right? Mm hm. So. So, the water soaks back into the cabbage. Soaks back into the cabbage a little bit, and I think a couple of days, and it will be done. Maybe we’ll leave it a couple of extra days, you know, we’ll see. Alright. Yeah. Very much looking forward to it. Yeah, it smells, it doesn’t smell bad at all. Not at all. Smells wonderful. Our kraut never smells bad. Yeah, that’s one of the things we got comments on, is that their sauerkraut always stinks. Why would it stink? It stinks if you don’t check it. You always have to be on top of it. Okay. And what happens sometimes, is you get, here on the side, you get some mould, or it starts to discolour, and then you have to take it out. You have to take that out, and throw it out. All of it? No no. Or the mouldy stuff? Okay. Just the top. Just the top, and just the stuff that is different coloured, right? Okay, yeah. Some people think it’s, its like, I’ve seen it on the web because I look at some other people making sauerkraut, and so on. They think it’s really. I don’t really want to cut their grass, you know, but as soon as it discolours on the top, it’s not okay. Yeah. You have, it’s like a, like a disease. Yeah. If you leave it, it just spreads, right? Okay. So, you have to get it off, right? Okay, yeah. Just in order to keep the good bacteria going, right? So, what we are doing here. But you’ve made tons of kraut. Yeah. You’ve made tons of sauerkraut, so. Well, and it goes back to way way back hundreds of years back to my ancestors. Yeah. Who have made it too because the recipe was passed on from them, and taught from my grandmother to my mother, from my mother to me, you know, and I teach other people. Oh, you teach me. I teach you. (Laughter.) Next year we are going to do Dean, the twelve days of Dean making sauerkraut. (Laughter.) So. Very much looking forward to it. In America, we typically associate sauerkraut with like a hot dog or something. Yeah. So, what other dishes would you have eaten it with? Yeah, and it’s usually sauerkraut out of a can. Yeah, it’s horrible. Which is, well, it doesn’t taste horrible but it has absolutely no nutrition whatsoever, nothing. Yeah. It has no bacteria, nothing. It doesn’t help with digestion period, right? So, anyhow, I don’t want to rant about that because, you know, we have done that enough. Sure you do. I do, yeah. (Laughter.) Okay, yeah. I don’t like, I don’t like the sauerkraut that goes with, in the ballpark. Mm hm. I don’t like it. It tastes terrible. It’s really sour. No, it’s just not good. And it doesn’t go good. Well, some of it is made with vinegar too. Right, it’s just pickles. But I do like this. This is actually tastes very sweet. Very mild, very wonderful. Now, in Austria, what would you typically have eaten sauerkraut with? What sort of meal? Well, there was a traditional Austrian dish I was always served on Sunday in the country. And it was a pork roast, usually a shoulder roast or a leg roast, and it was done with a lot of garlic and onions. Mm hm. And put in the pan, in the oven, roasted. And at the end of it, they would put some potatoes around, some half potatoes right? And then they would start to cut some bacon up, start to render the bacon just very lightly. Put some onions in, and then when the onions were soft, and the bacon was kind of, you know, didn’t have any fat pieces on it anymore. Then you would blend it with sauerkraut, and they always put in a little caraway seed too, because caraway seed helps with digestion. So, the sauerkraut would help with the digestion of the pork roast. Would help with the digestion of the pork roast. Pork is very hard to digest. It takes about six hours to digest pork versus four hours for beef. Yeah. And two hours for chicken. So, the caraway seed was added to that too. And what I want to say here, the people knew what spices you put into your food in order to help with digestion. For instance, rye bread is very hard to digest, and it needs caraway seed. Okay. So, rye bread is always baked with caraway seed. So, some people, because I used to bake a lot of breads, which I still do, some people said yeah, I like rye bread, but no caraway seed. And I said I’m sorry I don’t make that because it belongs there. Yeah. You know, it just belongs there, you need it. You need one for the other, to bounce it off, right? Okay. So, that’s what it was used for. It was also eaten just raw. Sometimes, we just had a cold plate at home, like some cold cuts and cheeses and all kinds of things, you know, and some pickles, and fresh sauerkraut. Yeah. And we would make sandwiches with sauerkraut, and put some, you know, like