00:00this video is going to show what you need to make sauerkraut how we make it and why we make it in
00:10the way that we do enjoy you need an organic or homegrown cabbage any color i chose a white one
00:18a mandolin is great for getting the cabbage really fine cut but you could use a knife instead and
00:23some salt you could get fancy salt like himalayan salt but we just use this one from waitrose and
00:29then some old jam jars so you have something to put it to ferment in and if you've got some the
00:34juices from a prior jar of sauerkraut can really make the fermentation process speed up but it
00:40doesn't matter if you don't have them the reason why you want an organic or homegrown cabbage is
00:45because the fermentation experts say don't wash it so you don't want to have any pesticides on there
00:53the reason you don't wash it is to keep the natural bacteria on there because cabbage contains
01:00lots of lactobacillus strains but not interestingly lactobacillus rooteri for the best chance of
01:08getting lactobacillus rooteri in the sauerkraut we need to identify a healthy female to mix it by hand
01:14someone like maybe Gwyneth Paltrow well with her macrobiotic and organic diet i'm guessing she's
01:21pretty healthy but if you can't get her if another healthy female will help you i set out the reasons
01:27why a healthy female is a good idea in my other video on lactobacillus rooteri and b12 for anyone who
01:35is completely confused is what i'm talking about and even if you do that you can never be sure if
01:40you've actually got lactobacillus rooteri in there well that's not quite correct there is a test i could do
01:48but it costs 800 dollars and again everyone has limits but i think you're at least giving yourself
01:58the best chance and that's what it's all about for me anyway how we make sauerkraut get a big bowl
02:04shred the cabbage on a mandolin into the bowl add the salt to the sauerkraut the salt's essential
02:12because it stops the bad bacteria growing but you don't want to add too much otherwise it might
02:18inhibit fermentation if you can work it out one percent is the right amount thoroughly mix by hand
02:26tongs spread the salt around but they don't give you any of the healthy bacteria which are on the hands
02:32of your female tightly pack it into jars and the tongs can be helpful here optionally add some juice from
02:39the old jar of sauerkraut to make the fermentation go the fastest or you could add a little water or
02:47you could add nothing at all seal the jars very tightly and then patiently wait about two weeks
02:56as the sauerkraut ages it will turn more yellowy but what you're really waiting for is the bubbles to
03:04start appearing within the jar once you see that it's perfect to eat you get liquid in the jar regardless
03:12of whether you put water in but if you do put water in as it ferments more you might need to empty the
03:18jar a little bit we stack them in a plastic tub within a cool dark cupboard just in case they do seep
03:25a little bit then the liquid doesn't go all over the actual shelf when we open it it goes into the fridge
03:31and if it's properly fermented it should make a little sound like when you open it there's a
03:36little bit of gas escaping and then you really know you've done it right i eat a big spoonful with
03:41every meal except breakfast that would be too weird it really helped my gut health and my store quality
03:48and it helped me get over my b12 deficiency if you would like to follow me on my unconventional
03:54stage 4 pancreatic cancer journey subscribe to she dares live
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