HOW TO MAKE SAUERKRAUT AT HOME // DIY Easy Recipe скачать в хорошем качестве

HOW TO MAKE SAUERKRAUT AT HOME // DIY Easy Recipe

[ OPEN FOR FULL RECIPES] In this video I’m going to show you guys how to make your own Sauerkraut! These recipes are super simple and easy, plus they are full of healthy probiotics :) ✗ My Vegan Tees ➢http://bit.ly/2FKwprY [ GARLIC, TURMERIC, & BLACK PEPPER SAUERKRAUT] ¼ head of Green Cabbage, shredded 1 clove of Garlic, thinly sliced 1 tsp fresh Turmeric, minced ¼ tsp freshly cracked Black Pepper ½ tbsp Kosher or Pickling Salt 16 oz Mason Jar [ BEET AND RED CABBAGE KRAUT] 1 small Beet, grated ¼ head of Red Cabbage, shredded ½ tbsp Kosher or Pickling Salt 16 oz Mason Jar [ FERMENTED GINGER CARROTS] 2.5 - 3 cups Shredded Carrot 1 ½ tsp fresh Ginger, minced ½ tbsp Kosher or Pickling Salt 16 oz Mason Jar **** Salt Solution = 1 tsp salt dissolved in 1 cup of filtered water (I said 1/2 tsp in the video on accident but it is actually 1 tsp!) DIRECTIONS: 1. Shred or grate your veggies as necessary 2. Place all ingredients into a large bowl. Massage the salt into the veggies with your hands for 2-5 minutes 3. Let sit for 30 minutes 4. Firmly massage the salt into the veggies again for another 5 minutes. 5. Take handfuls of the massaged kraut and squeeze all of the liquid out of them; then, place the dried handful into your mason jar. Repeat until only liquid remains in the original bowl. 6. Pack the kraut down into the bottom of the mason jar using either your hand or a spoon. Try to have as little air in there as possible! 7. Pour the liquid you squeezed out of the kraut into the jar. The kraut should be completely covered in liquid with about ½” of extra liquid above it; if not, use a salt solution to raise the liquid to this level. 8. “Weigh” the kraut down by filling a resealable plastic bag with water and placing this into the jar 9. Seal the jar using the ring portion of the lid and place in a cool, dark place for 3-7 days. The kraut will become more vinegary the longer you leave it. 10. Remove the lid and plastic bag, and store in the fridge for 2-3 weeks. *****IMPORTANT NOTES: 1. Do not reduce the amount of salt in this recipe. Sauerkraut is a fermented food and the veggies will spoil if you do not use the correct amount of salt. On that note, if there is any suspicious mold on your kraut, please do not eat it lol. 2. You must use NON-IODIZED Salt when making your kraut -- table salt will not work. You can choose to purchase pickling salt, but kosher salt will work as well. 3. You must use FILTERED WATER if you make the salt solution to pour over your kraut, as unfiltered water may have trace metals and Chlorine in it which will alter the fermentation process 4. Make sure all of your materials are as clean and sterilized as possible! If you are reading this comment “I’m not going to die!” below, because you read all of the instructions ;) • CONNECT WITH ME • Instagram:   / frommybowl   WEBSITE: http://www.frommybowl.com/ Facebook:   / frommybowl   Snapchat: cashoe • MY FAVORITE VEGAN RECIPE BOOKS • ⚡️ My Super Smoothie Ebook: http://bit.ly/fmbsmoothies Raw Till Whenever: http://bit.ly/1N3OL5b (use frommybowl for 10% off!) Carbolicious: http://bit.ly/1qiILuW • CONTACT • For Business Inquiries: frommybowl@gmail.com All Other Questions:   / frommybowl   • ABOUT THIS VIDEO • Cameras I Use: Canon G7x, Canon 80D Software: Final Cut Pro Music: Bamf - Portrait This video may contain affiliate links. Thank you for supporting me!