you make your reuben sandwich for instance, right? Yeah. And it was eaten all the time. In our house it was eaten all the time because when I grew up, you could not buy fresh vegetables in the winter, in the stores. You had to have pickles, sauerkraut, all that stuff. You couldn’t get anything, nothing in the winter. Yeah. And we had a root cellar, and you had your carrots, and your. Your own stuff from your own garden. Yeah, your own stuff from your own garden. Yep. Right, so the store wouldn’t bring it in because nobody would buy any. No. No, it was just not available. Nobody grew it for the store. Yeah. Right. And from the farmers, you would get your bacon, and milk, and you know, eggs and so on. Right. Mm hm. What about, we’ve had lots of questions from one lady anyway, that says she can’t find. Horseradish. Any horseradish. Is there a substitute you can use? Quince, but quince is just as bad to find. It’s probably harder, yeah. Quince is the ancient apple. The old apple, where actually the apple developed from, right from the quince. Right. Because there are apple quince and pear quince. Yeah. And you can get them but only at farmers markets. Okay, yeah. So, what you could use is, take some dill, and put some caraway seed in. Try that, and just watch it every day. And if it gets mouldy, take the mould off. That’s all I can say. Do you think the horseradish is what’s keeping this without mould? Oh definitely, yes. Keeps it without mould. Okay. Yeah. Two functions, keeps it without mould, and also adds some fantastic flavour. Yeah. And the horseradish has amazing healing properties, kills viruses, bacteria. It is so strong, right? Yeah. It’s just like the supertonic, that we also have the recipe on youtube, has a lot of horseradish in it as well. Right. So, so there. We could go on and on, but we’ve got two more days to talk about this stuff. I know. Yeah, so I better. So this is day ten. Yeah, day ten. Of the twelve days of sauerkraut. (Laughter.) We should be almost done on the twelfth day. Yeah, we should be done. Okay, thanks Vanessa. Thanks so much. We’ll see you tomorrow. Hi, good morning. Oh good morning. So, day eleven, sauerkraut. Day eleven, yes. Yeah. Twelve days of sauerkraut? Let’s have a look. Let’s see what we’ve got. Oh hey, look at this. Wonderful, yeah. It’s very nice. And it’s kind of stopping to ferment. I don’t know if you can see it, but it’s not that bubbly anymore. So, I’d like to have a look. And mm hm, it’s wonderful yeah, and I think. We’re going to try it? I’ll take a little bit out for a reuben sandwich today, right? Okay. We are going to have for lunch. So, put that back. We are going to leave it. But see, the water has, the brine has measurably gone down. Yeah. Mm hm. I’m going to put this all back. No mould. Why is the weight on there? I’ve alway wondered. To hold it down, otherwise the fermentation would bubble everything up. Oh okay. Would push the cabbage to the top. Yeah, and then the water is. And the cabbage would be in the air, like in the oxygen. Okay. And would get brown, right? So you want to keep it under the water because it works. I guess that’s an important part then. Yeah, yeah. Okay. Okay, and this here looks amazing. Yeah. So, there’s a dill stalk, just take it out. Go through it, look a little. That’s fantastic. So, you don’t really want the horseradish right? No no. Okay. This is day twelve on the sauerkraut? Yep. Nothing has changed much, and it doesn’t, it’s very calm in here. That means it’s done. Yeah. Right. I would probably leave it a couple of more days just to make sure, but nothing happens here. If the water was totally down, I would package it today. Yeah. But the water isn’t. Okay. Okay? So it, there are two possibilities, you know, it still has to soak up the water, or the second possibility is that there is a little bit too much brine in there, right? Which is good, and always keep the water. Okay. Never throw it out. Never throw it out, in a cooking pot too. Yeah. If you have some cabbage water, put it in a little glass and just drink it. Okay. Okay, because that’s where the goodness is in. Right. Okay? So, thank you very much. So, we’re going to show the, how to make a reuben sandwich out of it. Yeah. It’s edible now for sure. Oh, it’s fantastic. You can eat it. Yeah. Yeah, you can eat it, but just to make sure, right? Yeah. Okay. Our sauerkraut is ready to be packed, so you take your ziplock bags because you have to freeze it otherwise, and turn it around like this a little bit right? Yeah. And then you just go in and put the sauerkraut in here. So you just take portion size, right? Yeah. Whatever size portions you’d like. Yep. And. And I don’t worry about it taking the dill out, or anything like that. I just don’t. Mm hm. Right. You take that out when you’re done then, or? Yeah. What you cook it? When I cook it, I take it out because it still adds flavour, and it goes in the freezer like this. Okay. And make sure not to throw the water out. Yeah. Because that is fantastic, and you can also make a sauerkraut soup with the water. Yeah, which you’ll do. Or just drink it. Okay Okay, Thank you. Thank you. No oil. No oil in this one right? No, because we are not frying anything. Okay. Okay, we are not, like, you don’t have to cook anything. Everything you put in here is already cooked. Okay. And that’s always, you know, you. That’s important, to know that. Okay. So here we have our fantastic rye and whole wheat. I put a little whole wheat, whole rye. with my bread spice to bake this bread, but use whatever you have. Just quickly, bread spice is fennel, coriander, and definitely carraway seed. And you grind it in a spice grinder or in a coffee grinder, and you add it when you bake your bread. Very important for rye to have carraway seed in it for digestion. And here, as you know, the reuben sandwich is usually made with Montreal smoked meat, or with… Corned beef. Corned beef, or… there’s one more. Can’t think of it right now. Pastrami. Pastrami. Yeah. Yeah. So, but, you know, somebody came up with that recipe, and it’s fine. Yeah. It’s their recipe. I take their idea, and I use my own stuff with it. Yeah. Which is fine, right. So this is the. So I like a Canadian maple ham. Okay. Spiced with maple and honey. which is very Canadian, or U.S., wherever the maple syrup comes from, right. And we are just trying to give it a little (Indistinct speech.) warm up, so we don’t have to cook that much, right. Put a little garlic butter in it, makes it really nice, and gives the ham a little crispness, not much. This here we’ll turn over, and turn over, turn over, turn over. Mm hm. And now, mayonnaise, mayonnaise, okay. and definitely a little bit of mustard. What kind of mustard is that? This here is my favorite Austrian mustard. Krems Mautner Markhof. Yeah. I order it online, It’s a tarragon mustard. Yeah. It’s called estragon / tarragon. Yeah. But, you know, use whatever mustard you like to use for this. Yeah. Okay. And so here, I put some ham on here, Fantastic ham. Be generous, right, with your ham. And use whatever meat you like, okay. Yeah. Something hammy is a good idea. You know, you don’t want to use salami of anything. It gets too strong when you heat it up, and because the salt content is so high. So. See? I’m very generous. Then we’ll need some cheese, and I like gouda, but you can use butter cheese. You can use cheddar, you know, what you like. One got away here. Mm hm. And then, we have our fantastic sauerkraut here. Yeah. On top, right. And we put that last, and on top. Okay. Because we do not want to cook this, or heat it up too much. Right. Because we don’t want to lose the medicinal properties of the sauerkraut. And never throw out the water. Drink it yourself, okay. Okay. Very healing right? Mm hm. Yeah. That’s where the vitamin C is. See? Yeah. Now I go like this. Oops, I forgot something. If you have, if you like, put some mild onions on top, amazing, nice crunch. Right. And just press it down a little bit, and you may want to turn it over, because the bottom…. Mm hm. Wow. Look at this, hm? How wonderful is this? That is. Press it down just a little bit, just to heat it through. Right. Okay. But not too much. So, and here we are. Goes onto our serving board, and this is totally amazing. Knife. Right. Very nice. If you have, we have some wonderful tomatoes, but by all means, use some pickles, or use whatever is in season, and put it on top. And here is your…. Garnish. Your wonderful tray of quick quick quick. Right. This is Vanessa’s reuben sandwich with ham. Amazing food, quickly done. Yeah. Five minutes, right. Yeah. 6:20. And you eat something really good. Okay. Right. Very nice. Okay. Closed Captioning by Kris Brandhagen. [email protected]m

3 thoughts on “Cabbage Recipes Sauerkraut Recipe, Benefits, Origin, Crock, How to

  1. We welcome your comments, suggestions and questions, if you like us hit the like button! if you hate us leave a comment and we will be aware of your displeasure! And subscribe to our channel! Visit our Website

  2. This is a great video, I also saw the other 4-part videos, but this one is much better and full of information. I'm going to make my own, but in smaller scale.

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